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A brunch staple, this quiche is made without the crust and loaded with cheese, asparagus, tomatoes, and green onions.

What I love about eggs is their versatility. Baked, hard boiled, poached, fried, scrambled, sunny side up -- possibilities abound. I also love them because they're usually part of my favorite meal of the day. Quiche has been a long standing staple on many a brunch menu. But in recent years as members of my family have transitioned to a gluten-free diet because of allergies, we had to come up with a crustless version. You'll see a lot of recipes for crustless quiche online, all of which seem to have an egg to milk ratio that doesn't quite yield that custard-like consistency. I don't know if they switch it up because of the lack of crust, or they just like a consistency more like frittata. But this recipe gets you closer to the true consistency without falling apart.

Another thing that's great about quiche is that it's a lot like frittata in that you can put pretty much anything in it. Here are some ideas, followed by a few suggested combinations:

Vegetables: Broccoli, spinach, tomatoes, onion, scallions, mushrooms, asparagus, peppers (spinach, tomatoes, and scallions can be added raw; all other veggies should be lightly sauteed)

Herbs: Basil, oregano, parsley,

Cheese: Cheddar, monterey jack, colby, colby jack, parmesan, feta, goat cheese

Meat: Bacon, ham, sausage, salmon

Other: Olives, artichokes, sun dried tomatoes

Possible combinations:

  • Spinach, tomatoes, mushrooms, feta, basil

  • Ham, cheddar, onion

  • Broccoli, cheddar, scallions

This recipe should yield about 6 servings. Enjoy! And if you have any favorite combinations, leave them in the comments!


  • 8 Large eggs

  • 1 Cup Whole Milk

  • ¼ Cup Half and Half

  • ½ Cup Colby Jack Cheese (shredded)

  • ½ Cup White Cheddar Cheese (shredded)

  • ¼ Cup Parmesan Cheese (shredded)

  • ½ Cup Asparagus (chopped)

  • ½ Cup Heirloom Tomatoes (chopped)

  • ¼ Cup Scallions (sliced)

  • 1 Tbsp Italian Parsley (chopped)

  • 1 Tsp Salt

  • ½ Tsp Fresh Ground Pepper

  • Cooking Spray


  • Preheat oven to 350° F

  • Whisk eggs, milk and half and half together in a large bowl

  • Add all other ingredients to the bowl and stir well to combine

  • Spray a pie plate or other round baking dish with cooking spray and pour mixture into it

  • Cook for 40 minutes, or until the middle of the quiche does not jiggle

  • Let cool and serve close to room temperature

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