Some may call this breakfast or brunch staple a quiche, others a frittata or casserole, but one thing is for certain, this egg dish is undeniably delicious! My Smoked Salmon & Asparagus Crustless Quiche is made using simple ingredients, including eggs, fresh asparagus, savoury shallots and green onions, heavy cream, briny capers, zesty lemon, aromatic parsley and dill and tart and soft goat cheese. All the ingredients combine to create one of the most flavourful bites, all while leaving you feeling satisfied!
Quiches can be daunting but my recipe aims to simplify the process and reset your EGGspectations! It’s crustless and gluten-free, so there’s no need to worry about a pie crust. This dish couldn’t be easier to make, comes together in under 60 minutes and lets the oven do the heavy lifting! I’d say that’s a win!
Enjoy it for breakfast, brunch, lunch or even dinner - anything goes! This spring dish is the epitome of meal prep made easy! Serve it on it’s own, with a slice of buttered toast, alongside some mixed greens or with my Summer Salad with Berries. So, let me show you how it’s done. Grab a spoon and come and cook with me! Enjoy!
Prep Time: 15 minutes
Cook Time: 35 - 40 minutes
Total Time: 50 - 55 minutes
Serves: 8 - 12
Ingredients:
454g or 1 bunch asparagus
3 shallots, peeled and finely chopped (approx. 1/2 cup)
4 scallions
2 1/2 Tbsp olive oil, divided
3/4 tsp kosher salt, divided
12 large eggs
1/4 cup heavy cream
2 1/2 Tbsp capers, drained, rinsed and finely chopped
2 tsp Dijon mustard
Zest of 1 lemon (approx. 1/2 tsp)
1/2 tsp onion powder
1/4 tsp ground pepper
140g smoked salmon, cut or torn into bite size pieces
1/4 cup fresh parsley leaves, finely chopped
1/4 cup fresh dill fronds, finely chopped
5 oz goat cheese, halved and cut into 1/4 inch slices
Instructions:
Preheat the oven to 350F. Grease a 9"x13" baking dish with 1 Tbsp of olive oil and set aside.
Preparing the Asparagus: Trim off the white and woody ends of the asparagus (approx. 1/2 inch) and discard. Then, cut the asparagus into 1/4 inch pieces, reserving the top 1/2 inch portion (or the asparagus fern) to be used as a topper for the quiche.
Preparing the Scallions: Cut off the root end of the scallions and discard. Thinly slice the scallions, separate the white and green pieces and set aside.
Sautéing the Vegetables: To a large skillet, set over medium-low heat, add the remaining 1 1/2 Tbsp olive oil, asparagus, shallots, scallions (white pieces) and 1/4 tsp of salt. Cook for 8 - 10 minutes or until the vegetables have slightly softened. Spread the vegetable mixture over the base of the baking dish and set aside.
Creating the Quiche Filling: Add the eggs to a large mixing bowl and whisk for 1 minute or until light and fluffy. Then, toss in the heavy cream, capers, mustard, lemon zest, onion powder, pepper, scallions (green pieces), parsley, dill and the remaining 1/2 tsp of salt and whisk until fully incorporated.
The Finishing Touch: Pour the quiche filling into baking pan and arrange the smoked salmon, goat cheese and reserved asparagus ferns over top.
Bake for 35 - 40 minutes or until the eggs are set and a knife inserted in the centre comes out clean. Serve and enjoy!
