HomeCooking Crustless Quiche 

Crustless Quiche 

Comments : 1 Posted in : Cooking on by : Sheila Tags: , , , , , , , , , , , , ,

The very first quiche I ever ate or made was one I found a recipe for somewhere that did not need a pie crust.  It was a Christmas morning and I wanted a breakfast I didn’t have to babysit.  Quiche fit the bill – stir some ingredients together and bake it – no monitoring needed. 

I now basically make a variation of this every Christmas morning.  The leftovers store well, which is great.  The first few times I made it, it was in a 9×13 pan – that’s a LOT of quiche. 

You can freeze the leftovers, either as a container full or as individual portions for lunches or breakfasts at a later date.  This can be easily doubled or tripled, as long as you have a large enough pan to accommodate the volume or room to split into more than one pan. 

And….there’s CHEESE.  A little or a lot, or you could be a crazy person and put no cheese in it – I can’t understand why you wouldn’t but your kitchen your rules!  {sob} 


  • 6 beaten eggs 
  • ¼ cup milk or half & half 
  • Fillings:  ham, bacon, broccoli, asparagus, onion, green onion, bell peppers, chilis, cauliflower, cooked chicken, sliced tomatoes – whatever your little heart desires 
  • Salt & pepper – salt depending on how much salt other ingredients add (bacon, ham) 
  • Thyme – a sprinkle, if you like it, if not, add other spices you do like – rosemary, garlic powder, onion powder, paprika, cumin if you’d like a bit of a Mexican flair 
  • You could add some salsa if you like – not too much because it does add a load of liquid 
  • Cheese (nutritional yeast could work, also, but I’ve never used it, so don’t guarantee the flavour or texture).  I don’t measure the cheese; I grate enough to put a layer over the top of the pan.  Thin enough you can see the egg mixture under it, but thick enough, it’ll be cheesy.  Use whatever you have – generally I use cheddar, but gouda, mozzarella, Parmesan are all awesome and could be used alone or as a mixture.  Feta sprinkled throughout the eggs would also be amazing, as would goat cheese. 

Spray or oil a baking pan.  I usually use at least a 9×9 pan or a pie plate (I used a 9″ pie plate in this case).  Bear in mind, the smaller the pan, the deeper the quiche so the longer it will probably take to bake (don’t be getting impatient and using a cookie sheet to bake this!).  A square or rectangle pan is easier to portion, though. 

Mix the eggs up and add the milk/cream.  You can either add the fillings into the eggs or pour the eggs into the baking dish and add the fillings in there. 

Top with the cheese and bake at 350F until the eggs are set – depending on the size of the pan and depth of the mixture, anywhere from 30 – 60 minutes.  Use a knife or toothpick to check periodically. 

Let it cool a couple minutes (that cheese needs to cool a little, it’s a bit too much like lava right out of the oven), cut and serve. 

If you want to be all healthy and stuff, add some fruit on the side or even a salad, depending on the time of day.  Mostly, we just eat the quiche while we watch Christmas movies and play with our new toys. 

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