Easy Crustless Asparagus Quiche (9 × 13 Pan)
Ingredients
- 2 lbs (900 g) fresh asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons butter or olive oil
- 1 medium onion, finely diced
- 10 large eggs
- 2 cups milk (2% or whole)
- 1 cup Bisquick baking mix
- 2 cups (225 g) shredded sharp Cheddar cheese
- 1 cup (115 g) shredded Swiss cheese (optional, or use all Cheddar)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 tablespoon Dijon mustard (optional, but adds great flavor)
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9 × 13-inch baking dish.
- In a large skillet, melt the butter and sauté the onion for about 5 minutes until softened.
- Add the asparagus and cook for another 3–4 minutes. You want it just beginning to soften.
- Spread the onion and asparagus evenly in the prepared baking dish. Sprinkle the cheeses over the vegetables.
- In a large bowl, whisk together:
- eggs
- milk
- Bisquick
- salt
- pepper
- garlic powder
- paprika
- Dijon mustard (if using)
- Pour the egg mixture evenly over the vegetables and cheese.
- Bake for 40–50 minutes, until the center is set and a knife inserted in the middle comes out clean.
- Let stand 10–15 minutes before cutting into squares.
Servings
- Makes 12 generous servings or 15 smaller brunch servings.
Variations
- Add 1 cup diced ham or 8 slices cooked bacon, crumbled.
- Stir in ½ cup chopped red bell pepper for color.
- Add 1 tablespoon fresh dill or 2 teaspoons chopped thyme.
- Substitute Monterey Jack or Gruyère for part of the cheese.
Make Ahead
You can assemble the quiche the night before, cover, and refrigerate. Bake the next morning, adding about 5–10 minutes to the baking time if it's going into the oven cold.
This recipe has a light, fluffy texture thanks to the Bisquick and is sturdy enough to cut into neat squares for serving.
