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Crustless Quiche

A dish with baked Crustless Quiche
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4.9 from 144 reviews

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.

Ingredients

Units Scale

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

  1. Preheat your oven to 350 degrees F.
  2. In a large bowl whisk together the milk, egg, cheese and salt and pepper.
  3. Stir in the additional ingredients you are using (should be 1 cup total).
  4. 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.
  5. 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.

Find it online: https://aprettylifeinthesuburbs.com/crustless-quiche/