Post image for Crustless Quiche with Bacon, Gruyere, Fat Whole Asparagus Spears, and Leeks & Roasted Sugarplum Tomatoes

Crustless Quiche with Bacon, Gruyere, Fat Whole Asparagus Spears, and Leeks & Roasted Sugarplum Tomatoes

by Laura on April 2, 2011

I think a lot of people can’t be bothered with making a quiche at home because they don’t want to fiddle with pastry for a crust. Some years ago I discovered that a quiche will bake up beautifully without one. Here’s the latest quiche from my oven, served with a side of sweet roasted sugarplum tomatoes.


{ 3 trackbacks }

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{ 17 comments… read them below or add one }

1 Kathy - Panini Happy April 2, 2011 at 6:20 pm

I just brought home asparagus and gruyere from the grocery store – can’t wait to try this!

2 Laura April 2, 2011 at 6:39 pm

I think we must be living parallel lives. As soon as I hit publish, a sweet comment from you pops up. That’s twice in one day! Thanks. Hope you like the quiche.

3 Lana April 2, 2011 at 7:46 pm

Lovely quiche! I make them often, crust and all, but this would make for a really speedy dinner.

4 Sophia April 2, 2011 at 11:06 pm

God that looks good for a Sunday brunch!

5 Peggy April 3, 2011 at 10:25 am

This looks lovely and perfect for brunch today! =)

6 Emily April 3, 2011 at 5:39 pm

This took me less than 30 min to prepare and it’s baking in my oven right now. Can’t wait to taste it. Thanks for the great recipe!

7 Laura April 3, 2011 at 6:16 pm

Oh, I’m so happy to hear that. Hope you like it!

8 Kankana April 3, 2011 at 9:19 pm

you are correct about quiche. I really like it a lot.. but thinking about all the crust and stuff i just don’t ever feel like making it at home. this is an excellent idea .. i will definitely give this a try :)

9 Karen April 4, 2011 at 12:15 am

What a gorgeous dish! I love the full spears of asparagus. The flavors sound so good together…
Congrats on the Top 9!

10 Laura April 4, 2011 at 7:39 am

Thanks! I didn’t look at foodbuzz yesterday, so thank you for letting me know, too. (I assume that’s what you mean by Top 9.)

11 Winnie April 4, 2011 at 10:05 pm

Hi Laura,
I found your blog via food52…I’ve noticed your recipes over there lately and am gearing up to test your flaming sauteed banana bread recipe in the morning ;) Anyway, just wanted to let you know that your blog is beautiful- the design is unique and your photos and recipes are lovely- and I will be back again soon!

12 Laura April 4, 2011 at 11:08 pm

Thank you so much for testing the recipe, Winnie. I appreciate it. I noticed on food52 that we both have degrees in holistic nutrition and have now turned our attention to food writing and photography. I enjoyed reading your blog, and especially liked your most recent post which brought back memories of my time living in Japan. Hope the testing goes well. Thank you again!

13 Cookin' Canuck June 23, 2011 at 12:47 pm

The crust is definitely what holds me back from making quiche at home, but crustless quiche is right up my alley. What a beautiful recipe!

Family Fresh Cooking and I would love if you linked up this recipe & any 2 other entrees in this weeks Get Grillin’ event posted on both of our blogs. We have a fabulous Ile De France Cheese giveaway. You just need to link up on one site.

14 Diane September 23, 2011 at 9:48 am

Your blog is beautiful. I just love your colors and fonts – elegant and classy, drew me in. Found you through Pinterest for the crustless quiche. My friend who owns a B & B makes a wonderful sausage, asparagus, leek quiche that we love. Can’t wait to try this one.

15 Laura September 24, 2011 at 10:51 am

Thank you so much! I hope you enjoy the quiche.

16 Yasmine February 22, 2012 at 4:21 pm

This sounds great, but how much is ” 1 small clam shell ” ?

17 Laura February 23, 2012 at 10:56 am

Yasmine, I’m referring to the small plastic containers in which cherry and grape tomatoes are conventionally packaged. I think they’re a pint, or about two cups. You can use as many or as few tomatoes as suits you, really.

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