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, as this Spinach Feta Quiche would attest.
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.
(And then for the days you feel emotionally attached to the crust, there’s always this Easy Quiche Recipe!)
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.
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!
The Directions
- 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!
Tip!
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.
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.
Tip!
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.
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
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
Ingredients
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 1/2 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 1/2 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
Instructions
- 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.
Notes
- 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.
Nutrition
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Can I ask what is half and half?
Hi Libby, it’s a type of cream you’ll find in the dairy section of your grocery store. Normally next to heavy whipping cream. Hope you enjoy it!
Isn’t this just an omelette? I don’t get/understand calling it a crustless quiche…..
Hi Barbara! A quiche is baked in the oven, which this is. An omelette is made on the stove top in a pan. Either way, this quiche is delicious and I hope you give it a try!
Single cream
Could you please tell me if you can sub in greek yogurt as you did in your quiche recipe?
Hi Lesley, the spinach quiche is a little different than this recipe and I haven’t tested this specific recipe with greek yogurt. If you decide to experiment, let me know how it goes!
I made this with asparagus, carrots, spinach ,caramelized onion, and black garlic. Used 2% milk and mocha. It was absolutely delicious. Will make it again!
Hi Marge! So glad you enjoyed the recipe! Thank you for this kind review!
I made the bacon broccoli version today for a group of ladies and it was delicious with the Gruyère cheese. Couldn’t tell it was crustless. Lots of compliments. I assembled it the night before and took it out of fridge for about 10 minutes before baking. My tip is to take it out at least 30 minutes before baking, otherwise it will take longer to bake and top will come out darker unless you cover it with foil the last 15 minutes. I chose 6 servings and baked mine in a pampered chef deep pie dish and it took about an hour to fully cook in center. I love that you can click the number of servings on the recipe and slide it to adjust the ingredients for how many you want to feed. I also like that you can adjust the number of servings on the printing option to fit your needs. Well done!
Hi Cindy! So glad you enjoyed the recipe! Thank you for this kind review and your feedback!
Making this for dinner on Thursday. I was thinking of baking it in a 9×13 pan. Do you think if I double your recipe that would work? Thanks Erin. ❤
Hi Janet! I’ve only made the recipe as written, so it would hard for me to tell you how this would come out. If you decide to experiment, let me know how it goes!
For the last 1.5 months I’ve made this recipe weekly and love it. I just put a bacon, onion, broccoli with freshly shredded Gruyère, Swiss, and Parmesan in the Oven 5 Stars!
I’m so happy you’ve enjoyed the recipe, John! Thank you for sharing this kind review!
I made the broccoli bacon version for the first time for 6 servings and cooked it in my Pampered Chef pie dish. It was delicious and the slices were thick. So thick, that I cut the quiche into 8 wedges instead of 6 and the servings were ample sized. I like that you can easily adjust the recipe ingredients by clicking on the number by the “servings” to automatically increase the amount of ingredients needed. You can also do this on the printed version before printing.
Tip: as suggested, I prepared the quiche the night before and cooked it the next morning. I took it out of the refrigerator while the oven preheated but I should of taken it out at least 30 minutes to let it warm up some more before cooking because it took a full hour to cook because it was cold and center stayed jiggly longer. The top got very browned, so I should have covered it lightly with foil the last half to keep it lighter. It still tasted delicious!!
I’m so happy that you enjoyed it, Cindy! Thank you for sharing this kind review!
I make these as minis and use all manner of add-ins: broccoli, green onions, mushrooms, sun-dried tomatoes, asparagus. The trick to minis is chopping your add-ins super fine, sautéing it all just a tad and then filling the mini muffin tins (I use silicone) with the liquid and cheese (I use feta) first. Then spooning the sautéed veggies into each individual mini.
I get asked for the recipe EVERY time I make it. Thanks, Erin.
I’m so happy that you’ve enjoyed the recipe, Joelle! Thank you for sharing this kind review!
I make this all the time. Easy, economical and delicious.
I’m so happy that you enjoyed it, Noreen! Thank you for sharing this kind review!
Very nice quiche.
I’m so happy that you enjoyed it, Joanna! Thank you for sharing this kind review!
Excellent. Great for keto diet
Hi Claire! So glad you enjoyed the recipe! Thank you for this kind review!
Hello,
I made your broccoli bacon version with the onions (semi-caramelized). I added the Dijon mustard, thinking it was probably a mistake, but I was wrong as this added such a wonderful flavor and didn’t really taste like mustard at all! The mustard seemed to create another depth of flavor in the quiche. Thank you for this recipe, it’s going to be one of my favorites.
Hi Dorian! So glad you enjoyed the recipe! Thank you for this kind review!
I made this last night with spinach, mushrooms and bacon for the mix-ins. So yummy!! Tonight I’ll use what’s leftover in a salad. This recipe will quickly become my go to! Thank you 😍
Hi Troy! So glad you enjoyed the recipe! Thank you for this kind review!
I’m planning on taking this to a cabin to bake there. Can I cook the bacon, onion and broccoli ahead an freeze (or refrigerate) it for travel, so all I have to do is whisk together the wet ingredients, add it to the dry and bake? How long would the sauteed ingredients keep?
Thanks,
Sue
Hi Sue! Sautéed vegetables can last to at least 4 days in the refrigerator. Hope you enjoy the recipe!
I put the kitchen sink in it tomatoes onions green peppers bacon & sausage it is soooo very YUMMY!! LOVE LOVE LOVE
Hi Heidi! So glad you enjoyed the recipe! Thank you for this kind review!
I was shocked at how good this was!!! My husband and I ate the entire quiche in less than 10 minutes…. it turned out perfectly.
I only used 5 eggs and I used 1/2 cup of half and half with 2 splashes of 2% milk. And then for my fillings, I used a little over 1 1/2 (total) of chopped spinach, crumbled bacon bits, and halved cherry tomatoes. I cooked those on the stovetop on high heat to char the tomatoes and get the spinach a little wilted, and seasoned that with chili powder, garlic powder, onion powder, and oregano.
I filled and topped the quiche with an entire package of crumbled goat cheese.
HEAVEN!! Will be making once a week from now on. So good.
Hi Amaya! So glad you enjoyed the recipe! Thank you for this kind review!
This is an easy and very flavorful recipe. LOVED IT!
Hi Tammy! So glad you enjoy the recipe! Thank you for this kind review!
I’m going to make this tomorrow. I wanted to know if fresh spinach as an add in needs to be cooked and strained of as much water as possible or if it can just be added in fresh?
Thank you!
Hi Becky, you can refer to this post on how to add spinach to the quiche: https://www.wellplated.com/spinach-feta-quiche/ Hope you enjoy it!
This is so great! I had leftover pizza toppings from a pizza I made a few days ago and thought of making a quiche but didn’t have any crust nor shortening to make crust so I found this recipe. I added the leftover Italian sausage, spinach and mushrooms to it along with mozzarella cheese but apart from that I did it exactly as written. It was scrumptious! Thanks for saving the day and letting me add a new recipe to my toolbox!
Hi Nicolette! So glad you enjoyed the recipe! Thank you for this kind review!