I have got a huge case SPRING FEVER and this crustless asparagus ricotta quiche is just what the doctor ordered!
Last weekend we enjoyed temperatures in the low 70’s It was so nice not to have to go outside all bundled up. I actually had on short sleeves and wasn’t cold. It was great but short-lived. We were back in the
Today in honor of spring, I am sharing this recipe crustless asparagus ricotta quiche. This quiche is fluffy, creamy and full of ricotta, gruyere, and parmesan cheese, eggs, fresh asparagus,
This quiche recipe does away with the crust which makes it low-carb and gluten-free. Besides, the best part of a quiche is the filling anyway, right? You won’t even miss the crust or those carbs!
Asparagus is in season and so fresh this time of year. However, you don’t have to use asparagus if you don’t like them. Not everyone does and you can totally substitute with something else.
That’s what I love about recipes like this. They are so versatile. You can practically add in any ingredients you have. Ham, browned breakfast sausage or crispy bacon could also be thrown in for those meatatarians in your life. Add anything your heart desires. Leftover cooked potatoes, spinach, tomatoes are other ingredient options. It’s all up to you!
This quiche is easy to make and you can have a delicious brunch dish on your table in under an hour. Let me tell you about how I made it…
How To Make Crustless Asparagus Ricotta Quiche
The Ricotta Cheese:
I always make fresh homemade ricotta cheese from scratch. Ricotta is one of the easiest cheese recipes you can make. It only takes 4-ingredients to make it!
You can make the ricotta ahead when you have more time. I promise if you ever make ricotta cheese from scratch will never buy it from the store again!
I use THIS RECIPE to make the ricotta cheese!
Remove the ricotta cheese from the refrigerator an hour in advance or dump the cheese in a bowl and microwave for 30 seconds. Break up with a spoon and then microwave for an additional 30-seconds to help soften it up. This will help it mix into the other ingredients better.
Prepare the Quiche:
Preheat the oven to 350 degrees F.
Using a whisk, combine the ricotta cheese, eggs, milk, chives, gruyere and parmesan cheeses, and salt and pepper.
If the ricotta mixture is too stiff, you can add small amounts more milk in to help loosens it up. It needs to be thick, but smooth enough to spread out into the pan. However, it will be a little thicker than a cake batter.
Pour the mixture out into a 10-inch nonstick oven-safe skillet (I love my Calphalon!) or well-greased baking dish. Tap the pan on the counter a couple of times to make the air bubbles rise to the top.
Trim the asparagus as needed, and arrange the spears on top of the ricotta mixture, pressing down lightly. Top with extra parmesan cheese, if desired.
Bake in the in the preheated oven for 35 to 40 minutes.
Cool slightly before cutting into wedges.
Serve with extra cheese sprinkled on top, if desired.
Make The Crustless Asparagus Ricotta Quiche Ahead:
This quiche is filling, easy to serve, and can be made in advance. To make ahead, bake and then chill the quiche. Reheat the quiche whenever you are ready to serve. It’s actually easier to cut the quiche into wedges while it’s chilled because it separates into wedges a little easier than when it is reheated.
Try this recipe for crustless asparagus ricotta quiche this Easter or any special occasion this spring!
p.s. This quiche is even great served as breakfast for dinner!
Crustless Asparagus Ricotta Quiche
Ingredients
- 15- ounces ricotta cheese
- 4 large eggs
- ¼ cup milk + a little more if too thick
- 3 tablespoons chives chopped
- ¼ cup Parmesan cheese freshly grated, + more for topping (optional)
- ¼ cup gruyere cheese freshly grated
- Kosher salt and freshly cracked black pepper to taste
- 8 ounces asparagus spears (1/2 bunch)
Instructions
- Remove the ricotta cheese from the refrigerator an hour in advance or dump the cheese in a bowl and microwave for 30 seconds. Break up with a spoon and then microwave for an additional 30-seconds to help soften it up. This will help it mix into the other ingredients better.
- Preheat the oven to 350 degrees F.
- Using a whisk, combine the ricotta cheese, eggs, milk, chives, gruyere and parmesan cheeses, and salt and pepper.
- Pour the mixture out into a 10-inch nonstick oven-safe skillet. Tap the pan on the counter a couple of times to make the air bubbles rise to the top.
- Trim the asparagus as needed, and arrange the spears on top of the ricotta mixture, pressing down lightly. Top with extra parmesan cheese, if desired.
- Bake in the preheated oven for 35 to 40 minutes.
- Cool slightly before cutting into wedges and serving. Serve with extra parmesan cheese, if desired.
mimi rippee says
Ricotta is such a lovely ingredient. Love your quiche. Ca’nt wait for asparagus to come to where I live!
Karen (Back Road Journal) says
This would be perfect for a brunch, especially this Easter. Just lovely.
Lauren Hoffman says
Make the basic recipe almost once a week with various cheese and vegetables.
The Mountain Kitchen says
Sounds wonderful, Lauren. Thanks for sharing!
Christine says
Just a question.. I can’t wait to try this recipe; however, do you need to cook the asparagus first?
The Mountain Kitchen says
Hi Christine, this recipe uses raw asparagus that cooks in the dish. Enjoy!