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Mini Crustless Asparagus Quiche


These crustless asparagus quiche are made in a muffin tin and require little prep work. They keep well in the fridge, and can even be frozen for later!  

Crustless Asparagus Quiche with Shaved Raw Asparagus and Sukhi's Tomato Chutney

Many people mistakenly believe that homemade quiche is difficult to make. They envision themselves laboring over a buttery crust, accidentally burning the quiche, or worse. If you’re someone who’s intimidated by quiche, consider this crustless asparagus quiche recipe your new favorite brunch dish.

These crustless mini quiche are essentially quiche muffins. They require few ingredients (most of which are spices already in your pantry), and the prep work is minimal. Whether you’re in need of a potluck recipe or simply want to treat yourself to a flavorful breakfast, these crustless asparagus quiche are for you!

Crustless Asparagus Quiche Ingredients

For this vegetarian quiche recipe, you’ll need:

  • Asparagus tips
  • Eggs
  • Whole milk
  • Green onions
  • Fresh herbs
  • Spices (turmeric, salt, and cumin seeds)
  • Garlic
  • Goat cheese
  • Sukhi’s Tomato Chutney 

raw quiche muffins with tomato chutney ready to be baked

How to Make Quiche Muffins

Grease a 12-cup muffin pan with butter or oil and set aside. Chop the asparagus tips, but save a few to place on the mini quiche just before putting them into the oven. Then, combine the eggs, milk, green onions, fresh herbs, and spices in a bowl and whisk to combine.

Place a dollop of goat cheese into the bottom of each muffin cup, then pour the egg mixture over top. Spoon a little tomato chutney atop each quiche muffin and top with reserved asparagus tips. Bake the mini crustless asparagus quiche until golden brown and puffy.

Can You Freeze Quiche?

Absolutely! To freeze these mini quiche, first let them cool completely on your counter. Then freeze them in a single layer in either a freezer bag or freezer-safe container. When you’re ready to eat the frozen quiche, reheat them in a 375ºF oven for 10 minutes (or until warmed through).

two mini quiche on a plate with tomato chutney

Tips for the Best Crustless Quiche Muffins

  • Feel free to mix up the vegetables and cheese in this mini quiche recipe. Try spring onions, carrots, broccoli, or spinach in place of asparagus. And fresh goat cheese, mozzarella, or a stronger aged Comté or Brie cheese would work nicely here as well.
  • You can either bake the quiches with the tomato chutney or serve the chutney on the side.
  • Use any mixture of fresh herbs you have on hand. Basil, cilantro, and mint would taste particularly good.
  • Let the crustless mini quiche cool in the muffin pan for about 10 minutes before serving.

More Easy Indian Recipes:

Mini Crustless Asparagus Quiche

These crustless asparagus quiche are made in a muffin tin and require little prep work. They keep well in the fridge, and can even be frozen for later!  

Course Main Course, Side Dish, Vegetarian
Cuisine Indian
Keyword crustless quiche, mini quiche, quiche
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 individual quiches

Ingredients

  • butter or olive oil, for greasing muffin pan
  • 2 cups (from about 1 large bunch) asparagus tips
  • 4 large eggs
  • 1 1/4 cups whole milk
  • 3 to 4 green onions, chopped
  • 2 tbsp fresh herbs, such as cilantro, basil, or mint
  • 1 tsp ground turmeric
  • 2 cloves garlic, finely minced
  • 3/4 tsp salt (reduce amount to 1/2 teaspoon if using a salty cheese)
  • 1/2 tsp lightly crushed cumin seeds
  • 12 tbsp fresh goat cheese or grated mozzarella
  • Sukhi's Tomato Chutney

Instructions

  1. Preheat oven to 375°F. Grease a 12-cup muffin pan; set aside.

  2. Trim asparagus tips. Save 6 tips and cut in half lengthwise; set aside for topping the quiche. Chop remaining tips into small pieces.

  3. Combine eggs, milk, green onions, herbs, turmeric, garlic, salt, and cumin together in a medium bowl; whisk to combine.

  4. Place about 1 tablespoon of fresh goat cheese or mozzarella in the bottom cup of muffin pan, filling all 12 cups. Carefully pour milk and egg mixture, diving evenly over cheese, filling about 3/4 of the way. If desired, spoon some of Sukhi's Tomato Chutney into each cup and top with reserved asparagus tip. 

  5. Bake 22 to 25 minutes; tops should puff up and be golden brown. Let cool 10 minutes before removing.

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