Mar 16

Mar 16 Asparagus and Bacon Crustless Quiche

Breakfast, Dairy Free, Gluten Free, Keto / Low Carb, Paleo, Party Food, Pork, Whole30

Spring has sprung and I want to get all the seasonal vegetables in my food! Asparagus is quintessentially Spring and bacon is the perfect pairing so I wanted a quiche. I love crustless quiches because they pack vegetables in and no need for a fussy crust that will get soggy. This is a super simple recipe, cook up some bacon, caramelize onions, and whisk everything together with a pop of cream cheese to take it over the top.

This is totally gluten free and low carb and if you use plant-based dairy, it’s dairy free. If you leave out the cream cheese component, it’s Whole30. But more importantly, it is delicious and pretty. Even my quiche-hating husband gave this a thumbs up. This would be amazing for brunch with the gals, Easter breakfast, or meal prepping for the week.

Asparagus and Bacon Crustless Quiche

8 slices bacon
1/2 tablespoon oil
1/2 red onion, diced
1 pound asparagus, chopped, reserve some short spears
2 1/2 tablespoons chives, chopped
8 eggs
1/2 cup half and half
1/2 teaspoon salt
1/2 teaspoon pepper
pinch of cayenne
4 oz cream cheese, softened

- Preheat the oven to 350 and spray a round baking dish with oil.

- Cook your bacon in the oven (400 for 19 minutes) or stovetop until crispy. Drain on a paper towel-lined plate and cool before chopping into bite-sized pieces.

- Heat a skillet to medium-high heat and add oil once hot and the onions along with a pinch of salt and pepper. Cook until caramelized, about 7 minutes. Let cool

- In a bowl, whisk together the eggs, half and half, salt, pepper, and cayenne. Once all combined, stir in the chives, onions, asparagus, and bacon.

- Pour into the baking dish and place dots of cream cheese all over. Arrange any small spears set aside on top.

- Bake for 40 minutes or until mostly set with a slight jiggle at the center. Cool completely before slicing.

Not a huge ingredient list, which makes this even better.

Cook that bacon, caramelize those onions, chop the asparagus and chives. Whisk the eggs and get those seasonings in there. I use dairy free half and half and it is super creamy.

See those little spears I set aside? Those are super cute on the top of the quiche. Totally not required but it adds a little somethin.

Caramelizing red onions make them this gorgeous pink color that adds great flavor. Just half an onion, perfect to use up a leftover lurking in the fridge.

If you aren’t baking your bacon, you aren’t living your best life.

Just cover a baking sheet with parchment paper, lay the bacon out, place in a cold oven, then set the temperature to 400 and let it do it’s thang for 17-19 minutes. They come out perfect every time and you just have to drain them on a paper towel.

Whisk the eggs and add in the chives

Grab a cute little spatula and stir in the caramelized onions…

Asparagus into the tub. Best part is you don’t have to cook them before, they are perfectly cooked in the quiche!

Everyone’s favorite pork product… save a few little nibbles for the top!

Pour that deliciousness into your dish.

Grab little dollops of cream cheese and get them all over so you can have a creamy hit in every bite. I have used vegan cream cheese and regular and it works beautifully with both!