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
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.
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Method: Baking
Ingredients
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
- Preheat your oven to 350 degrees F.
- In a large bowl whisk together the milk, egg, cheese and salt & pepper.
- Stir in any additional ingredients.
- 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.
- 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
More Delicious Breakfast Recipes To Feed a Small Crowd:
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!
P.S. What do you serve up for Christmas morning?
This post contains affiliate links.
Make ahead dishes on Christmas morning are perfect! Enjoy the rest of your time in Phoenix!
Thanks Mallory! Can’t wait to get home!
Delicious! Love the recipe. Thank you
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Thank you Nikky! I’m so happy you enjoyed it!
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!
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Sooo My husband and I are trying to be a little healthier and he’s trying to loose some weight. I started making crustless quiches for breakfast a couple of months ago. Have tried many, many recipes and by far this is the best one. I change the ingredients around from week to week. Different meats and vegetables, but basically keep the same recipe. Thanks for the recipe. And…if you haven’t tried Italian sausage with parmesan, peppers and onion you are missing out.
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‘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!
Now that sounds like the perfect combination! I love cinnamon rolls!
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.
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Such a great idea in fact, I just had to update my post to include a cinnamon bun recipe! Thanks Sarah!
Added to my Must Make list. I have all of the ingredients on hand. This sounds like the perfect breakfast option.
I hope you love it! Have a great weekend!
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!
Me too…and they’re my go to recipe when I don’t know what to make for dinner!
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
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
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/
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.
I love to hear that! It’s one of our faves too!! I think next time I’ll add zucchini as well…yum!
This crustless quiche sounds delicious. One question, can this quiche be cooked on the stove or in the microwave, instead of the oven?
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.
I made this one day last week and the bottom of the crustless quiche was soggy!
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/
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?
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.
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.
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.
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!
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.
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!
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?
Oh my that sounds delicious!! I love the idea of a loaded baked potato quiche…I’m definitely going to have to try that!
Hello. This looks like the recipe of my dreams! One question: do you grease the pie plate? Thank you!
ANA GRACIAS POR ESTA RECETA, TE PREGUNTO ESTE QUICHE SE PUEDE EMPLEAR EN ALMUERZO O CENA. TE DESEOMUCHOS EXITOS.DESDE COLOMBIA CON GRAN ESTIMACION.
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I just made this quiche today for Father’s day and it was a real hit. Thanks so much for posting!
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!!
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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.
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Oh that sounds like a perfect combination!
Hi! Can i use frozen broccoli? If so should I put it in cooked or frozen?
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).
Oh my, that sounds DELICIOUS! I’m so happy you enjoyed this recipe and made it your own!
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!
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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!!
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I’m making this recipe as I’m writing this. I’m hoping it turns out as good as your picture shows ??
It’s done! It looks like the picture ?
Yay! I’m so happy you made this recipe…it’s a family fave here!
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.
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Oh my that sounds SO delicious! And I love your tip to use heavy cream…I’m definitely trying that next time!
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.
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.
Oh that is so great! The nicest thing about this recipe is how versatile it is!
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!
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Oh that is a delicious combo! I’m so glad you enjoyed the recipe!
Can heavy cream be substituted for the milk? I need it to be Keto friendly
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!
Yes! I altered mine to fit the keto lifestyle and it turned out perfectly.
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 🙂
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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!
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Thank you Melissa! I love that!
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!
Hi Leise! Just 1 cup of additional ingredients. Enjoy!
Amazingly easy
Thank you
★★★★★
You’re so welcome, I’m happy you enjoyed it!
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.
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Easy and delicious. My first quiche I added broccoli, sautéed onions and bacon. My second I added asparagus, spinach and cilantro. Fantastic flavor.
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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!
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Added half and half
Oh my, that sounds like such a DELICIOUS combination of ingredients! I think I’m going to have to try it too!
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.
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I’m so glad you enjoyed it Donna!
Jo-Anna, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
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Thank you Olga! I’m so glad you enjoyed it!
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.
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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!
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I’m so happy you enjoyed it Brittany!
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 🙂
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!
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.
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You are so welcome Linda! I’m happy you enjoyed it!
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!
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!
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
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!
I make this all the time in different configurations. It comes out perfect every time! Thank you for sharing!!
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Hi Leah! It really is so delicious…I love that it can be made several ways too!
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?
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!!
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!
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I’m so happy you enjoyed this recipe! I love how versatile it is…your version sounds wonderful!
How long do you suggest letting it set/cool before serving?
Hi Dina! I serve it right away
Fabulous texture; worked great to use extra veggies and sausage I had on hand!
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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!
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I’m so happy you enjoyed it Sharon! I love your variation…it sounds delicious!
I justde this with smoked salmon and asparagus. Oh so very good!!!
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Oh delicious combination!
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?
Hi April! I don’t think so…from my experience egg made like this doesn’t freeze well, it becomes quite watery when it unthaws.
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!
BTW,
Small world! I just noticed that you reside in AZ. I live in Scottsdale (Scottsdale & Shea)! ( :
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!
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!
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I’m so happy you enjoy it Rachel!
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 🙂
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I’m so happy you enjoyed it Mary!
Loved the recipe, this is definitely one of my favorites. Thank you for sharing this.
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I’m so happy you enjoyed it!
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!
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I’m so happy you enjoyed it Stephanie!
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.
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I’m so happy you enjoyed it Margaret! I love your idea of using a blender to mix the eggs and milk!
This is a great recipe that is easy to make and tastes amazing! It is always a hit when I have people over
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.
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I’m so happy to hear this Jan!
It took me 2 tries to make this, but the hard work paid off! awesome pizza thank you for sharing.
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It took me 2 tries to make this, but the hard work paid off! awesome quiche** lol thank you for sharing!
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I’m so happy you enjoyed it!
quiche** lol
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This was fantastic! I used half and half, bacon and sausage and added peppers. Yum
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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!
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I’m so happy your family enjoyed this Jayde!
Very good recipe and easy. Added onions and broccoli.
Thanks for recipe 🙂
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I’m so glad you enjoyed it!
The best recipe. I’ve finally found a keeper. Thanks so much.
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I’m so glad you enjoyed it Michelle!
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!
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Mmmmmm sounds so delicious! I’m so happy you enjoyed this recipe base!
This is the only quiche I make. I love it. Easy and delicious.
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I’m so glad you enjoy it Grace!
Delicious! Love the recipe. Thank you very much.
You are so welcome, I’m happy you enjoyed it!
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!
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That sounds delicious!
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.
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That’s a delicious tip, thank you for sharing!
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!
Oh this makes me so happy! I’m glad you love it and have made it so many different delicious ways!
This was very easy, but definitely needed more seasoning. I ended up sprinkling Ms. Dash over the entire thing and that really helped along with a dash of hot sauce when eating. I would make it again, but would add more seasoning so it is not so bland, but was overall a good recipe and so easy.
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Really great basic recipe. And so simple. Thank you
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