Name: Crustless Quiche
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 5 large eggs, room temperature; 1 egg yolk, room temperature; 1 1/4 cups heavy cream; 1/2 tsp each dried basil, dried parsley, paprika, ground mustard, salt, pepper; 4 dashes hot sauce; 3-4 cloves garlic, minced; 1 medium yellow onion, halved, then thinly sliced; 2 oz. (½ packed cup) freshly shredded gruyere cheese, divided; 2 oz. (½ packed cup) freshly shredded smoked gouda cheese (may sub cheddar), divided; 2 cups mix-ins of choice (after cooking; suggested below):; 3/4 cup sweet potatoes, peeled, chopped into ½” chunks; 2 oz (1 cup) chopped broccoli (about 1-inch pieces); 1/2 cup chopped ham

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Crustless quiche is a delightful dish that brings together the best of breakfast and brunch without the fuss of a traditional crust. It’s creamy, cheesy, and packed with wholesome ingredients, making this quiche a versatile option for any meal of the day. The beauty of a crustless quiche lies in its rich custard base, which pairs wonderfully with a variety of mix-ins. Whether you’re hosting a brunch party or simply craving a comforting meal, this recipe is your go-to.

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I first stumbled upon this crustless quiche recipe during a lazy Sunday morning brunch with friends. We wanted something hearty but not overly heavy, and boy, did this dish deliver! The first forkful revealed a golden, bubbling top, which led to enthusiastic mmm’s around the table. Once you taste the contrast of the crispy edges against the soft, savory custard, you’ll wonder why you ever bothered with crusts before. This easy crustless quiche is not just budget-friendly, it’s also a crowd-pleaser, and I can’t wait for you to try it!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crustless Quiche
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crustless Quiche

Why You’ll Love This Recipe

Simple & Quick: This recipe takes only 30 minutes to prep, making it perfect for a busy morning.
Irresistible Flavor: The blend of gruyere and smoked gouda gives this quiche a rich, creamy taste that’s simply mouthwatering.
Eye-Catching Appeal: The colorful mix-ins and golden top make this dish as beautiful as it is delicious.
Flexible Serving: Enjoy it warm for breakfast, at room temperature for a picnic, or even cold for a midnight snack.
Diet-Friendly Options: It can easily be adapted for gluten-free diets by skipping any bread-based elements.

Ingredients You’ll Need

5 large eggs: Vital for the quiche’s custard texture; room temperature eggs whip up fluffier.
1 egg yolk: Adds richness to the custard; feel free to skip if you’re watching your cholesterol.
1 1/4 cups heavy cream: Ensures a creamy mouthfeel; you can substitute half-and-half for a lighter version.
1/2 tsp each dried basil, dried parsley, paprika, ground mustard, salt, pepper: These spices infuse flavor; fresh herbs could work if you have them on hand.
4 dashes hot sauce: Just a little kick; adjust to your taste.
3-4 cloves garlic, minced: Fresh garlic gives a depth of flavor that complements the cheese beautifully.
1 medium yellow onion, halved, then thinly sliced: The sautéed onion adds sweetness; shallots can be a great substitute.
2 oz. (½ packed cup) freshly shredded gruyere cheese: Melts beautifully for that classic quiche flavor; you can swap it for swiss if desired.
2 oz. (½ packed cup) freshly shredded smoked gouda cheese: This gives a subtle smokiness; cheddar could also work in a pinch.
2 cups mix-ins of choice: Go with whatever veggies or meats you love! My favorites include:
3/4 cup sweet potatoes: They lend a lovely sweetness; precooking them helps to soften them before baking.
2 oz (1 cup) chopped broccoli: Adds a vibrant color and healthy crunch.
1/2 cup chopped ham: For those who enjoy a meatier quiche; this can be swapped for turkey or left out altogether.

How to Make Crustless Quiche

Prep your dish: Preheat your oven to 350°F. Grease a 9″ deep-dish pie pan with butter or a cooking spray for easy cleanup.
Microwave sweet potatoes: Place the chopped sweet potatoes in a microwave-safe bowl. Add enough water to reach 1/8″ up the sides and cover. Microwave for about 4 minutes, drain, and set aside to cool slightly.
Make the custard: In a large bowl, whisk together the 5 large eggs and 1 egg yolk until slightly frothy. Then, gradually whisk in the heavy cream along with the dried herbs and spices until just combined.
Cook the onions and broccoli: Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add the thinly sliced onion and sauté for about 4 minutes until softened. Toss in the chopped broccoli and cook for an additional 3 minutes. Finally, add the minced garlic and sauté for about 30 seconds till fragrant.
Assemble your quiche: Transfer the sautéed vegetables into the pie dish, spreading them out evenly. Layer on the sweet potatoes and chopped ham, followed by all but ½ cup of the shredded cheeses. Carefully pour the egg mixture over everything, gently pressing down the vegetables to ensure they are submerged. Top with the remaining cheese.
Bake it: Place the pie dish in the oven and bake uncovered for 30-40 minutes. You want the edges to be set and golden with a slightly jiggly center. Keep an eye on it—you want the cheese melted but not overly browned.
Serve and enjoy: Allow the quiche to cool for about 10 minutes before slicing. It’s best enjoyed warm, but you can also savor it at room temperature.

Storing & Reheating

Store any leftover crustless quiche at room temperature for a few hours or in the fridge for up to 3-5 days in an airtight container. To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. It can stay fresh in the freezer for up to 3 months. When ready to enjoy, reheat slices in a preheated oven at 350°F for about 15-20 minutes until warmed through. Just a heads up—though the flavor will remain delicious, the texture may vary slightly after freezing.

Chef’s Helpful Tips

Avoid overmixing the egg mixture; a gentle whisk creates a light texture.
Use room temperature eggs for better incorporation and fluffiness in your filling.
Don’t skimp on the sautéing; caramelizing the onions brings a wonderful depth of flavor.
If you prefer a firmer quiche, bake it slightly longer but ensure the center is just set.
Experiment with your mix-ins! Leftover meats or seasonal veggies can personalize this dish perfectly.

In making this crustless quiche, you’re not just preparing a meal; you’re creating a dish that everyone will love and remember. It’s easy to whip up and adapt based on your preferences. Plus, whether enjoyed for breakfast, brunch, or a cozy dinner, it provides a comforting and satisfying experience.

Recipe FAQs

Can I add more vegetables to my crustless quiche?

Absolutely! This recipe is very flexible. Feel free to add any of your favorite vegetables like bell peppers, spinach, or zucchini. Just be sure to cook them beforehand to ensure they release their moisture and don’t make the quiche soggy.

How can I make this quiche lower in calories?

To reduce the calorie content, you can substitute heavy cream with half-and-half or whole milk. You can also use fewer eggs or replace some eggs with egg whites while maintaining the texture.

Can I prepare this dish in advance?

Yes! You can prepare the quiche mixture and assemble it the night before. Just cover it tightly and store it in the refrigerator. You may need to add a few extra minutes to the baking time if placing it directly into the oven straight from the fridge.

What should I serve with my crustless quiche?

This quiche pairs wonderfully with a fresh salad for a light meal, or serve it alongside crusty bread or muffins for a more filling brunch. A vibrant fruit salad also complements the savory element beautifully.

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