Crustless Asparagus and Crab Quiche


A great way to use up asparagus (especially if they are starting to get brown !). This recipe was adapted from my No Crust Salmon Quiche recipe. This time, I used Asiago cheese and did away with the flour.  A truly flourless quiche!  You can also add other herbs like basil, chives or scallions.


  • 4 eggs
  • 2 cups shredded Asiago cheese
  • 1 cup chopped asparagus
  • 1/2 cup crabmeat (I used fake crabmeat)
  • 1 medium onion, sliced thinly
  • 1/2 cup sliced bell pepper
  • 1/4 cup sliced black olives
  • 1 tbs chopped dill
  • 1/4 tsp salt
  • ground pepper
  • 1 tbs olive oil


  1. Preheat oven at 350F.
  2. Heat olive oil in medium heat.  Cook onion and bell pepper until soft. Add asparagus and cook for 2 minutes (until asparagus is darker green). Add crabmeat and olives.  Stir, remove from heat and set aside.
  3. In a bowl, beat eggs. Add cheese and mix thoroughly. Add asparagus mix, salt and pepper. Mix until well combined.
  4. Pour mixture on quiche pan. Sprinkle dill on top.  Bake for 30 minutes or until egg has set.  Cool for 10 minutes before serving.


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» Lynette said: { Mar 20, 2009 - 08:03 }

Oh Salmon Quiche together I can’t wait to try thanks for sharing.

» Diana said: { Mar 21, 2009 - 08:03 }

I prefer flourless quiches and I love the use of dill.

» Tangled Noodle said: { Mar 22, 2009 - 09:03 }

This would be perfect for a springtime brunch!

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