This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly.

Nikki Wilson
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.

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  • Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.

  • Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.

  • Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.

  • Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

291 calories; 25.9 g total fat; 175 mg cholesterol; 315 mg sodium. 3.9 g carbohydrates; 11.5 g protein; Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/24/2013
I really liked the flavors in this quiche but it seems as though 1 1/2 cups of heavy cream would have been too much. I stopped at 1 cup after pouring and I'm glad I did. The combination of swiss asparagus baby bella mushrooms and of course BACON makes a delicious quiche. Thanks! Read More
(64)

Most helpful critical review

Rating: 2 stars
09/11/2014
This just didn't hit the mark for us primarily because of texture which was more like a very bland custard. As I read the recipe I thought it would be way too much cream. I was right at least for our tastes. I make a lot of quiches and frittatas and should have known better. I'll stick with the crustless spinach quiche recipe from this site as a base and add ingredients from there. Read More
(5)
88 Ratings
  • 5 star values: 71
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
02/24/2013
I really liked the flavors in this quiche but it seems as though 1 1/2 cups of heavy cream would have been too much. I stopped at 1 cup after pouring and I'm glad I did. The combination of swiss asparagus baby bella mushrooms and of course BACON makes a delicious quiche. Thanks! Read More
(64)
Rating: 4 stars
02/24/2013
I really liked the flavors in this quiche but it seems as though 1 1/2 cups of heavy cream would have been too much. I stopped at 1 cup after pouring and I'm glad I did. The combination of swiss asparagus baby bella mushrooms and of course BACON makes a delicious quiche. Thanks! Read More
(64)
Rating: 5 stars
02/26/2013
Oh my goodness this is delicious! Hubby and I decided we were in the mood for breakfast for dinner so I decided to make this quiche. I made it exactly as written and it was FABULOUS! The eggs have such an amazing creamy taste; I could just eat them plain! All the other ingredients go so well together. I wouldn't change a thing! I can see myself making this for company as it's very impressive. I like that this has no crust so I can fit it into my low-carb diet. Thanks for the great recipe Nikki! Read More
(46)
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Rating: 5 stars
04/27/2013
Thank you thank you for submitting this recipe! My husband and I are on Atkins and doing the Phase 1 Induction. Allrecipes.com is my go-to site for recipes and just by chance I thought I'd use Atkins Induction as my search criteria. This is the only recipe that came up and it looks a.MA.zing. Thanks again! (PS - Love all the helpful reviews!) Read More
(32)
Rating: 5 stars
12/08/2013
Unbelievably good! The combination of crimini mushrooms Swiss bacon and asparagus was perfect. I always thought that a "flavorful" quiche had to have tomatoes and cheddar. And HAD to have a crust. This recipe has changed my mind. I only added 1 cup cream and added in two more eggs. The texture was perfect it rose up beautifully and it was cooked consistently throughout. May add a bit more Swiss cheese next time. My family asked that I make this for our Christmas morning brunch. Thank you. Read More
(27)
Rating: 5 stars
01/05/2014
Excellent flavor from the combination of asparagus mushroom bacon and Swiss cheese. The generous use of heavy whipping cream in the egg mixture produces a fluffy (airy) custard. That was fine for a change of pace but prefer a slightly denser version. Thankfully followed several reviewer s suggestions to use only 1 cup heavy whipping cream (vs. 1-1/2 cups) and subbing milk for the difference. Because the flavor is so good I ll make this again but experiment with 1-1/2 cups half & half to better suit our tastes while eliminating about 90g fat/750 kcal from the entire quiche. A very good dish overall that can easily be customized to suit individual preferences. Read More
(23)
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Rating: 5 stars
02/24/2014
Experiment - always fun with quiche. This is a modified version of Nikki's recipe. I break the asparagus and use the lower portion for sauteing along with the other ingredients: bacon red pepper mushrooms garlic and a blend of 4 cheeses. The top of the asparagus is not cooked before setting it on top of the quiche before baking - cooks up well in the oven. Toss in some cayenne pepper or other hot-stuff if you like. Enjoy Read More
(18)
Rating: 5 stars
04/20/2013
This was my first ever attempt at a quiche. I wanted to try crustless since I am trying to maintain a low carb diet. Made it for my wife and I and could not have been happier. Easy to follow recipe and tasted fantastic. My wife l loved it and took leftovers to work to brag on her husband the cook. She said it's too bad we didn't take a picture of it since it was so pretty. Read More
(13)
Rating: 5 stars
07/05/2014
I HAVE MADE THIS RECIPE FOR YEARS BUT ALWAYS JUST USED 1 C WHOLE MILK AND ADDED 1-1/2 TSP OF BOUQUET GARNI SPICE. I SOMETIMES OMIT THE MUSHROOMS AND ADD 3 CHOPPED GREEN ONIONS IF FEEDING KIDDIES. THE BOUQUET GARNI SPICE (BY SPICE ISLANDS) MAKES THIS DISH. I BAKE @ 375 FOR ABOUT 45 MIN. UNTIL GOLDEN BROWN ON TOP. Read More
(12)
Rating: 5 stars
07/05/2014
This recipe is actually favorite of ours! I have to watch cholesterol and make it with half eggs half egg beaters and skim milk and everything else the same..... It works!! Read More
(9)
Rating: 2 stars
09/11/2014
This just didn't hit the mark for us primarily because of texture which was more like a very bland custard. As I read the recipe I thought it would be way too much cream. I was right at least for our tastes. I make a lot of quiches and frittatas and should have known better. I'll stick with the crustless spinach quiche recipe from this site as a base and add ingredients from there. Read More
(5)