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Trang chủ » Recipes » Crustless Quiche Recipe

Crustless Quiche Recipe

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This Crustless Quiche is a wholesome, protein-packed dish perfect for breakfast, brunch, or a light dinner.

With no crust to worry about, it’s quick to prep and endlessly customizable—just mix, pour, and bake.

Whether you’re using bacon and broccoli or leftover roasted veggies, this recipe is the ultimate fridge-clean-out meal that still feels elegant and satisfying.

Why You’ll Love This Recipe

No crust, no fuss – low-carb, gluten-free, and faster to make

Perfect for meal prep – stores and reheats beautifully

Highly customizable – use your favorite veggies, cheese, and proteins

Family-friendly – a great way to sneak in more vegetables

Elegant enough for brunch – but easy enough for any day

What You’ll Need (Ingredient Highlights)

Eggs – the base of any quiche, giving it structure and protein

Whole milk + half-and-half – for a creamy, custard-like texture

Dijon mustard & nutmeg (optional) – adds depth and subtle flavor

Cheese – Gruyère adds nuttiness; cheddar, fontina, or mozzarella also work

Chives – for a fresh, oniony finish

Mix-ins of choice – like bacon, broccoli, caramelized onions, ham, or roasted veggies

Pro Tips Before You Start

Grease your dish well – even without a crust, quiche can stick

Use fully cooked mix-ins – sauté or roast veggies and brown meats first

Let it rest – quiche slices more cleanly when slightly cooled

Keep mix-ins to 1 ½ cups total – for the best egg-to-filling ratio

Pre-bake watery veggies – to avoid excess moisture in the quiche

How to Make Crustless Quiche

Step 1: Preheat & Prep

Place a rack in the center of the oven and preheat to 350°F.

Grease a deep 9-inch pie dish with nonstick spray.

Step 2: Prepare the Fillings

Cook and chop any mix-ins you plan to use.

For example, sauté chopped broccoli, caramelize onions, or brown crumbled bacon.

Step 3: Make the Egg Mixture

In a mixing bowl, whisk together eggs, whole milk, half-and-half, salt, pepper, Dijon mustard (optional), and nutmeg (optional) until fully combined.

Step 4: Layer the Quiche

Scatter your cooked mix-ins evenly in the prepared pie dish.

Sprinkle the grated cheese over the top.

Step 5: Add the Eggs & Chives

Carefully pour the egg mixture into the pie dish, covering the fillings.

Sprinkle chopped chives over the top.

Step 6: Bake the Quiche

Place the dish on a rimmed baking sheet.

Bake for about 35 minutes, or until the quiche is puffed, golden, and fully set in the center.

Step 7: Cool & Serve

Allow the quiche to cool for 5–10 minutes before slicing into wedges.

Serve warm or at room temperature.

What to Serve It With

A simple green salad with vinaigrette

Toasted sourdough or breakfast potatoes

Fresh fruit or a berry salad

Iced tea, mimosa, or fresh orange juice

Yogurt parfaits or banana muffins

Variations / Substitutions

Veggie-packed – use sautéed spinach, mushrooms, or bell peppers

Meaty – add crumbled sausage, diced ham, or pancetta

Cheesy twist – try feta, goat cheese, or sharp cheddar

Spicy – toss in jalapeños or pepper jack cheese

Dairy-free – sub with unsweetened almond milk and dairy-free cheese

Storage & Leftovers

Refrigerator: Store covered in the fridge for up to 4 days

Freezer: Cool completely and wrap slices tightly.

Freeze up to 2 months

Reheat: Microwave individual slices or warm in a 300°F oven until heated through

Meal prep tip: Bake on Sunday and enjoy slices all week long

FAQs

Can I use just milk instead of milk and half-and-half?
Yes, though the texture will be slightly less rich.

How do I keep the quiche from being watery?
Use pre-cooked, drained vegetables and avoid overloading the quiche with moisture-rich ingredients.

Can I make this in a different size pan?
Yes, just keep the egg-to-mix-in ratio the same and adjust the bake time accordingly.

Is this quiche keto or low-carb?
Yes! With no crust and the right mix-ins, it’s great for low-carb diets.

Do I have to use Gruyère cheese?
Nope! Sharp cheddar, fontina, or even smoked mozzarella work well.

Can I prep this the night before?
Yes – assemble and refrigerate, then bake the next morning.

How do I know when it’s done baking?
The center should no longer jiggle and a knife inserted should come out clean.

Final Thoughts

This Crustless Quiche is proof that simple can be sensational.

It’s endlessly versatile, easy to make, and guaranteed to impress whether you’re hosting brunch or packing lunchboxes.

Mix up your favorite fillings, pop it in the oven, and you’ve got a foolproof, flavor-packed dish every time.

 

The Boat Shed Kitchen

Crustless Quiche Recipe

This crustless quiche is a savory, protein-packed dish made with eggs, cream, cheese, and your favorite mix-ins like bacon, broccoli, or onions. It’s quick to prep, easy to bake, and endlessly versatile.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Servings: 6
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Quiche Base:
  • 6 large eggs
  • ⅔ cup whole milk
  • ¼ cup half-and-half
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 1 tsp Dijon mustard optional
Pinch ground nutmeg (optional)
  • 1 ½ cups cooked mix-ins bacon, broccoli, ham, onions, etc.
  • ⅔ cup grated Gruyère cheese or cheddar, fontina, etc.
  • 2 Tbsp chopped fresh chives

Method
 

  1. Preheat oven to 350°F and grease a 9-inch pie dish.
  2. Cook and prep your mix-ins.
  3. Whisk eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
  4. Add mix-ins to dish and sprinkle cheese over top.
  5. Pour egg mixture over fillings and top with chives.
  6. Bake for 35 minutes until puffed and set.
  7. See full steps with tips & photos → https://theboatshedcafe.com/crustless-quiche-recipe/

Notes

  • Use any combination of meats or vegetables—just make sure they’re cooked and not too wet.
  • Swap Gruyère with any melty cheese you love.
  • Nutmeg adds subtle warmth that enhances egg dishes beautifully.

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