Crustless Quiche
This Crustless Quiche is an easy and versatile recipe that is perfect for breakfast or dinner. Add your favourite quiche ingredients to a simple egg base, and you have a tasty crustless quiche ready in less than 1 hour. A simple and easy meal.
About this recipe:
This Crustless Quiche is like a classic quiche but without the pie crust. Because you’re not making a pastry crust, this recipe is so easy and comes together quickly! And you don’t have to worry about a soggy quiche when there’s no crust!
What readers are saying!
A great way to use leftovers!
When I don’t know what to have for dinner, the first thing that comes to mind is this great recipe for Crustless Quiche! The great thing about this recipe is that it’s great for using up leftovers. Just add ingredients you have around: leftover ham, or cubed cooked potato, spinach, tomatoes…you name it.
Perfect for special occasions like the holidays!
Because this recipe comes together so easily, and also because it’s SO delicious, it’s a perfect meal for any holiday season! It’s an especially perfect addition to a Christmas morning menu. After about 15 minutes prep work, pop it the oven, and about 45 minutes later breakfast is served! You can even meal prep the night before, then pop it in the oven while you are opening gifts. Serve it with some easy Cinnamon Buns and a fruit salad and you’ve got the best breakfast ever!
Crustless Quiche Recipe Tips & Tricks
- DISH TO USE: This recipe is best baked in a 9-inch pie plate. Sometimes I will also use an 8 × 8 glass baking dish. If I’m doubling the recipe I use a 9 × 13 lasagna pan.
- EGGS: Use large eggs.
- CHEESE: Most types of cheese will work for this: mozzarella, cheddar, marble, Monterey Jack, Swiss cheese, or gruyere cheese
- MILK: You can use 1%, 2%, whole milk, cream, or heavy cream
- QUICHE FILLINGS: Remember it is a TOTAL of 1 cup of additions.
- onions: green onions, shallots, purple, red onion or white onion, or even caramelized onions
- tomatoes: chopped cherry tomatoes or any type of tomato
- mushrooms
- Swiss chard or fresh spinach
- bell pepper
- cooked potatoes and sweet potato
- asparagus
- broccoli
- cooked ham or Canadian bacon
- cooked bacon (make sure to use crispy bacon)
- crumbled cooked sausage (breakfast sausage is great!)
- a couple tablespoons of Parmesan cheese, feta cheese or goat cheese
- LEFTOVERS: Store any leftovers in an airtight container (or cover tightly with a layer of plastic wrap) in the refrigerator. After the quiche has been in the fridge you may notice a little bit of excess moisture, just drain it off.
- FREEZING: You can freeze leftovers. Just place individual slices on a parchment paper lined baking sheet. Then put the baking sheet into the freezer and freeze overnight. Once the slices have frozen, transfer them to a ziplock bag and freeze.
- INDIVIDUAL PORTIONS: If you want to make individual portions into crustless mini quiche, don’t miss my post on how to make Easy Egg Bites in a Muffin Tin!
- MAKE AHEAD? I do not recommend making this dish ahead of time. It’s best served immediately.
Favourite Flavour Ideas:
Serving Suggestions:
- For Breakfast: Serve this crustless quiche with some easy Cinnamon Buns and a fruit salad.
- For Dinner: Serve with a green salad and toast.
Crustless Quiche
This Crustless Quiche is an easy and versatile recipe that is perfect for breakfast or dinner. Add your favourite quiche ingredients to a simple egg base, and you have a tasty crustless quiche ready in less than 1 hour. A simple and easy meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Eggs
- Method: Oven
Ingredients
Crustless Quiche Base:
- 6 large eggs
- 1 cup milk
- 1 cup grated cheese
- 2 tbsp parmesan cheese (optional)
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 cup optional ingredients (See Below)
1 cup Additional Ingredient Ideas:
- cubed cooked ham or crumbled cooked bacon
- crumbled cooked sausage
- chopped broccoli
- chopped tomatoes (cherry tomatoes or any kind)
- chopped onions or green onions
- chopped spinach
- chopped asparagus
- cooked cubed potato or sweet potato
- mushrooms
- bell pepper
- a couple tablespoons of Parmesan cheese, feta cheese or goat cheese
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl whisk together the milk, egg, cheese and salt and pepper.
- Stir in the additional ingredients you are using (should be 1 cup total).
- Pour the quiche mixture into a 9-inch pie pan, and bake uncovered for about 45 minutes. Or until the centre is set, and not jiggly, and the edges are golden brown.
- Serve immediately.
Notes
-
- DISH TO USE: This recipe is best baked in a 9-inch pie plate. Sometimes I will also use an 8 × 8 glass baking dish. If I’m doubling the recipe I use a 9 × 13 lasagna pan.
- CHEESE: Most types of cheese will work for this: mozzarella, cheddar, marble, Monterey Jack, Swiss cheese, or gruyere cheese
- MILK: You can use 1%, 2%, whole milk, cream, or heavy cream
- QUICHE FILLINGS: Remember it is a TOTAL of 1 cup of additions.
- LEFTOVERS: Store any leftovers in an airtight container (or cover tightly with a layer of plastic wrap) in the refrigerator. After the quiche has been in the fridge you may notice a little bit of excess moisture, just drain it off.
- FREEZING: You can freeze leftovers. Just place individual slices on a parchment paper lined baking sheet. Then put the baking sheet into the freezer and freeze overnight. Once the slices have frozen, transfer them to a ziplock bag and freeze.
- INDIVIDUAL PORTIONS: If you want to make individual portions into crustless mini quiche, don’t miss my post on how to make Easy Egg Bites in a Muffin Tin!MAKE AHEAD? I do not recommend making this dish ahead of time. It’s best served immediately.
More Delicious Egg Dishes:
Bites, bakes, casseroles and more!
Have a delicious day!
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.
I’m so glad you enjoyed it Donna!
Jo-Anna, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
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.
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!
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.
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!!
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!!