This crustless dish is an easy, no-fuss egg bake; think of it as a pie or traditional quiche without the crust or a lighter breakfast casserole. You toss your favorite add-ins in a pie dish (veggies, cheese, ham, salmon, you name it), pour the egg mixture on top, and bake until golden and set. That’s it.
It’s ready in under an hour if you have the extras ready, keeps well in the fridge for a few days, and you can freeze it for a month. Reheat it for lunch, slice it into lunchbox portions, or serve it with a simple salad for a quick dinner.
Basic recipe
As much as I love traditional quiche recipes with homemade pie crust, this recipe is my go-to for light lunches or early dinners when I don't have much time or energy to make a savory pie from scratch.
The best part? It’s endlessly versatile.
There are 2 parts to this egg quiche recipe:
- The cream mixture: as with any quiche, we need a binding cream that solidifies as it bakes and adds structure.
- The quiche filling: or add-ins. The possibilities are many. Mix and match ingredients depending on what you have: leftover roasted vegetables, bits of cheese, or cold cuts all work beautifully. Whatever you can add to a frittata or omelette works for this crustless pie.
Testing Notes
- Prep the vegetables well: Use roasted or sautéed vegetables to avoid extra liquid in the filling. Raw vegetables will release water and make the quiche watery. You can roast the vegetables the day before, and keep them refrigerated until ready to assemble.
- Eggs: They are essential, but you can adapt the amount. You can use 3 as this recipe calls for, or add a fourth, which will also turn out great. A bit eggier (is that a word?), but not much. If you only have 2 eggs, you can balance that by using more heavy cream and less whole milk.
- Cheese matters: Strong cheeses like Parmesan or cheddar add more flavor; Fontina or Monterey Jack melt smoothly for a creamier bite.
- Balance the dairy: Yogurt makes it tangy, cream adds richness, and sour cream or cream cheese keeps the texture silky. Use what you have, but stick to the ratios. You can also use creme fraîche or mascarpone cheese.
- Cool before slicing: Let the quiche rest 10–15 minutes after baking so it sets and cuts cleanly.
What pan to use
- Ceramic or glass dish: This is the traditional way to make crustless quiche or pie. It's served directly from the pan, like an egg casserole or egg bake. Round, square, or rectangular, they all work. Depending on the number of eggs you use, you can adapt the pan size to a taller or shorter quiche.
- Pie pans or large skillet: Using a regular pie dish is standard, and it works just fine. If using a skillet, remember it needs to go into the oven, similar to a frittata recipe.
- Individual servings: You can use ramekins to make individual quiches for each person. Or use muffin tins if making this for a picnic, barbecue, or potluck and make small, muffin-sized mini quiche.
Binding cream
It's the custard cream that holds the filling together. There are several ingredients that can be substituted and used in different amounts to vary the texture and flavor.
Flavorings: salt and black pepper always go in a classic quiche recipe, but feel free to add some spiciness like smoked paprika, merken (smoked paprika from Chile), chili powder, or cayenne pepper.
Filling ideas
Almost anything that can go into a frittata, a regular quiche, an egg bake, an omelet, or risotto can be used as a filling for a crustless quiche.
And that is not limited to vegetables. Let your imagination go and use what you have in your house, including leftovers.
- Roasted vegetables: they usually include roasted or caramelized onions, bell peppers, eggplant, and zucchini, sort of like a Mediterranean quiche. They can be made ahead and kept in the refrigerator for a week. Some crumbled feta cheese on top would also be a good addition.
- Ham, bacon, and cheese: you can use cold meats in general, paired with almost any cheese in your fridge. Similar to this pizza rustica recipe. Use the traditional bacon and cheese, and you have a crustless quiche Lorraine.
- Sausage and zucchini: super flavorful, you can use any sausage you like. Cook it without casings and drain excess fat. Mix with roasted zucchini and cheese.
- Caprese: this is the traditional tomato, mozzarella, and basil. Roast the tomatoes as we do in this recipe today. The result is fantastic.
- Tomatoes and corn: can be made with frozen corn, so it's a breeze to put together.
- Mushroom quiche: cook them in a bit of oil first (sauteeing). They pair very well with leeks, green onions, or chives. And with fontina and gruyèrecheese.
- Broccoli or spinach with parmesan or brie, with or without garlic, is a fantastic combination, and you can use frozen vegetables. Make sure you squeeze the water out of the spinach.
- Smoked or fresh salmon quiche: make it with mostly cream and sour cream and add chopped chives, dill, and maybe a smidge of lemon zest. Asparagus is a nice addition to this quiche.
- Just cheese: this is an excellent idea if you're serving it with meats or a side salad. I love to use smoked Gouda and/or white cheddar cheese with a soft and melty cheese like mozzarella, and a milder one like Swiss cheese. Gruyère cheese will add a sharper flavor. Add feta or goat cheese for a tangier bite.
Make-ahead vegetables
Roasting: it concentrates the flavors so they are more intense and vibrant. Wash, dry, place in an oiled foil, and roast until slightly charred and shrunk (image below).
Prep ahead: they last for a week in the refrigerator, sometimes more. Put them in airtight containers or jars with oil and tight-fitting lids.
Baking
Make sure this quiche recipe is correctly baked so that there's no raw egg center that will be too soft to cut and unhealthy to eat.
But, at the same time, it's important not to overbake it. That means that the center has to be just set, or barely jiggly. It will render a creamy but moist and fluffy crustless quiche.
Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Serving quiche
- A simple green salad is the perfect side dish if serving it as a light lunch or dinner. The ingredients will depend on the flavor of the quiche.
- Soup: add a bowl of warm, creamy soup on chilly days. I like this easy squash and red lentil soup.
- Brunch: quiche (crustless or otherwise) might be the perfect savory dish for a brunch table. Vary the filling according to the occasion. Make them square or rectangular when serving many people; it's easier to cut.
- Breakfast: Considering it's an egg dish, you can grab a slice for a quick breakfast on the go.
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Easy Crustless Quiche (any flavor)
Ingredients
- 3 eggs, at room temperature
- ¾ cup natural yogurt or heavy cream, or a mix of both
- ¾ cup milk , whole or lowfat
- ½ cup sour cream or cream cheese
- 2 ½ cups roasted vegetables, I used roasted eggplant, tomatoes, onion and garlic
- ½ cup grated cheese, Parmesan, white cheddar, Fontina or Monterrey Jack work very well
- ½ teaspoon salt , or to taste
- ⅛ teaspoon ground black pepper, or to taste
- 2 tablespoons fresh herbs, such as thyme, oregano or basil. If using dried, reduce to 1 teaspoon
Instructions
- Have ready roasted vegetables or other add-ins (see Notes, below)
- Preheat oven to 350°F (180°C).
- Oil or butter an 8-inch ceramic or glass dish and dust with fine dry breadcrumbs.
- In a medium bowl, lightly stir 3 eggs to mix; you don’t need to beat them. Add ¾ cup natural yogurt or heavy cream, ¾ cup milk and ½ cup sour cream or cream cheese. Mix until it’s smooth, but don’t beat.
- Season with ½ teaspoon salt , ⅛ teaspoon ground black pepper and 2 tablespoons fresh herbs. You can add a dash of something spicy like jalapeño powder or smoked paprika.
- Add ½ cup grated cheese and mix.
- Put 2 ½ cups roasted vegetables in the prepared dish. You can cut them into bites, leave them whole or create a pattern. Carefully pour the binding cream over, covering the whole surface. Some vegetables might pop to the surface; that is fine.
- Bake for about 45 minutes, or until the center is set but be careful not to overbake it. It will be golden and might have risen a bit.
- Serve hot, warm or at room temperature, with a side salad if you like.
- Keep leftovers covered in the refrigerator for up to 3 days. Reheat in a low oven or the microwave. It can be frozen, well wrapped or in a freezer-safe container.
Notes
Roasting vegetables:
Wash and dry vegetables. Cut them in large pieces or chunks. Arrange them on a foil-lined oven pan, drizzled with oil (I use olive), separating them by vegetable. Season with salt and pepper and drizzle with some extra oil.Bake at medium/low temperature, 300°F (150°C), until slightly charred and crinkled. It may take more or less depending on the vegetable and how large the chunks are. You can cut them in small pieces and it will take much less time. Store them in the refrigerator, in containers (jars are great) with tight-fitting lids and covered in oil. They last a week for sure.
Eggplants - I recommend removing excess water before roasting it. Simply cut it and put in a flat dish with coarse salt. Leave at room t° for about 30 minutes and you will see it released a lot of water (image above). Drain, wipe out the excess salt left (or wash and dry thoroughly) and roast as directed above.
Filling ideas:
Roasted vegetables: they usually include roasted or caramelized onions, bell peppers (I like red peppers but any type can be used), eggplant and zucchini. Sort of a mediterranean quiche. They can be made ahead and kept in the refrigerator for a week.Ham, bacon and cheese - you can use cold meats in general paired with almost any cheese you have in your fridge. Similar to the Leftover Ham and Cheese Quiche filling. Use the traditional bacon and cheese and you have a crustless quiche lorraine.
Sausage and zucchini - super flavorful, you can use any sausage you like. Cook it without casing and leave out excess fat. Mix with roasted zucchini and cheese.
Caprese - this is the traditional tomato, mozzarella, and basil. Roast the tomatoes as we do in this recipe today. The result is fantastic.
Tomatoes and corn - another great combination, it can be made with frozen corn so it's a breeze to put together.
Mushrooms - cook them in a little oil first (sauteeing). They pair very well with leeks (like the Mushroom Leek Quiche), green onions or chives. And with soft brie cheese.
Broccoli and parmesan or brie - with or without garlic, this is a fantastic combination and you can use frozen broccoli.
Smoked salmon - make it with mostly cream and sour cream and add chopped chives, dill and maybe a smidge of lemon zest.
Only cheese: this is a great idea if you're serving it with meats or a salad. I love to use smoked gouda and/or white cheddar cheese, and some type of soft and melty cheese like mozzarella.
Storing it
Refrigerator: well wrapped it keeps for at least a week. Warm in a 350°F (180°C) oven or in the microwave before eating or let come to room temperature.Freezer: it can be frozen though it's not my first option. Why? Because it adds water that stays in the crustless quiche when defrosted. Individual ramekins: you can buy white oval ramekins online, or round porcelain souffle cups which are deeper. Or use a regular muffin tin for even smaller ones.
Peter Hughes says
Perfect recipe. I had left over ingredients and improvised from the recipe. Turned out great. Thanks for your help, Paula.
Paula Montenegro says
Great to know it worked so well Peter!
Melanie says
Hi is the breadcrumbs necessary I'm making this for a child who can't have breadcrumbs thanks
Paula Montenegro says
Hi Melanie, they help when removing the quiche but not necessary if it's not a possibility. Simply butter or oil the dish before adding the egg mixture. Have a great weekend!
Melanie says
Fab thank you, it was lovely I did need to use some kitchen paper to soak up a little moisture even tho I sautéed off the spinach, bacon mushrooms and onions. Definitely making it again.
Paula Montenegro says
Happy to know you liked it! Spinach can be tricky when it comes to draining the water content; it's like there's always some left lol.
Paula Montenegro says
Happy you liked it Maca!
Jenni LeBaron says
Wow, the yogurt, milk, and sour cream in this crustless quiche sound like they make this dish so creamy! This is the ideal weekend brunch recipe!
Kay says
So good, eggplant (or Aubergine as we call it in UK) is one of my favourite veggies!
Analida Braeger says
Quiche is a favorite in our house and I love your step by step tips to make this. Thanks so much!
Jacqui DeBono says
I have been really craving quiche, and it isn't easy to come by where I am. This is a great recipe that I can make and adapt for the healthy eaters, the kids that won't eat certain vegetables and for what I have in the cupboard already! Perfect!
GUNJAN C Dudani says
I love quiche and I always wanted to try it at home. However, I never got a chance and end up eating store bought ones. I am definitely trying this quiche recipe.
Ben says
Aww yeah. Quiche is one of my favorite meals of all time. I can't wait to try this variation. I actually prefer it without crust, so I'm really stoked about this.
Aleta says
Your quiche is gorgeous! I love your tips for roasting vegetables, I had no idea they could be stored for that long! I will be making your broccoli parmesan, I happen to have some frozen broccoli on hand!
Lori | The Kitchen Whisperer says
I absolutely love this post SO MUCH! I love the tons of options you gave to make your own flavor combination but also that you gave a base recipe. The hardest part is picking which flavor suggestion to try first!