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!

Crustless quiche with cheese

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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.

A slice of crustless quiche on a plate

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.
Healthy crustless quiche

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.

The Ingredients

  • 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!

Dietary Note

This recipe is already a gluten free crustless quiche. You also can easily make this crustless quiche vegetarian by skipping the meat and adding some additional vegetables. Or even make a keto crustless quiche by using keto-friendly vegetables.

The Directions

Bacon in a skillet
  1. For the broccoli bacon version: Cook the bacon.
Broccoli and onions in a skillet
  1. Cook the broccoli and onions.
Eggs being whisked in a bowl
  1. Whisk the eggs, milk, half-and-half, mustard, and spices together.
Bacon and vegetables in a baking dish
  1. Add the mix-ins to a pie dish.
Cheese scattered on top of bacon and vegetables
  1. Top them with the cheese.
Unbaked crustless quiche with vegetables
  1. Pour the egg mixture over the cheese, then sprinkle chives on top.
  2. 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.

Crustless quiche with a slice missing

Wine Pairing

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.
A piece of crustless quiche on a plate

Storage Tips

  • 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 Ideas

Leftover quiche is delicious paired with a side salad or bowl of soup for a healthy lunch or light dinner.

What to Serve with Quiche

Crustless quiche with bacon and vegetables

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.

Ceramic Pie Dish

Whether you’re making a pie or quiche, this beautiful dish will come in handy.

Crustless quiche with cheese

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Crustless quiche with cheese

Crustless Quiche

4.93 from 13 votes
This healthy crustless quiche has rich quiche flavor without the fuss of crust! Customize it with broccoli, bacon, spinach— anything you like!

Prep: 15 mins
Cook: 35 mins
Total: 50 mins

Servings: 4 servings



  • 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


  • 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.


Serving: 1(of 4);without mix-insCalories: 231kcalCarbohydrates: 3gProtein: 17gFat: 17gSaturated Fat: 8gCholesterol: 279mgPotassium: 182mgSugar: 2gVitamin A: 750IUVitamin C: 1mgCalcium: 321mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Wow! This was perfect timing. My family and I just enjoyed a delicious quiche with a crust, and my husband and I were talking about a crustless option to make it healthier. Thanks so much for sharing. We’ll be trying this soon!

  2. It was superb. If you’re doing a side of bacon or as I did, diced prosciutto, consider eliminating the salt from the base.
    I used Fontina cheese and it was very good.5 stars

  3. I did the broccoli, bacon, and onion variant with shredded cheddar and it turned out well! It fit perfectly in my pie dish. Thanks for the recipe!5 stars

  4. This recipe has become one of my go-to quick dinner options. I love the versatility, flavor, and correct level of indulgence for a week night vegetarian meal. I’ve made a cheddar-mushroom-spinach variety as well as a mushroom-kale-green pepper-cheddar variety. Thank you, Erin! Wellplated is my forever favorite!5 stars

  5. This was delicious. I used all my fresh leftover veggies and sautéed them for the quiche. I added a little hot sauce foe a zing!5 stars

  6. I made this the first time as written…yum! Second time I added a 12oz jar of roasted red pepper, and some leftover baby portabella mushrooms and crumbled Turkey Italian sausage and it went from Yum to Extra extra Yummy! We wrapped the extras in plastic wrap and microwaved a couple days later…still yummy!5 stars

  7. Excellent quick breakfast so everyone can eat at the same time. Tasty, healthy and minimal carbs (depending on what you mix in). Thanks for sharing!5 stars

  8. Out of this world! You will never miss the crust with this recipe. Your suggestions for mix-ins inspired me. I decided to mix-in uncured bacon, sautéed onions and spinach. I used a blend of Swiss, American, sharp cheddar and a sprinkle of Cabot “Fiery Jack” shredded cheeses. Topped with chives and plopped some grape tomatoes on top. Yummy! This will definitely become a family favorite. Thank you!5 stars

  9. Went well! Didn’t use bacon but sautéed mushrooms, broccoli, & onions. Used sharp cheddar cheese. Easy to make … famiy really enjoyed it!4 stars

  10. Loved it! Such an amazing and straightforward recipe. Made a ton of broccoli and onion in the skillet so I can bake another tomorrow to freeze for a future dinner. Thanks for this gem!5 stars

  11. I love your recipes Erin. I’m making this for Easter brunch tomorrow. Is it best to bake the day of or is it just as good warmed back up the next day? I’m concerned if I warm it back up it will dry out.

    1. Hi Susie! I think this quiche is delicious warmed up. You can also fully assemble the unbaked quiche as directed up to 1 day in advance. Then, cover it tightly with plastic wrap and refrigerate. Let it sit at room temperature for a few minutes, then bake as directed. I hope you enjoyed the recipe!

      1. Great. Thank you Erin. I made it ahead and it worked out great and our family loved it. I ended up making it with broccoli, mushrooms, onion and swiss cheese.