This no-crust quiche is a simple yet flavorful dish, great for weekend brunch or a light lunch. It's egg-based and versatile, just like regular quiche. Add your favorite vegetables or cold meats, a mix of cheeses, or fresh or smoked salmon. An easy meal that's ready in less than an hour, and keeps well for several days in the refrigerator!
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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.
About the 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!
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 and can be adapted to your leftovers.
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.
- 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 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 unless you add more eggs to balance the structure. I use whole milk and Greek yogurt most of the time. If you use reduced-fat milk, it should work fine but have a lighter and probably less firm, less sturdy structure.
- Sour cream or cream cheese: it's a small amount, but it adds richness and creaminess to this no crust quiche. I love the tanginess the first option adds, but cream cheese gives it a creamier texture and a great flavor. You can also use creme fraiche or mascarpone cheese.
- 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.
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.
Almost anything that can go into a frittata, a regular quiche, an egg bake, omelet, or risotto, can be used as a filling for a crustless quiche.
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 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 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, 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.
- 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, some type of soft and melty cheese like mozzarella, and a milder one like Swiss cheese.
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.
This way, they are ready to be used in quiche, frittatas, or as a platter for a brunch table.
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.
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 common, 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 quiches for each person. Or use muffin tins if making this for a picnic, barbecue, or potluck and make small, muffin-sized mini quiche.
- Salad: 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. We 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, as we do with the mushroom quiche.
- Breakfast: considering it's an egg dish, you can grab a slice for a quick breakfast on the go.
- 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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- 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)
- 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 bowl lightly mix eggs, you don’t need to beat them.
- Add yogurt, milk and sour cream. Mix until it’s smooth but don’t beat.
- Season with salt, freshly ground black pepper and herbs.
- You can add a dash of something spicy like jalapeño powder or smoked paprika.
- Add grated cheese and mix.
- Put the vegetables in the prepared dish. You can cut them in bites or put them whole. Or making 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 with a side salad if you like.
- Refrigerate leftovers, covered. Reheat in a medium oven before serving.
- Can be frozen, well wrapped.
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.
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.
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.
- Prep Time: 15
- Cook Time: 45
- Category: Pies & Tarts
- Method: Baking
- Cuisine: International
Keywords: crustless quiche