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Homepage » Pies & Tarts » Crustless Quiche: Basic Recipe + Variations

Published: Apr 11, 2020 · Modified: Apr 11, 2020 by Paula Montenegro · We generate income from ads and affiliate links · 8 Comments

Crustless Quiche: Basic Recipe + Variations

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Image collage of quiche in ceramic dish, serving on white plate
Ceramic dish with baked quiche on white background, image with text
White plate with a serving of quiche on white background, image with text
Ceramic dish with baked quiche on white background, image with text
Image collage of quiche in ceramic dish, serving on white plate

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. Easy to make, it's ready in less than an hour, and it keeps well for several days in the refrigerator!

Table of Contents show
Two steps
Main ingredients
Binding cream
Filling ideas
Make-ahead vegetables
Baking
Serving
Storing
Crustless Quiche: Basic recipe + variations
Ingredients
Round dish with baked quiche on white surface

As much as I love regular quiche 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.

Two steps

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 filling: or add-ins. The possibilities are many and it can be adapted to leftovers you might have.

Serving of crustless quiche on white plate with silver fork

Main 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!

Bowls and plates with quiche ingredients on white marble

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 cream and it will be a richer, denser quiche. I don't recommend using only one of them unless you use more eggs to balance the structure out.
  • 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.

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.

image collage of ceramic dish with only vegetables and after adding the cream

Filling ideas

Almost anything that can go into a frittata, a regular quiche, 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.

  • Ham 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.
  • 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 - with or without garlic, this is a fantastic combination and you can use frozen broccoli.
  • Smoked salmon - make it with mostly cream and add chopped chives.
Image collage of before and after roasted tomatoes, onion and garlic on aluminum foil

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.

Ceramic round dish with baked vegetable quiche on a white surface

Baking

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.

Serving of crustless quiche on white plate with silver fork, baking dish in background

Serving

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.

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.

Close-up of serving of crustless quiche on two stacked white plates, baking dish in background

Other recipes you might like:
Mushroom Leek Quiche
Ham and Cheese French Toast
Wild Mushroom Risotto
Mozzarella Pesto Naan Bread
Baked Ricotta with Roasted Tomatoes and Onions
Corn Basil Empanadas

Let me know if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

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Round dish with baked quiche on white surface

Crustless Quiche: Basic recipe + variations

★★★★★ 5 from 8 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!


Ingredients

Scale
  • 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)

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. 

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:

  • Ham 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.
  • 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) or roast in the oven (how-to in the Mushroom Quiche post). They pair very well with leeks (like the Mushroom Leek Quiche), green onions or chives. And with soft brie cheese.
  • Broccoli and parmesan - with or without garlic, this is a fantastic combination and you can use frozen broccoli.
  • Smoked salmon - make it with mostly cream and add chopped chives. 

Storing: well wrapped, it keeps in the refrigerator for at least a week. Warm in a 350°F oven or in the microwave before eating.

Individual ramekins: you can buy these white oval ramekins online, or round porcelain souffle cups which are deeper. 

Keywords: crustless quiche

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Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.
Previous Post: « Simple Carrot Cake Recipe - with ingredient substitutions!
Next Post: Basic Blueberry Sauce - only 4 ingredients! »

Reader Interactions

Comments

  1. Jenni LeBaron says

    April 19, 2020 at 9:04 pm

    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!

    ★★★★★

    Reply
  2. Kay says

    April 18, 2020 at 7:40 am

    So good, eggplant (or Aubergine as we call it in UK) is one of my favourite veggies!

    ★★★★★

    Reply
  3. Analida Braeger says

    April 17, 2020 at 9:52 pm

    Quiche is a favorite in our house and I love your step by step tips to make this. Thanks so much!

    ★★★★★

    Reply
  4. Jacqui DeBono says

    April 16, 2020 at 4:29 pm

    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!

    ★★★★★

    Reply
  5. GUNJAN C Dudani says

    April 16, 2020 at 11:44 am

    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.

    ★★★★★

    Reply
  6. Ben says

    April 15, 2020 at 6:14 pm

    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.

    ★★★★★

    Reply
  7. Aleta says

    April 15, 2020 at 11:32 am

    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!

    ★★★★★

    Reply
  8. Lori | The Kitchen Whisperer says

    April 14, 2020 at 10:43 pm

    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!

    ★★★★★

    Reply

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