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
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.
Crustless Quiche
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
Instructions
- Preheat oven to 350°F and grease a 9-inch pie dish.
- Cook and prep your mix-ins.
- Whisk eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
- Add mix-ins to dish and sprinkle cheese over top.
- Pour egg mixture over fillings and top with chives.
- Bake for 35 minutes until puffed and set.
- See full steps with tips & photos → https://mischacrossing.com/crustless-quiche-recipe/
Notes
- Use any combo of cheese, meat, or veggies—great for fridge clean-outs.
- Make it vegetarian by skipping the meat and loading up on roasted veggies.
- Store leftovers in the fridge up to 4 days. Reheat gently in the microwave or oven.
- This quiche freezes well—cool completely, slice, and wrap individually.
