Asparagus Mushroom Crustless Quiche for Two

The aroma still takes me back. I was barely tall enough to reach the countertop, perched on a wobbly stool, watching my grandmother deftly chop vegetables. It was always spring when she made her famous asparagus quiche. While she made a traditional pie crust, I remember her testing a crustless version one afternoon – an unexpected creation born from a shortage of flour. The taste was pure spring sunshine, delicate asparagus mingling with earthy mushrooms and creamy richness. This crustless quiche, a streamlined adaptation of her original, is a delicious reminder of those happy afternoons spent learning the simple magic of cooking.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 2
• Yield: 2 individual quiches
• Dietary Type: Vegetarian

Ingredients

• 4 asparagus spears, trimmed and cut diagonally into 1-inch pieces
• 4 fresh mushrooms, thinly sliced
• 1/2 teaspoon dried tarragon (or 1 1/2 tsp fresh, chopped)
• 3 large eggs
• 1/3 cup whole milk or 1/3 cup half-and-half
• 2 ounces less fat Philadelphia Cream Cheese, softened
• 1/3 cup baking mix (like Bisquick)
• Salt and pepper, to taste
• 12 grape tomatoes, cut in half

Equipment Needed

• Two individual 5 or 6 inch tart pans (or one 6-inch tart pan and one 14-ounce ramekin)
• Mixing bowl
• Whisk

Instructions

1. Begin by preparing your baking dishes. Lightly butter two individual 5 or 6 inch tart pans. Alternatively, you can use one 6 inch tart pan and one 14 ounce ramekin. This ensures the quiche won’t stick and will release easily once baked. Preheat your oven to 375 degrees F (190 degrees C).
2. Next, evenly distribute the asparagus pieces and sliced mushrooms between the two prepared pie pans.
3. Now, sprinkle the dried tarragon over the asparagus and mushroom mixture in each pan. If you have access to fresh tarragon, I highly recommend using it! The flavor is significantly brighter and complements the eggs and mushrooms beautifully. Use about 1 1/2 teaspoons of freshly chopped tarragon.
4. In a large mixing bowl, beat the eggs until they become light and foamy. This step incorporates air, which contributes to a lighter, more delicate texture in the finished quiche.
5. Add the whole milk (or half-and-half), softened cream cheese, baking mix (like Bisquick), salt, and pepper to the bowl with the beaten eggs. Continue to beat all ingredients together until the mixture is well combined and smooth. Ensure there are no lumps of cream cheese remaining.
6. Carefully divide the egg mixture evenly between the two pie pans, pouring it over the asparagus and mushroom filling.
7. Arrange the grape tomato halves on top of the egg mixture in each pan, placing them cut-side up. This will allow their juices to caramelize slightly during baking, adding a touch of sweetness and visual appeal.
8. Bake the quiches in the preheated 375°F (190°C) oven for 30 minutes, or until the eggs are puffed and the tops are a beautiful golden brown color. A toothpick inserted into the center should come out clean.

Expert Tips & Tricks

• Cream Cheese Savvy: Make sure your cream cheese is properly softened before adding it to the egg mixture. This will prevent lumps and ensure a smooth, even consistency. If you forgot to take it out of the fridge ahead of time, microwave it in 15-second intervals, stirring in between, until softened.
• Asparagus Prep: Snap off the tough ends of the asparagus spears by bending them gently. They will naturally break where they become tender.
• Baking Mix Alternative: If you don’t have Bisquick on hand, you can create a quick substitute by whisking together flour, baking powder, salt, and a touch of melted butter or shortening. There are many recipes online for homemade baking mix.
• Doneness Check: The quiche is done when the center is set and no longer wobbly. If the top is browning too quickly, you can tent it loosely with foil during the last 10 minutes of baking.
• Rest Time is Key: Let the quiches cool for a few minutes before serving. This allows them to set up slightly and makes them easier to remove from the pans.

Serving & Storage Suggestions

This asparagus mushroom crustless quiche is delicious served warm, straight from the oven. It’s equally enjoyable at room temperature, making it perfect for a light lunch or brunch. Garnish with a sprig of fresh tarragon or a sprinkle of chopped chives for an elegant touch.

Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, gently warm in a 350°F (175°C) oven for about 10-15 minutes, or microwave in short intervals until heated through. While freezing is possible, it can affect the texture of the quiche, making it slightly watery upon thawing. If you do freeze it, wrap tightly in plastic wrap and then in foil, and use within 1 month. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	354.6 kcal	N/A
Calories from Fat	196 g	56%
Total Fat	21.9 g	33%
Saturated Fat	9.5 g	47%
Cholesterol	314.7 mg	104%
Sodium	442.2 mg	18%
Total Carbohydrate	23.7 g	7%
Dietary Fiber	2.7 g	10%
Sugars	9.5 g	N/A
Protein	16.9 g	33%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Cheese Variations: Feel free to experiment with different types of cheese. Gruyere, Swiss, or goat cheese would all be delicious additions or substitutions for the cream cheese.
• Vegetable Medley: Swap out the asparagus and mushrooms for other seasonal vegetables. Spinach, bell peppers, zucchini, or sun-dried tomatoes would all work well.
• Herb Infusion: Use different herbs to change the flavor profile. Thyme, rosemary, or chives would all be excellent choices.
• Dairy-Free Option: Substitute the milk and cream cheese with plant-based alternatives like almond milk and vegan cream cheese. Be aware that the texture and flavor may vary slightly.
• Add some protein: Add cooked bacon, ham, or sausage for a heartier meal.

FAQs (Frequently Asked Questions)

Q: Can I make this quiche ahead of time?
A: Yes, you can prepare the quiche up to a day in advance. Store it covered in the refrigerator and bake as directed when ready to serve.

Q: Can I use frozen asparagus and mushrooms?
A: While fresh is preferable, you can use frozen vegetables. Thaw them completely and pat them dry before adding them to the quiche.

Q: My quiche puffed up too much during baking. What did I do wrong?
A: Over-beating the eggs can cause excessive puffing. Beat the eggs just until foamy, and avoid over-mixing the batter.

Q: How do I prevent the quiche from sticking to the pan?
A: Generously buttering the tart pans is crucial. You can also dust the buttered pans with a bit of flour for extra insurance.

Q: Can I make this into one larger quiche instead of two individual ones?
A: Yes, you can use an 8 or 9 inch pie plate. Increase the baking time by about 10-15 minutes, or until the center is set.

Final Thoughts

This Asparagus Mushroom Crustless Quiche for Two is a delightful dish that’s both simple to make and incredibly satisfying. It’s perfect for a cozy weekend brunch, a light lunch, or even a quick weeknight dinner. Don’t be afraid to get creative with the ingredients and tailor the recipe to your own tastes. I encourage you to try it, experiment with different flavors, and share your creations with those you love. Bon appétit!