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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

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 and Broccoli Quiche are popular vegetarian options.

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!)

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
  • 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.

Crustless Quiche

4.95 from 105 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 minutes
Cook: 35 minutes
Total: 50 minutes

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 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


  • 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.

  12. Delicious! I sautéed fresh blanched broccoli with two cloves of garlic and used a combination of mozzarella and parmesan cheese (good quality). I also subbed yogurt for the heavy cream, but kept the Dijon and pinch of nutmeg. The result was amazing and even my egg-hating child loved it! Highly recommend.5 stars

  13. Made this yesterday for my mom for Mother’s Day lunch. Used shallots, ham, spinach and guyere cheese. Turned out great!!5 stars

  14. So good! We are also dairy free so I used coconut milk and dairy free cream (what I had on hand), as well as bacon and dairy free cheese, along with sautéed yellow pepper and chopped supergreens (spinach, kale, etc) mix.5 stars

  15. I did make this with Turkey bacon, spinach, Mushrooms, onions, Parmesan, fresh ground black pepper. I used half & half, milk. I did by accident forget to add the Dijon mustard that would have been great next time. I put in a Colby jalapeño cheese for spice.5 stars

  16. Erin, do you think this will taste as good with egg whites? We’re trying to cut down on our colesterol.

    1. Honestly Lupita, I think it would lack flavor and be kind of spongy. You could do half egg whites and half whole eggs or try this egg white frittata:

  17. Delicious! I used sea legs (fake carb meat) spinach, and leeks, came out perfect. A little Chesapeake Bay seasoning in the spinach sauté was just the spark needed to complement the sea legs5 stars

  18. Sooo amazingly delish! The entire quiche went in one sitting with only 4 people. Kudos!! I didn’t change a thing and I used your recommended bacon, broccoli version. I only exchanged regular bacon for turkey bacon. Keeling it light. 😊5 stars

  19. I had no milk so used fat free half n half, added shredded colby jack, sauteed onions, bell pepper, mushrooms and a few bacon crumbles. Very good!5 stars

  20. Loved this recipe! Threw in all my leftovers – broccoli, onion, jalapeño, roasted potatoes, bacon, little sun dried tomato, a couple of slices of ham and colby jack cheese. I also used coconut almond milk and oat milk half and half. We all loved it!!5 stars

  21. It was absolutely delicious and so easy to make.
    Made quiche for during week lunch and reheated perfectly like fresh from oven.
    A definite repeat 😀5 stars

  22. This seems like a great recipe except that it doesn’t have any quantities! I understand maybe letting people run with how many add-ins, but not giving amounts of eggs, milk, spices seems like it must be an oversight?

    1. Hi Jenelle, did you see the recipe in the recipe card? All of the ingredients and directions are listed there. There is even a “jump to recipe” button at the top of the page to help you get there faster. Hope this helps!

  23. I just found your recipe but have not tried it yet. It sounds delicious. If you make double or triple recipes, what size pie dish and cook time should you use. Can the triple recipe be made in a
    9 X 13 baking dish and if so, how long is the cook time.

    1. Hi Paula, I have only tested the recipe as written so it would be hard for me to say if you could or not. If you decided to experiment with the doubling it, let me know how it goes!

      1. My husband and I doubled it & it’s delicious but it was watery in the bottom of the dish we baked it 50 mins on account of the size I can’t figure out how to avoid that in the future

        1. Hi Kat! I’m so sorry you had trouble with the recipe. This is the first time I’ve heard of it being watery in the bottom and I am not sure what could of caused that. Myself (and others) have really enjoyed this recipe and I wished it would of been a hit for you too!

  24. Super busy school night. I chopped and steamed a small head of broccoli in the microwave, added a jar of Raos roasted red peppers marinated with white raisins and pine nuts, cheddar, mozzarella and Locatelli. Served with a side of roasted sweet potatoes. Kids loved it! 10 min prep, 35 min in the oven while I dealt with the laundry. Definitely making again! Thanks!5 stars

  25. Hi. I doubled and made this recipe using store bought pie crust, buttered and floured the pie pan. Prepared according to the directions ratios and measurements. I’ve been making quiche for company for years and always struggle with just the right ratio.
    This was JUST RIGHT! Everyone enjoyed and said it as really good! Half the pie was gone right out of the oven.
    Thank you SO MUCH! Is now my go to quiche recipe. :-)5 stars

  26. Decided at the LAST minute to make this for New Year’s Eve! Even though I had no cream (2%milk)
    used sauteed power greens, caramelized onions, and deli ham with cheddar cheese-it was DELICIOUS! So quick and easy-my husband was impressed!5 stars

  27. I have been using this as my recipe for over 50 years. Bits and pieces of ingredients makes a fantastic meal individually and makes a delightful meal. After the basic ingredients, have fun to add your favorites to customize to your favorite masterpiece .

  28. In the oven…I sauté some yellow pepper and spinach and sharp cheddar. I have a Santa Maria seasoning as my go to for egg things and you other ingredients and looks to be perfect. Tried another recipe that had way too much cheese so this will be my go to.

  29. I have a question. When it says 1 1/2 cups of the mix ins, does that mean total of all together, or 1 1/2 cups of each mix in?5 stars

  30. The only “quiche” I’ve ever made is the bisquick style Zuchinni pie which isn’t even very “eggy “! I had some leftover broccoli cheese casserole and was looking for a way to use it.. and I found your recipe! It’s excellent and very forgiving because I didn’t even adjust anything, I just dumped my cheesy broccoli in (bread crumb topping and all!) It was so super easy and after a long day, easy and delicious is just what I need! It was beautiful too, looked like I spent hours slaving away, it made me think that this would make a great side dish for the holidays! Thank you for the wonderful recipe, I will be using it again (as written next time!)5 stars

  31. I made this today for lunch with friends and it was a hit! Pretty as well as delicious. I chose sautéed baby spinach, Gruyère and sliced Roma tomatoes.5 stars

  32. So glad I found this recipe! Made this today for brunch. It was quick & easy to make & the end product was delicious. Thinking of adding sun dried tomatoes next time.5 stars

  33. It was very tasty it did not rise up as much as my other recipe for quiche next time I make it I’m going to try and add some Bisquick maybe a quarter of a cup also it took an hour to cook at 3:50. For the filling I used red green orange peppers onion and ham it was a very good combination. I served mine with baked beans and french fries the family just went nuts over it~4 stars

  34. The aroma while cooking this had us very eager for it to be ready. Divine! Love the Dijon in this recipe.5 stars

  35. Worked so well with leftover salmon, asparagus spears, spinach. I only had a deep casserole dish so it took 45 minutes.
    Will make it again. My husband loved it!5 stars

  36. I came here for the basic recipe and bake time. Six eggs x 350 degrees for 35 minutes = perfection.
    My take: sub low fat cottage cheese for milk and half and half, liquified in the blender with the eggs. Then I added two cups shredded Mexican cheese blend, a large can of chopped mild green chilis, 1/4 cup Herdez Guacamole salsa and 1/4 cup of minced fresh cilantro onion blend. OMG! Serve with extra salsa and sour cream (or good quality Greek yogurt).5 stars

  37. Excellent recipe. Absolutely delicious. I used bacon and broccoli and I would suggest eliminating the salt if you use extra bacon. Also I like my quiche thicker and I would use double recipe for one deep pie plate.
    It is so good I would probably only use this recipe!5 stars

  38. I made this recipe using spinach and baby bella mushrooms as my fill ins. I also used feta for my cheese. Big hit in the house!5 stars

  39. I made this recipe for Easter and it was delicious- everyone enjoyed it. It was easy to prepare in advance and just pop in the oven when guests arrived. I didn’t make any modifications and cooked the quiche for about 42 minutes until it was set. As someone who has to eat gluten free, it was great to serve a dish that needed no modifications and that everyone would enjoy.5 stars

  40. This is the third time I’ve made this recipe. My wife and I love it. This time I used 3 oz of pancetta, a four inch head of broccoli with stem, 2/3 of a yellow onion, and about 70g of grated gruyere. I sautéed and seasoned the fixings separately putting each bit on a paper towel. I baked for 40 min probably because I used an 8.5 inch pie dish and went for a dark golden brown. I can’t wait to try other combinations.5 stars

  41. Fantastic recipe! It was easy to make & delicious. I garnished the top of mine with pencil thin (pre)-steamed asparagus spears & fresh chives from my garden – it tasted like Spring time! Thanks Erin for another winning dish.5 stars

  42. This is truly a go to for any meal, breakfast to potluck. Everyone loves it and the keto, vegetarians, gluten freeers, all appreciate this option.5 stars

    1. 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!

      1. 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!

    1. 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!

  43. 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!5 stars

  44. 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!5 stars

    1. Hi Cindy! So glad you enjoyed the recipe! Thank you for this kind review and your feedback!

  45. 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. ❤

    1. 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!

  46. 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!5 stars

  47. 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!!5 stars

  48. 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.5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Joelle! Thank you for sharing this kind review!

  49. 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.5 stars

  50. 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 😍5 stars

  51. 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?

    1. Hi Sue! Sautéed vegetables can last to at least 4 days in the refrigerator. Hope you enjoy the recipe!

  52. I put the kitchen sink in it tomatoes onions green peppers bacon & sausage it is soooo very YUMMY!! LOVE LOVE LOVE5 stars

  53. 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.5 stars

  54. 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!5 stars

    1. Hi Becky, you can refer to this post on how to add spinach to the quiche: Hope you enjoy it!

  55. 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!5 stars

    1. Hi Janet, I’m so confused because I see it on my end. All of that is in the recipe card, right above where you commented. You can even hit the “jump to recipe” button at the top of the page to get you there faster. Could you please check again?

  56. Made this quiche for dinner tonight. Made the bacon, broccoli and onion which sharp cheddar cheese. Followed the directions and it came out perfect, my husband loved it and he thought of what he’d love next time!
    Thank you for an easy quiche without the pastry!
    I’ll definitely make it again and again5 stars

  57. Hi,would i be able to microwave this and if so how long for please. I will be making this in the oven but I’d love to make a fresh one whenever we go away in our motorhome,many thanks

    1. Hi Janine! I’ve only test the recipe as written and have never made it in the microwave. If you decide to experiment, let me know how it goes!

  58. My guests loved it, made the 3x portion, all gone. Used Gruyère cheese, bacon, broccoli, Spanish onion, finely chopped jalapeno, so flavorful and munchy good. I loved that it was pretty fast and easy yet so yummy. Thanks for sharing.5 stars

  59. I made this with ham, kale, onions, bell peppers & zucchini. I also added a tbsp of flour and used cheddar and feta cheese. It came out Delicious! This recipe was spot on!5 stars

  60. This is wonderful! I used fresh spinach, steamed, chopped up leftover oven fried potatoes, bacon, Greek seasoning, and feta cheese. Baked in an 8 X 12 Pyrex, it puffed and browned and was delicious. The Man is already planning the next one.5 stars

  61. I used steamed broccoli/onions/mushrooms and cut up cooked sausage for added ingredients. Made the quiche the evening before cooking. Took twice as long to bake as directed but end result was delicious. Will use this basic recipe again! Thanks for sharing!5 stars

  62. I had left overs from a glazed ham, cheesy scalloped potato and glazed carrot dinner… and this was the perfect foil to use them in! I added crushed salt/vinegar potato chips on the bottom, along with a few more spices in the egg mixture (smoked paprika, liquid smoke, spicy brown mustard instead of Dijon and a spinkle of Montreal steak seasoning!) I also used 2-pepper jack and extra sharp white cheddar as my cheese choices!! t came out perfect, delicious and beautiful! I’ll be using this base again! Great base for the creative cook!5 stars

  63. I would like to make this, so excuse my my ignorance but what is half and half that you add to the milk? Half and half of

    1. I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

    1. I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

  64. Soooo good! Good for Keto and non Keto needs! Will make again! I will say a pie tin or any pie dish works best vs. other pans.5 stars

  65. So glad to have found a crustless quiche by Erin. I have her book but couldn’t find a quiche. Her recipes are Never Fail. I love all that I’ve tried. (Some could use a pinch more salt.) 😏🤭5 stars

  66. These are awesome!!! I baked them for 30 mins in a cast iron 10”skillet and they got wonderfully caramelized on the bottom. The rolls are tender and delicious – I just added a little vanilla to the dough as suggested and had to use olive oil instead of canola. Wonderful and easy!!5 stars

    1. Hi Evenly! I haven’t tried to double the recipe myself but another reader doubled it using a deep dish pie pan (which is roughly 2 inches deeps) with great success. If you decide to experiment, I’d love to know how it goes!

  67. I’ve made this several times using a variety of different mix-ins (ham, bacon, onion, red/yellow/orange peppers, mushrooms, chorizo, sausage, broccoli,spinach, zucchini, steak, etc) and whatever type of cheese I happen to have on hand. It’s a great way to incorporate veggies into a healthy, protein-rich meal that the entire family will eat.5 stars

  68. To make this in a 9×14 dish, should the recipe be increased by half or doubled? Please, I’m having several people for next weekend and need to make this and have in the freezer. Not sure a 9-inch pie dish will be enough! I made this following the recipe but with sausage and spinach. It was delicious!! Thanks so much!!

    1. Hi Marie! I don’t believe a 9-inch pie dish would be enough. I haven’t tried it myself so I can’t say for sure. Another reader double this and used a deep dish pie dish (which is typically 2 inches deep) with great success. Hope you enjoy it!

  69. This was an excellent recipe. A few changes: I sautéed ginger before adding the veggies for an added bite. I used almond milk and added corn starch to thicken. Delicious! And filled my house with the yummiest smell!5 stars

  70. I’ve made this for guests on a couple of occasions. Both times I’ve had to bake it considerably longer. I might try leaving out the half and half. I used buttermilk instead of milk because I had some to use up. Both times it received rave reviews. I think caramelized onions and smoked gouda are what sets this recipe apart. I make the caramelized onions the day before to let them simmer a good long time.5 stars

  71. I fairly regularly make several types of quiche including crustless. I made this crustless quiche following the recipe but using Brie. Even though I considered the amount of salt called for high, I used it because Brie is a relatively low salt cheese.
    Texture, custard, everything is fine except the salt is so far over the top i can’t finish it. Very disappointed. Is the amount an error?2 stars

        1. Hi Dianne! Then I think you’ll need to adjust the salt based on your taste. Because we all have different taste, what is salty for one may not be salty for another. So definitely adjust! Thanks!

        2. Am making this right now, during Passover. I added steamed broccoli florets, caramelized onions, garlic & mushrooms and a blend of 3 different cheeses. Also added some dampened, broken pieces of Matzo. I made a regular Quiche several days ago but the crust got too dark, which is why I’m trying your recipe now since I had leftover ingredients. It certainly smells delicious as it’s baking! Thank you for sharing your recipe and Happy Holidays, whether you celebrate Passover, Ramadan or the Resurrection!5 stars

  72. This recipe looks amazing and is exactly what I’m looking for. While I haven’t made it yet, I am planning on making this on the weekend for a big family gathering. I will be making mine with broccoli, roasted red peppers and carmalized onions.
    I plan to double the recipe and bake it in a 9” X 13” Staub baking dish.
    Any suggestions on how long I should bake it in the oven for?

    1. Hi Sharon! I’ve only made the recipe as written, so it would hard for me to tell you how this would come out or how long to bake in the oven. If you decide to experiment, let me know how it goes!

    2. I doubled this and baked it in a 9×13 pan for the same amount of time. Came out great! I used smoked Gouda, black forest ham and onion. I sautéed the onion and ham first. We really loved it and this will be in our regular rotation. Thanks for sharing it!5 stars

  73. I wish I could give 4.5! This is a great recipe—using butter let the quiche slip off the pie plate easily, the center was not soggy, and the cooked ingredients added great flavor. I think I would like to try beating the eggs to see if the texture could be just a touch lighter. Overall delicious and being added to my regular recipe rotation!4 stars

  74. You don’t give the amount of ingredients so I could not make it. Disappointed
    Like how many eggs, milk etc

    1. Hi Mary! I’m so confused because it’s all listed in the recipe card, above the area where you commented. You can also reach it there by clicking the “jump to recipe” button at the top of the post. Could you please check again?

    1. Hi Eilleen! I’m so confused because it is all right there in the recipe card above the area where you commented. There is also a “jump to recipe” button at the top of the page that takes you right to the recipe. Are you not seeing that on your end? Could you please check again?

  75. Very good! Used leftover Beef Guinness with roasted potatoes, carrots & rutabagas + onions & broccoli was absolutely delicious!5 stars

  76. I never comment on recipes, but this was delicious and a hit with the whole family. Used bacon, sautéed onions, spinach, and sundried tomatoes. Monterey jack and cheddar. Baked right in my cast iron skillet that I sautéed everything in. So good!5 stars

  77. I’ve been looking for a “go-to” recipe for a crustless quiche and this one is great! I didn’t have half and half on hand therefore used just milk, so I added just a bit more cheese. Really delicious, nice texture!5 stars

  78. Hi there, I’m planning on making a crustless quiche this weekend for guests. I will be serving 5 people total, including me. You liquid to egg ration seems much lower than what is recommended for a standard quiche. One egg should get 1/2c cream/milk, so 6 eggs would get 3c, 5 eggs 2 1/2, etc. Is less liquid used because there is no crust? I can’t find any info online. I’d appreciate your take on it. I don’t want a quiche that won’t set. Thanks

    1. Hi JJ! This recipe has been tested lots of times, so honestly my take on it would be to make it how I’ve written it. I also have lots of tips and pointers in the blog post concerning the amounts of the ingredients and types of ingredients to make the very best crustless quiche! Hope you enjoy it!

  79. This was very good. I added 6 extra egg whites, mushrooms, spinach and broccoli. It was excellent.I will defiantly make it again.and I use milk not cream. I have high cholesterol. So I was making it healthier.

  80. This is a good recipe to clean the fridge out with. The last time I made it was with caramelized onions, broccoli and provolone cheese. Tonight I will be making it with caramelized onion, beets, and leftover pork chops. Not sure what kind of cheese I’ll use. Maybe fontina5 stars

  81. I made the bacon/broccoli version. I didn’t have a large enough pie pan so put it in an oval dish. Absolutely delicious. Will make it again and diversify the add-ins.5 stars

  82. Have made this twice now. First as the broccoli/bacon and tonight as ham/broccoli. Both times turned out fantastic. Thanks for a low-carb alternative to quiche.5 stars

  83. Perfect. Used 1/2 C 2% milk and 1/3+ C half and half; carmelized one large shallot and then sautéed 5oz baby spinach til liquid was gone. Added 1 can quartered artichokes (squeezed out liquid). S,P & nutmeg as per recipe. Cubed 2oz cream cheese along with Swiss and mild cheddar.
    Will definitely make again.5 stars

  84. Yum and yum! I used frozen turkey sausage patties for meat. For veggies, I used broccoli florets and onions. I am rearranging my kitchen and could not find my deep pie dish so I used an 8″ square dish.

    Thanks for this great recipe. :)5 stars

  85. I have made this several times. I follow your recipe and just change up the mix-ins or cheese variety. As we are trying to cut carbs, it is a regular in our rotation of dinner options. Absolutely delicious every time. Leftovers the next day, if there are any, are just as wonderful.5 stars

    1. Hi Kris! I’ve only tested the recipe as written so I wouldn’t be able to advise on a good ratio. If you decide to experiment, I’d love to know how it goes!

      1. Please keep me posted as well. I was just about to post the same question. I want to ‘only’ use whites whites. No yolks. I already have cholesterol. Many thanks

  86. Erin. We all search the net,Ifind myself landing back to your site and with good reason.

    I am a seasoned baker so why do I search the net!
    Its because of the love of baking and cooking that is part of me.
    Check one hundred recipes and you come out saying their all similar but similar is like bieng close in horshoes.

    Its getting the right formula that makes the top shelf,you seem to find that shelf.

    Abino5 stars

  87. This is such a great recipe with endless filling options! In the oven now with breakfast sausage, mushrooms and onions. I then followed the recipe verbatim! Tysm!5 stars

  88. I just made a double batch (big family) and used mushrooms and leeks. It is DELISHHHHHH!! I will definitely make this again.5 stars

    1. Hi Gina! I’m so confused, because I see it on my end! The recipe is in the recipe card, right above the area where you commented. You can also click the “jump to recipe” button at the top of the screen to help get you there faster. Could you please check again!

  89. I made a couple versions of this last year for Christmas brunch. One with bacon, fresh tomatoes, spinach and feta cheese, the other with fresh asparagus, shallots, city ham and gruyere cheese. They both were a huge hit! Even the little ones devoured it! Thanks so much for a great base recipe without the extra carbs of a crust. The possibilities are endless!! Grandsons are already asking if we’re having it this year. They will be surprised to know there is one in the oven now for after school today, and yes, we’re having it for Christmas!5 stars

  90. Used 2% milk and probably 1/3 c of half and half. Used cheddar, swiss and feta. Used broccoli leftover from last night. Sauteed onions and mushrooms last night, too, as well as cooked the bacon.

    Critiques: says 15 minute prep time. Er, no. Perhaps after all ingredients are readied, but it takes more than that to grate the cheese, cook the bacon, mushrooms, onions, etc. Says cook 35 minutes or so. It took an hour to firm up.

    But, it was delicious and worth the effort.5 stars

    1. I used 1% milk and 1/2 & 1/2, so maybe why this took over an hour to firm up? Will use less milk next time, but it did taste great! Added leftover ham from Easter and cheddar cheese

      1. Hi Judy, I don’t think using a different type of milk would affect it firming up. My oven might run hotter than yours, which is why it might of taken longer. So glad you enjoyed it!

  91. This recipe was so easy, especially for the week leading into Christmas. My spouse and I will get several meals of tasty and creamy quiche.
    Thanks and happy holidays to you all!5 stars

  92. Going to make for Christmas Day for a large group. If I follow the recipie for 12 servings can I use a 9 x 13 pan to bake insted of a deep pie dish?

  93. Great and easy recipe for ChristmasDay brunch. I made the sausage & broccoli quiche. I added mushrooms, peppers and onions. Used white cheddar cheese and homemade mozzarella cheese not aged. My husband said, “write this recipe down.”
    ***** stars in this house.
    Thank you for sharing.
    Ruthie5 stars

  94. I made this recipe exactly as you have written it. I made it for dinner for my wife and I, it was absolutely delicious.
    Thank you so much for a perfect recipe.5 stars

  95. Hi!

    I love this recipe! Thank you! I am hosting a Breakfast At Tiffany’s bridal shower for 30 people.Can I put this together the day before and cook it the morning of the shower?


    1. Hi Dean, I haven’t tried it myself but you likely could. If you are placing it direction from the refrigerator to the oven it may take longer to cook. If you decide to experiment, I’d love to know how it goes!

  96. So thrilled I found you site! I don’t like cooking but with how easy you’ve made your recipes this will work great for me.

  97. Delicious, thank you! I used sour cream instead of half and half because that’s what we had. Worked out perfectly!5 stars

    1. Hi W! You should be okay with a 2″ deep pie dish. Just make sure not to fill all of the way to the top. The quiche does rise a little and then will settle after it’s cooled. Enjoy!

    1. Hi Njy! We’re not Jewish either, kosher salt is just our preferred salt we use in all of our recipes. You can definitely use table salt, if that is what you mean by regular salt but you’ll have to cut down the amount. They are not a 1:1 substitute. Enjoy!