Asparagus and Mushroom Crustless Quiche


Here’s a secret: I’ve never made a frittata before! I’ve been rummaging through my fridge to  inspire myself with recipe ideas (already went through a soup bender, and I’ve made more than enough zucchini recipes) that I saw two extra crates of eggs in there that have been neglected for a whole week. So to test out my Julie Child skills, I decided to make an asparagus and mushroom crustless quiche. The only problem? I don’t have a quiche baking dish. 

That didn’t stop me though, of course. I whipped out my ingredients and got to work. The veggie stars of the show are asparagus, crimini mushrooms, and leeks. I tend to eat a lot of asparagus not only during Spring and Summer but also when I’m feeling a little sluggish and bloated. Since asparagus contains vitamin A, C, K, folate, and powerful antioxidants, it helps me feel slim and trim and full of energy. Between the cage free, organic eggs and the mushrooms, you are also getting a great boost of B vitamins, iron, healthy immune boosting minerals, and heart healthy nutrients. 

Now obviously this is a vegetarian recipe vs. a vegan recipe. Since this is the Balanced Babe, we promote the emphasis of a plant-based recipe which means focusing on including greens and plant-based recipes with a balance on our own cravings and patterns. So, we don’t completely shun dairy or eggs, but rather use it every so often to compliment our plate of veggies!

Asparagus and Mushroom Crustless Quiche 


  • 8 organic, cage free eggs
  • 2 pounds of asparagus
  • 1 pound of cremini mushrooms
  • 3 leeks
  • 1 cup nutritional yeast
  • 2 oz Feta cheese
  • 1 tbsp coconut oil
  • 1 tbsp olive oil from Villa Gabriella 


  • Preheat the oven to 350
  • Heat up the coconut oil in a saute pan and dice the leeks and mushrooms
  • Saute the leeks for five minutes then add the mushrooms and saute for another five minutes
  • In a bowl, whisk the eggs and nutritional yeast
  • Add the 1 tbsp of olive oil to the egg mixture
  • Grease a baking dish 9×9 with coconut oil and pour half of the egg mixture in.
  • Pour the mushrooms and leaks over the eggs, then pour the rest of the egg mixture into the dish
  • Sautee the asparagus for about 5 minutes until slightly tender
  • Place the asparagus in the baking dish over the egg mixture
  • Sprinkle feta cheese on top
  • Drizzle a bit more olive oil on top
  • Bake for 30 minutes then serve! 

I’ve been using Villa Gabriella olive oils and balsamic vinegar lately and can’t get enough! I’ve been using the balsamic in all of my salads and using the olive oil to top off a good handful of my recipes. Villa Gabriella uses only organic olive oils, and they even have organic we know I’m looking forward to that! 

Anyway, needless to say I think my crustless quiche came out pretty good for the first time. This is one of the many reasons I enjoy cooking! Not only am I creating meals that are nutrient dense, but I am experimenting and creating new concoctions that I can proudly say look great and taste even better. 

One comment on “Asparagus and Mushroom Crustless Quiche

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