Crustless Quiche

Crustless Quiche

This is my go-to recipe for those nights when time gets away from you, tummies are rumbling and you realize you haven’t even thought about dinner yet alone prepared anything! Crustless Quiche to the rescue! Because we’re gluten free at our house, I make my quiche crustless and honestly, quiche is rich enough that I really don’t miss the crust. But, if you aren’t eating gluten free, feel free to add a crust. I would always bake my crust first for about 10 minutes in a 350 oven, browning it a bit and crisping the bottom.

Quiche couldn’t be easier to make! I’ve got a super simple master recipe for crustless quiche and a whole bunch of variations to ignite your own creativity. Quiche is incredibly flexible and you can add just about anything you like to quiche and I mean anything. Even fruit. How does a sliced apple and sharp cheddar quiche sound? Or Fig, Prosciutto & Arugula?

The best thing about quiche is the eggs–and eggs are incredibly good for you! They’re loaded with protein, healthy fats and lots of vitamins. Check out these 10 proven health benefits of eggs.

I recommend using organic eggs, pastured if you can get them. They’re higher in nutrients and the yolks are a gorgeous bright yellow plus, they don’t have any nasty GMO’s or pesticides.

Enjoy!

Crustless Quiche

A yummy broccoli, onion and cheddar crustless quiche.

Crustless Quiche–Master Recipe

Crustless Quiche
Author: 
Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Here's a super simple master recipe for crustless quiche.
Ingredients
  • 4 organic, pastured large eggs
  • 2 cups organic half and half or one cup cream and one cup milk
  • 2 cups meat or veggies of your choice, or a combo
  • 2 cups grated cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon freshly grated nutmeg
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons fresh, chopped herbs
Instructions
  1. Preheat oven to 400.
  2. Saute meat or veggies in butter for 5 minutes. Scatter into greased pie dish.
  3. Lightly beat eggs and cream or milk together. Add salt, pepper, nutmeg and cayenne.
  4. Scatter cheese over veggies/meat. Add chopped herbs.
  5. Pour cream and egg mixture over all.
  6. Bake about 30 minutes until puffed and browned. To test for doneness, insert a sharp knife into the center of quiche. It should come out clean and quiche should not jiggle. If it does, continue baking and check every 5 minutes until done.
  7. Slice and serve.

Crustless Quiche

10 Variations to try–Use the same instructions as above unless otherwise noted:

Quiche Caprese

  • 1 cup mozzarella
  • 1 cup parmesan
  • 2 cups sliced, ripe tomatoes
  • 2 tablespoons chopped fresh basil
  • ¼ cup sliced olives (optional)
  1. You can sauté your tomatoes if you like but you don’t have to.
  2. Lay tomatoes across bottom of your pie dish. Dot with the olives and sprinkle the basil.
  3. Sprinkle cheese all over and pour in egg mixture.
  4. Bake.

BLT Quiche

  • 1 cup cooked and crumbled bacon
  • 2 cups chopped tomatoes
  • 2 cups grated sharp cheddar cheese
  1. Saute the tomatoes, sprinkle across bottom of pie dish. Add bacon and cheese.
  2. Add egg mixture. Bake.

Primavera Quiche

  • 1 cup chopped prosciutto
  • 2 cups assorted veggies–zucchini, asparagus, yellow squash, broccoli, fresh peas, chopped tomatoes
  • 1 cup crumbled goat cheese
  • 1 cup swiss cheese
  • 2 tablespoons chopped fresh thyme
  1. Saute prosciutto and veggies. Scatter in pie dish.
  2. Add cheeses and thyme.
  3. Add egg mixture.
  4. Bake.

12 Ways to Make Crustless Quiche

Southwestern Quiche–serve with salsa and sour cream on the side

  • 1 cup fresh or frozen corn on the cob
  • 1 chopped jalapeño pepper
  • 1 can green chili peppers
  • 3 scallions, chopped
  • 2 cups cheddar cheese
  • 1 cup sour cream
  • dash Worcestershire sauce
  1. Saute corn, jalapeño and scallions for a couple of minutes.
  2. Scatter in the bottom of pie dish. Add green chili peppers and cheddar cheese.
  3. Mix sour cream with milk/egg mixture and add worcestershire sauce. Pour over veggies.
  4. Bake.

12 Ways to Make Crustless Quiche

Mushroom Quiche

  • 2 cups sliced mushrooms
  • 2 cups swiss cheese
  • 2 tablespoons fresh chives, chopped
  • 1 clove garlic, chopped

Apple Cheddar Quiche–perfect for a fall brunch

  • 2 apples peeled, cored and thinly sliced
  • 2 cups sharp cheddar cheese
  • ¼ teaspoon each, nutmeg & cinnamon
  1. Saute apples in butter for a few minutes, then add spices.
  2. Cover bottom of pie dish with the cheese.
  3. Lay apple slices on top of cheese in a pinwheel pattern.
  4. Pour egg/cream mixture over all and bake

Caramelized Onion and Gorgonzola Quiche–elegant and delicious

  • 1 onion thinly sliced
  • 1 cup gorgonzola crumbles
  • 1 cup swiss or jarlsberg cheese
  • 1 tablespoon chopped chives, pinch of nutmeg
  1. Saute onions in butter over low heat for about 15 minutes or until caramelized and brown.
  2. Layer in pie dish.
  3. Sprinkle cheese over onions and pour egg/cream mixture over all.
  4. Bake.

Kale & Roasted Red Pepper Quiche

  • 1 cup kale leaves, chopped thin or julienned
  • 1 cup roasted red pepper–freshly made or from a jar, cut into strips
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 2 cups swiss or jarlsberg cheese
  • pinch nutmeg
12 Ways to Make Crustless Quiche

Healthy Kale and red pepper make a savory quiche!

Pear, Gorgonzola & Toasted Walnut Quiche

  • 2 firm pears, thinly sliced
  • 1 cup gorgonzola crumbles
  • 1 cup swiss cheese
  • ¼ cup toasted walnuts or pecans
  1. Sprinkle cheeses in bottom of pie dish.
  2. Add pear slices in a pinwheel pattern.
  3. Top with walnuts.
  4. Pour egg/cream mixture over all.
12 Ways to Make Crustless Quiche

Another wonderful savory quiche for the fall!

Fig, Prosciutto & Arugula Quiche

  • 1 cup sliced fresh figs
  • 1 cup chopped prosciutto
  • 1 cup chopped arugula
  • 1 cup mozzarella
  • 1 cup parmesan
  • 1 tablespoon fresh basil or thyme, chopped
  1. Layer figs, prosciutto and arugula in pie dish.
  2. Sprinkle cheese over all.
  3. Pour in egg/cream mixture.
  4. Bake.

Kate’s Tips

  • The great thing about quiche is it’s flexibility. You can use whatever kind of cheese you like.
  • Fresh herbs are great in quiche because of their color and delicate flavoring potential. Use them if you can.
  • Any veggies you have on hand will work. Cut them into bite sized pieces and sauté them for a couple minutes in a little butter, oil or ghee.

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I’d love to hear how you make quiche! xoxo

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