Crustless Quiche Recipe

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:

1. 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.
2. Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
3. In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
4. Scatter the mix-ins evenly across the bottom of the prepared pie dish.
5. Sprinkle the cheese on top.
6. Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
7. 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.

Crustless Quiche

Crustless Quiche // A versatile quiche recipe without a crust. Just add ingredients you have around: leftover ham, cubed cooked potato, spinach, tomatoes, your favourite veggies…you name it.

Prep: 15min

Total: 1h

Yield: 6

Ingredients:

• 6 eggs
• 1 cup milk (sometimes I will use 1/2 cup milk and 1/2 cup half and half cream)
• 1 cup cheese (grated (cheddar cheese, swiss cheese or mozzarella))
• 2 tbsp parmesan cheese (optional)
• salt & pepper to taste
• 1 cup optional ingredients (See Below)
• cubed ham or crumbled cooked bacon
• chopped broccoli
• chopped tomatoes
• sliced onions or green onions
• chopped spinach
• chopped asparagus
• cooked cubed potato

Instruction:

1. Preheat your oven to 350 degrees F.
2. In a large bowl whisk together the milk, egg, cheese and salt & pepper.
3. Stir in any additional ingredients.
4. Pour the egg mixture into a 9-inch pie pan, and bake uncovered for about 45 minutes. Or until the centre is set, and not jiggly.
5. Store any leftovers in an airtight dish in the refrigerator.

Easy Crustless Quiche Recipe

Crustless Quiche is a quicker, easier, and lighter version of the classic, but just as versatile and delicious. Low-carb and gluten-free, this crustless broccoli quiche is perfect anytime for breakfast, lunch, or dinner!

Prep: 20min

Total: 80min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 264 kcal, Carbohydrate 7 g, Protein 16 g, Fat 19 g, Saturated Fat 10 g, Trans Fat 1 g, Cholesterol 232 mg, Sodium 603 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 2 tablespoon butter
• 2 large shallots (minced (or ½ of a medium onion))
• 3 cups broccoli florets (roughly chopped)
• 1 teaspoon salt (divided)
• 6 large eggs
• ¾ cup half and half
• ½ cup milk (I used 2%)
• ⅛ teaspoon nutmeg
• 1 cup Gruyere cheese (shredded)

Instruction:

1. Preheat the oven to 325°F and place the oven rack in the center/middle position. Grease a 9-inch deep-dish pie plate with butter or non-stick cooking spray.
2. Melt the butter in a large 12-inch skillet set over medium heat. Add the shallots and cook for 3-4 minutes until softened (lower the heat if necessary to prevent the shallots from browning.
3. Add the broccoli plus half of the salt and 1/4-cup water. Cover and allow the broccoli to steam for about 3-4 minutes, stirring occasionally. Remove the lid and continue to cook until the water has evaporated. Set aside.
4. Meanwhile, in a large bowl whisk together the eggs, half-and-half, milk, and nutmeg with the remaining teaspoon of salt.
5. To assemble, spread the broccoli and shallots over the bottom of the pie pan and then sprinkle with the shredded Gruyere cheese. Slowly pour the egg and cream mixture over the top of the cheese.
6. Carefully transfer to the oven and bake for approximately 1 hour, or until the inner custard has set and the top is golden brown. Remove from the oven and allow to cool for about 10 minutes before slicing and serving.

Crustless Quiche (Crazy Quick & Easy)

This tasty crustless quiche recipe is about to become your new favorite breakfast item. Baked with cheese and milk and filled with your favorite toppings!

Prep: 10min

Total: 45min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 184 kcal, Carbohydrate 4 g, Protein 14 g, Fat 12 g, Saturated Fat 6 g, Trans Fat 0.02 g, Cholesterol 239 mg, Sodium 772 mg, Fiber 0.03 g, Sugar 2 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 8 large eggs
• 3/4 cup whole milk
• 1/4 cup half and half
• 1 tsp salt
• 1/3 tsp black pepper
• 2/3 cup grated cheese (cheddar, swiss, or mozzarella)
• 1/3 cup parmesan cheese

Instruction:

1. Preheat oven to 350°F. Add the large eggs to a large bowl. Add the milk, half & half, and whisk to combine.
2. Add cheese, salt, and pepper and stir to combine together.
3. Pour the eggs into an 9-inch pan buttered pan.
4. Bake for 45 minutes or until the center is fully set. Enjoy!

EASY CRUSTLESS QUICHE | with broccoli and cauliflower

FAQ

What is the difference between a frittata and a crustless quiche?

Why is my crustless quiche soggy?

Is heavy cream better than milk for quiche?

What can I use instead of heavy cream in quiche?

1. Milk and butter. Combining milk and butter is an easy, foolproof substitution for heavy cream that’ll work for most recipes. …
2. Soy milk and olive oil. …
3. Milk and cornstarch. …
4. Half-and-half and butter. …
5. Silken tofu and soy milk. …
6. Greek yogurt and milk. …
7. Evaporated milk. …
8. Cottage cheese and milk.