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!
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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 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!)
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.
Crustless Quiche
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Ingredients
FOR THE QUICHE BASE:
- 6 large eggs
- ⅔ cup whole milk
- ¼ cup half-and-half
- ½ teaspoon kosher salt
- ¼ teaspoon ground 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 1/2 cups, that’s OK
- ⅔ 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.
Video
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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This recipe was a game changer for me with Quiche. I’ve made the classic Quiche Lorraine and have always loved it. Now, in these later stages of life, I have health needs with family members that dictate what/how I make dishes. Namely, diabetes. So, crustless quiche seemed like a no-brainer. I also had to travel with this recipe/ingredients which made it even more challenging. I prepared all the condiments for two quiches (doubled the recipe). One Quiche Lorraine and the other Quiche Lorraine with broccoli and mushrooms. I mixed the “custard” in my 8 cup measuring cup that has a lid the day before we left and stored all in a cooler. The next morning, it was SO easy. Simply assemble and bake. Raving compliments. Didn’t even miss the crust. I did purchase the Staub quiche dishes. They are fabulous. I will continue to make this recipe and “tweak” it for even more varieties. Thank you so much for this fabulous recipe!!
So happy to hear, thank you Kathy!
Cooked it at 350 for 35 minutes and the center still wasn’t set. Cooked it for another 20 and again wasn’t set. Turned the oven up to 375 for an additional 15 and finally got to enjoy my supper. What gives?
I’m sorry to hear you had trouble with the recipe, Stuart. Some ovens run hot/cold. To be absolutely certain yours is the right temp, use an oven thermometer (I’ve been surprised!). That’s really the only thing that comes to mind. Hope this helps!
Erin, I don’t have a d1eep 9″ pie plate but I do have a regular 9″ and a deep 10″. Which do you suggest I use? Help
Hi Sandi, I think either would work. The mixture might be too much for a regular pie pan, though.
What is the half and half for? What if you don’t have on hand?
Hi Erin, the half and half adds wonderful richness and flavor to the quiche without the need for heavy cream. You can substitute with heavy cream or maybe more whole milk, but the filling will be slightly different. Let us know how it goes if you decide to experiment!
I have made this recipe so many times over the past couple of years and it never gets old for me. I usually do the bacon and broccoli variation, but sometimes I will use left over roasted vegetables from dinner. It’s also smashing with cauliflower. It’s the perfect creamy texture the flavor is out of this world. Just so good. Thank you for sharing!
Great to hear! Thank you Kayla!
I’m making this dish for brunch for about 10 people, so I’m thinking of doubling the recipe. Any suggestion on what kind of dish to use in this case? Thank you!
Hi Astrid, maybe use a 9×13. Let us know how it goes!
Thank you so much for this recipe. I followed your directions for the quiche and our breakfast was so tasty. I am such a fan of your GF recipes…thanks again.
So happy to hear it, thanks Genie!
I love quiche but dread making a crust so this recipe is right up my alley.
Glad it fit the bill! Thanks Jen!
I made this recipe several times in the past month and it’s always been great–even when I had leftovers and had re-heat them. I used heavy cream instead of half and half and milk only because that’s what I have in my fridge. Delicious!!!! I would like to increase my daily protein intake by adding cottage cheese to the recipe. Have you ever made this recipe with cottage cheese? If so, I’d love to know how you had to modify the recipe.
So glad to hear you enjoyed it, Debbie! I haven not tried adding cottage cheese. Let us know how it goes if you decide to experiment!
This quiche recipe is the best! I added chopped spinach, caramelized onions, Gruyère cheese, and topped with sliced Roma tomatoes (wish I had added more!). Delicious!
So glad you are enjoying it, Kathleen! This looks amazing!
We absolutely loved it!
Great to hear! Thank you Mary Rose!
Would it work to use full fat greek yogurt in place of half and half?
Hi Dale, I am not sure if that would work. The half and half is a liquid and the yogurt is like a very thick cream, so it might mess up the consistency of the batter for the quiche. You could definitely test it out and see how it goes! Let us know if you do!
The first time I tried this, it went into my permanent recipe rotation.
Hot take: a crustless quiche is better than a frittata – same palette of ingredients, but way better texture.
Hotter take: a crustless quiche is better than a crusted quiche. (This one will get pushback, but what else is a hot take for?)
So glad to hear, Bob! Thank you!
Hi. I made this yesterday and it’s already gone today! (Im pregnant haha) i want to double the recipe and I was wondering, would the cooking time and temperature remain the same?
Hi Camila! So glad you enjoyed it. If doubling it, you’ll likely need to use a 9X13 pan and it should not change the cooking time or temperature. Looks amazing!
Delicious but it was a bit watery in the pan after baking. I made the broccoli version. Not sure if that’s where the water is coming from. Any advice?
I’m sorry to hear you had an issue with the recipe, Minnie. I know it’s disappointing to try a new recipe and turn out as intended. I’d check to make sure that your oven was hitting the correct temperature while baking.
This recipe came out flavorful and delicious. I made mine in a cast iron skillet so I was able to make the broccoli, onions and bacon, then pour the egg mixture in the same skillet with the cheese on top and then put it in the oven. It’s super easy and healthy. I didn’t use the optional nutmeg or mustard. I used a variety of shredded cheese which added flavor. I wrapped up leftovers in plastic wrap and stored in the freezer.
So glad to hear, looks great Nora! Thank you for sharing!
what is half and half in quich
Hi Lorna, half and half is a type of dairy product that is a mixture of milk and cream. Hope this helps!
Heavy cream contains 38 percent fat
Whipping cream contains 35 percent fat
Light cream contains 20 percent fat
Half-and-half contains 12 percent fat
Thanks Rosemary!
I made the bacon broccoli version of this just a few days ago and it turned out wonderfully! I substituted sharp cheddar for gruyere (just for lack of availability at my local store) but the cheese was so pleasant that it felt like a perfect substitute. I did have to leave it in the oven for closer to 50 minutes total in order for the center to set, but that was no issue, and kind of expected given the broccoli.
Even as a crust lover, I agree with the other comments about the crust, you really don’t miss it at all! I’m very much looking forward to making it again, this time with gruyere, but on how good it was with the cheddar, I’m certain I’ll love it. Thanks for sharing!
Thanks so much for the feedback, TJ! Glad you enjoyed it!
This worked exactly as written, thanks!
Great to hear! Thank you Emily!