Crustless Quiche Recipe

I’ve found my new brunch obsession with this crustless quiche that’s seriously so easy to whip up! With creamy layers of cheese and the perfect combo of veggies and optional bacon, it’s a delish way to impress friends, or just treat myself to something extra on a lazy Sunday morning.

I enjoy preparing a meal that is both satisfying and versatile, like a crustless quiche. It has protein-rich eggs at its base; a mix of whole milk and heavy cream generates the creamy texture that I expect.

Part of the fun of making a quiche is blending in some type of cheese with your choice of cooked, cooled veggies. My go-tos are spinach and bell peppers.

If you want to make this dish more personal, consider adding cooked bacon or a few pinches of nutmeg.

Crustless Quiche Recipe Ingredients

• Eggs: Rich in protein; provides structure and nutrition.
• Whole Milk: Adds creaminess; source of calcium and vitamin D.
• Heavy Cream: Creates silky texture; rich in fats.
• Shredded Cheese: Provides savory flavor; high in protein and calcium.
• Diced Cooked Vegetables: Adds vitamins, minerals, and fiber.
• Bacon or Ham: Optional; enhances flavor with protein and savory taste.
• Onion: Optional; adds flavor and texture to the dish.

Crustless Quiche Recipe Ingredient Quantities

• 6 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup shredded cheese (such as cheddar or Gruyère)
• 1 cup diced cooked vegetables (such as spinach, mushrooms, or bell peppers)
• 1/2 cup cooked, crumbled bacon or diced ham (optional)
• 1/4 cup chopped onion (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon nutmeg (optional)

How to Make this Crustless Quiche Recipe

1. Set the oven to 375°F (190°C) to preheat, and oil a 9-inch pie dish or comparable dish for baking.

2. In a big mixing bowl, whip the eggs until they’re smooth.

3. Combine the whole milk and heavy cream with the eggs, and whisk until fully combined.

4. Mix in the shredded cheese, making sure it is well incorporated and evenly distributed. Cheddar or sharp cheddar works best. Do not use pre-shredded cheese. If you use pre-shredded cheese, you will lose an essential part of this experience.

5. Combine the diced, cooked vegetables with the optional bacon or ham and chopped onion, mixing everything together gently.

6. Salt, black pepper, garlic powder, and nutmeg are the right ingredients for bringing out the flavor of your vegetable mixture. Do you like the kind of understated flavor that vegetables can have? Because that’s a flavor that can really shine when you season with these ingredients. And these ingredients are actually quite common in savory baking; I’m just saying. I mean, have you made cornbread? With the kind of cornbread I like (think: sweet, crumbly interior), you’re getting a lot of nutty flavor from the cornmeal, which is themselves little nuggets of ground corn, which is itself very earthy.

7. Spread the mixture evenly in the prepared pie dish.

8. Put the dish in the oven that you’ve already heated and bake it for 35 to 40 minutes. You should check it and note that the quiche will be thoroughly cooked and set in the middle and that it will have a lightly golden crust on top.

9. Take the quiche out of the oven and allow it to cool for no less than 10 minutes before cutting into it.

10. Enjoy your quiche, served warm or at room temperature and without a crust!

Crustless Quiche Recipe Equipment Needed

1. Oven
2. 9-inch pie dish
3. Baking brush or paper towel (for oiling the dish)
4. Large mixing bowl
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Cheese grater (if not using pre-shredded cheese, recommended)
9. Knife (for chopping and dicing)
10. Cutting board
11. Ladle or spoon (for mixing and spreading ingredients)

FAQ

• Can I use other types of cheese?Certainly! You can replace the cheese to match your preferences. Choices such as mozzarella, feta, or Swiss cheese are excellent substitutes.
• Can this quiche be made in advance?Certainly. This quiche can be prepared in advance and kept in the fridge for as long as 3 days. Just warm it up before serving.
• What can I substitute for heavy cream?substitutes include half-and-half, and additional milk.

  Texture.

  The texture may vary slightly when using substitutes.

• Is there a vegetarian version?Certainly, leave out the bacon or ham and add in extra vegetables or plant-based protein, such as tofu, for a version that is friendly to vegetarians.
• Can I freeze the quiche?Yes, first bake the quiche, then allow it to cool completely, and finally wrap it tightly before freezing. It stays good for about 1-2 months.
• What size dish should I use?This recipe is perfectly suited for a standard 9-inch pie dish or quiche dish.
• How do I ensure the quiche doesn’t stick to the dish?Prior to adding the egg mixture, coat the dish in either butter or non-stick spray to prevent sticking.

Crustless Quiche Recipe Substitutions and Variations

Eggs:
Replace with 1 1/4 cups of egg substitute or 1 1/2 cups of silken tofu blended with 1 tablespoon of nutritional yeast for a plant-based option.
Whole Milk:
Select almond milk, soy milk, or oat milk for a substitute that’s free of dairy.
Heavy Cream:
Substitute using coconut cream, substitute using cashew cream, or use a combination of milk and butter for a lighter option.
Shredded Cheese:
Consider employing cheese made from plants, nutritional yeast, or omitting the cheese altogether when opting for a dairy-free alternative.
Cooked Vegetables:
Alternatives include zucchini, kale, or cherry tomatoes.

Pro Tips

1. Blind Bake a Crust: If you prefer a traditional crust quiche, consider adding a pre-made or homemade pastry crust. Blind bake it first to prevent a soggy bottom. Simply roll out the dough, fit it into the pie dish, cover with parchment, fill with pie weights, and bake for 10-15 minutes before adding the filling.