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Crustless Quiche Recipe

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★★★★★

4.5 from 254 reviews

This Crustless Quiche is a versatile and delicious dish combining a creamy egg and dairy base with your choice of savory mix-ins such as Gruyère cheese, fresh chives, sautéed vegetables, and cooked lean meats. Baked until golden brown and perfectly set, it offers a light, protein-rich meal that is easy to prepare and customize to your taste. Ideal for breakfast, brunch, or a light dinner, this quiche skips the crust for a lower-carb, gluten-free option without sacrificing flavor or texture.

Ingredients

Scale

Egg and Dairy Base

  • 6 large eggs
  • ⅔ cup whole milk
  • ¼ cup half-and-half
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon Dijon mustard (optional)
  • Pinch ground nutmeg (optional)

Mix-Ins

  • ⅔ cup grated Gruyère cheese
  • 2 tablespoons chopped fresh chives
  • 1 ½ cups total mix-ins including sautéed vegetables or cooked lean meats such as:
    • Cooked crumbled lean beef
    • Chopped and sautéed broccoli
    • Caramelized onions
    • Cubed leftover roast beef
    • Roasted vegetables

Instructions

  1. Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Generously grease a 9-inch pie dish or similar oven-safe baking dish with butter or cooking spray, ensuring all surfaces are coated to prevent sticking.
  2. Prepare & Sauté Vegetables/Fillings: Prepare your choice of vegetables by thawing and squeezing dry any frozen spinach, finely dicing onions, and slicing mushrooms. Heat 1 tablespoon of butter or olive oil in a medium skillet over medium heat. Sauté onions for 3-5 minutes until translucent, then add mushrooms and other sturdier vegetables like bell peppers or broccoli. Cook for 5-7 minutes until softened and moisture is released. If using, prepare cooked crumbled lean beef or cubed leftover roast beef. Set all cooked fillings aside to cool slightly.
  3. Whisk Eggs & Dairy Base: In a large mixing bowl, vigorously whisk 6 large eggs until the yolks and whites are fully combined and slightly frothy, about 1-2 minutes. Add ⅔ cup whole milk and ¼ cup half-and-half, then season with ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 teaspoon Dijon mustard (if using), and a pinch of ground nutmeg (if using). Whisk thoroughly until the mixture is homogeneous.
  4. Combine Fillings: Add the 1 ½ cups of chosen mix-ins—including ⅔ cup grated Gruyère cheese, 2 tablespoons chopped fresh chives, and the cooled sautéed vegetables or meats—directly into the egg mixture. Gently fold with a spatula until all ingredients are evenly distributed without overmixing.
  5. Bake the Quiche: Carefully pour the mixture into the prepared 9-inch pie dish. Place in the preheated oven and bake for 40 to 55 minutes, until the top is golden brown and the center is set with a slight jiggle. If the top browns too quickly, tent loosely with aluminum foil for the last 10-15 minutes of baking.
  6. Cool & Serve: Remove the quiche from the oven and allow it to cool on a wire rack for 10-15 minutes, or up to 20 minutes, to let the custard set fully for cleaner slicing. Serve warm, optionally alongside a fresh green salad for a balanced meal.

Notes

  • This quiche is naturally gluten-free due to the absence of crust, making it suitable for gluten-sensitive diets.
  • Feel free to customize your mix-ins based on seasonality and personal preference; just ensure vegetables are cooked and excess liquid removed to avoid sogginess.
  • Using Dijon mustard and nutmeg enhances the flavor complexity but can be omitted if unavailable.
  • Allowing the quiche to cool before slicing is important to maintain structural integrity and achieve neat portions.
  • Leftover quiche can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

Keywords: crustless quiche, easy quiche recipe, gluten-free brunch, baked egg dish, savory quiche, healthy breakfast, vegetable quiche, cheese quiche, make-ahead brunch

Find it online: https://annakocht.com/crustless-quiche-recipe/