Crustless Quiche Recipe

Ultimate Crustless Quiche Recipe

Servings: 6–8

Prep Time: 20 minutes

Cook Time: 40–50 minutes

Total Time: ~1 hour 10 minutes

Ingredients

Egg Mixture

  • 6 large eggs (room temperature for best texture)
  • 1 cup whole milk (can use ½ milk + ½ cream for richer quiche)
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder (optional, for extra flavor)
  • ¼ teaspoon onion powder (optional)
  • Pinch of nutmeg (optional, gives a warm flavor)

Cheese

  • 1 cup shredded cheese (cheddar, Swiss, mozzarella, or a mix)
  • 2 tablespoons grated Parmesan (optional, for topping)

Vegetables (pre-cooked or sautéed)

  • 1 small onion, finely diced
  • 1 small bell pepper, diced
  • 1 small zucchini, diced
  • 1 cup chopped spinach or kale (sautéed lightly to remove excess water)
  • ½ cup mushrooms, sliced (sautéed)

Protein (optional)

  • ½ cup cooked bacon bits or ham, diced
  • ½ cup cooked chicken or sausage (optional)

Optional Garnishes

  • Fresh herbs (parsley, chives, or thyme)
  • Extra cheese for topping

Equipment

  • 9-inch round pie dish or 8×8-inch baking dish
  • Large mixing bowl
  • Whisk
  • Frying pan (for sautéing vegetables)
  • Spatula
  • Measuring cups and spoons

Step-by-Step Instructions

Step 1: Preheat and Prepare

  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease your pie dish or baking dish with butter, oil, or non-stick spray. This prevents sticking since there’s no crust.

Step 2: Cook Vegetables and Proteins

  1. Heat a small amount of oil or butter in a pan over medium heat.
  2. Sauté onions until translucent (~3 minutes).
  3. Add bell peppers and mushrooms; cook for 4–5 minutes until softened.
  4. Add zucchini and cook 2–3 minutes.
  5. Stir in spinach or kale and cook until wilted.
  6. Season lightly with salt and pepper.
  7. Remove vegetables from heat and let them cool slightly.
  8. If using bacon, ham, or sausage, cook them fully and drain excess fat.

Step 3: Mix Egg Base

  1. In a large mixing bowl, crack 6 eggs.
  2. Add milk (or milk + cream) and whisk until fully combined.
  3. Season with salt, pepper, garlic powder, onion powder, and nutmeg.
  4. Optional: For a fluffier quiche, whisk the eggs until slightly frothy.

Step 4: Combine Ingredients

  1. Add cooked vegetables and proteins to the egg mixture.
  2. Stir in 1 cup shredded cheese.
  3. Make sure everything is evenly distributed.

Step 5: Pour into Baking Dish

  1. Pour the mixture into the prepared greased baking dish.
  2. Smooth out the top with a spatula.
  3. Optional: Sprinkle extra cheese or Parmesan on top for a golden finish.

Step 6: Bake

  1. Place the dish in the preheated oven.
  2. Bake for 40–50 minutes. The quiche is done when:
    • The center is set (not jiggly).
    • The top is lightly golden.
    • A knife inserted into the center comes out clean.

Tip: If the top is browning too quickly, cover loosely with aluminum foil.

Step 7: Cool and Serve

  1. Remove quiche from oven and let it cool for 5–10 minutes.
  2. Slice into wedges and serve warm.
  3. Garnish with fresh herbs if desired.

Step 8: Storage

  • Refrigerate: Cover and store in fridge for up to 4 days.
  • Reheat: Microwave individual slices for 30–60 seconds.
  • Freeze: Can freeze fully cooked quiche in slices for up to 2 months. Reheat in oven at 350°F (175°C) until warmed through.

Optional Variations

  1. Mediterranean: Use feta, olives, sun-dried tomatoes, and spinach.
  2. Mexican: Add jalapeños, cheddar, chorizo, and cilantro.
  3. Vegetarian: Omit meat, use extra veggies like broccoli, cherry tomatoes, or bell peppers.
  4. Creamier: Use half-and-half or heavy cream instead of milk.