Jump to Recipe
This vegan crustless asparagus quiche is the perfect recipe for youif you want to make a quick & fuss-free quiche recipe! Video included!
Thiscrustless asparagus quicheis very similar to myvegan crustless quiche with peppersrecipe, which I saw you all liked so much. This time, I used asparagus. I didn’t have any nutritional yeast left(oh…the sadness…), but if you do, feel free to add 2 Tbsps of it in this. It will add that cheesy taste we all love.
This is a very easy recipe for asparagus quiche. Basically, all you have to do is mix and bake. It’s that simple!
I really like asparagus but it’s crazy expensive here, so I rarely cook with it. I’d love to try other asparagus recipes in the future, so if you know any worth checking out, leave them in the comment section below. 😉
Also, you can make this vegetable quiche with any other veggies you like. Even mushrooms would be delicious in this!
Hope you’ll try my crustless, vegetarian quiche recipe! Let me know how it turned out! 🙂
Also, there’s a video for this asparagus quiche recipe, below. I just received my new DSLR,a lovely Canon 70Dand it’s absolutely incredible! It’s definitely a step up from my oldNikon D90. I still have A LOT to learn. I’m not the most patient person in the world and hate to follow tutorials and/or instructions, but hopefully, I will learn how to use it to its full potential soon enough. 🙂
I decided tostart shooting video recipes as well. Ihad a few attempts in the past, but they don’t count, as I didn’t have the right equipment for them.What do you think? How does this video recipe format look to you? I was inspired by BuzzFeed Tasty’s videos. I try to follow their formatwhile attempting to discover my own style.
It is difficult because I have really poor lighting in my kitchen. I bought two artificial lights, which I used in this video, but they take a lot of space! I’m sorry I didn’t ask Costin to take a photo of me while shooting this video, so you can see what I had to go through. :)) It was so difficult to move in my tiny kitchen, and the lights started to warm up the place soon enough.
I am not 100% ok with how the lighting looks in this video. I have better lighting on my balcony, and that’s where I take most of my food photos. Unfortunately, my balcony it is tiny as well. :)) I will try to shoot the next video there, and see how it will look like in natural lighting. It will be a challenge for sure, but I do hope I’ll find the right place to shoot my recipe videos in.
So, let me know what you think of this! Your feedback is highly appreciated! This is my first (real) attempt at shooting video recipes, so you’ll only see improvements from now on. Your feedback will definitely help me notice the flaws in this and correct them sooner. Thank you! 🙂
Vegan Crustless Asparagus Quiche Video Recipe
[x_video_embed type=”16:9″ no_container=”true”][/x_video_embed]
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Ingredients
- 500g (2 cups) extra-firm tofu
- 400ml (13.5oz) soy milk
- 150g (1 cup) flour, I used gluten-free flour by Schar
- a small bunch of fresh asparagus
- 1 Tbsp psyllium husks, or ground flaxseeds
- 4 Tbsps dill, chopped
- 1 medium onion, diced
- ½ tsp rosemary, ground
- ½ tsp pepper, ground
- ½ tsp salt
- 2 tsps oil
Instructions
- In a bowl, mash tofu with a fork. Alternatively, you can use your food processor for this.
- Add soy milk and mix.
- Add flour and mix.
- Add psyllium husks, chopped dill and onion, spices and mix.
- Grease a small oven tray (26x20cm).
- Add the composition in the tray.
- Cut asparagus in half. You'll use only the softer, upper parts for this. Place them over the composition in the tray. Season them with salt and pepper.
- Pre-heat the oven at 375F (180C). Place the quiche in the oven.
- Bake for 20 minutes.
- Let it cool a bit before slicing. Serve with fresh parsley on top and some vegan sour cream.
Nutrition Information
Yield
6
Amount Per ServingCalories 200Total Fat 8.4gCarbohydrates 19.4gProtein 12g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
FAQs
Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk. Some frittatas are made with egg whites only.
Why is my crustless quiche soggy? ›
One is if you didn't cook the meat and vegetables long enough, leaving excess moisture. That will make any quiche watery. Also, if the crustless quiche is baked too long or fast, the eggs might bind too quickly, releasing water and resulting in a soggy quiche.
Why does my crustless quiche fall? ›
Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.
How do you know when crustless quiche is done? ›
The quiche should be slightly jiggly, but not runny. This crustless quiche bakes for 35 minutes, which should be the perfect amount of time for the eggs to set without fear of over-baking.
Is frittata healthier than quiche? ›
While often compared to quiche, a frittata is a healthier option because it doesn't have a crust. The benefits are a lot like those of an omelet. At home, you can pile on vegetables and control the amount of oil you use to make it even healthier.
Is crustless quiche just an omelette? ›
A crustless quiche is quite simply baked eggs and literally anything else you want to throw in. Like so many of our classic heroes, the easy egg bake of a crustless quiche goes by many names: egg bake, egg casserole, oven omelet.
Should vegetables be cooked before putting in quiche? ›
"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.
Should you beat eggs for quiche? ›
Overview: How to Make Quiche
Prepare Add-Ins – This includes cooking meats and vegetables, shredding cheese, etc. Combine Eggs & Milk/Cream – Beat together, then whisk in the add-ins. Bake – Pour filling into crust and bake until just about set, at least 45 minutes.
How long does crustless quiche last in fridge? ›
TO STORE: Refrigerate quiche in an airtight storage container for up to 3 days. TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F. TO FREEZE: You can freeze a crustless quiche.
Why is my quiche like scrambled eggs? ›
Quiche will have a texture similar to scrambled egg if it is baked at too high of a temperature or too little fat is incorporated into the custard. Follow your recipe closely and be sure to bake your quiche at a lower temperature for the correct amount of time, using the prescribed amount of cream and whole milk.
The Kitchn cautions that using too many eggs can make the consistency of the quiche rubbery and tough, while using too few eggs can prevent the custard filling from setting properly, giving you a runny, soggy quiche. The recommended proportion is one egg to one-half cup of cream or milk.
What temperature should quiche be cooked at? ›
The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference. A fast and accurate Thermapen® is perfect for the job, and will help you make perfect quiche the first time around.
What is a crustless quiche called? ›
WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche.
Should I cover my quiche when baking? ›
How Long Should I Bake Quiche? At 375F, it requires 25 minutes of baking time uncovered. At that point, you'll want to check things out because you don't want the crust to get too brown. If it's looking a bit well-done, cover it with aluminum foil and continue cooking for 10 more minutes.
What makes a frittata so different from an omelet? ›
A frittata is often called an Italian open-faced omelet. Frittatas are cooked on the stovetop with vegetables on the bottom and finished in the broiler. An omelet is a French dish cooked on the stovetop with vegetables added on top. After the eggs are set, the eggs are folded in half around the filling.
What defines a frittata? ›
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to 'fried'.
What is a crustless egg dish called? ›
Frittatas are first cooked on the stovetop and finished in the oven, whereas quiches (like this crustless quiche) are baked entirely in the oven. Quiche combines milk (or cream) and eggs; frittatas often use only eggs.
What is another name for a frittata? ›
This frittata is made with peppers, potatoes, and spinach, in addition to the standard egg custard mixture. A frittata, also known as a crustless quiche, is a creamy, savory egg custard baked with any combination of fillings, usually vegetables and meat.
