This crustless quiche packs all the flavor of your favorite quiche into a low-carb version that saves you the hassle of making a pie crust. Use any veggies, meat, or cheese you have on hand. Perfect for brunch, meal prep, or an easy weeknight dinner. Bakes at 350°F, and is make-ahead friendly and freezer-friendly.
CRUSTLESS QUICHE At A Glance
Prep
10-15 min
Bake
35-45 min
Total
45-60 min
Serves
6
Pan
9″ pie dish
Main ingredients: Egg, cheese, half & half (or milk), veggies, cooked meat
Tastes like: Creamy, cheesy, and custardy, just so good!
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I made this quiche for a lazy Saturday brunch, because it’s just so easy to make. What I love the most about this crustless quiche is how this one recipe can make whatever version we’re in the mood for, just by changing the veggies, meat, and cheese. We had some eggs from my Aunt Jeanne’s chickens, some peppers ready to pick in our garden, and a little leftover ham from sandwiches, and it all went into this amazing quiche. Once it had cooled, we took it outside to eat on our porch. I’m pleased to say it garnered Greg’s highest praise and he had to hold himself back from a third slice!
What’s the Difference Between a Crustless Quiche and a Frittata?
A crustless quiche is softer and creamier than a frittata because it usually has more dairy mixed into the eggs. It bakes up with a tender, custard-like texture, almost like a classic quiche without the crust.
A frittata is usually firmer and more egg-forward, often started on the stovetop and finished in the oven.
Both are made with eggs and fillings, but this crustless quiche is the better choice when you want something cheesy and sliceable for breakfast, brunch, or an easy dinner.
Ingredient Notes for Easy Customization
This easy crustless quiche is flexible, so you can use the basic egg mixture and change the fillings based on what you have on hand.
The eggs give the quiche its structure, while the dairy makes it softer and more custardy. Half-and-half gives the best balance of creamy and light, cream makes it richer, and milk makes it a little lighter and less custardy.
The cheese adds flavor, richness, and helps the quiche feel hearty. Cheddar, Swiss, Monterey Jack, mozzarella, or a blend all work well. For the best texture, use about 1 to 1 1/2 cups shredded cheese.
For the mix-ins, use cooked meats and cooked or well-drained vegetables so the quiche does not turn watery. Ham, bacon, sausage, peppers, onions, broccoli, spinach, and leftover cooked vegetables are all good options.
A simple base formula to remember is: 6 large eggs + 1 cup dairy + 1 to 1 1/2 cups cheese + 1 1/2 to 2 cups cooked mix-ins
Once you have that ratio, you can turn this into a fridge clean-out breakfast, brunch dish, or simple dinner with whatever sounds good.
How to Make Crustless Quiche (Step-by-Step)
Step 1: Cook the vegetables. Sauté the onion, peppers, or any other fresh vegetables before adding them to the quiche. This softens them and cooks off extra moisture so the quiche sets properly.
Step 2: Layer the filling. Spread the cooked meat and vegetables evenly in the prepared pie plate. Sprinkle most of the shredded cheese over the filling so every slice gets a little of everything.
Step 3: Whisk the egg mixture. In a separate bowl, mix the eggs, dairy, salt, pepper, and seasonings until smooth. The dairy is what gives the quiche its soft, custardy texture.
Step 4: Pour and top. Pour the egg mixture evenly over the filling, then sprinkle the remaining cheese on top.
Step 5: Bake until just set. Watch for the edges to get puffed and lightly golden, with the center set with a slight jiggle. A knife inserted near the center should come out clean.
Step 6: Let it rest before slicing. Rest for 10 minutes before cutting. This helps the center finish setting and gives you cleaner slices.
WHEN IS IT DONE?
For the most accurate doneness check, insert an instant-read thermometer into the center of the quiche. It is done when the center reaches 160°F.
Tips for Success
- Use a deep-dish pie plate. A shallow pie plate may overflow once the fillings, cheese, and egg mixture are added. A 9-inch deep-dish pie plate gives the quiche enough room to puff as it bakes.
- Let hot fillings cool slightly. If your meat or vegetables are very hot from the skillet, let them sit for a few minutes before adding the egg mixture so they do not start cooking the eggs too soon.
- Cut mix-ins into small pieces. Bite-size pieces of ham, peppers, onions, and other fillings distribute better and make the quiche easier to slice neatly.
- Spread the fillings evenly. Before pouring in the eggs, make sure the meat, vegetables, and cheese are spread all the way to the edges so every slice has a good mix.
- Use full fat dairy for the best texture. It really makes a difference.
- Slice with a thin knife. After resting, run a thin knife around the edge of the quiche before cutting wedges. This helps loosen the sides and keeps the slices cleaner.
- For extra insurance against sticking, prepare the pan well. Butter gives the best flavor, nonstick spray is the easiest option, and a light sprinkle of grated Parmesan over the greased dish can add a little extra nonstick layer and flavor.
Kitchen Tip
If you’re using glass or ceramic, I recommend butter. You might also want to try a “parchment sling” for square pans or a light oil rub for pie plates (where parchment is awkward). I simply grease my pie dish generously with butter, though, just as my grandma taught me.
Variations and Popular Mix-Ins
One of the best things about crustless quiche is how easy it is to customize. Keep the total mix-ins to about 1 1/2 to 2 cups so the egg mixture still has enough room to set properly.
My favorite mix-in combinations include:
- Ham + cheddar + peppers for a classic breakfast-style quiche
- Broccoli + cheddar for a simple veggie version
- Spinach + feta for a lighter, savory option
- Bacon + Swiss + onion for a crustless quiche Lorraine-style flavor
- Sausage + peppers + Monterey Jack for a heartier version
- Roasted red peppers + goat cheese for a softer, tangier flavor
Be SURE to cook any raw meat before adding it to the quiche. Watery vegetables, such as spinach, zucchini, peppers, onions, mushrooms, and broccoli, should also be cooked first and drained well so the quiche does not turn watery.
For a dairy-free crustless quiche, use unsweetened, unflavored almond milk or oat milk and omit the cheese or use a dairy-free cheese. Plant milks usually make the quiche a little less creamy, so adding one extra egg can help it set better.
For a lower-carb version, this recipe is already a good fit because there is no crust. Stick with meat, cheese, and non-starchy vegetables, and skip potatoes, corn, or other higher-carb add-ins.
Pan Sizes, Scaling, and Mini/Muffin Versions
This recipe is written for a 9-inch deep-dish pie plate, which gives the quiche enough room to puff and set without overflowing. An 8×8-inch baking dish also works well and will give you a similar thickness.
For a thinner quiche, you can use a 9×9-inch baking dish or a 9- to 10-inch cast iron skillet, but start checking earlier because the egg mixture will cook faster when it is spread out more.
To make a larger batch, double the recipe and bake it in a 9×13-inch baking dish. Start checking around 40 minutes, but it may take 45 to 55 minutes depending on how deep the filling is and what kind of pan you use.
For mini crustless quiches, grease a standard muffin tin well and divide the filling and egg mixture between the cups. Bake at 350°F for 18 to 22 minutes, or until the centers are set. Let them cool for a few minutes before removing them from the pan.
Deeper bakes take longer, so if your quiche is thicker than about 1 1/2 inches, expect to add a little more time. Glass and ceramic dishes may also bake and brown differently than metal pans. If the top is browning before the center is set, loosely tent the dish with foil.
HOW TO GET AN EVEN BAKE
For the most even baking, rotate the pan halfway through the baking time, especially if your oven has hot spots.
Make-Ahead, Storage, Freezing, and Reheating
Crustless quiche is a great make-ahead recipe because it reheats well when warmed gently.
To make it ahead, assemble and bake the quiche as directed, then let it cool completely. Cover and refrigerate for 3 to 4 days. You can reheat individual slices as needed for breakfast, brunch, or an easy lunch.
For the best freezer results, freeze the quiche after baking, not before. Unbaked egg custard can separate or bake unevenly after freezing. Cool the baked quiche completely, then wrap individual slices tightly and freeze for up to 3 months.
Thaw frozen slices overnight in the refrigerator for the most even reheating.
To reheat, warm slices in a 300°F oven until heated through, or microwave at 50% power in short intervals. Gentle heat helps keep the eggs tender instead of rubbery.
What to Serve with Crustless Quiche
Crustless quiche works for breakfast, brunch, lunch, or a simple dinner, so the sides can be as light or hearty as you need.
Good side dishes include:
- Fresh fruit or fruit salad
- Simple green salad
- Roasted potatoes or breakfast potatoes
- Toast, biscuits, or sourdough bread
- Bacon, sausage, or ham
- Tomato soup or vegetable soup
- Roasted asparagus or green beans
- Fresh berries with yogurt
- Sourdough cinnamon rolls
For an easy brunch menu, serve this crustless quiche with fruit salad, crispy bacon, and toast or biscuits. For lunch or dinner, pair it with a green salad and soup. If you are serving it for a holiday or weekend breakfast, add roasted potatoes, berries, and coffee for a fuller spread.
Crustless Quiche Recipe
Equipment
- 1 skillet
- 1 9-inch pie dish (or 8×8 pan)
Ingredients
- 6 large eggs
- 1 cup half-and-half or 3/4 cup milk + 1/4 cup sour cream
- 1 1/2 cups shredded cheese divided (cheddar, Swiss, mozzarella, Monterey Jack, or a mix)
- 1 tablespoon butter
- 1/2 cup diced onion
- 1 cup chopped cooked meat ham, crumbled bacon, sausage, or leftover cooked meat
- 1 cup chopped vegetables peppers, spinach, broccoli, zucchini, or other vegetables, cooked and drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder optional
- 1 green onion, thinly sliced for topping optional
Instructions
- Preheat the oven to 350°F. Grease a 9-inch pie plate or similar baking dish well with butter or nonstick spray.
- Cook the add-ins first. In a skillet, melt the butter over medium heat. Add the onion and cook for 3–5 minutes, until softened. Add any raw vegetables and cook until tender and most of their moisture has evaporated. This step is what keeps the quiche from turning watery.
- Add the meat. Stir in the cooked ham, bacon, sausage, or other meat just to warm it through. Spread the mixture evenly in the prepared pie plate.
- Add the cheese. Sprinkle about 1 cup of the shredded cheese over the filling. Save the remaining 1/2 cup for the top.
- Make the custard. In a bowl, whisk together the eggs, half-and-half, salt, pepper, and garlic powder until smooth.
- Pour and top. Pour the egg mixture evenly over the filling. Sprinkle the remaining cheese over the top.
- Bake for 35–45 minutes, or until the edges are puffed and lightly golden, and the center is just set with a slight jiggle. A knife inserted near the center should come out mostly clean.
- Rest for 10–15 minutes before slicing. This helps it finish setting and gives you cleaner slices. Sprinkle on the optional green onions right before serving.
Nutrition
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Meet Jennifer
Jennifer cooks and experiments in the kitchen at Maker Farm, where she focuses on simple pantry cooking, homemade staples, and practical recipes that make everyday meals easier. Over the years she has tested many ways to make cooking simpler and more dependable, and shares the methods that work best in her own kitchen, occasionally showing them on her Heart to Home at Maker Farm vlog.