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!
The best recipe. I’ve finally found a keeper. Thanks so much.
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!
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.
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!
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.
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.
Really great basic recipe. And so simple. Thank you
Excellent recipe that never fails! I’ve tried this recipe with breakfast sausage, but I prefer ham for more intense flavor.