Name: Crustless Quiche
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 6 large eggs; 1 cup milk or half-and-half; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup shredded cheese (cheddar, mozzarella, Swiss, or a mix); 1–1.5 cups chopped vegetables (e.g., spinach, mushrooms, onions, peppers, zucchini); 1/2–1 cup cooked meat; 1 tbsp olive oil or butter (for sautéing vegetables)

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Crustless quiche is one of my favorite easy meals that feels both light and comforting. I love how it’s packed with eggs, cheese, and vegetables or meats of my choice, but without the heaviness of a pastry crust. It’s perfect for breakfast, brunch, or even a quick dinner when I want something simple yet satisfying.

Why You’ll Love This Recipe

I like how versatile this crustless quiche is. I can make it with whatever vegetables, cheeses, and proteins I have on hand, and it always turns out delicious. I enjoy that it’s naturally lower in carbs without the crust, but still fluffy, cheesy, and flavorful. Plus, it reheats beautifully, making it great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Milk (or half-and-half for creamier texture)
Salt
Black pepper
Shredded cheese (cheddar, mozzarella, Swiss, or a mix)
Vegetables (such as spinach, mushrooms, onions, peppers, or zucchini)
Cooked meat
Olive oil or butter (for sautéing vegetables)

Directions

I preheat the oven to 375°F (190°C) and grease a pie dish or baking dish.
I sauté any vegetables in olive oil or butter until softened, then set them aside.
In a large bowl, I whisk together eggs, milk, salt, and pepper until smooth.
I stir in the cheese, cooked vegetables, and meat if using.
I pour the mixture into the prepared dish.
I bake for 30–35 minutes, until the quiche is set in the middle and lightly golden on top.
I let it cool for a few minutes before slicing and serving.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prepare and 35 minutes to bake, so I plan for about 45 minutes total.

Variations

I sometimes make a veggie-only version with spinach, zucchini, and bell peppers.
For extra richness, I swap milk for half-and-half or heavy cream.
I like to change up the cheeses—feta, Gruyère, or goat cheese all add great flavor.

Storage/Reheating

I store leftover quiche in the refrigerator in an airtight container for up to 4 days. To reheat, I warm slices in the oven at 350°F (175°C) for about 10 minutes or in the microwave in short intervals. I don’t recommend freezing, as the texture of the eggs can become watery.

FAQs

How do I know when the quiche is done?

I check the center with a knife—if it comes out clean and the quiche looks set, it’s ready.

Can I make crustless quiche ahead of time?

Yes, I often bake it the day before and reheat it in the oven before serving.

Can I use non-dairy milk?

Yes, I sometimes use unsweetened almond milk or oat milk. It makes the quiche slightly lighter but still tasty.

How do I prevent the quiche from being watery?

I sauté vegetables first to remove excess moisture and avoid adding watery veggies like tomatoes raw.

Can I bake crustless quiche in muffin tins?

Yes, I love making mini quiches in a muffin tin. They bake in about 20 minutes and are perfect for grab-and-go meals.

Conclusion

Crustless quiche is one of my go-to recipes for a quick and nourishing meal. I love how adaptable it is, letting me use up whatever ingredients I have in the fridge. With its fluffy eggs, melted cheese, and savory mix-ins, it’s always a comforting dish that works any time of day.