This Asparagus Quiche has only 3 ingredients to let the roasted asparagus star in this perfect spring brunch dish. And I bet you’ll never guess what the 3rd ingredient is.
When I posted a teaser photo on both Instagram and Facebook asking my readers to guess my secret ingredient no one got it. Dozens of guesses and not a single right answer.
Ready to find out with it is? Here is a big hint. This is dairy free. So it is not butter, cream, cheese, cream cheese, or cottage cheese.
How to make Asparagus Quiche
My secret ingredient is Buttery Coconut Oil!
I used it to roast the asparagus and then decided to throw some into the blender with the eggs and see what happened. What happened was a delicious buttery egg filling that got crusty around the edges.
Can I add bacon? Cheese? Herbs?
Yes. Yes. Yes.
I always encourage my readers to tweak recipes to their tastes. Love bacon? Go ahead and add some. Don’t care about this being dairy-free? Toss in some cheese. I’d love to try it with herbed goat cheese. Have an abundance of fresh herbs in your garden? Chop up with basil and sprinkle it in. I thought about adding some sun-dried tomatoes but decided that 3 was the magic number for this recipe.
More low carb quiche recipes:
Spinach and Feta Quiche – one of my favorite flavor combos all in one neat package!
Low Carb Quiche with Bacon – this quiche is definitely Sunday brunch worthy.
Mini Quiche Recipe – perfect for an appetizer or grab and go breakfast.
Keto Quiche – this has ham and cheese and a delicious crust!
Asparagus Tips
These are the best part of the asparagus.
I loved making a pretty design with my roasted asparagus but that does mean a few lucky slices get all the asparagus tips.
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Ingredients
Roast Asparagus:
- 1 tbsp butter flavored coconut oil
- 2 lb asparagus trimmed to remove the tough ends
Crustless Quiche:
- 10 eggs
- 2 tbsp butter flavored coconut oil
- 1 tsp salt
Instructions
- Preheat oven to 425.
- Put 1 tablespoon of coconut oil on a large rimmed baking sheet. Add the asparagus. Roast the asparagus for 15 minutes or until crisp tender.
- Meanwhile, combine the eggs, 2 tablespoons coconut oil and salt in a blender. Process until smooth.
- Reduce the oven to 350. Put the roast asparagus in a large greased quiche pan or casserole dish. Pour the egg mixture over the asparagus.
- Bake for 30 minutes or until the egg has set in the center and no longer jiggles.
Nutrition
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Crystal Lopez says
Yum! This looks delicious and I love the idea you have for throwing in the herbed goat cheese. Definitely a quiche to try. I love how easy and simple this is!
Wendy O'Neal says
When I saw this recipe with all that asparagus, I knew I had to make it! It was absolutely delicious. Great recipe.
Susanne says
I’m not kidding when I say brunch is my favorite meal! This quiche would be perfect with mimosas on the patio this spring!
Kat Jeter says
I am always looking for low carb options for breakfast and I think this would be amazing for Easter brunch. Can’t wait to give it a try!
Cindy says
I’ve never heard of butter flavored coconut oil. Can ya just use more butter?
Taryn says
Yes, in the egg mixture. To roast the asparagus you will need a cooking oil.