Name: Crustless Quiche Recipe: Creamy and Versatile
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 8 eggs; 1 cup milk; 1 cup cheese; 1 cup of vegetables; ½ cup onion; ½ cup protein; ½ tsp salt; ¼ tsp pepper; Optional: Parsley; Suggested Pairings: Salad (mimosa)

Introduction

Table of Contents

Crustless Quiche is a creamy, versatile dish, perfect as a main for brunch, lunch, or a light dinner. This gluten-free recipe, featuring a silky egg custard baked with cheese, vegetables, and optional protein, delivers rich, savory flavor with a tender texture. Presented in a white ceramic baking dish, optionally garnished with fresh herbs and tomato slices, this Crustless Quiche offers a clean, appetizing aesthetic that elevates any table. This recipe provides a simple oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to meal that brings nourishing, crowd-pleasing charm to any occasion.

Ingredients

For the Crustless Quiche:

8 large eggs
1 cup whole milk (or half-and-half)
1 cup shredded cheese (cheddar, Swiss, or Gruyère)
1 cup chopped vegetables (spinach, broccoli, bell peppers, or mushrooms)
½ cup diced onion
½ cup cooked protein (ham, bacon, or sausage—optional)
½ tsp kosher salt
¼ tsp black pepper
¼ tsp nutmeg (optional, for warmth)
1 tbsp olive oil or butter (for sautéing)

For Serving:

Optional: Fresh parsley, tomato slices, hot sauce
Suggested Accompaniments: Green salad, fruit platter
Suggested Pairings: Sparkling water, mimosa
Suggested Aesthetic: Serve in a white ceramic baking dish
Suggested Equipment: 9-inch pie dish or quiche pan, whisk, skillet

Step-by-Step Process

Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Generously grease a 9-inch pie dish or quiche pan with butter or cooking spray. For extra protection against sticking and to enhance flavor, dust the greased surface lightly with grated Parmesan or almond flour. Place the dish on a rimmed baking sheet—this catches any overflow and makes it easy to rotate in the oven.
Sauté Vegetables: Heat olive oil or butter in a skillet over medium heat. Add diced onion and cook 3–4 minutes, stirring occasionally, until softened and translucent but not browned. This builds a sweet, aromatic base. Add chopped vegetables: spinach wilts in 1 minute; broccoli or mushrooms need 4–5 minutes. Cook until just tender and excess moisture evaporates—too much liquid makes the quiche watery. Season lightly with a pinch of salt to draw out moisture. If using raw meat (like sausage), brown it first, then add veggies.
Whisk Egg Custard: In a large mixing bowl, crack 8 eggs. Whisk vigorously for 1 full minute until frothy and uniform—this incorporates air for a lighter, fluffier texture. Slowly pour in milk while whisking to fully emulsify. Add shredded cheese, salt, black pepper, and nutmeg. Whisk until smooth and slightly thickened. The custard should coat the back of a spoon. Taste a tiny bit (raw egg is safe in small amounts) and adjust seasoning—nutmeg adds warmth, salt sharpens flavor.
Combine Filling: Add the sautéed vegetables (and cooked protein) to the custard. Use a spatula to fold gently but thoroughly, ensuring even distribution without deflating the mixture. Every slice should have balanced bites of filling. Scrape the bottom of the bowl to prevent settling.
Pour and Settle: Pour the mixture into the prepared dish. Tap the pan firmly on the counter 3–4 times to release trapped air bubbles—these can create holes in the final texture. For a golden, cheesy top, sprinkle 2 tbsp extra cheese over the surface. Smooth gently with the back of a spoon.
Bake to Perfection: Bake on the center rack for 30–35 minutes. Rotate the pan halfway for even browning. The quiche is done when the edges are set, the center jiggles slightly (like gelatin), and a knife inserted 1 inch from the edge comes out clean. The very center will firm as it cools—overbaking results in a rubbery, dry texture. If browning too quickly, tent with foil last 10 minutes.
Rest for Clean Slices: Remove from oven and let rest 10–15 minutes on a cooling rack. This critical step allows the custard to fully set, making slicing clean and preventing watery runoff. The quiche will deflate slightly—this is normal and creates an elegant, layered texture.
Serve: Run a thin knife around the edge to release. Slice into 6–8 wedges using a sharp knife dipped in hot water (wipe dry between cuts). Present in the white ceramic baking dish or transfer to plates. Garnish with chopped parsley and fanned tomato slices.

Tips for Better Crustless Quiche

Whisk eggs 1 full minute for an airy lift
sauté veggies to remove moisture—prevents sogginess
Use room-temperature milk for smooth blending
Bake on a sheet pan to catch spills
presented in a white ceramic baking dish to showcase the golden top
make ahead: assemble up to 1 day before baking
test doneness with jiggle + knife—center firms on cooling
Enhance aesthetic: fan tomato slices on top before baking

Variations and Customization

Spinach and Feta Crustless Quiche: Use spinach, feta, and dill.
Ham and Cheese: Add 1 cup diced ham and Swiss cheese.
Veggie-Loaded: Double vegetables; add zucchini or mushrooms.
Spicy Mexican: Include corn, black beans, jalapeño, and cumin.
Mini Quiches: Bake in muffin tin 20–25 minutes for portable bites.
Dairy-Free: Use almond milk and vegan cheese.
Low-Carb: Reduce milk; add extra eggs.
Herb-Infused: Fresh basil, chives, or tarragon in custard.

Storage and Serving Tips

Store in an airtight container in the fridge for up to 4 days.
Freeze slices (wrapped) up to 2 months; thaw overnight and reheat.
Reheat at 350°F for 10–15 minutes or microwave 1–2 minutes.
Serve warm or room temperature; cold works for picnics.
Pair with sparkling water or a mimosa to complement the creamy tang.
Present in a white ceramic baking dish with garnishes for a fresh, elegant charm.

Nutritional Information

Based on 6 servings:

Calories: 220 kcal
Total Fat: 14g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 230mg
Sodium: 480mg
Total Carbohydrates: 8g
Dietary Fiber: 2g
Sugars: 4g
Protein: 16g
Vitamin A: 40% Daily Value
Vitamin C: 20% Daily Value
Calcium: 20% Daily Value
Iron: 10% Daily Value

Note: Values vary by add-ins (meat or cheese increases protein/fat). High in protein and vitamins.

Conclusion

This Crustless Quiche recipe delivers creamy, flavorful results without the fuss of pastry. It transforms simple eggs and veggies into an elegant favorite. Its oven-baked preparation and clean presentation make it a go-to. The silky custard and golden top delight every slice. It’s sure to be a cherished recipe, loved for its versatile, crowd-pleasing charm.