Crustless Spinach & Asparagus Quiche with Gruyère This light but filling crustless spinach-and-asparagus quiche features plenty of spring vegetables baked with richly flavored Gruyère cheese. Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch.


20 mins


1 hr 15 mins




  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped yellow onion
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups packed baby spinach
  • 2 teaspoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 6 large eggs
  • ½ cup half-and-half
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 ½ cups shredded Gruyère cheese


    Step 1

    Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray.

    Step 2

    Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until translucent, 2 to 3 minutes. Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes. Add spinach, thyme and garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.

    Step 3

    Whisk eggs, half-and-half, mustard, salt and pepper in a medium bowl. Gently stir in the asparagus mixture and cheese; spoon into the prepared pie pan. Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing.


9-inch deep-dish pie pan

Nutrition Facts

Per Serving: 1 slice


Per Serving: 260 calories; fat 19g; cholesterol 224mg; sodium 459mg; carbohydrates 5g; dietary fiber 2g; protein 17g; sugars 2g; niacin equivalents 4mg; saturated fat 9g; vitamin a iu 2148IU; potassium 222mg.


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