No-Crust Asparagus Quiche

This no-crust quiche is a quickie you can bust out on busy nights … especially easy when you have leftover cooked asparagus (or any other vegetable for that matter). It really focuses on the vegetables with just enough custard to hold it all together (very “nourishing!”). Leftovers are a treat reheated for breakfast or lunch another day.

no-crust-asparagus-quiche

1 recipe Alberto's Grilled Asparagus (or two cups of any leftover cooked vegetables cut into bite-sized pieces)
cooking spray
1/2 cup milk
1/2 cup cottage cheese
4 large eggs
sea salt and freshly ground black pepper, to taste
1/4 cup sharp cheddar cheese, shredded (about 1 ounce)

Preheat oven to 400°F.

Cut asparagus diagonally into 1-inch pieces. Arrange in bottom of a 9-inch pie plate well coated with cooking spray.

Combine milk, cottage cheese, eggs, salt and pepper in a blender, and pulse until smooth. Pour over asparagus in pie plate. Sprinkle with cheddar cheese. Bake 25 minutes, or until puffed, set in the center and golden brown.

Serves 6-8

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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