Crustless Vegetable Quiche with Leeks, Fennel, and Asparagus

This crustless vegetable quiche with leeks, fennel, and asparagus is simple, nourishing, and surprisingly satisfying. Made with eggs and cottage cheese, it’s naturally gluten-free and flourless (with just a touch of tapioca for structure), while delivering a good amount of protein with relatively few calories. It’s built around one of my favorite vegetable combinations, cooked until soft and aromatic, then baked into a light, creamy custard. Versatile and easy to prepare, this is the kind of dish that works just as well for breakfast, lunch, or a light dinner.

Why You’ll Love This Recipe

A simple way to enjoy more vegetables — This is an easy, almost effortless way to incorporate a generous amount of vegetables into one dish. Even those who wouldn’t normally choose this combination on a plate tend to enjoy it in this form.

High in protein, light yet satisfying — Each serving delivers about 14 g of protein for around 210 calories. It’s filling without being heavy. You can double the portion for a main dish or pair it with an extra source of protein, like sardines.

Naturally gluten-free and flourless — Made without traditional flour, with just one tablespoon of tapioca starch for structure.

Nutrient-dense and balanced — Provides a good mix of protein, healthy fats, and fiber-rich vegetables, along with key micronutrients like vitamin K, folate, B vitamins, potassium, and antioxidants.

Easy and versatile — Straightforward to prepare with accessible ingredients. It comes together quickly, can be served warm or at room temperature, and works just as well for breakfast, lunch, or dinner.

Ingredients

• 2 small leeks (white and tender green parts), thinly sliced
• 1 fennel bulb, cored and thinly sliced
• 1 bunch asparagus, trimmed and cut (tips reserved)
• 2 tablespoons extra virgin olive oil
• 5 pasture-raised eggs
• 200 g cottage cheese (I use 4%)
• 1 tablespoon tapioca starch
• 60 g Parmigiano Reggiano, finely grated
• 1/2 teaspoon herbs de Provence, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• Fresh dill, for topping
• Butter, for greasing

How to Make This Vegetable Quiche

Prepare your baking dish and oven

Preheat your oven to 175°C / 350°F. Generously grease a ceramic or glass quiche dish with butter. This helps prevent sticking and adds flavor to the edges.

Clean and slice the vegetables

Leeks tend to trap dirt, so slice them first, then rinse well in a bowl of water and drain.

• Thinly slice the leeks (white and light green parts)
• Quarter the fennel, remove the tough core, and slice thinly
• Cut the asparagus into pieces, at an angle, keeping the tips separate for later

Sauté the base vegetables

Heat the olive oil in a large pan over medium heat. Add the leeks and fennel, along with half of the herbs de Provence and salt.

Cook for about 8–10 minutes, stirring occasionally, until the vegetables are soft and lightly caramelized. If needed, cover the pan for a few minutes to help the fennel soften.

Add the asparagus (except the tips) and cook for 1–2 minutes. Add the tips at the end and cook briefly, just until bright green. Remove from heat.

Blend the custard

In a blender, combine: eggs, cottage cheese, tapioca starch, remaining herbs de Provence, salt, pepper, and nutmeg. Blend until smooth and creamy. Transfer to a bowl and fold in the grated Parmigiano Reggiano.

Assemble the quiche

Spread the cooked vegetables evenly in the prepared dish and let them cool slightly.

Pour the custard over the vegetables. Use a fork to gently lift and redistribute the vegetables so the custard settles evenly throughout.

Top with the reserved asparagus tips and a few sprigs of fresh dill.

Bake until just set

Bake on the middle rack for 35–40 minutes, until the edges are lightly golden and the center is set but still tender. Avoid overbaking — the quiche should stay soft and creamy inside.

Cool slightly and serve

Let the quiche rest for 10–15 minutes before slicing. This helps it fully set and makes clean slices easier. Serve warm or at room temperature, ideally with a simple green salad. For extra easy protein, this quiche pairs well with canned sardines.

Store the leftovers in a glass container in the refrigerator for up to two days. Reheat in the oven.

You May Also Like

Broccoli Flan with Cottage Cheese — a light, savory, high-protein dish that’s perfect for a simple lunch, dinner, or even breakfast. If you’re looking for new cottage cheese recipes beyond the usual breakfast bowls, this is a delicious and elegant way to use it.

Cottage Cheese Pizza Bites — irresistibly savory, ready in no time, and packed with nutrition. Each mini pizza delivers around 10 g of protein for only 125 calories. I love serving them with my homemade sugar-free ketchup and fresh basil leaves for that authentic pizza feel.

Cottage Cheese Flatbread — a light, satisfying flatbread that rolls beautifully, holds up to fillings, and tastes just as good on its own as it does in a sandwich.

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