Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes. 

 

Introduction

 

A few years back, I decided to host a brunch. I planned a beautiful quiche with flaky crust, fresh vegetables, cheese, and bacon. But as I rolled out the pastry, disaster struck — my crust cracked, tore, and refused to cooperate. I was about to start over when I paused and thought: What if I skip the crust altogether to have something like Crustless Quiche Recipe?

I scraped the fillings into a greased dish, whisked eggs and cream, poured over, and baked. When I pulled it from the oven, it looked different — no golden pastry edges. But the first bite? Custardy, savory, rich, and satisfying. Guests didn’t complain — they raved. From that day, the Crustless Quiche Recipe became a staple in my brunch rotation. It’s easier, lighter (no pastry fat), and just as versatile.

Over time I refined it — balancing vegetables, cheese, and custard so it sets well without becoming dry or soggy. In this post, I’ll take you through my favorite Crustless Quiche Recipe, tips to master it, creative variations, FAQs, and things to watch out for. Let’s turn that cracked crust disaster into your next signature dish.

Ingredients & Tools You’ll Need

 

Here’s a solid “base” crustless quiche formula (makes one 9‑inch quiche, ~6–8 servings). Adjust as needed.

 

Ingredients (Base Crustless Quiche)

 

Ingredient	Approx. Amount	Notes / Purpose
Eggs	5 large	Foundation of the custard
Heavy cream (or half‑and‑half)	1 cup	Gives richness
Milk	½ cup (optional, especially if using cream)	To loosen custard slightly
Salt & pepper	To taste	Seasoning
Shredded cheese	1 to 1¼ cups	Cheddar, Gruyère, Swiss, or your favorite melting cheese
Cooked meat (optional)	~ 1 cup diced ham, bacon, or sausage	Pre‑cooked so it doesn’t release moisture
Vegetables (optional)	~1 to 1½ cups (spinach, broccoli, asparagus, onions, mushrooms, etc.)	Should be drained / pre‑cooked if watery
Herbs / flavorings	Fresh or dried: parsley, chives, thyme, onion powder, garlic	To elevate taste

 

Tools & Equipment

 

• 9‑inch pie plate, quiche dish, or ovenproof dish
• Mixing bowls
• Whisk or fork
• Skillet (for cooking meats/vegetables)
• Measuring cups & spoons
• Oven
• Knife & cutting board
• (Optional) Blender — to help emulsify eggs + dairy for very smooth custard
• Cooling rack

How to Prepare: Step‑by‑Step

 

Here is a reliable method to make a crustless quiche that holds together, tastes great, and looks good.

 

Step 1: Preheat & Prepare Dish

 

1. Preheat your oven to 350 °F (≈ 175 °C) (or according to your recipe). Many crustless quiche recipes use this moderate bake temperature. For example, the Food Network master recipe suggests 350°F.
2. Grease your quiche/ pie dish lightly with butter or nonstick spray so the custard doesn’t stick.

Step 2: Cook Fillings

 

3. Cook any meat (ham, bacon, sausage) until browned, drain fat.
4. Sauté vegetables (onions, peppers, mushrooms, broccoli, spinach) until tender and excess moisture has evaporated.
5. If using greens (spinach), drain and press out excess liquid — too much moisture causes sogginess.

Step 3: Build the Custard Mixture

 

6. In a mixing bowl (or blender for extra smoothness), whisk together the eggs, cream, milk (if using), salt, pepper, and any herbs / flavorings.
7. If blending, pulse just until smooth — avoid over‑aerating.

 

Step 4: Assemble the Quiche

 

8. Layer fillings: place cooked meats + vegetables in the greased dish.
9. Sprinkle most of the shredded cheese over the filling, reserving some for topping.
10. Pour the custard mixture over carefully, ensuring even distribution.
11. Sprinkle leftover cheese (and optionally a pinch of herbs) on top.

Step 5: Bake Until Set

 

12. Bake in the preheated oven uncovered for about 30 to 40 minutes, or until the top is golden and the center is set (a gentle jiggle is okay). RecipeTin Eats’ ham & cheese version suggests ~35 minutes.
13. If top browns too fast, tent with foil partway through.
14. Remove from oven and let it rest ~5 to 10 minutes (this helps it settle and slice cleanly).

Step 6: Slice & Serve

 

15. Use a sharp knife to cut into wedges or squares.
16. Serve warm or at room temperature, depending on preference.

How to Serve & Pairings

 

Serving a quiche well enhances the experience. Here are ideas:

 

Serving Suggestions

 

• Garnish with chopped fresh herbs (parsley, chives, dill)
• Add a light dusting of cracked pepper on top
• Serve with a side of salsa or hot sauce for contrast
• Provide a dollop of sour cream or crème fraîche (optional)
• Accompany with a simple side salad or mixed greens
• Pair with roasted/new potatoes or hash browns

 

Beverages & Side Dishes

 

• Coffee, tea, or espresso
• Fresh fruit or fruit salad
• Freshly squeezed juice
• Yogurt parfait or cottage cheese
• Crisp toast, baguette slices, or crackers

Because crustless quiche is rich and savory, lighter sides and fresh elements help balance the plate.

 

Variations & Creative Twists

 

One of the joys of crustless quiche is how much you can customize. Below are ideas to adapt it for different flavors or dietary needs.

 

1. Ham & Cheese Classic

 

• Use diced ham + cheddar (or your favorite melting cheese) + green onions. RecipeTin Eats offers a simple version.

2. Veggie & Cheese (Vegetarian)

 

• Sauté zucchini, bell peppers, mushrooms, spinach, asparagus, onion — use in place of meat
• Use a mix of cheeses like Gruyère + cheddar or ricotta + Parmesan
• Olive magazine’s crustless quiche with asparagus includes ricotta, gruyère, cheddar, and milk.

3. Quiche Lorraine Style (Bacon & Onion)

 

• Use bacon (or pancetta) + onion + Swiss or cheddar
• Many crustless Lorraine recipes include those classic fillings. BBC’s crustless quiche Lorraine uses bacon, onion, eggs, half-fat cheddar and herbs.

4. Crustless Quiche with Asparagus & Peas

 

• Incorporate blanched asparagus and peas + cottage cheese or ricotta + herbs. Tesco’s version uses cottage cheese and spring vegetables.

5. Gourmet / Specialty Cheeses

 

• Use goat cheese, Brie, feta, blue cheese, or a mix for more depth
• Combine with mild veg or herbs for balanced flavor
• Alexandra Guarnaschelli’s crustless quiche uses goat cheese, brie slices, leeks, milk, cream, and spices.

6. Low-Carb / Keto Version

 

• Use no flour, stick to heavy cream + eggs + meats/cheese/veg
• Many keto communities use crustless quiche as a go-to breakfast.

7. Mini / Muffin Tin Quiches

 

• Use muffin tins or ramekins to make single-serving crustless quiches
• Bake for shorter times (20–25 min approximate)
• Food.com includes such a version for crustless quiche in muffin cups.

8. Dairy-Free / Vegan Alternative

 

• Use plant-based milk (almond, oat, soy)
• Use a silken tofu + chickpea flour base or blended cashew cream as “custard”
• Incorporate nutritional yeast, vegan cheese, vegetable fillings
• Some vegan communities adapt crustless quiche formulas this way.

FAQs

 

Here are common questions people ask about crustless quiche — and the answers I’ve found useful.

 

Q1. Why make quiche without crust?

 

To simplify, reduce carbs, make it gluten-free, avoid pastry mishaps, and streamline preparation.

 

Q2. What temperature and time?

 

Usually ~350 °F (175 °C) for 30–40 minutes, until set and lightly golden.

 

Q3. How do I know when it’s done?

 

Top should be golden, edges firm, center may have slight jiggle. Insert a toothpick or knife — it should come out mostly clean.

 

Q4. What if it’s undercooked or soggy in the center?

 

• Increase bake time (cover edges so they don’t overbrown)
• Avoid too many wet ingredients (drain veg, avoid watery fillings)
• Use deeper baking dish with caution — deeper quiches may need longer bake

 

Q5. Can I assemble ahead (night before)?

 

Yes — you can prepare the fillings, mix custard, and refrigerate until baking. Just add cheese topping just before bake for best texture.

 

Q6. How do leftovers hold up?

 

They keep ~3–5 days in the fridge. Reheat in the oven or microwave. Quiche often tastes fine cold or warm.

 

Q7. Can I freeze slices?

 

Yes — wrap slices in plastic and foil, freeze, then reheat in oven or microwave.

 

Q8. Do I really need cream (vs just milk)?

 

You can use milk (or half/milk mix) for a lighter texture, but cream gives more richness and custardy mouthfeel.

 

Q9. Can I use frozen vegetables?

 

Yes, but thaw and drain well so excess moisture doesn’t bumpty the quiche.

 

Q10. What’s too much in add-ins?

 

Limiting add-ins is highly recommended so they don’t overwhelm the structure—keep them modest (about 1½ cups plus cheese) for best results.

 

Final Thoughts & Tips for Success

 

The Crustless Quiche Recipe is one of the most forgiving, customizable brunch or dinner dishes. Once you have a good custard-to-fillings ratio, you can tweak endlessly to match your pantry.

Here are a few extra tips to help yours turn out great:

1. Preheat well and bake at moderate temp — don’t rush it
2. Drain or cook fillings (veg, meats) before assembly so they don’t release water
3. Don’t overload — too much filling can prevent setting
4. Let it rest after baking so it firms and slices cleanly
5. Customize boldly — cheese blends, herbs, specialty meats, seasonal veg
6. Visual contrast matters — keep some fillings on top (e.g. a few ham/cheese bits on surface) for attractive finish
7. Serve with brightness — a salad, salsa, citrus, or greens balances richness

From that cracked pie crust disaster came a quiche I can make in less time, with fewer steps, yet still full of flavor and comfort. I hope this Crustless Quiche Recipe becomes a reliable favorite in your cooking rotation—whether for brunch, a light dinner, or meal prep.

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