A dish with baked Crustless Quiche
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Crustless Quiche

Crustless Quiche // I love these kinds of recipes because they are so versatile. Basically just add ingredients you have around: use leftover ham, or cubed cooked potato, spinach, tomatoes…you name it.

Good day friends! Right now, as I write this I’m sitting in Phoenix, AZ.  The days are hot, the nights are cool…it’s gorgeous here.  But I do have to admit that I’m missing home.  I’m missing the heavy snowfall warnings, and crunchy cold snow under my feet.  Call me crazy, but I miss it…now ask me about that in March and I’ll tell you something different.  But this time of year, snow & cold is the best…it’s so festive and gets me in the mood for Christmas.  Yes, my mind is drifting off to Christmas.  I can’t wait to get home and drag out my decorations, bake some cookies and get planning for the season!

The first planning I do is for get togethers we like to host, and of course the big day!  This means appetizer and meal planning and grocery planning. So when I made this crustless quiche a while back, I couldn’t help but think how perfect it would be on the Christmas morning menu.  Just spend about 15 minutes doing some prep work, pour the mixture into a pretty pie plate like this one, then pop it the oven, and about 45 minutes later breakfast is served!  You can even prep it the night before, then pop it in the oven while you are opening gifts.  Serve it up with some easy peasy cinnamon buns, and you’ve got the best breakfast ever!

Crustless Quiche

I love these kinds of recipes too because they are so versatile.  Basically just add ingredients you have around:  use leftover ham, or cubed cooked potato, spinach, tomatoes…you name it.  Anyway, here it is…crustless quiche..a knock off of the frittata.  It’s a crustless quiche?  It’s a frittata?  Whatevs.  It’s delicious.  Yes.

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Crustless Quiche

Crustless Quiche // A versatile quiche recipe without a crust.  Just add ingredients you have around: leftover ham, cubed cooked potato, spinach, tomatoes, your favourite veggies…you name it.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Method: Baking

Ingredients

Scale

Crustless Quiche Base:

  • 6 eggs
  • 1 cup milk (sometimes I will use 1/2 cup milk and 1/2 cup half and half cream)
  • 1 cup cheese (grated (cheddar cheese, swiss cheese or mozzarella))
  • 2 tbsp parmesan cheese (optional)
  • salt & pepper to taste
  • 1 cup optional ingredients (See Below)

1 cup Additional Ingredients:

  • cubed ham or crumbled cooked bacon
  • chopped broccoli
  • chopped tomatoes
  • sliced onions or green onions
  • chopped spinach
  • chopped asparagus
  • cooked cubed potato

Instructions

  1. Preheat your oven to 350 degrees F.
  2. In a large bowl whisk together the milk, egg, cheese and salt & pepper.
  3. Stir in any additional ingredients.
  4. Pour the egg mixture into a 9-inch pie pan, and bake uncovered for about 45 minutes. Or until the centre is set, and not jiggly.
  5. Store any leftovers in an airtight dish in the refrigerator.

Notes

  • Additions: the possibilities are endless!  Try different cheeses, add your favourite vegetables, use leftover chopped meats. Remember it is a TOTAL of 1 cup of additions.
  • Dish Size: Use a 9 inch deep dish pie dish for this recipe. Sometimes I will also use an 8×8 glass baking dish. If I’m doubling the recipe I use a 9×13 lasagna pan.
  • When is it done cooking: The centre of the quiche should be set and not jiggly. The edges with be slightly golden brown.
  • When to serve? Serve this dish right away.
  • Leftovers: Store any leftovers in an airtight dish in the refrigerator. A little moisture may accumulate, so just drain it off.
  • Make Ahead? I do not recommend making this dish ahead of time. It’s best served immediately.

Keywords: quiche, crustless quiche, fritatta

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More Delicious Breakfast Recipes To Feed a Small Crowd:

Bacon and Cheese Quiche

Bacon and Cheese Quiche

Apple Pie Baked Oatmeal

Apple Pie Baked Oatmeal

Blueberry Baked French Toast

Blueberry Baked French Toast

Raspberry Baked Oatmeal

Raspberry Baked Oatmeal

There are so many festive food ideas running through my head right now!  And I’m mostly non-stop thinking about breakfast ideas and cookies.  Oh, and appetizers.  Yum.  So stay tuned for some major deliciousness coming up in the next few weeks!

 Have a delicious day!
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P.S.  What do you serve up for Christmas morning?

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152 Comments

    1. 5 🌟
      So easy! I looked like Martha! (Martha Stewart) for supper tonite.
      1 cup milk
      1 cup chez
      1 cup any variations
      1/2 dz eggs
      I picked a pepper, tomatoe, potatoe and onion from the garden. Sauteed that w garlic along w bacon and sausage and it looks so pretty in the pie pan!

  1. ‘Round these parts, we call that an egg casserole — and it looks absolutely delicious. I am still trying to figure out exactly what our Christmas plans are, but if I have any say over it, I’ll have an egg dish a lot like that one and some homemade cinnamon rolls on Christmas morning!

      1. 5 stars
        This is going to be my go to crustless quiche recipe. 6 eggs is the perfect amount with some leftovers for my husband and I. Heats up nicely. I added peppers, mushrooms, spinach and green onions. Delicious.

  2. Hi Jo-Anna…. I wanted to tell you how much I love your recipe ideas, I have tried several of them. They are very tasty! I am originally from Brazil so I struggle to find healthy but tasty recipes. I can’t wait to try this one! Hugs 🙂 Silvia

    1. Thank you so much Silvia! It makes me so happy to hear that people try and enjoy my recipes…it’s really the best feeling! Thank you so much for taking the time to let me know!
      Jo-Anna

  3. This crustless quiche sounds delicious. One question, can this quiche be cooked on the stove or in the microwave, instead of the oven?

  4. Can you tell me if this is baked in a regular 9in pie plate or a deep dish pie plate? Also, I would like to cook this tomorrow to save me some oven time for Easter cooking, what are the recommended reheating instructions?

    1. Hi Jessica!
      I baked this in a deep dish plate, but you can also use an 8×8 glass baking dish as well. For cooking, I find that this dish is best made the day of serving. When I do have leftovers, I just microwave them, but they do tend to be a tiny bit watery.

      1. My recipe calls for 1/4 cup of flour. Takes care of the soggy and makes a thin crust on the bottom. I also make it with egg whites and 1 or 2 eggs for color.

  5. Thank for this simple yet delicious crustless recipe. We are in the middle of a two state power outage and had to spend T-giving in a lake cabin that had power. Lucky to have that option but am trying to find ways to use up T-giving ham w/ limited ingredients and cooking utensils compared to my fully-stocked but freezing cold (can you say 28 degrees INSIDE) home kitchen. I can modify this recipe to fit our rather simple cooking situation. Yay!!! Happy family here.

    1. I’m so happy to hear that this recipe is a part of your Thanksgiving this year! I’m sorry to hear about the power loss, but it sounds like you are making the best of it! Enjoy the rest of your weekend at the cabin!

  6. I have never left a comment on the internet about anything, but I am going to today. I recently started the Keto diet and am looking for recipes all the time. I made this and it is REALLY good and so easy to make. I love that it is versatile and you can add any ingredients that you want. I had seconds of it!! Thank you for this recipe.

  7. I used cubed, fried potatoes, broccoli, lots of cheddar, and chives. When we serve it, we’re putting bacon bits and sour cream on there — loaded baked potatoes quiche.

    We’re Wisconsinites — can you tell?

  8. Hello. This looks like the recipe of my dreams! One question: do you grease the pie plate? Thank you!

  9. 5 stars
    ANA GRACIAS POR ESTA RECETA, TE PREGUNTO ESTE QUICHE SE PUEDE EMPLEAR EN ALMUERZO O CENA. TE DESEOMUCHOS EXITOS.DESDE COLOMBIA CON GRAN ESTIMACION.

  10. I just made this quiche today for Father’s day and it was a real hit. Thanks so much for posting!

  11. 5 stars
    Very good tips, as far as versatility of filling options–I used ham and canned mushrooms, which I made sure to pat dry so that mix wasn’t too wet. I used 1/2 tsp each of salt and pepper, which turned out just perfect. Also, I made sure to butter really well, which was not in directions, but sure helped with clean-up. I served with fruit and a baguette and it was DELICIOUS!!

  12. 5 stars
    I made this recipe last night using zucchini, mushrooms and deli ham. I made it in 6 individual serving glass ramekins. It came out great. I will definitely be using this recipe again.

  13. Great recipe. I used 6 eggs, 1 cup cheese (mixture of parmesan and havarti), 1.5-2 cups additional ingredients (1 cup cooked/chopped bacon, 1 small red bell pepper chopped, and 1/4 or less of chopped onion), and 1 cup milk. We used a premade crust. Mixed it all together and baked in a 10.5 inch pie pan at 350 for about 35-40 minutes in my breville convention oven (don’t forget to move the tray to the lowest part of the oven for baking).

  14. 5 stars
    Thanks for sharing this recipe! As I’m on the high fat Keto diet, I used heavy whipping cream instead of milk. I sauteed chopped onions, crumpled bacon and fresh spinach, added to the mixture and baked for 40 minutes. The last 5 minute I sprinkled additional sharp cheddar cheese to the top. Delish!

  15. 5 stars
    Delicious! What a great recipe that you can personalize for your family. I made it the night before and baked in the morning. I had to add a few minutes to the bake time, but it turned out wonderful. Definitely a keeper!!

  16. I’m making this recipe as I’m writing this. I’m hoping it turns out as good as your picture shows ??

  17. 5 stars
    Just made this with bacon, mizithra grated up, spinach, and topped with mozzarella cheese for the last few minutes. Pretty as a picture and what a heavenly smell my house has now! It’s as good as it sounds too. Thanks for a great versatile recipe. I look forward to having this in many different variations.

  18. I also substituted heavy cream for the milk. This was suggested to me by a local chef, whose quiche is to die for. I asked him his secret and he generously shared this tip. Also, I used an electric hand mixer to make sure the eggs and cream were well blended. Then I just stirred in the remaining ingredients. Hope this helps clarify my method.

  19. I was going to make an omelette for dinner when my husband suggested quiche instead. That’s how I got here. I had all the basics ingredients already. I used canned low-fat evaporated milk because we only use almond milk on a day to day basis so I keep a couple of cans of evaporated milk in the cabinet for times like this. The only add ins I had in the fridge were kale and scallions so I used them. Of course the kale made it a “healthy” quiche. I also added a generous shake of garam marsala while I was whisking the eggs and milk. Great recipe. Hopefully next time I’ll have something really decadent (like bacon or sausage) around to add in because there WILL be a next time.

  20. 5 stars
    Used cooked broccoli and zucchini for my add-ins, included the Parmesan and cooked for 22 minutes and it turned out perfectly! Will definitely be adding this to my bookmarked recipes. Thank you!

  21. 5 stars
    I’ve made this a few times. I live alone and don’t usually have time for breakfast until I get to work so I make this in a shallow square pan and cut it up into serving sizes, wrap them up, and then freeze them. Pop em in the microwave in the morning and you’ve got an awesome healthy breakfast that will make your coworkers jealous 🙂

  22. 5 stars
    This was my first quiche recipe. It’s super easy and delish! My husband ate a king’s portion and has requested that I keep the recipe. It’s a winner!

  23. Hi there, I’m excited to try this! I have a clarifying question before I do though. With the optional and additional ingredients in the recipients I’m a bit confused, so up to to cups of added ingredients, or am I reading that wrong?
    Than you!

  24. 5 stars
    Swiss Cheese, bacon and green onions was my mix…plus I added some dry mustard, paprika, cayenne and garlic powder and a pinch of nutmeg. I sprinkled the top with smpoked paprika. This quiche was nice and firm vs. my more custardy, wet recipe…so I liked that it held its shape. Good ratio of eggs to milk.

  25. 5 stars
    Easy and delicious. My first quiche I added broccoli, sautéed onions and bacon. My second I added asparagus, spinach and cilantro. Fantastic flavor.

  26. 5 stars
    Looking for a wonderful way to use Spring asparagus and Vidalia spring green onions. Added a chopped tomato, a couple of roasted new potatoes, fresh herbs, cottage cheese, swiss cheese, and ham. A great way to welcome Spring on a cold day in Tennessee. Thank you!

  27. 5 stars
    Just made this for a neighborhood pi walk and party. I substituted sour cream for the milk because I was out of milk and added cooked bacon. It was easy and delicious.

  28. 5 stars
    Absolutely perfect! Love adding my own spin on your foundation. The texture and taste are great. It is simple and fast to prepare. I will be making this often.

  29. 5 stars
    This turned out absolutely delicious. We used shredded zuchinni, tomato, and red pepper and will be making it again soon! Diet friendly and so tasty!

  30. I make this quiche almost weekly and just vary the veggies. We also use half the cheese to make it a little lighter. Our family all love it! thanks 🙂

  31. 5 stars
    I made this with 2cups of deli seafood salad, one cup Swiss cheese and one cup milk. It was great. Thank you for the recipe.

  32. Hi Jo-Anna!

    This recipe looks great and will be my first time making quiche. My husband and I are fasting for Ramadan and I think this will make a perfect late-night dinner after we break fast. I was wondering if I need to grease the pie dish with either butter or oil?

    Thank you!

  33. Hi.
    Do you think this recipe is sturdy enough to bake in a loaf pan and slice it like you would meatloaf? Thank you…sandra

  34. 5 stars
    I make this all the time in different configurations. It comes out perfect every time! Thank you for sharing!!

  35. Hi Jo-Anna,
    Would you please tell me what size casserole dish to use when making 2 and 3 times the crustless quiche ingredients?
    Also, what is a good herb to use in a broccoli/ mushroom/gruyere combo.
    I was also going to do an artichoke, potato and basil and mozzorella combo,
    and cauliflower, fontina and green onion.
    What do you think?

    1. Hi Linda!
      When I double the recipe I use a lasagna pan (9 x 13). I love the idea of a broccoli/mushroom/gruyere combo…I think these things on their own with just salt & pepper would be delicious…I’m not sure I would even add herbs to it! And your idea of artichoke, potato, basil, mozza sounds amazing, as does your cauliflower combination! So many delicious ideas!!

  36. 5 stars
    Hello! I have so much stuff in my fridge left over and I didn’t know what to do with my mushrooms. I’m not a mushroom person but if it’s cooked in then I can get the nutritional benefit and not so much chunky mushrooms. I made broccoli bacon mushroom and it’s sooo good. I baked it for 40 minutes turned off the oven for the 5 extra. It puffed up like a cheese souffle! Thank you for this quick recipe!

  37. 5 stars
    This quiche was excellent! I used swiss cheese and added ham, spinach and a few sliced tomatoes on top.
    I’m on a quest for good easy quiche to serve at breakfast/brunch gatherings and this recipe is a keeper!

  38. Can I prepare ahead of time and freeze, the bake when needed? I found a recipe that allows this for quiches with crust but what about crustless?

  39. Hi Jo-Anna,
    Thank you for sharing your wonderful crustless quiche recipe. However, I was wondering if it’s necessary to sauté the onions and steam (or boil) the asparagus prior to adding to the recipe. I appreciate the clarity and look forward to making this delish quiche!

    1. Hi! I’ve made this with both asparagus and onions and I didn’t saute them before adding to the egg mixture and it comes out beautifully! What a small world indeed! I actually live in Alberta, Canada but my inlaws have a place in Scottsdale so we visit quite often…we love Arizona so much!

  40. 5 stars
    I know I’m resurrecting a super old recipe but this is so good! I am low carb and this is a great lunch recipe. I am trying it in muffin cases in the oven right now. Great recipe, thank you for this, I appreciate it!

  41. 5 stars
    This is so delicious! My add-ins were: crumbled cooked bacon, chopped green onion, dried chopped white onion, and garlic powder…so fluffy and the perfect consistency! This baked up perfectly and I can’t wait to make it again 🙂

  42. 5 stars
    Love this recipe! I have made this quiche several times in the past few months using different combinations. Spinach, tomato and bacon is my favorite! I also tried your baked raspberry oatmeal and it is equally delicious! Both recipes are in my ‘Favorites’ folder 😃. Thanks for sharing!

  43. 5 stars
    This recipe is drop dead incredible! Easy, tasty and a real treat! I used my Vitamix blender to whip the eggs and milk. I added the ingredients we like. I don’t have a pie pan so I used a square 8 x 8 glass baking dish–glass is a must. I used a little butter to prepare the pan. The suggested baking time worked for me but I did check on it after about 35 minutes.

  44. 5 stars
    I have made this quiche several times now and every time it comes out great! Easy to put together and with ingredients I always have on hand, I can have it ready to go in the oven in a short time.

  45. 5 stars
    This was fantastic! I used half and half, bacon and sausage and added peppers. Yum

  46. This was amazing and delicious! It’s easy to make I should know cause I’m only 13 and I made this tonight for my family and they were blown away bye your recipe. I am definitely making this again! Five stars yes. THANK YOU!

  47. yooo i followed this recipe as a guide and it was the bomb! i’ve never made such fluffy quiche before. i just used whatever i had lying around at home. I used whole fat instant milk, 1/2 cup feta, a handful of parmesan, bacon, onion fried in the bacon fat, a handful of frozen broccoli, and topped the baked quiche off with fresh cracked black pepper and chives. it was so good!

  48. Yummy!! Was struggling for what to make tonight. Canned salmon was the only meat I had. So I found this recipe with a Google search (of course). Had some sautéed veggies leftover from last night so reheated in my cast iron skillet, in olive oil, added spinach & the salmon threw the eggs & cheese mix in it & popped skillet & all into the oven. Thank you for a great dinner!

  49. Excellent recipe, thanks! I love quiche. A little trick I did though, if it counts as a crust, is to grease the bottom and sides of the pot first, like a “glue”. Then you can add lots of sesame seeds to it, put a cover on it, and shake it around. You should have sesame seeds on the sides and bottom of the pot, which will help it not to stick and add more flavor.

  50. I can’t believe how long this recipe has been around! I have been Keto for a few years and I make this every week in an 8×8 square glass baking dish. I use heavy cream instead of milk and almost always put in cooked, crumbled bacon, sometimes some Jimmy Dean sausage crumbles, chopped baby spinach, sliced Sun Gold tomatoes, and either swiss and gruyere combo or gouda (a swiss neighbor says it’s not true quiche if it doesn’t have either gruyere or gouda). Then I slice it into 9 squares and it’s my breakfast all week. Well this weekend is Easter, and I’m going to double it and make it in a 9×13 lasagna pan. Since we’re taking it to family Easter Brunch, I thought I would try to make half of it the way I usually do and half of it adding chopped asparagus (my hubs hates asparagus). I’m hoping to assemble it the night before, then bake it the hour before taking it to the brunch. I hope that works. But your quiche is the bomb! Thanks so much for this recipe!

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