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Crustless Quiche

Crustless Quiche

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.

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

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Crustless Quiche
Author: Kate Battistelli
Recipe type: Main dish
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
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.
3.3.3077

Crustless Quiche

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.

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
  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.
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.
  • 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 or hash browns. Enjoy!

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

Category: Eating Clean, Gluten Free, Main DishesTag: crustless quiche, easy and delicious spinach mushroom quiche, easy quiche, gluten free quiche, how to make crustless quiche, quiche caprese, quiche for dinner, quiche lorraine, quiche master recipe, quiche primavera, quiche with figs and arugula, quiche without a crust, quiche without crustCourses: Main Dish

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Reader Interactions

Comments

  1. Maureen Eha

    June 30, 2015 at 9:03 am

    Hi, Kate,

    I’m glad you posted your quiche recipe and ideas for variations. You are so creative! I love quiche but have made it only with ham and Swiss cheese or spinach and cheddar. Two questions: What size and type of dish do you make yours in? Just a glass pie dish? And why not just mix the cheese in with the milk and egg mixture rather than sprinkling the cheese over the veggies/meat? Would it make any difference in the outcome?

    Thanks for sharing your great meal ideas!

    Maureen

    • Kate

      June 30, 2015 at 11:10 am

      Hi Maureen–I use a regular glass pie dish although you could use an 8 inch square pyrex too. It’s perfectly fine if you want to mix the cheese in with the eggs, I’ve always sprinkled but it won’t make any difference in the taste. Bon Appetit!

      • Maureen Eha

        June 30, 2015 at 11:20 am

        Thanks, Friend! Blessings to you!

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