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.