I developed this crustless quiche a couple of years ago for a Bon Appetit post on breaking the Yom Kippur fast. With Yom Kippur right around the corner, I thought it was time to revisit the dish. When we break the fast, we usually do it brinner-style, serving up lox and bagels with lemon dill schmear, shakshuka, bourekas, scrambled eggs, and other breakfast-y items. Last year, we had Greek food, but that was sort of a delicious fluke. This year, we’ll probably revert to brinner again– and this low carb, gluten free Crustless Quiche with Feta and Asparagus will likely be on the menu.
Quiche is one of those dishes that can be served for breakfast, lunch, or dinner. It serves well warm or cold, depending on your preference (I like it heated up). You can make it a few days ahead, it keeps well in the fridge. The feta cheese gives a wonderful salty tang to the dish, so you won’t need to add much salt. It’s naturally gluten free; when baked in a ceramic or glass pie dish, the quiche will keep its shape and slice cleanly without the need for a crust. GF friends, you can serve this quiche with a green salad alongside a slice of your favorite gluten free toast (Udi’s makes terrific GF kosher certified breads). If you’re not gluten free, you can pour the mixture into a crust of your choosing to make the dish more substantial. You may need to extend the baking time slightly (5-10 more minutes) if you add a crust. Personally, I like the fact that it’s crustless… it’s a low carb, healthy way to start the new year.
This quiche can also be served during Passover. Just make sure all of your ingredients are certified kosher for Passover. Enjoy!
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Crustless Quiche with Feta and Asparagus
- 1 tablespoon butter
- 16 stalks asparagus
- 5 large eggs
- 1/2 cup half and half
- 1/2 cup lowfat sour cream
- Pinch nutmeg
- 3/4 cup crumbled feta cheese (sheep or goat milk is best)
- 1/2 cup chopped scallions (both green and white parts)
- 1/4 cup minced fresh parsley
- Salt and pepper
- Butter or nonstick cooking oil spray to grease the dish
- Preheat oven to 350°F. Cut 2 inches off the thick ends of the asparagus spears, then discard those tough ends. Chop the asparagus into 1/2-inch pieces. Melt butter in a skillet over medium heat. Add the asparagus pieces to the skillet. Season lightly with salt and pepper, then sauté them for about 5 minutes until tender-crisp. Remove from heat and allow asparagus to cool.
- In a medium mixing bowl, beat the eggs.
- Whisk in the half and half, sour cream, 1/4 tsp salt, 1/4 tsp black pepper, and nutmeg.
- Incorporate the crumbled feta, scallions, parsley and asparagus pieces into the egg mixture with a large spoon.
- Liberally grease a 9-inch ceramic or glass pie dish with butter or nonstick cooking oil spray. Pour the quiche mixture directly into the pie dish.
- Bake for 35-45 minutes, until the quiche is nicely browned and pulls away from the sides of the pie dish. Stick a sharp knife or toothpick in the center of the quiche to test for doneness--if it comes out clean, it's done. Don't stop cooking till your test comes out clean, otherwise it won't be fully cooked.Let quiche settle at least 10 minutes before serving. Serve warm, at room temperature, or chilled depending on your preference.
- MAKE AHEAD: Once it has cooled, quiche can be stored covered with plastic wrap for up to 4 days in the refrigerator. To reheat, place it in a 350°F oven for 10-15 minutes. Quiche will warm up more evenly if you cut it into individual pieces prior to reheating.