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.

Whisk

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Crustless Quiche


Description

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.


Scale

Ingredients

Crustless Quiche Base:

  • 6 eggs
  • 1 cup milk
  • 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)

Optional Ingredients: As a general rule I add a combined amount additional ingredients. (Basically 1/3 cup of each to make a total of 1 cup.) Here are some ideas:

  • 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.
  2. Whisk together the milk, egg, cheese and salt & pepper.
  3. Stir in any additional ingredients.
  4. Pour the egg mixture into an pie dish, and bake uncovered for about 45 minutes. Or until the centre is set, and not jiggly.

YellowDaisyBowl1inch

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!
Signature

P.S.  What do you serve up for Christmas morning?

This post contains affiliate links.

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96 Comments

  • Reply
    Mallory @ Because I Like Chocolate
    November 18, 2013 at 9:13 AM

    Make ahead dishes on Christmas morning are perfect! Enjoy the rest of your time in Phoenix!

    • Reply
      Jo-Anna
      November 18, 2013 at 2:09 PM

      Thanks Mallory! Can’t wait to get home!

      • Reply
        Nikky
        May 21, 2019 at 5:47 AM

        Delicious! Love the recipe. Thank you

  • Reply
    Sarah @ Beauty School Dropout
    November 18, 2013 at 12:41 PM

    ‘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!

    • Reply
      Jo-Anna
      November 18, 2013 at 2:09 PM

      Now that sounds like the perfect combination! I love cinnamon rolls!

    • Reply
      Jo-Anna
      November 18, 2013 at 2:11 PM

      Such a great idea in fact, I just had to update my post to include a cinnamon bun recipe! Thanks Sarah!

  • Reply
    Pretend Chef
    November 18, 2013 at 6:35 PM

    Added to my Must Make list. I have all of the ingredients on hand. This sounds like the perfect breakfast option.

    • Reply
      Jo-Anna
      November 21, 2013 at 1:29 PM

      I hope you love it! Have a great weekend!

  • Reply
    Tara @ Suburble
    November 19, 2013 at 12:56 AM

    Lucky you in Arizona! Hope you’re having a lovely time away from the cold!

    This quiche looks lovely! I’m a bit fan of these – with or without crust!

    • Reply
      Jo-Anna
      November 21, 2013 at 1:27 PM

      Me too…and they’re my go to recipe when I don’t know what to make for dinner!

  • Reply
    Silvia Ribas
    November 19, 2013 at 10:54 AM

    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

    • Reply
      Jo-Anna
      November 21, 2013 at 1:27 PM

      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

  • Reply
    Breakfast of Taun-tauns | Vixandra's Blog
    February 11, 2014 at 2:40 AM

    […] week, I’ve used the crustless quiche recipe of Jo-Anna of Pretty Life in the Suburbs.  It’s currently in the oven and baking up beautifully with its filling of pork chorizo, […]

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    Breakfast of Taun-tauns | Noms 4 Nio
    February 11, 2014 at 2:43 AM

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  • Reply
    Sarah
    February 11, 2014 at 2:44 AM

    I made this for the husband and toddler to eat for breakfast this week and it’s a hit. I loathe rolling out pie crusts, so this was perfect. I also included it in my post on my blog, http://noms4nio.wordpress.com/

  • Reply
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    April 15, 2014 at 10:01 AM

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  • Reply
    Dawn @ Reveal Natural Health
    July 19, 2014 at 6:40 AM

    I love this simple recipe! I have used this recipe twice for my family, once was for a Sunday morning breakfast and the other time was for a “breakfast for dinner” meal. I like to add zucchini when I make it.

    • Reply
      Jo-Anna@APrettyLife
      July 20, 2014 at 9:07 PM

      I love to hear that! It’s one of our faves too!! I think next time I’ll add zucchini as well…yum!

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  • Reply
    Heidi
    September 14, 2014 at 8:06 AM

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

    • Reply
      Jo-Anna@APrettyLife
      September 14, 2014 at 7:44 PM

      Hi Heidi! No,this recipe is best baked. I think if you cook it in the microwave or on the stove, it will end up being more like scrambled eggs, as these cooking methods will require stirring.

      • Reply
        Alexa Janell
        January 31, 2018 at 9:27 PM

        I made this one day last week and the bottom of the crustless quiche was soggy!

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  • Reply
    Delaina
    December 26, 2014 at 11:54 AM

    Hi there! I used your crustless quiche link in my post for using leftover ham. All credit to you and your picture. Thank you!
    http://myeffingcookbook.com/2014/12/play-ham/

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  • Reply
    jessica
    April 3, 2015 at 4:26 PM

    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?

    • Reply
      Jo-Anna@APrettyLife
      April 4, 2015 at 3:24 PM

      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.

  • Reply
    Chick Pilot
    November 28, 2015 at 6:20 PM

    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.

    • Reply
      Jo-Anna@APrettyLife
      November 28, 2015 at 7:53 PM

      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!

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  • Reply
    Kim
    July 22, 2017 at 10:08 AM

    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.

    • Reply
      Jo-Anna@APrettyLife
      July 22, 2017 at 8:28 PM

      That is wonderful to hear Kim! It’s one of our favourites too! Thank you so much for leaving a comment…I appreciate it so much!

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  • Reply
    Samantha
    March 7, 2018 at 12:37 PM

    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?

    • Reply
      Jo-Anna Rooney
      March 7, 2018 at 1:25 PM

      Oh my that sounds delicious!! I love the idea of a loaded baked potato quiche…I’m definitely going to have to try that!

  • Reply
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    Healthy Dinner Ideas + How I Broke my Weight-Loss Plateau
    March 19, 2018 at 10:27 PM

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  • Reply
    A.
    May 5, 2018 at 6:44 PM

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

  • Reply
    mercy
    May 25, 2018 at 5:12 PM

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

  • Reply
    Cooper
    June 17, 2018 at 2:24 PM

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

  • Reply
    Erin Gunderson
    August 1, 2018 at 8:38 PM

    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!!

  • Reply
    Juanita
    August 21, 2018 at 9:33 AM

    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.

  • Reply
    Sarah benson
    August 25, 2018 at 5:18 PM

    Hi! Can i use frozen broccoli? If so should I put it in cooked or frozen?

  • Reply
    Nora
    October 7, 2018 at 6:48 PM

    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).

    • Reply
      Jo-Anna Rooney
      October 7, 2018 at 10:03 PM

      Oh my, that sounds DELICIOUS! I’m so happy you enjoyed this recipe and made it your own!

  • Reply
    Sandy F
    October 8, 2018 at 2:20 PM

    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!

  • Reply
    S Kresta
    October 20, 2018 at 9:18 AM

    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!!

  • Reply
    Marin McKenna
    October 27, 2018 at 7:53 AM

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

  • Reply
    Marin McKenna
    October 27, 2018 at 8:34 AM

    It’s done! It looks like the picture ?

    • Reply
      Jo-Anna Rooney
      October 28, 2018 at 9:30 AM

      Yay! I’m so happy you made this recipe…it’s a family fave here!

  • Reply
    Tammy
    November 5, 2018 at 7:15 AM

    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.

    • Reply
      Jo-Anna Rooney
      November 8, 2018 at 10:03 PM

      Oh my that sounds SO delicious! And I love your tip to use heavy cream…I’m definitely trying that next time!

  • Reply
    Tammy
    November 5, 2018 at 7:53 AM

    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.

  • Reply
    marita
    November 7, 2018 at 7:57 PM

    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.

    • Reply
      Jo-Anna Rooney
      November 8, 2018 at 10:01 PM

      Oh that is so great! The nicest thing about this recipe is how versatile it is!

  • Reply
    Lisa
    November 20, 2018 at 9:41 PM

    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!

    • Reply
      Jo-Anna Rooney
      November 20, 2018 at 10:53 PM

      Oh that is a delicious combo! I’m so glad you enjoyed the recipe!

  • Reply
    Maggie
    December 3, 2018 at 6:29 AM

    Can heavy cream be substituted for the milk? I need it to be Keto friendly

    • Reply
      Jo-Anna Rooney
      December 4, 2018 at 3:44 PM

      Hi Maggie! I’ve never tried it with heavy, but I don’t see why it wouldn’t work! If you try it, let me know how it goes!

      • Reply
        Melissa Maxey
        January 13, 2019 at 9:00 AM

        Yes! I altered mine to fit the keto lifestyle and it turned out perfectly.

  • Reply
    EL
    December 9, 2018 at 1:15 PM

    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 🙂

  • Reply
    Melissa Maxey
    January 13, 2019 at 8:59 AM

    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!

  • Reply
    Leise
    January 14, 2019 at 7:31 AM

    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!

    • Reply
      Jo-Anna Rooney
      January 14, 2019 at 9:41 AM

      Hi Leise! Just 1 cup of additional ingredients. Enjoy!

  • Reply
    Jennifer Bridge
    February 18, 2019 at 9:06 AM

    Amazingly easy
    Thank you

    • Reply
      Jo-Anna Rooney
      February 19, 2019 at 4:24 PM

      You’re so welcome, I’m happy you enjoyed it!

  • Reply
    Dawn L Lofthus
    February 20, 2019 at 12:23 PM

    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.

  • Reply
    Shannon
    March 8, 2019 at 9:14 PM

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

  • Reply
    Michele Johnson
    March 15, 2019 at 6:07 PM

    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!

    • Reply
      Michele Johnson
      March 15, 2019 at 6:08 PM

      Added half and half

    • Reply
      Jo-Anna Rooney
      March 18, 2019 at 6:17 PM

      Oh my, that sounds like such a DELICIOUS combination of ingredients! I think I’m going to have to try it too!

  • Reply
    Donna
    March 16, 2019 at 12:04 PM

    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.

  • Reply
    Olga
    March 21, 2019 at 11:55 AM

    Jo-Anna, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!

  • Reply
    Gail
    April 19, 2019 at 9:28 AM

    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.

  • Reply
    Brittany
    April 20, 2019 at 12:27 PM

    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!

  • Reply
    Kristina
    April 22, 2019 at 6:14 PM

    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 🙂

    • Reply
      Jo-Anna Rooney
      April 23, 2019 at 12:11 PM

      I’m so glad you enjoyed it Kristina! It’s so simple and a great way to use up leftovers…I make it weekly too!

  • Reply
    Linda
    April 22, 2019 at 9:56 PM

    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.

    • Reply
      Jo-Anna Rooney
      April 23, 2019 at 12:09 PM

      You are so welcome Linda! I’m happy you enjoyed it!

  • Reply
    Natalie
    May 7, 2019 at 7:11 AM

    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!

    • Reply
      Jo-Anna Rooney
      May 7, 2019 at 9:51 AM

      Hi Natalie! You don’t need to grease the dish before baking, but if you wish you can lightly grease it with oil or butter. Ramadan Kareem!

  • Reply
    Sandra
    July 9, 2019 at 1:01 PM

    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

    • Reply
      Jo-Anna Rooney
      July 10, 2019 at 2:20 PM

      Hi Sandra! I’m not really sure if that would work, but it is a sturdy dish, so it may…if you try it let me know how it goes!

  • Reply
    Leah
    August 18, 2019 at 6:15 PM

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

    • Reply
      Jo-Anna Rooney
      August 18, 2019 at 8:22 PM

      Hi Leah! It really is so delicious…I love that it can be made several ways too!

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