Try this crustless quiche with asparagus and then check out our cheese and onion quiche and quiche lorraine.


  • 50g unsalted butter, plus extra for the tin
  • 250g asparagus, trimmed
  • 12 rashers streaky bacon, roughly chopped
  • 5 spring onions, finely chopped
  • 3 cloves garlic, crushed
  • 5 large eggs
  • 200ml whole milk
  • 100g ricotta
  • 50g gruyère, finely grated
  • 75g parmesan, finely grated
  • 50g mature cheddar, finely grated
  • green salad, to serve


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5 and butter and line a 20cm x 25cm tart tin. Blanch the asparagus for 5 minutes in boiling salted water, drain and put aside.

  • STEP 2

    Fry the bacon in a small frying pan over a medium-high heat until crispy. Pat with kitchen paper to remove some of the fat, and cool. Wipe the frying pan. Add the butter and fry the spring onions for 2 minutes. Add the garlic and fry for another 5 minutes.

  • STEP 3

    Beat the eggs, milk and ricotta with plenty of seasoning in a large bowl until combined. Add in the grated gruyère, 50g of the parmesan and all the cheddar, and stir in the bacon. Pour into the tin and gently push in the asparagus spears evenly across the tart, followed by the remaining parmesan. Bake for 25-30 minutes or until the quiche is golden and set, with a slight wobble. Serve with a green salad, if you like.


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