Spring is in the air ... and that means lots of beautiful spring produce is in abundance.
A spring-time crustless quiche is one of my favorite meals to make during this time of year. I love how simple it is ... no fuss or extra time required to make a crust. Instead the eggs paired with the cheese create a delicate browned "crust" ... perfect in my opinion. And spring screams fresh ... lots of beautiful produce to choose from.
Fresh ... spring flowers are blossoming, pastured chickens are happy + laying more eggs {they love all of the green + extra bugs that are available to them}, asparagus is in abundance, juicy strawberries are ready to pick, and on and on. I love spring!
This grain free, crustless spring quiche is loaded with asparagus, fennel, radishes, red potatoes, fresh cream, lots of cheese + topped with lemon slices for an extra refreshing flavor. It's absolutely delicious!
CRUSTLESS SPRING QUICHE
YOU WILL NEED: 9 ½ inch Pie Dish {I use a glass pie dish}, Large Sauté Pan, Large Mixing Bowl, Standing Grater
Grain Free Crustless Spring Quiche
This grain free, crustless spring quiche is loaded with asparagus, fennel, radishes, red potatoes, fresh cream, lots of cheese + topped with lemon slices for an extra refreshing flavor. It’s absolutely delicious!
Ingredients
- 6 eggs - preferably pastured or organic
- 1 pint organic cream {not ultrapasteurized}
- 1 ½ cups organic cheddar cheese, grated
- ¼ cup organic parmesan cheese, grated
- ½ teaspoon dried thyme
- ½ teaspoon sea salt (<-- this is my favorite sea salt)
- 1-2 tablespoons pasture butter, ghee or fat of choice
- 1 cup red potatoes, scrubbed, cut into ½" pieces or in half if using tiny potatoes* {about 3-4 small potatoes}
- 1 lb. asparagus, woody ends removed and cut into 2" pieces {about 1 ½ cups}
- ½ fennel bulb, thinly sliced {I used half of 1 green stalk + green fronds too}
- 4-5 small radishes, thinly sliced
- ½ lemon, very thinly sliced - about 5-7 slices {remove visible seeds}
- 1 tablespoon green spring onion, thinly sliced {optional}
Instructions
- Preheat oven to 325 degrees F. Grease a pie dish, set aside.
- Add 1-2 tablespoons pasture butter or fat of choice to a large skillet or saucepan over medium high heat. Add potato pieces and cook for 5 minutes stirring occasionally. Lower the heat to medium, cover and cook potatoes for about 5-10 minutes, stirring occasionally, until potatoes are fairly soft. Remove from heat and set aside.
- While the potatoes are cooking, grate the cheese, set aside.
- In a large mixing bowl, beat eggs and cream until fully mixed. Add dried thyme, salt and grated cheese, stir to combine.
- Add about ¾ of all of the vegetables - cooked potatoes, asparagus pieces, sliced fennel, sliced radishes and optional sliced green onion to the pie dish and evenly distribute.
- Pour the egg mixture over the vegetables.
- Gently add the remaining prepped vegetables to the top and very gently set the lemon slices on the top for a nice presentation.
- Bake for 40-45 minutes, until golden brown around the edges, light golden brown on top and a knife comes out of the center clean.
- Allow to cool for at least 15 minutes to set.
- Serve immediately or refrigerate for later.
Notes
If you can find raw or grass-fed cream and cheese, by all means, use that!
*You can use leftover roasted potatoes instead of cooking the potatoes if you have those on hand.
Storage: Cover the quiche and refrigerate for up to 3 days. It's absolutely delicious reheated the next day. I reheat mine on a low temperature in the oven for about 10 minutes.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 456Total Fat: 38gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 242mgSodium: 436mgCarbohydrates: 16gFiber: 3gSugar: 4gProtein: 15g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
INGREDIENTS I USED: I use this organic dried thyme. I use this sea salt, it’s my favorite. I try to find the best deals on organic raw cheddar cheese. I usually end up buying Organic Valley’s Raw Cheddar Cheese or their Grassmilk Raw Cheddar Cheese {my local natural foods co-op has coupons sometimes + they offer 10% off one day a month, so I try to take advantage of those deals}. Organic Valley also has a grated Mexican cheese blend {sharp cheddar, colby + jack} that would work great in this quiche as well.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. Come follow along.
Interested in more spring inspired quiche recipes? Check out these spring quiches from some of my blogger friends.
Gluten & Dairy Free Spring Quiche with Asparagus, Bacon & Potatoes from Dr. Karen Lee
Spring Quiche with Asparagus & Artichoke Hearts from The Organic Kitchen
Egg-Free, Dairy-Free Quiche with Grain-Free Spring Veggies from Eat Beautiful
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Jessica
This looks beautiful and sounds yummy. I can't wait to try it. Yeah for Spring! 🙂
Emily Sunwell-Vidaurri
Thanks Jess! Yay for spring deliciousness 🙂
karen
Love the radish idea! So pretty too! Love your recipe!!
Emily Sunwell-Vidaurri
Thanks so much Karen! Love your recipe too 🙂
Andrea Fabry
We had something similar for Easter. I love the idea of adding fennel. I bet that adds a nice flavor.
Emily Sunwell-Vidaurri
What a lovely Easter meal 🙂 Yes, the fennel adds a delicious flavor.
Krystal
This sounds like a wonderful combo of flavours! I bet my family would enjoy this.
Emily Sunwell-Vidaurri
It's super yummy Krystal 🙂
Renee Kohley
Oh this is so pretty Emily! Love the lemon addition! So fresh!
Emily Sunwell-Vidaurri
Thanks so much Renee! 🙂
Megan Stevens
I love your ingredients~ the lemon slices and cream. All of the veggies are inspired together. Can't wait to make this!
Emily Sunwell-Vidaurri
Thanks Megan! I think the lemons might have been my favorite part about this. They really added a lovely flavor. But I love all of that spring produce too 🙂
Nóri | ingeniouscooking.com
Hi, this quiche looks delicious! Love your photos btw, the first one looks like a painting of a cheerful spring morning. 🙂
Emily Sunwell-Vidaurri
Thank you! What a lovely compliment. 🙂 So kind of you.
Loriel
Look at all those fresh, delicious ingredients!! Love it!
Raine Saunders
Beautiful recipe Emily! We love quiche and we use eggs so often, this is a natural progression from the basic scrambled or fried eggs (which make an appearance in our kitchen all the time)! 🙂 Pinned!