Crustless asparagus and bacon quiche

Crustless asparagus and bacon quiche

  • serves 6
  • Easy

This quiche may have four types of cheese in it (and streaky bacon), but thanks to its crustless nature it still comes in at under 450 calories


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



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

*This recipe is gluten-free according to industry standards*

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Nutritional Information

  • Kcals 432
  • Fat 33.8g
  • Saturates 16.4g
  • Carbs 3.4g
  • Sugars 3.2g
  • Fibre 1.1g
  • Protein 27.9g
  • Salt 2.6g