Why isn't my quiche creamy?

Figuring out your proportions couldn't be simpler – for each egg you use, you need half a cup of milk. Too little dairy , and your quiche will be dry instead of creamy. Too much, and it won't set properly.

Can you substitute evaporated milk for heavy cream in quiche?

Evaporated milk is best for recipes in which heavy cream is a liquid ingredient, such as in baked goods, since it will not provide the same thickness as heavy cream and does not whip as well. For best results, substitute heavy cream with an equal amount of evaporated milk .

Is a crustless quiche an omelette?

A crustless quiche is quite simply baked eggs and literally anything else you want to throw in. Like so many of our classic heroes, the easy egg bake of a crustless quiche goes by many names: egg bake, egg casserole, oven omelet .

What not to put in quiche?

Using too many eggs in the custard . The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting.

Why is my crustless quiche soggy?

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven .

Is evaporated milk healthier than heavy cream?

In fact, each fluid ounce of evaporated milk contains less than half the amount of calories and about one-fourth the amount of fat as heavy cream . “It works best in a 1:1 substitution in recipes like casseroles, soups and sauces, offering a similar texture but lighter consistency,” explains Brigham.

Is milk better than heavy cream in quiche?

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better .

What is a substitute for 1 cup of heavy cream?

If you have butter and milk (whole milk or even half-and-half work best), you can make your own heavy cream substitute. To make 1 cup of heavy cream, melt 1/4 cup of butter and slowly whisk in 3/4 cup milk . This works for most baking or cooking recipes that require heavy cream, but it will not whisk into stiff peaks.

What is crustless quiche called?

WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche.

What is the difference between a frittata and a crustless quiche?

Crust: A quiche has crust while a frittata does not . Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk. Some frittatas are made with egg whites only.

Which is healthier, frittata or quiche?

While often compared to quiche, a frittata is a healthier option because it doesn't have a crust . The benefits are a lot like those of an omelet. At home, you can pile on vegetables and control the amount of oil you use to make it even healthier.

How do you make the bottom of a quiche crust crispy?

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

How do I stop the bottom of my pie from being soggy?

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Crustless Asparagus Quiche Recipe - Cookin Canuck (2024)

Published: Apr 11, 2022 · Modified: Jun 27, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 15 Comments

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Celebrate the arrival of spring with this easy crustless asparagus quiche recipe. You’ll never guess what the secret ingredient is to lighten it up!

This Crustless Asparagus Quiche is a great way to celebrate the return of springtime vegetables. Not only does it make a pretty presentation and pack flavor into every bite, but it’s a breeze to put together since there’s no pastry to deal with. Perfect for brunch or dinner. Or serve it for Easter brunch alongside a plateful of Easter bunny deviled eggs and hot cross buns.

Up until last spring, my husband and I were the only asparagus lovers in our house, but then my older son saw the green light and started to ask for extra asparagus spears at dinnertime. Three down, one to go. Now it’s just the younger one that we have to bring over to the green side!

Since he's a lover of all-things-curry, I might be able to sway him with my 5-Ingredient Asparagus with Curry Sauce. If that doesn't do the trick, I call in the big guns...my favorite rice noodle recipe.

WHAT YOU NEED FOR THIS CRUSTLESS ASPARAGUS QUICHE RECIPE:

These are the main components need for this recipe (affiliate links included)…

ASPARAGUS: I opt for thinner spears because they tend to be more tender. However, any thickness will work – just adjust the blanching time so that the asparagus is just tender when removed from the water.
EGGS: I use a mixture of egg and egg whites, but opting for all whole eggs works, too. Six eggs should do the trick.
THYME: Dried thyme is a good accompaniment for asparagus. Oregano would also work well in this recipe.
COTTAGE CHEESE: The secret ingredient - low fat cottage cheese! I promise that your family will never know it’s there. It’s a great way to add some creaminess to the egg mixture while keeping the fat grams low.
FETA CHEESE: Just a couple of tablespoons are all you need for that distinctive tangy feta flavor. If you aren’t a fan of feta, try soft goat cheese (chevre), Cheddar cheese or Gruyere cheese.

See recipe card below for full ingredients list & recipe directions.

💙 What’s to love about this recipe:

▪️FLAVOR: Fresh asparagus, thyme and tangy feta cheese blend perfectly with eggs in any form. The simple flavors really shine in this recipe.
▪️MAKE-AHEAD: Prep the ingredients ahead of time and bake right before serving. Leftover pieces can also be reheated in the microwave.
▪️LIGHT & HEALTHY: This crustless quiche recipe is low in carbohydrates, lower in fat than quiche with a pie crust and heavy cream, a good hit of protein to start the day, and a dose of fiber from the asparagus.

Crustless Asparagus Quiche Recipe - Cookin Canuck (2)

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How to make crustless asparagus quiche recipe:

TRIM THE ASPARAGUS: Snap off the tough ends of the asparagus spears. Cut the spears into 1-inch pieces.
BLANCH THE ASPARAGUS: Start by blanching the asparagus in a large saucepan of salted boiling water. The thinner the asparagus, the shorter the cooking time. The asparagus should be barely tender when pierced with a fork.
DRAIN & COOL: Once the asparagus is tender, drain it and the cooking water in a colander and immediately rinse with very cold water. Alternatively, plunge the asparagus into a bowl ice water to stop it from cooking further.
PREP THE EGG MIXTURE: Whisk the eggs vigorously with the cottage cheese to break up any big lumps. It’s okay if there are still some small lumps left in the mixture. Season with thyme, salt and pepper.
ASSEMBLE THE QUICHE: Pour the egg mixture into a prepared 9-inch pie plate. Sprinkle the asparagus pieces throughout the egg mixture, then top with the feta cheese.
BAKE: Bake the quiche until the egg is just set. When a small, sharp knife is inserted into the center of the quiche, it should come out clean. Cooking time is about 30 minutes.

What to serve with quiche:

Fresh fruit and toast work well as breakfast accompaniments. My family will never turn down a fruit salad!

If saving the quiche for lunch or dinner, we like to serve it with a green salad or Mediterranean cucumber salad and some slices of a crusty loaf of bread. Brush the slices of bread with olive oil, sprinkle on some rosemary and Parmesan cheese, and pop them into the oven (on a baking sheet) for 5 minutes.

Crustless Asparagus Quiche Recipe - Cookin Canuck (4)

Frequently Asked Questions:

Can crustless quiche be made ahead of time?

Yes! That’s the beauty of crustless quiches or any baked egg dishes, like these make-ahead baked eggs or these ones. Once the leftovers are cool, cover them with plastic wrap or transfer to an airtight container, and refrigerate.

To reheat, cut off a piece of the quiche and place it on a microwave-proof plate. Pop it into the microwave for 30 seconds to 1 minute, or until hot. It should heat up quickly.

Printable Recipe

Crustless Asparagus Quiche Recipe with Feta Cheese

Celebrate the arrival of spring with this easy crustless asparagus quiche recipe. You’ll never guess what the secret ingredient is to lighten it up!

4.65 from 17 votes

Print Pin Rate

Course: Breakfast

Cuisine: French

Keyword: Gluten Free, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 32 minutes minutes

Total Time: 42 minutes minutes

Servings: 6 Servings

Calories: 107.7kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

8 ounces asparagus preferably thin spears, cut into 1-inch pieces
4 eggs
4 egg whites
¼ cup water
½ teaspoon dried thyme
1 cup low-fat cottage cheese
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons crumbled feta cheese

Instructions

Preheat the oven to 375 degrees F. Lightly coat a 9-inch pie dish with cooking spray.
Bring a large pot of water to a boil over high heat. Add the asparagus pieces and cook until tender when pierced with a fork, 1 to 2 minutes. Drain into a colander and rinse with cold water.
In a large bowl, combine the eggs, egg whites, water, thyme, cottage cheese, salt and pepper. Whisk vigorously to break up the cottage cheese.
Pour the egg mixture into the prepared pie dish. Sprinkle the asparagus throughout the egg mixture, then top with the feta cheese.
Bake until the the egg is just set and a small, sharp knife inserted in the center comes out clean, about 30 minutes.
Let the quiche rest for 5 minutes, then cut into 6 wedges. Serve.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was originally published on March 7, 2016 and updated on April 11, 2022.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Crustless Asparagus Quiche Recipe - Cookin Canuck (6)

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Reader Interactions

Comments

Ivan Curtis
October 28, 2020 at 3:09 pm
Cottage cheese... I promise that your family will never know it’s there.
When did people start hating cottage cheese. My fam eats it every day.
Reply
- Dara
  November 18, 2020 at 2:46 pm
  Personally I love it, but my family won't touch it!
  Reply
Chrissy
April 14, 2020 at 6:21 pm
I made this tonight and did end up cooking it a little longer than 30 minutes , but it was worth the wait.
Reply
Tiffany
April 08, 2020 at 1:47 pm
This sounds good! Can you use another cheese other than feta cheese.
Reply
- Dara
  April 08, 2020 at 3:16 pm
  Absolutely! Smoked Gouda, goat cheese or sharp Cheddar would all be great options.
  Reply

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