Crustless Quiche Recipe

Crustless Quiche is a light, savory egg dish filled with your favorite meats, cheeses, and vegetables—without the hassle of making a crust. It’s an easy, low-carb, and versatile recipe that comes together quickly and bakes into a golden, fluffy breakfast, brunch, or light dinner option.

Why You’ll Love This Recipe

This crustless quiche is simple, customizable, and perfect for using up leftovers. Without a crust, it’s naturally gluten-free and lower in carbs, but still rich and satisfying. It’s great served warm, at room temperature, or chilled—ideal for meal prep, gatherings, or lazy weekend mornings. Mix and match ingredients to create your perfect combination every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large eggs
• Milk or half-and-half
• Shredded cheese (cheddar, Swiss, mozzarella, etc.)
• Salt
• Black pepper
• Optional add-ins:
  • Cooked bacon, sausage, or ham
  • Diced onions, bell peppers, spinach, or mushrooms
  • Fresh herbs (parsley, chives, basil)

Directions

this recipe

1. Preheat oven: Set to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.
2. Prep your add-ins: Sauté any vegetables or meats that need cooking, then let cool slightly.
3. Whisk the base: In a large bowl, whisk together eggs, milk, salt, and pepper.
4. Assemble: Spread the cooked meats and vegetables evenly in the greased dish. Sprinkle with shredded cheese. Pour the egg mixture on top.
5. Bake: Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
6. Cool and serve: Let rest for 5–10 minutes before slicing. Serve warm, or cool completely and refrigerate.

Servings and timing

• Servings: 6
• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes

Variations

• Mediterranean: Add spinach, feta, and sun-dried tomatoes.
• Western-style: Use ham, cheddar, onions, and bell peppers.
• Keto version: Use heavy cream instead of milk for extra richness.
• Dairy-free: Use non-dairy milk and skip the cheese or use a dairy-free substitute.
• Mini quiches: Bake in muffin tins for portioned servings.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or oven until warmed through. This quiche also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What’s the difference between quiche and frittata?

Quiche has a custard base and is baked, while frittatas are usually started on the stovetop and finished in the oven.

Can I make this quiche ahead of time?

Yes! Bake, cool, and refrigerate. Reheat or serve cold the next day.

Can I use egg whites?

Yes, substitute whole eggs with an equivalent amount of egg whites or an egg substitute.

What type of cheese works best?

Cheddar, Swiss, feta, or goat cheese all work well depending on the flavor you want.

Can I make it without dairy?

Yes, use dairy-free milk alternatives and omit or replace the cheese.

How do I know when it’s done?

The center should be just set and not jiggly. A knife inserted in the center should come out clean.

Can I use frozen vegetables?

Yes, just thaw and drain them well to avoid excess moisture.

Is crustless quiche healthy?

Yes, especially when filled with veggies and lean proteins. It’s lower in carbs and calories than traditional quiche.

What size dish should I use?

A 9-inch pie dish or an 8×8-inch square baking dish works well.

Can I double the recipe?

Yes, bake in a 9×13-inch dish and increase the bake time by 5–10 minutes.

Conclusion

Crustless Quiche is an easy, wholesome dish that’s endlessly adaptable to your taste and dietary needs. Whether you’re making a quick weekday breakfast or a special weekend brunch, this recipe delivers on flavor and convenience. Try different add-ins, enjoy the leftovers, and make this savory classic a staple in your kitchen.

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