Crustless Quiche  is my go-to recipe for those nights when time has gotten away from me, tummies are rumbling and I haven’t even thought about dinner yet alone prepared anything! 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 suggest baking your crust first for about 10 minutes in a 350 oven, to brown it a bit and crisp 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. Creamy and savory, delightfully eggy, Crustless Quiche is a staple recipe in our house because 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 for an autumn brunch? Or Fig, Prosciutto & Arugula? Plus, it’s quick to make and you can have a hot dinner on the table in about 40 minutes.

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–Master Recipe

10 Variations to try–Bake as instructed above.

Quiche Caprese

• 1 cup sliced or grated mozzarella
• 1 cup freshly grated parmesan
• 2 cups sliced, ripe tomatoes
• 2 tablespoons chopped fresh basil
• ¼ cup sliced black 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 veggies. Scatter in pie dish. Add prosciutto.
2. Add cheeses and thyme.
3. Add egg mixture.
4. Bake.

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.

Mushroom Quiche

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

1. Saute mushrooms  with the chopped garlic and a bit of salt and scatter in bottom of pie dish.
2. Add cheese and chives and egg mixture.
3. Bake.

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

1. Saute kale for a few minutes to soften.
2. Sprinkle in pie dish. Add peppers and herbs.
3. Add cheese and egg mixture.
4. Bake.

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.

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.
• If making quiche for brunch, serve with a fresh fruit salad and scones or hash browns. For dinner, I serve a green salad and sliced avocado or tomatoes and maybe some oven roasted sweet potatoes.

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