Crustless Quiche
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!
Easy and delicious. My first quiche I added broccoli, sautéed onions and bacon. My second I added asparagus, spinach and cilantro. Fantastic flavor.u003cbru003e
This is the only quiche I make. u003cbru003eI love it. u003cbru003eEasy and delicious.u003cbru003eu003cbru003eu003cbru003e
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
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!
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!
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!
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!!!
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!
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 🙂
I’m so happy you enjoyed it Mary!
Loved the recipe, this is definitely one of my favorites. Thank you for sharing this.
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!
I’m so happy you enjoyed it Stephanie!