Crustless Quiche Recipe (any flavor!)

This is a simple yet flavorful dish, great for weekend brunch or a light lunch. It's egg-based and very versatile, just like regular quiche. Add your favorite vegetables or cold meats, a mix of cheeses or even smoked salmon. An easy meal that's ready in less than an hour, and keeps well for several days in the refrigerator!

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 my favorite Mushroom Leek Quiche. And for lazy weekends when I call it breakfast casserole or egg casserole because, in essence, it's an egg bake recipe with add-ins, isn't it?

Why this recipe works

• Easy to make: you put your add-ins in the pie plate, whatever you feel like eating. Pour egg mixture on top and bake. Then wait for it to come out of the oven all golden and beautiful. That's about it. One of my favorite meals with a simple salad on the side.
• Make ahead: it can be made the day before and reheated or kept in the freezer for a month, well wrapped.
• Versatile: as we mention several times, you can use so many different add-ins as the base for this crustless quiche recipe it's ridiculous. You'll find many ideas further down this post and in the Notes on the recipe card.
• Lunch box: a healthy alternative for kids lunches.

Ingredients

I love how this crustless quiche basic recipe can be adapted.

I give you a basic vegetarian idea and several others below. Let your imagination go and use what you have in your house, even leftovers!

Two layers

There are 2 parts to this basic crustless quiche recipe:

• The cream: as with any quiche, we need a binding cream that solidifies as it bakes.
• The quiche filling: or add-ins. The possibilities are many and it can be adapted to leftovers you might have.

Binding cream

• Eggs - they are essential, but you can adapt the amount. You can use 3 as this recipe calls for, but you can add a fourth and it will turn out great also. A bit eggier (is that a word?) but not very much. If you only have 2 eggs, you can balance that with a teaspoon or two of cornstarch, or use more cream and less milk.
• Cream, yogurt, milk - you can use two or all of them in different proportions. More milk or yogurt and it will be a more airy preparation. Use more heavy cream and it will be a richer, denser quiche. I don't recommend using only one of them unless you add more eggs to balance the structure out. I use whole milk and greek yogurt, but you might want to try it with a lower fat version. It should work fine, it will be lighter but probably less firm, less sturdy.
• Sour cream, cream cheese - it's a small amount but it adds richness and creaminess to the crustless quiche. I love the tanginess the first option adds, but cream cheese gives it structure and a great flavor. You can also use creme fraiche or mascarpone.
• Flavorings: salt and black pepper always go in a classic quiche recipe, but feel free to add some spiciness like smoked paprika, merken, chili powder or cayenne.

As you can see, the first two balance the structure together, so you can increase or decrease their amounts and play around with the ingredients you have at home.

You can make a healthy crustless quiche using only eggs and greek yogurt for the binding cream.

Filling ideas

Almost anything that can go into a frittata, a regular quiche, an egg bake, omelet, or even a risotto can be used as a filling for a crustless quiche.

Vintage Kitchen Tip

And that is not limited to vegetables.

• 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. 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 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 or spinach with parmesan or brie - with or without garlic, this is a fantastic combination and you can use frozen vegetables. Make sure you squeeze the water out of the spinach.
• 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 side salad. I love to use smoked gouda and/or white cheddar cheese, and some type of soft and melty cheese like mozzarella and a milder one like Swiss cheese.

Make-ahead vegetables

You can roast vegetables and keep in the refrigerator. Roasting concentrates the flavors so they are more intense, more vibrant. Wash, dry and put in an oiled foil and roast until slightly charred and shrunk (image above).

They last for a week, sometimes more. I like to put them in jars with olive oil and tight-fitting lids. This way they are ready to be used in quiche, frittatas, or as a platter for a brunch table.

Baking it

You need to make sure this quiche recipe is correctly baked so that there's no unbaked center that will be too soft to cut.

But, at the same time, it's important not to over bake it. That means that the center has to be just set, or barely jiggly. That way we can ensure a creamy but moist and fluffy crustless quiche.

What pan to use?

• Ceramic or glass dish: for me this is the traditional way to make crustless quiche, or pie. It's something that is served directly from the pan, like an egg casserole or egg bake. Round, square or rectangular, they all work. You can adapt the size of the pan to a taller or shorter quiche, depending on the amount of eggs you use.
• Pie pans or large skillet: it's also very common to use a regular pie dish 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 for making individual quiche for each person. Or use a muffin tin if making this for a picnic or barbecue or potluck.

Serving quiche

I like this as a light lunch or dinner alongside a green salad.

You can make a large dish or individual quiches. I like to use ramekins because they have high sides and flat bottoms. Don't use bowls for this. See Notes below, in the recipe card, for links to buying them online.

Storing

• Refrigerator: well wrapped it keeps for at least a week. Warm in a 350°F 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.

Related recipes you might like:

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Crustless Quiche: Basic recipe + variations

★★★★★ 5 from 9 reviews

• Author: Paula Montenegro
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Pies & Tarts
• Method: Baking
• Cuisine: International

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Description

Crustless Quiche is a simple, flavorful dish great for weekend brunch or a light lunch. It's egg-based and very versatile with the fillings. Ready in less than an hour, it keeps well for several days in the refrigerator!

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Ingredients

Units USM Scale 1x2x3x

• 3 eggs
• ¾ cup (200g) natural yogurt or double/whipping cream
• ¾ cup (200g) milk (lowfat or whole)
• ½ cup (80g) sour cream or cream cheese
• 2 ½ cups roasted vegetables (I used roasted eggplant, tomatoes, onion and garlic)
• ½ cup (60g) cheddar or parmesan cheese, grated
• Salt and ground black pepper
• 2 tablespoons fresh or dried herbs (thyme, oregano, basil)

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Instructions

1. Have ready roasted vegetables or other add-ins (see Notes, below)
2. Preheat oven to 350°F/180°C
3. Oil or butter an 8-inch ceramic or glass dish and dust with fine dry breadcrumbs. 
4. In a bowl lightly mix eggs, you don’t need to beat them. 
5. Add yogurt, milk and sour cream. Mix until it’s smooth but don’t beat. 
6. Season with salt, freshly ground black pepper and herbs. 
7. You can add a dash of something spicy like jalapeño powder or smoked paprika.
8. Add grated cheese and mix. 
9. Put the vegetables in the prepared dish. You can cut them in bites or put them whole. Or making a pattern. 
10. Carefully pour the binding cream over, covering the whole surface. 
11. Some vegetables might pop to the surface, that is fine. 
12. 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. 
13. Serve hot with a side salad if you like. 
14. Refrigerate leftovers, covered. Reheat in a medium oven before serving. 
15. Can be frozen, well wrapped. 

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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 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 these white oval ramekins online, or round porcelain souffle cups which are deeper. Or use a regular muffin tin for even smaller ones. 

Keywords: crustless quiche

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones here, with simple ingredients + easy-to-follow instructions.

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