Summer Tomato, Mushroom & Asparagus Crustless Quiche

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Summer Tomato, Mushroom & Asparagus Crustless Quiche

  • Author: theperksofbeingus
  • Prep Time: 25 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour 15 minutes


Egg Base:

  • 6 Large Eggs
  • 2 Tablespoons Sour Cream
  • 6 grinds fresh ground pepper

Ingredients for the add ins:

  • Sliced fresh heirloom tomatoes
  • 1 ½ cup baby portabella mushrooms, trimmed & cut into chunks
  • 810 pieces of asparagus, bottoms trimmed off
  • ½ cup freshly grated sharp cheese (don’t by pre-grated!)
  • ½ cup crumbled feta cheese
  • 2 tablespoons butter



  • Heat oven to 400 degrees
  • Slice tomatoes, lay on cutting board, sprinkle with salt, and allow to drain
  • Sautee mushrooms in butter, making sure not to crowd, so they brown
  • Set mushrooms aside.
  • Whisk eggs, sour cream, & pepper
  • Coat a 10 inch baking pan with spray oil, or butter by hand
  • Pour in egg mixture
  • Sprinkle mushrooms over top
  • Sprinkle in cheddar & Feta cheese
  • Arrange asparagus & tomato slices on top
  • Bake for 25 minutes, turning half way thru
  • When golden brown, and eggs are slightly firm remove from oven
  • Allow to sit for at least 5 minutes
  • Can be served warm, and delicious cold next day in lunch!

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