Brunch life. We all want it 8 days a week. But with hectic weekday schedules, and often even weekend obligations for activities, who has time for fussy extras like crust? That’s why I’m here to convince you that this quick, healthy Crustless Quiche recipe is perfect anytime, any day!
Of course, it’s still an ideal addition to a picturesque weekend brunch. Pair it with the all-star team of Oven Baked Bacon, Healthy Blueberry Muffins, and Oatmeal Pancakes, and now you have a spread fit for royalty.
But this quiche is too easy, too good for you, and too versatile to limit it to the occasional weekend feast.
Classically, quiche filling is made with eggs, heavy cream, cheese, and then whatever meat and/or vegetables you like. Quiche Lorraine, for example, uses bacon and Gruyere. Spinach Quiche and Broccoli Quiche are popular vegetarian options.
I found that with the right ratio, I could make my crustless quiche without heavy cream, swapping a touch of half-and-half instead. The quiche still tasted luscious and rich, just as any proper quiche (with or without crust) should.
Plus the notable time (and calories) you save by not adding a crust makes this dish an appealing option for a healthy lunch or light dinner too! Without a crust, the flavor of the filling steals the show.
(And then for the days you feel emotionally attached to the crust, there’s always this Easy Quiche Recipe!)
Naturally gluten free and easy to make vegetarian, crustless quiche is a cook’s definition of a flexible meal.
Make this recipe as a clean-out-your-refrigerator end-of the week winner, and keep it in your back pocket for anytime you are serving guests with different dietary needs.
Crustless Quiche
This healthy crustless quiche has rich quiche flavor without the fuss of crust! Customize it with broccoli, bacon, spinach— anything you like!
Prep: 15min
Total: 50min
Yield: 4
Serving Size: 1 (of 4);without mix-ins
Nutrition Facts: servingSize 1 (of 4);without mix-ins, calories 231 kcal, Carbohydrate 3 g, Protein 17 g, Fat 17 g, Saturated Fat 8 g, Cholesterol 279 mg, Sugar 2 g
Ingredients:
- 6 large eggs
- 2/3 cup whole milk
- ¼ cup half-and-half
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard (optional)
- Pinch ground nutmeg (optional)
- 1 1/2 cups mix-ins of choice: See below for suggestions and ingredient notes for a broccoli bacon version
- 2/3 cup grated Gruyère cheese (or swap fontina, sharp cheddar, or smoked mozzarella)
- 2 tablespoons chopped fresh chives
- Cooked (crumbled bacon)
- Chopped and sautéed broccoli
- Caramelized onions
- Cubed leftover ham
- Roasted vegetables (roughly chopped)
Instruction:
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
- Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
- In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
- Scatter the mix-ins evenly across the bottom of the prepared pie dish.
- Sprinkle the cheese on top.
- Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
- Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.
EASY CRUSTLESS QUICHE | with broccoli and cauliflower
FAQ
Is a frittata the same as a crustless quiche?
Why is my crustless quiche soggy?
Do you need to pre bake crust for quiche?
And yes, as you’ll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.
What is a quiche without the pastry called?
