Crustless Quiche Recipe
Crustless quiche is a light, low-carb twist on the classic, perfect for breakfast, brunch, or even dinner. It’s packed with protein, easy to prep ahead, and endlessly versatile—just mix, bake, and enjoy a fluffy, flavorful dish without the fuss of a crust.
Ingredients List
6 large eggs
1 cup milk (whole or 2%)
½ cup heavy cream (optional for extra richness)
1 cup shredded cheese (cheddar, Swiss, or your favorite blend)
1 cup diced vegetables (like spinach, mushrooms, bell peppers, or onions)
½ cup cooked meat (bacon, sausage, or ham — optional)
Salt and black pepper to taste
¼ teaspoon garlic powder (optional)
1 tablespoon chopped fresh herbs (parsley or chives — optional)
Butter or oil for greasing the pan
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or similar baking dish.
Step 2: In a skillet, sauté your vegetables (if using raw) for 3–4 minutes until slightly softened. Let cool.
Step 3: In a large bowl, whisk together eggs, milk, cream (if using), salt, pepper, and garlic powder.
Step 4: Stir in the cheese, cooked veggies, cooked meat (if using), and herbs.
Step 5: Pour the mixture into the greased pie dish and smooth out the top.
Step 6: Bake for 30–35 minutes or until the center is set and the top is lightly golden.
Step 7: Cool for 5–10 minutes before slicing and serving warm or at room temperature.
Cooking Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings
Makes 6 servings
Nutritional Information (approx. per serving)
Calories: 210
Carbs: 3g
Protein: 13g
Fat: 16g
Storage Instructions
Refrigerate leftovers for up to 4 days in an airtight container.
Reheat in the microwave or oven.
You can freeze cooked quiche slices for up to 2 months.
Pairings/Suggestions
Pair with a fresh green salad or roasted potatoes.
Great with a slice of toast, fruit, or a dollop of sour cream on top.
Seasonal Relevance
Ideal for spring and summer brunches, Easter, Mother’s Day, or anytime you want something light and satisfying.
Conclusion
Crustless quiche is a no-fuss, healthy, and delicious meal that’s perfect for using up leftovers or loading with your favorite ingredients. Whether you’re eating clean or just want something easy and flavorful, this recipe has you covered.
Crustless Quiche Recipe
Course: Uncategorized6
servings15
minutes35
minutes210
kcalThis easy crustless quiche is a lighter, low-carb version of the classic. It’s rich, cheesy, and packed with your favorite mix-ins like vegetables, meats, or herbs. Perfect for breakfast, brunch, or even a quick weeknight dinner—without the fuss of a crust!
Ingredients
6 large eggs
1 cup milk (whole or 2%)
½ cup heavy cream (optional for extra richness)
1 cup shredded cheese (cheddar, Swiss, or your favorite blend)
1 cup diced vegetables (like spinach, mushrooms, bell peppers, or onions)
½ cup cooked meat (bacon, sausage, or ham — optional)
Salt and black pepper to taste
¼ teaspoon garlic powder (optional)
1 tablespoon chopped fresh herbs (parsley or chives — optional)
Butter or oil for greasing the pan
Directions
- Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or similar baking dish.
- In a skillet, sauté your vegetables (if using raw) for 3–4 minutes until slightly softened. Let cool.
- In a large bowl, whisk together eggs, milk, cream (if using), salt, pepper, and garlic powder.
- Stir in the cheese, cooked veggies, cooked meat (if using), and herbs.
- Pour the mixture into the greased pie dish and smooth out the top.
- Bake for 30–35 minutes or until the center is set and the top is lightly golden.
- Cool for 5–10 minutes before slicing and serving warm or at room temperature.
Recipe Video
Notes
- Use whole milk or cream for a richer texture.
Let the quiche cool slightly before slicing for cleaner cuts.
Add-ins like spinach, mushrooms, ham, or tomatoes should be cooked beforehand to avoid excess moisture.
Leftovers keep well in the fridge for 3–4 days and reheat beautifully.
You can freeze slices individually for quick future meals.
FAQs
Q1: Can I make this dairy-free?
Yes, use non-dairy milk and skip the cheese, or use plant-based cheese alternatives.
Q2: How do I keep it from getting watery?
Pre-cook veggies to remove moisture and avoid over-mixing the egg mixture.
Q3: Can I bake it in muffin tins?
Absolutely! Reduce bake time to 20–25 minutes for mini crustless quiches.
