crustless quiche recipes easy: 2 Steps to Perfect Protein

Crustless quiche is my secret weapon for healthy eating. As someone who’s always looking for ways to maximize protein and minimize fuss in the kitchen, these recipes have been a game-changer. Whether it’s a quick weekday breakfast, a light lunch, or even a simple dinner, a well-made crustless quiche hits all the right notes: satisfying, versatile, and packed with nutrients. Plus, skipping the crust means fewer carbs and less time spent in the kitchen – a win-win in my book!

Why You’ll Love This Dish

There’s a lot to appreciate about diving into the world of crustless quiches. For starters, they’re incredibly versatile. You can toss in almost any vegetable, cheese, or cooked protein you have on hand, making them perfect for using up leftovers and minimizing food waste. They’re also a fantastic option for anyone looking for gluten-free meals or aiming to reduce their carbohydrate intake without sacrificing flavor or fullness. I especially love them for meal prepping; a batch made on Sunday can provide healthy, protein-packed breakfasts or lunches for several days.

> “I used to think quiche was too complicated, but these crustless recipes are a revelation! So easy, delicious, and healthy. My whole family loves them.” – A Happy Home Cook

Preparing Crustless Quiche

Making a crustless quiche is surprisingly simple, especially compared to its crust-filled cousin. You’ll start by whisking together a base of eggs and dairy, much like you would for a traditional quiche. Then, you’ll sauté your chosen fillings – think spinach, mushrooms, bell peppers, ham, or sausage – and layer them into a prepared baking dish. Pour the egg mixture over the top, sprinkle with cheese, and bake until golden and set. It’s a straightforward process that yields impressive results every time, making it ideal for both novice and experienced cooks.

Gather These Items

This is a general list for a fantastic basic crustless quiche. Feel free to adjust based on your favorite fillings!

• 6 large eggs
• 1 cup milk (whole, 2%, or even unsweetened almond milk works well)
• 1/2 cup heavy cream (optional, for extra richness)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional, but highly recommended for flavor depth)
• 1 tablespoon olive oil or butter
• 1 cup chopped vegetables (e.g., spinach, bell peppers, onions, mushrooms)
• 1/2 cup cooked protein (e.g., diced ham, crumbled sausage, cooked chicken, bacon bits)
• 1 cup shredded cheese (Cheddar, Gruyere, Swiss, or a blend work wonderfully)

Directions to Follow

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a pie plate or an 8×8 inch baking dish with cooking spray or butter.
2. Sauté Fillings: Heat olive oil or butter in a skillet over medium heat. Add your chosen vegetables and cook until tender, about 5-7 minutes. If using raw proteins like sausage, cook them through at this stage. If using pre-cooked protein like ham, you can just warm it through with the veggies.
3. Whisk Egg Mixture: In a large bowl, whisk together the eggs, milk, heavy cream (if using), salt, pepper, and nutmeg until well combined and slightly frothy.
4. Assemble Quiche: Scatter the cooked vegetables and protein evenly over the bottom of your prepared baking dish. Sprinkle about half of the shredded cheese over the filling.
5. Pour & Bake: Carefully pour the egg mixture over the fillings. Top with the remaining shredded cheese.
6. Bake: Bake for 30-40 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be golden brown.
7. Cool & Serve: Let the quiche cool for 5-10 minutes before slicing and serving. This helps it set completely and makes for cleaner slices.

Best Ways to Enjoy It

Crustless quiche is fantastic on its own, but you can elevate it with some simple additions. I love serving a slice with a fresh, vibrant green salad dressed with a light vinaigrette – the crispness provides a lovely contrast to the creamy quiche. A side of fresh fruit, like berries or sliced melon, also makes for a delightful breakfast or brunch spread. For a heartier meal, consider pairing it with some roasted asparagus or a bowl of tomato soup. Don’t forget a dash of hot sauce or a sprinkle of fresh herbs like chives or parsley right before serving for an extra pop of flavor and color.

Storage and Reheating Tips

One of the best things about crustless quiche is how well it stores, making it perfect for meal prep. Once completely cooled, cover the baking dish tightly with plastic wrap or transfer individual slices to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days.

To reheat, you can pop a slice in the microwave for 1-2 minutes until warmed through, or for best results, reheat in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until hot. You can also freeze individual slices wrapped tightly in plastic wrap and then foil for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Pro Chef Tips

• Don’t Overcook Veggies: Sauté your vegetables just until tender-crisp. They’ll continue to cook in the oven, and you want to avoid them becoming mushy.
• Drain Excess Moisture: If using high-water content vegetables like spinach or mushrooms, make sure to squeeze out any excess liquid after cooking. This prevents a watery quiche.
• Room Temperature Eggs: Using eggs that are at room temperature can help create a smoother, more even texture in your quiche.
• Don’t Skip the Rest: Letting the quiche rest for a few minutes after baking allows the custardy filling to fully set, resulting in cleaner, more stable slices.
• Customize Your Dairy: While milk and cream provide richness, you can experiment with other dairy options like half-and-half or even a dollop of Greek yogurt for a tangier flavor and added protein.

Creative Twists

The beauty of a crustless quiche lies in its adaptability! Here are a few ideas to spark your creativity:

• Mediterranean Delight: Feta cheese, sun-dried tomatoes, spinach, and Kalamata olives create a vibrant, briny flavor profile.
• Spicy Southwest: Add diced green chilies, corn, black beans, Monterey Jack cheese, and a pinch of cumin for a zesty kick. Top with salsa or avocado.
• Broccoli Cheddar: A classic combination that’s always a crowd-pleaser. Cooked broccoli florets and sharp cheddar cheese are a match made in heaven.
• Mushroom & Swiss: Sautéed mixed mushrooms (cremini, shiitake), caramelized onions, and nutty Swiss cheese make for an elegant and earthy quiche.
• Keto-Friendly: For an even lower-carb option, use heavy cream and a bit of cream cheese in your egg mixture for extra richness, and load up on non-starchy vegetables.

Common Questions

How do I know when my crustless quiche is done?

The quiche is done when the edges are set and lightly golden, and the center has a slight jiggle. If you insert a knife into the center, it should come out clean. Avoid overbaking, as this can lead to a rubbery texture.

Can I make this ahead of time?

Absolutely! Crustless quiches are excellent for meal prep. You can prepare the entire quiche and bake it, then store it in the refrigerator for up to 3-4 days. Alternatively, you can assemble it up to the point of baking, cover it tightly, and refrigerate overnight. Let it come closer to room temperature before baking, and you might need to add a few extra minutes to the baking time.

What if I don’t have heavy cream?

No problem! While heavy cream adds richness, you can easily make a delicious quiche without it. Simply use more milk, or substitute with half-and-half. The texture might be slightly less decadent, but it will still be wonderful.

Can I use frozen vegetables?

Yes, you can! Just be sure to thaw them completely and squeeze out as much excess moisture as possible before adding them to your quiche. This is especially important for spinach or broccoli, as extra water can make your quiche soggy.

Easy Spinach and Feta Crustless Quiche

This easy crustless quiche is packed with fresh spinach, salty feta, and sweet red bell pepper in a creamy egg custard, perfect for a simple and delicious meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 6 slices

Calories 250 kcal

Equipment

• Pan
• Oven
• 9-inch Pie Dish or Casserole Dish
• Large Bowl
• Whisk
• Knife

Ingredients

  

Main Ingredients

• 6 large Eggs
• 1 cup Milk or Cream whole milk, half-and-half, or heavy cream
• ½ cup Shredded Gruyère
• ½ cup Crumbled Feta
• 2 tablespoons All-Purpose Flour optional
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper

Fillings

• 1 ½ cups Fresh Spinach sautéed and moisture squeezed out
• ½ cup Chopped Red Bell Pepper sautéed until tender

Other

• Butter or Oil For greasing the pan and sautéing fillings

Instructions

 

Preparation

• Sauté the spinach until wilted, then squeeze out excess moisture. Sauté the chopped red bell pepper until tender and set both aside.
• Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie or casserole dish.
• In a large bowl, whisk together the eggs, milk, flour (if using), salt, and pepper until well combined.

Cooking

• Add the Gruyère, feta, sautéed spinach, and red bell pepper to the egg mixture, then stir gently to distribute them evenly.
• Pour the entire mixture into the prepared baking dish and bake for 35-45 minutes.
• Cook until the quiche is set in the center and the top is golden brown.
• Remove from the oven and let it rest for 5-10 minutes before slicing and serving.

Notes

For a richer quiche, use heavy cream instead of milk. You can also experiment with other cheeses or vegetables. Ensure all excess moisture is squeezed from the spinach to prevent a soggy quiche.