Brunch life. We all want it 8 days a week. But with hectic weekday schedules, and often even weekend obligations for activities, who has time for fussy extras like crust? That’s why I’m here to convince you that this quick, healthy Crustless Quiche recipe is perfect anytime, any day!
Of course, it’s still an ideal addition to a picturesque weekend brunch. Pair it with the all-star team of Oven Baked Bacon, Healthy Blueberry Muffins, and Oatmeal Pancakes, and now you have a spread fit for royalty.
But this quiche is too easy, too good for you, and too versatile to limit it to the occasional weekend feast.
Classically, quiche filling is made with eggs, heavy cream, cheese, and then whatever meat and/or vegetables you like. Quiche Lorraine, for example, uses bacon and gruyere. Spinach quiche is a popular vegetarian option.
I found that with the right ratio, I could make my crustless quiche without heavy cream, swapping a touch of half-and-half instead. The quiche still tasted luscious and rich, just as any proper quiche (with or without crust) should.
Plus the notable time (and calories) you save by not adding a crust makes this dish an appealing option for a healthy lunch or light dinner too! Without a crust, the flavor of the filling steals the show.
Naturally gluten free and easy to make vegetarian, crustless quiche is a cook’s definition of a flexible meal.
Make this recipe as a clean-out-your-refrigerator end-of the week winner, and keep it in your back pocket for anytime you are serving guests with different dietary needs.
What is the Difference Between a Quiche and a Frittata?
While both quiche and frittata are made with a mixture of eggs and savory additions like cheese, meat, and vegetables, there are a few differences between the two.
- Traditionally, quiche has a crust and a frittata does not (unless you are making crustless quiche, of course).
- Frittatas are first cooked on the stovetop and finished in the oven, whereas quiches (like this crustless quiche) are baked entirely in the oven.
- Quiche combines milk (or cream) and eggs; frittatas often use only eggs.
How to Make Crustless Quiche
Use the number of eggs and amount of liquid in this recipe as a starting point, then you can create endless variations using whatever ingredients you have in your fridge.
In the photos, you’ll see a light twist on crustless quiche Lorraine: bacon and gruyere (the classics), plus onions (for flavor) and broccoli (to make it a complete, healthy meal).
For additional crustless quiche filing ideas, see “More Flavor Variations” below.
- Eggs. The key ingredient for our crustless quiche. Without a crust, the eggs form both the exterior and the interior of the dish. Eggs are a wonderful source of protein, vitamins, and selenium, making them an eggcellent (I had to) addition to your day.
- Whole Milk + Half-and-Half. Half-and-half adds wonderful richness and flavor to the quiche without the need for heavy cream, and the whole milk handles the rest. You can use a different percentage of milk, though your quiche won’t be as rich.
- Dijon Mustard. It’s subtle but makes the other flavors pop.
- Nutmeg. A little nutmeg adds wonderful warmth to the quiche.
- Mix-Ins. Bacon (hello, Air Fryer Bacon), broccoli, caramelized onions, ham, or any other ingredients you love. Your options are endless!
- Cheese. I used gruyere, which is classic to crustless quiche Lorraine. But you can easily vary it up. Try broccoli cheddar for a classic combo. Sprinkle on goat cheese or feta. Use smoked mozzarella or fontina for Italian flavor. You do you!
- For the broccoli bacon version: Cook the bacon.
- Cook the broccoli and onions.
- Whisk the eggs, milk, half-and-half, mustard, and spices together.
- Add the mix-ins to a pie dish.
- Top them with the cheese.
- Pour the egg mixture over the cheese, then sprinkle chives on top.
- Bake at 350 degrees F for 35 minutes. ENJOY!
Since this recipe bakes the quiche without a crust, you’ll want to coat your baking dish generously with non-stick spray to keep crustless quiche from sticking. Greasing the dish with butter works even better.
For dinner, serve your quiche with a Riesling, Chardonnay, Sauvignon Blanc, or Malbec. For an elegant pairing, try serving this dish with champagne. At brunch, a mimosa (or even Apple Cider Mimosa) would be lovely.
More Flavor Variations for Crustless Quiche
This crustless quiche is ready for all kinds of ingredients you make have in your fridge. It’s a perfect dish to use up what you have on hand.
Although I used bacon, you can use a number of different meats for equally great taste. Or start your day by adding extra vegetables (just like this hit Vegetarian Breakfast Casserole).
Here are just a few fantastic options:
- Spinach. Amp up the healthy and the delicious! Try crustless quiche with spinach and sprinkled with feta if you want a Mediterranean flavor.
Be sure to sauté spinach (or any other vegetables or mix-ins you use that have a high water content) thoroughly to cook the water out. If you don’t, you may make your crustless quiche watery.
- Muffins or Minis. Do crustless quiche muffins or crustless quiche minis sound darling and delectable? You bet they do! Divide the filling between muffin cups and bake as directed in my healthy Egg Muffins recipe.
- Southwest. For a crustless quiche southwest style, try sautéed chorizo with chopped red peppers and pepper jack cheese. (And you’ll definitely want to check out The Well Plated Cookbook, which has a mouthwatering Cheesy Southwest Breakfast Casserole.)
- Ham and Potatoes. A true hearty classic. Use leftover holiday ham to make a flavor combination that’s reminiscent of your favorite local diner. (Or check out my delicious Potato Frittata.)
- Artichoke. Include artichoke with broccoli to make a vegetarian crustless quiche that’s as full of yum as all these other variations.
- To Store. Refrigerate quiche in an airtight storage container for up to 3 days.
- To Reheat. Rewarm leftovers in a pie dish in the oven at 350 degrees F or gently in the microwave.
- To Freeze. You can freeze a crustless quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
Prepare all your mix-ins up to 1 day in advance, and refrigerate them until you’re ready to assemble the quiche.
You can also fully assemble the unbaked quiche as directed up to 1 day in advance. Cover it tightly with plastic wrap and refrigerate. Let sit at room temperature for a few minutes, then bake as directed.
Leftover quiche is delicious paired with a side salad or bowl of soup for a healthy lunch or light dinner.
Recommended Tools to Make this Recipe
- Pie Dish. Perfect for baking a quiche. Plus, it looks beautiful served on the table!
- Skillet. The ideal tool for preparing your chosen mix-ins.
- Mixing Bowls. Easy to use, store, and clean.
FOR THE QUICHE BASE:
- 6 large eggs
- 2/3 cup whole milk
- ¼ cup half-and-half
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard optional
- Pinch ground nutmeg optional
- 1 ½ cups mix-ins of choice: See below for suggestions and ingredient notes for a broccoli bacon version if you are a little under or over 1 ½ cups, that’s OK
- 2/3 cup grated Gruyère cheese or swap fontina, sharp cheddar, or smoked mozzarella
- 2 tablespoons chopped fresh chives
FOR THE MIX-INS*:
- Cooked crumbled bacon
- Chopped and sautéed broccoli
- Caramelized onions
- Cubed leftover ham
- Roasted vegetables roughly chopped
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
- Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
- In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
- Scatter the mix-ins evenly across the bottom of the prepared pie dish.
- Sprinkle the cheese on top.
- Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
- Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.
- For the Broccoli Bacon version shown in this post: Chop 4 slices of thick-cut bacon into bite-sized pieces. Cook in a skillet over medium low heat, until the pieces are crisp and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a towel-lined plate. Discard all but 1 tablespoon bacon fat from the skillet. Add 2 cups of small-chopped broccoli florets and 1 small, very thinly sliced red or yellow onion. Sauté until the onion is tender, about 10 minutes. Use in the quiche as directed.
- TO STORE: Refrigerate quiche in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F.
- TO FREEZE: You can freeze a crustless quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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