This savory baked crustless quiche with asparagus, ham and creamy goat cheese is flavorful and low-carb. It’s excellent for breakfast, brunch or a picnic—simple to assemble and great for meal prep.
Why you’ll love this recipe
- Low-carb, high-protein and perfect for meal prep. Low-fat cottage cheese is the secret to extra creaminess and protein without adding unnecessary fat. If you’re not a fan of cottage cheese, its flavor blends in during baking so it’s barely noticeable.
- Fantastic for brunch and entertaining. Bright asparagus, tangy goat cheese, melty mozzarella and savory ham create a crowd-pleasing combination that reheats well.
- Customizable and naturally gluten-free. Omit the ham or swap it for a plant-based alternative to make this vegetarian-friendly.
Key ingredients
- Cottage cheese: adds creaminess and protein.
- Eggs: the quiche base.
- Hashbrowns: add texture since this quiche is crustless.
- Asparagus: trim the tough ends and choose thinner stalks when possible so they cook evenly. Broccoli can be used as a substitute.
- Ham: finely chopped for a smoky note; can be replaced with bacon, turkey bacon or a plant-based option.
- Goat cheese: adds a creamy, tangy layer.
- Shredded mozzarella: for extra melty cheesiness.
- Seasoning: shallot, garlic, smoked paprika, Dijon mustard and fresh chives.
How to make this crustless quiche
- Preheat the oven to 375°F.
Heat oil in a skillet and sauté the chopped shallot for a few minutes. Add the asparagus and garlic and cook over medium-low for about 4 minutes until slightly tender.
Stir in smoked paprika, salt, pepper and the frozen hashbrowns. Cook another couple of minutes to warm through and combine flavors.
Lightly coat a round baking dish with oil spray, then spread the asparagus and hashbrown mixture evenly in the dish.
Top the vegetable layer with chopped ham, crumbled goat cheese and half of the shredded mozzarella.
In a blender combine the eggs, cottage cheese, half-and-half, Dijon mustard, salt and pepper. Blend until smooth and fully combined.
Pour the egg mixture over the prepared dish, sprinkle the remaining mozzarella on top and bake for 30–33 minutes, or until set and no longer liquid in the center. Optionally broil 1–2 minutes at the end for a golden top. Let rest briefly, then serve warm.
More delicious brunch recipe ideas
- Cottage Cheese Toast 4 Ways
- The Best Chocolate Chip Protein Pancakes
- Cheesy Zucchini Casserole
- Chocolate Chip Baked Oats Without Banana
- Baked Potato Leek Puff Pastry Bites
Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick, nutritious breakfast.
- Do not skip sautéing the asparagus with shallot and garlic—this develops flavor and ensures the asparagus cooks through. Thicker stalks will require slightly longer cooking time.
- Keep the goat cheese refrigerated until you’re ready to add it; it will be easier to handle when cold.
Frequently asked questions
Fresh fruit, roasted or air-fryer potatoes, or a crisp salad with a vinaigrette are ideal. The acidity and crunch balance the richness of the quiche.
Insert a toothpick into the center after about 30 minutes—if it comes out clean and there’s no liquid in the middle, it’s done.
Yes. Feta, Gruyère, extra mozzarella, cheddar or any favorite cheese will work well.
- If you make this recipe, please consider leaving a star rating and a review—your feedback helps others find and trust the recipe.
- Never miss a new recipe by following on social media or subscribing to the weekly newsletter.
Crustless Quiche with Asparagus, Ham and Goat Cheese
Priscilla Lawrence
Equipment
-
1 skillet
-
1 blender
-
1 round pie baking dish
Ingredients
- 1 tablespoon avocado oil (for cooking)
- 1 small shallot, chopped
- 2 cups asparagus, trimmed and chopped into 1-inch pieces
- 2–3 cloves garlic, minced
- ½ cup frozen hashbrowns
- ¼ teaspoon smoked paprika
- 1 cup deli ham, chopped
- 2 ounces goat cheese (about ¼ cup)
- ½ cup shredded mozzarella, divided
- 6 eggs
- ½ cup low-fat cottage cheese
- ¼ cup half-and-half
- 1 teaspoon Dijon mustard
- ½ teaspoon salt, more or less to taste
- ¼ teaspoon pepper
- 1 tablespoon fresh chives, chopped
- Oil spray to coat the baking dish
Instructions
-
Preheat oven to 375°F. In a skillet, heat the oil and sauté the chopped shallot for a couple of minutes. Add asparagus and garlic and cook on medium-low about 4 minutes.
-
Add frozen hashbrowns, smoked paprika, salt and pepper. Stir and cook for a few more minutes until warmed through.
-
Lightly coat the baking dish with oil spray and transfer the asparagus mixture to the dish.
-
Top with chopped ham, crumbled goat cheese and half of the mozzarella.
-
Blend eggs, cottage cheese, half-and-half, Dijon mustard, salt and pepper until smooth. Pour over the prepared dish, sprinkle remaining mozzarella and bake 30–33 minutes or until fully set. Optional: broil 1–2 minutes to brown the top. Serve warm.
Notes
- Vegetarian: omit the ham or use a meat alternative.
*Nutrition values are approximate and based on the listed ingredients and suggested serving size; actual values may vary.
Nutrition
|
Calories: 244.6kcal
|
Carbohydrates: 7.5g
|
Protein: 18.8g
Leave a review or tag @Sprinkledwithbalance on Instagram!
About Priscilla Lawrence
Hi—I’m Priscilla Lawrence, creator of Sprinkled With Balance. I share approachable, nutrient-rich recipes that are flavorful without being restrictive or complicated. Born and raised in France and now based in California, I’m a mom of two, a former certified nutritionist, recipe developer and food photographer.