Crustless quiche with asparagus and peas recipe

Healthy Recipes Apr 29, 2022
  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 228 calories/serving


  • ½ garlic bulb, cloves peeled
  • ½ tbsp olive oil
  • 125g pack asparagus tips
  • 100g frozen peas
  • 4 eggs
  • 200g natural cottage cheese
  • 1 heaped tsp plain flour (or gluten-free flour)
  • 30g vegetarian hard cheese, grated
  • 3 tbsp finely chopped fresh parsley
  • 3 spring onions, finely sliced
  • 40g lighter salad cheese


  1. Preheat the oven to 190°C, fan 170°C, gas 5. Drizzle the oil over the peeled garlic cloves in a 26cm round, shallow baking dish (or tart pan). Roast for 15 minutes on the middle shelf of the oven, stirring once, until gently browned. Return the asparagus and peas to the oven for 5 minutes, stirring well with the garlic.
  2. Prepare the egg and cheese filling in the meantime. In a mixing dish, crack the eggs and add the cottage cheese, flour, shredded cheese, parsley, and a pinch of salt and pepper. Mix everything together with a fork until everything is well blended.
  3. Remove the casserole from the oven, toss out the garlic, and equally distribute the egg mixture over the vegetables. Scatter the sliced spring onions and crumbled salad cheese on top.
  4. Allow to sit for 5 minutes before loosening and removing from the dish with a knife. To serve, cut the quarters into quarters.

Tip: Any leftovers can be kept in the fridge for up to 3 days if covered.


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