Asparagus Crustless Quiche

By The Bojon Gourmet

An easy way to celebrate spring. This cozy brunch dish starts with lightly sauteed asparagus layered with loads of Emmi Gruyère, chives, and savory custard. (Gluten-Free, Grain-Free)


  • 1 T butter
  • 1 bunch asparagus (12-16 oz)
  • ¼ c (33 g) cassava flour
  • 3 T (21 g) arrowroot starch
  • ½ teaspoon fine sea salt
  • black pepper
  • 6 eggs
  • 1 c whole milk (or full-fat coconut milk)
  • ¼ cup heavy cream (or full-fat coconut milk)
  • 2 -3 T chopped chives or scallion greens
  • 4 oz (1 cup lightly packed) shredded Emmi Gruyère cheese


  1. Rub a 9 or 10” pan with soft butter. Snap ends off asparagus. Cut stalks into ½” pieces on diagonal, leaving tips intact. Keep separate.
  2. Melt ½ T butter over med heat in a skillet. Add small asparagus pieces plus big pinch salt. Cook, stirring, until bright green and crisp-tender. Remove from pan. Add remaining butter & asparagus tips & cook for one minute.
  3. In a large bowl, whisk together flour, starch, salt & pepper. Add 2 eggs and whisk smooth. Add remaining 4 eggs 2 at a time, whisking after each. Add milk, cream, and chives.
  4. Spread small pieces of asparagus in bottom of pan. Sprinkle most of the cheese over the top. Pour batter over asparagus and arrange tips on top. Sprinkle with remaining cheese.
  5. Bake quiche until puffed & golden, 40-45 min. Serve warm or at room temp.