Crustless Quiche

Update : March 12, 2026

why make this recipe

Crustless quiche is a versatile and easy dish that can be enjoyed any time of day. It eliminates the hassle of making a crust, making it quicker to prepare. This recipe is perfect for breakfast, brunch, or even a light dinner. You can customize it with your favorite vegetables, cheeses, and proteins, making it a great way to use up leftovers. Plus, it’s gluten-free, so everyone can enjoy it!

how to make Crustless Quiche

Ingredients

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)
1 ½ cups mix-ins of choice (e.g., ⅔ cup grated Gruyère cheese, 2 tablespoons chopped fresh chives, cooked crumbled lean beef, chopped and sautéed broccoli, caramelized onions, cubed leftover roast beef, roasted vegetables)

Directions

Preheat Oven & Prepare Dish
Preheat the oven to 375°F (190°C). Generously grease a 9-inch pie dish or similar-sized oven-safe baking dish with butter or cooking spray, ensuring all surfaces are coated to prevent sticking.
Prepare & Sauté Vegetables/Fillings
Prepare your chosen vegetables: thoroughly thaw and squeeze dry any frozen spinach; finely dice onions; slice 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 hardier vegetables (like bell peppers or broccoli) and cook for 5-7 minutes until softened and moisture is released. If using prepared meats, add cooked crumbled lean beef or cubed leftover roast beef. Set all cooked fillings aside to cool slightly.
Whisk Eggs & Dairy Base
In a large mixing bowl, vigorously whisk the 6 large eggs until yolks and whites are fully combined and slightly frothy (about 1-2 minutes). Pour in the ⅔ cup whole milk and ¼ cup half-and-half. Add ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 teaspoon Dijon mustard (if using), and a pinch of ground nutmeg (if using). Whisk all ingredients thoroughly until well incorporated, forming a homogenous base.
Combine Fillings
Add your 1 ½ cups of mix-ins, including the ⅔ cup grated Gruyère cheese, 2 tablespoons chopped fresh chives, and your cooled sautéed vegetables/prepared lean beef/roast beef, directly into the egg and dairy mixture. Gently fold with a spatula until all fillings are evenly distributed throughout the egg base, avoiding overmixing.
Bake the Quiche
Carefully pour the entire quiche mixture into your generously greased 9-inch pie dish. Place the dish into the preheated 375°F (190°C) oven and bake for 40 to 55 minutes. The quiche is done when the top is golden brown and the center is set, showing only a slight, uniform jiggle when gently moved. If the top browns too quickly, loosely tent with aluminum foil for the last 10-15 minutes of baking.
Cool & Serve
Once baked, carefully remove the quiche from the oven. Allow it to cool on a wire rack for at least 10-15 minutes (up to 20 minutes) before slicing. This crucial cooling period allows the custardy filling to fully set, ensuring clean and beautiful slices. Serve warm, either on its own or with a fresh green salad for a complete meal.

how to serve Crustless Quiche

Crustless quiche can be served warm, at room temperature, or cold. It makes a great starter for brunch or a satisfying main dish for lunch or dinner. Pair it with a fresh green salad or some sliced tomatoes for a delicious combination.

how to store Crustless Quiche

Store leftover crustless quiche in an airtight container in the refrigerator. It will keep well for up to 3-4 days. To reheat, place slices in the microwave for a quick warm-up or bake in the oven at 350°F (175°C) until heated through.

tips to make Crustless Quiche

Don’t be afraid to experiment with your mix-ins! Use whatever vegetables and proteins you have on hand.
Use fresh herbs to enhance the flavor, like parsley or thyme.
For a lighter version, substitute low-fat milk and omit the half-and-half.

variation (if any)

You can easily modify the recipe by switching out the cheese and mix-ins. Try different types of cheese, like cheddar or feta, or go for a Mediterranean twist with spinach, sun-dried tomatoes, and olives.

FAQs

1. Can I freeze Crustless Quiche?
Yes, you can freeze crustless quiche. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator before reheating.

2. Is Crustless Quiche healthy?
Yes, crustless quiche can be a healthy dish. It is high in protein due to the eggs and can be packed with vegetables for added nutrients.

3. Can I make Crustless Quiche ahead of time?
Absolutely! You can prepare the quiche in advance and bake it when ready to serve. It also tastes great as leftovers!