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Home / Recipes / Quiches / Asparagus Mushroom Crustless Quiche

Asparagus Mushroom Crustless Quiche

Quiches

“Charm is deceitful and beauty is passing,
But a woman who fears the Lord, she shall be praised.”

Proverbs 31:30

Easy Asparagus Mushroom Crustless Quiche with seasonal vegetables for Mother’s Day or any day. Also a delicious brunch idea for the weekends.

Easy Asparagus Mushroom Crustless Quiche with seasonal vegetables for Mother's Day or any day. Also a delicious brunch idea for the weekends. | TeaTattler.com #asparagusquiche #mushroomquiche #crustlessquiche

Some weeks back, I was pleasantly surprised by a call from a friend whom I have not seen for a while. We immediately made plans to meet up at our favorite restaurant for some girlfriend time. It was so much fun catching up. We discovered that we now share a passion for photography. This calls for some serious “shop talk” and so I invited her over to my house the following week.

Individual Crustless Quiche

I was all excited and started planning the lunch menu for her visit. With asparagus in season, I immediately thought of this simple and easy Asparagus Mushroom Crustless Quiche. Since there was just the two of us, I decided that individual servings would work best. I scaled down the egg mixture from this Crustless Quiche with Feta, Olives, and Tomatoes recipe on my other blog, Roti n Rice.

Easy Asparagus Mushroom Crustless Quiche with seasonal vegetables for Mother's Day or any day. Also a delicious brunch idea for the weekends. | TeaTattler.com #asparagusquiche #mushroomquiche #crustlessquiche

Since this was my first time preparing individual quiches, I was a little anxious. The preparation was easy enough and took only a few minutes. I placed both quiches in the oven and was happy to see them puffing up beautifully. Needless to say, we had our cameras all fully loaded and ready to go. As soon as these babies came out of the oven, we were clicking away like there was no tomorrow. We had so much fun! 🙂 Of course, we also had a delicious lunch together with this Bruschetta al Pomodoro and my friend’s lovely spring fruit salad. Enjoy!

Similar Products Used in Making These Asparagus Mushroom Crustless Quiche
This post contains affiliate links. Please read my disclosure policy here.

Cordon Bleu Pot Ruffle Pie Bakers, Set of 4,White
Porcelain Ceramic Individual Mini Pie Pans With Classic Fluted Rims 4 Bright Colors (12)
Sweese Porcelain Mini Pie Pan Set 6.5 Inch – 12 oz Individual Pie Plate, Set of 6
Sweese Porcelain Ramekins Tart Pan Mini Fluted Quiche Dishes – 5 Ounce – Set of 6

Easy Asparagus Mushroom Crustless Quiche with seasonal vegetables for Mother's Day or any day. Also a delicious brunch idea for the weekends. | TeaTattler.com #asparagusquiche #mushroomquiche #crustlessquiche
Print Recipe
5 from 2 votes

Asparagus Mushroom Crustless Quiche

Easy Asparagus Mushroom Crustless Quiche with seasonal vegetables for Mother's Dayor any day. Also a delicious brunch idea for the weekends.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Breakfast
Cuisine: American
Keyword: asparagus mushroom quiche, asparagus quiche, mushroom quiche
Servings: 2
Calories: 363kcal
Author: Linda Ooi

Ingredients

  • 4 spears asparagus (trimmed and cut diagonally into 1 inch lengths)
  • 4 mushrooms ( thinly sliced)
  • ½ tsp dried tarragon
  • 3 large eggs
  • 1/3 cup half-and-half or milk (80ml)
  • 2 oz 1/3 less fat Philadelphia cream cheese (55g)
  • 1/3 cup Bisquick (45g)
  • Salt and pepper to taste
  • 12 grape tomatoes (cut into halves)

Instructions

  • Butter two individual 5-inch pie plates.
  • Divide asparagus and mushrooms evenly between the two pie plates. Sprinkle tarragon over the asparagus and mushrooms.
  • Beat eggs in a large bowl until foamy. Add half-and-half, cream cheese, Bisquick, salt, and pepper. Continue to beat until well mixed.
  • Divide egg mixture evenly between the two pie plates. Top with grape tomatoes cut side up.
  • Bake in a 375°F (190°C) oven for 30 minutes or until eggs are puffed and tops are golden brown.

Easy Asparagus Mushroom Crustless Quiche with seasonal vegetables for Mother's Day or any day. Also a delicious brunch idea for the weekends. | TeaTattler.com #asparagusquiche #mushroomquiche #crustlessquiche

9 May, 2013 ·

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Reader Interactions

Comments

  1. Dawn Pugh says

    11 May, 2013 at 8:56 pm

    5 stars
    Loving this recipe and can’t wait to try it!!

    • Biren says

      24 May, 2013 at 8:09 am

      Thanks for the compliment. Enjoy… 🙂

  2. Mushrooms Canada says

    14 May, 2013 at 1:27 pm

    5 stars
    Such a beautiful quiche! Certainly one that’s meant for entertaining. Thanks for sharing!

    -Shannon

    • Biren says

      24 May, 2013 at 8:10 am

      Thanks Shannon for visiting and commenting. 🙂

  3. Cathy says

    25 May, 2013 at 12:08 pm

    this has all of my favorites….I’m going to make this tonight….
    But I do have a question….. My husband is unable to eat asparagus and mushroom…. could you suggest alternate veggies to used….
    Thank you….

    • Biren says

      25 May, 2013 at 12:18 pm

      Zucchinis or bell peppers would be nice too. I have a slightly different version on my other blog that you may want to check out. Here is the link to my Crustless Quiche with Feta, Olives, and Tomatoes. Have a lovely weekend! 🙂

  4. gertrudes malvar says

    8 June, 2013 at 11:51 am

    i would like to know what is that bisquick with what can i substitute it with?? thank you very much!!!

    • Biren says

      8 June, 2013 at 8:12 pm

      Bisquick is a pancake and baking mix. You can substitute 1 cup of Bisquick with 1 cup of all-purpose flour + 1½ tsp baking powder + ½ tsp salt + 1 tbsp unsalted butter. I hope that helps.

  5. gertrudes malvar says

    8 June, 2013 at 12:24 pm

    i would also like to know what is that hald and half?

    • Biren says

      8 June, 2013 at 8:14 pm

      Half-and-half is a mix of half cream and half milk. It is sold in cartons here in the US. Please use full cream milk if you can’t find half-and-half.

  6. Amber says

    1 August, 2013 at 3:40 pm

    This sounds really good! I will have to try it. Any idea on approximate amount of calories? Thanks!

  7. Deb says

    19 November, 2013 at 6:58 am

    How can I make this as one regular size rather than individual servings?

    • Biren says

      3 December, 2013 at 8:12 am

      The amount of eggs in this recipe should work for a standard 8 inch pie dish. You may want to refer to this Crustless Quiche with Feta, Olives, and Tomatoes and adjust the recipe accordingly.

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