This crustless quiche is an easy, savory egg bake that’s creamy, light, and packed with flavor. It smells of melted cheese and warm herbs as it comes out of the oven. The edges turn lightly golden while the center stays tender. It’s quick to put together and works well for breakfast, brunch, or a simple weeknight dinner.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Values are approximate per serving (recipe yields 4 servings):
- Calories per serving: 260 kcal
- Protein: 18 g
- Carbohydrates: 4 g
- Fat: 19 g
- Fiber: 1.5 g
- Sugar: 3 g
- Sodium: 400 mg
Why Make This Crustless Quiche
This crustless quiche is fast, simple, and forgiving. It keeps the classic creamy texture of a quiche without the fuss of making or buying a crust. That makes it lower in carbs and quicker to prepare. It’s perfect when you want a warm, savory dish that feels a little special but doesn’t require a lot of hands-on time. The melted cheese gives a rich, slightly salty bite, while the vegetables add bright color, soft texture, and fresh flavor.
How to Make Crustless Quiche
Make the quiche in four easy stages: prepare the ingredients, mix the custard, bake gently until set, and let it rest before slicing. You can sauté vegetables first for extra flavor or add cooked meat for a heartier dish. The oven does the hard work—it cooks the eggs into a silky, sliceable custard with a golden top and tender interior.
Ingredients:
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 cup chopped vegetables (spinach, bell peppers, onions, etc.)
- Salt and pepper to taste
- Optional: cooked bacon or sausage
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish with butter or nonstick spray. Chop your vegetables into small, even pieces so they cook evenly. If you use raw onion or bell pepper, you may want to sauté briefly to soften them first.
Step 2: Mixing
In a large bowl, whisk together the 6 large eggs and 1 cup milk until smooth and slightly frothy. Stir in 1 cup shredded cheese, the 1 cup chopped vegetables, and salt and pepper to taste. If using cooked bacon or sausage, stir it in now. Mix until evenly combined.
Step 3: Cooking
Pour the egg mixture into the greased pie dish. Smooth the top so vegetables and cheese sit evenly. Bake in the preheated oven for 30–35 minutes, or until the center is set and the top turns lightly golden. A knife inserted near the center should come out mostly clean with only a few moist crumbs.
Step 4: Finishing
Remove the quiche from the oven and let it cool for 5–10 minutes. This resting time helps it finish setting and makes it easier to slice. Garnish with fresh herbs like parsley or chives if you like. Slice into wedges and serve warm.
How to Serve Crustless Quiche
Serve slices warm or at room temperature. It pairs well with a crisp green salad, roasted tomatoes, or crusty bread. For brunch, offer fresh fruit and a light vinaigrette salad. For a cozy dinner, add a side of sautéed mushrooms or steamed asparagus. The texture is creamy and tender; the top should be slightly golden while the interior remains custardy.
How to Store Crustless Quiche
- Refrigerator: Cool completely, then wrap tightly or place in an airtight container. Store up to 3–4 days.
- Freezer: Wrap slices individually in plastic wrap and place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat slices in a 325°F (160°C) oven for 10–15 minutes until warm. You can also microwave a slice on medium power for 60–90 seconds, but the oven keeps the texture better.
Expert Tips for Perfect Crustless Quiche
- Sauté firmer vegetables like onions, peppers, or mushrooms first to remove excess moisture and add flavor.
- Use whole milk or half-and-half for a richer, creamier texture. For a lighter quiche, use 2% milk.
- Don’t overbake. The quiche should jiggle slightly in the center when you remove it. It will finish setting as it cools.
- Grate your own cheese for better melt and flavor. Pre-shredded cheese often contains anti-caking agents that affect texture.
- If you add watery vegetables (like fresh spinach or zucchini), squeeze out excess liquid before mixing.
- Season well. Eggs need a bit of salt and pepper to shine. Add a pinch of nutmeg for a traditional flavor note if you like.
Delicious Variations
- Florentine: Use sautéed spinach and Swiss cheese for a classic combo.
- Mediterranean: Add sun-dried tomatoes, feta, and chopped olives.
- Bacon & Cheddar: Stir in cooked, crumbled bacon and sharp cheddar.
- Veggie-Packed: Mix broccoli, red bell pepper, and goat cheese.
- Dairy-Free: Use unsweetened almond milk and a dairy-free cheese, and add extra vegetables for flavor.
- Low-Fat: Use egg whites for some of the eggs and 1% milk for lower fat and calories.
Frequently Asked Questions
Q: Can I make this quiche ahead of time?
A: Yes. Bake it, cool completely, then refrigerate for up to 3 days. Reheat in the oven or serve cold for a picnic.
Q: Why did my quiche turn out watery?
A: Watery quiche usually comes from high-moisture fillings. Sauté vegetables first and drain them well. Avoid adding too much milk—stick to the recipe ratio.
Q: How will I know when the quiche is done?
A: The edges should be set and lightly golden. The center should be just set and may still jiggle a little. A knife inserted in the center should come out mostly clean.
Q: Can I use eggs only or egg whites only?
A: You can substitute some eggs with egg whites to lower fat and calories. The texture will be lighter and less rich. For full flavor and a custardy texture, keep whole eggs.
Q: Can I freeze the baked quiche?
A: Yes. Freeze slices wrapped tightly for up to 2 months. Thaw in the fridge overnight before reheating.
Q: Can I add raw meat like sausage directly?
A: No. Cook any raw meat fully before adding it to the mix. Raw meat will release fat and may not cook evenly in the custard.
Q: Is this recipe low-carb or keto-friendly?
A: Yes. Without a crust, this recipe is low in carbs. For a stricter keto version, use full-fat dairy and higher-fat fillings like bacon and cheese.
Conclusion
This crustless quiche is an easy, comforting dish you can make any day. It offers creamy texture, melted cheese, and bright vegetable flavor with minimal fuss. Try it as written or use the variations to match your pantry. For more inspiration and a similar take on crustless quiche, see this Crustless Quiche Recipe – Love and Lemons. Enjoy baking—and enjoy every warm, savory slice.
Print
Crustless Quiche
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An easy, savory egg bake that’s creamy, light, and packed with flavor, perfect for breakfast, brunch, or a simple weeknight dinner.
Ingredients
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 cup chopped vegetables (spinach, bell peppers, onions, etc.)
- Salt and pepper to taste
- Optional: cooked bacon or sausage
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with butter or nonstick spray. Chop your vegetables into small, even pieces.
- In a large bowl, whisk together the eggs and milk until smooth and slightly frothy. Stir in cheese, vegetables, and salt and pepper to taste. Mix until evenly combined.
- Pour the egg mixture into the greased pie dish. Bake in the preheated oven for 30–35 minutes, or until the center is set and the top turns lightly golden.
- Remove the quiche from the oven and let it cool for 5–10 minutes. Slice into wedges and serve warm, garnished with fresh herbs if desired.
Notes
For a richer quiche, use whole milk or half-and-half. Don’t overbake; the quiche should jiggle slightly when removed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 18g
- Cholesterol: 185mg
