asparagus quiche

Asparagus & Havarti Quiche Recipe

Why We Love This Recipe:

We always make our quiche without a crust so it is gluten-free, light, and fluffy. One base recipe gives us infinite possibilities: bacon & cheddar, broccoli & swiss, etc. Follow the steps using your family’s favorite fillings for an amazing breakfast, brunch, or lunch staple!

Prep (20 min) | Cook (30 min) | Ready In (50 min) | Servings (6)


  • 6 eggs
  • 1 1/2 cups light cream
  • ½ teaspoon salt
  • 1 cup shredded Havarti Cheese
  • 1 pound of asparagus spears


  1. Preheat oven to 350 degrees.
  2. Wash and trim asparagus, toss with a little olive oil and roast in the oven until tender.
  3. Cut into pieces and scatter in a 9” pie pan that has been sprayed with cooking spray.
  4. Sprinkle grated cheese over asparagus.
  5. Beat eggs with cream and salt.
  6. Pour egg mixture over asparagus and cheese. Bake for 25-30 minutes, until set and lightly browned, rotating the pan halfway through cooking.

Additional Tips & Notes:

  • It is natural for the quiche to puff up beautifully then deflate a bit after it comes out of the oven.
  • Tastes great hot or at room temperature.
  • Keeps in the refrigerator 3-4 days. Reheat in the pan in a 350-degree oven or microwave individual slices on a plate.