Crustless Asparagus Quiche (Gluten-free)

Fresh asparagus – a true mark of spring. We are delighted to see these verdant shoots, grown by Roger Lane Farm in Turkey, NC, arrive in our warehouse along with the sunnier weather and (occasional) warmer temps. Asparagus’ moment in the spotlight is brief, and so, eager to make the most of their in-season window, we didn’t waste any time trying out this delicious recipe for gluten-free Crustless Asparagus Quiche. Like an especially airy frittata, with loads more creaminess, this makes a great brunch, simple yet filling dinner, or if you’re lucky, wholesome leftovers for your week. Try it yourself and let us know what you think! 


PREP TIME: 20min 
COOK TIME: 45min 


  • 1 T butter, plus a little extra for the pan (or coconut, olive oil)  
  • 1 bunch locally grown asparagus (12-16 oz.)  
  • 2-3 spring onions  
  • 2 cloves garlic, minced  
  • 1/3 C. oat flour (or any all-purpose flour: wheat, GF, etc.)   
  • 1 C. half and half (or full-fat canned coconut milk)  
  • 2-3 T. chopped chives   
  • 4 oz.(1 C. lightly packed) white cheddar, gruyère, or other favorite cheese  
  • 1/2 tsp. fine sea salt  
  • 1/2 tsp. paprika  
  • Pinch black pepper   
  • 6 eggs  


-Position a rack in the center of the oven and preheat to 350ºF. Rub a 9 or 10-inch round baking pan with softened butter. 
-Snap the ends off of the asparagus. Cut the stalks into half-inch pieces, leaving the asparagus tips intact. Chop the spring onions, keeping the tops separate.  
-In a wide skillet, melt ½ T of the butter over medium heat. Add the asparagus stalk pieces and chopped spring onion bulbs plus a big pinch of salt. Cook, stirring, until bright green and tender. Remove from pan. 
-Add the remaining butter, asparagus tips, and minced garlic and cook for one minute. Keep separate from other asparagus pieces. 
-In a large bowl, whisk together the oat flour, salt, pepper, and paprika. Add two of the eggs and whisk until smooth. Add the remaining four eggs, two at a time, whisking well after each addition. Whisk in the half and half and chives. 
-Spread the stalk pieces of asparagus in the bottom of the pan. Sprinkle most of the cheese over the asparagus pieces. Pour the quiche batter over the asparagus and arrange the asparagus tips and chopped spring onion tops on top. Sprinkle with the remaining cheese. 
-Bake the quiche until puffed and golden, 40-45 minutes. When fully cooked, the center of the quiche won’t jiggle when you shake the pan a little. You can also pierce the center with a fork or knife, and if the residue is mostly liquid-y, allow more cook time.
-Once fully cooked, remove from oven and let cool for a few minutes, then cut into wedges. Pickled red onion makes a great garnish and crispy bacon a delicious side. Enjoy!