Here’s a simple, foolproof crustless quiche—light, creamy, and easy to customize with whatever you have on hand. Perfect for breakfast, brunch, or dinner.
Basic Crustless Quiche
Ingredients
- 6 large eggs
- 1 cup milk or half-and-half
- 1 cup shredded cheese (cheddar, Swiss, mozzarella, or Gruyère)
- 1 cup fillings (see ideas below)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder or onion powder (optional)
- Butter or cooking spray for dish
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9-inch pie dish or 8×8-inch baking dish.
- Spread fillings evenly in the dish.
- Sprinkle cheese over fillings.
- Whisk eggs, milk, salt, pepper, and seasoning.
- Pour egg mixture over fillings.
- Bake 35–45 minutes, until center is set and lightly golden.
- Rest 5–10 minutes before slicing.
Classic Filling Combinations
- Ham & Swiss
- Bacon & Cheddar
- Spinach & Feta (squeeze spinach dry)
- Mushroom & Gruyère
- Broccoli & Cheddar
Tips for Best Texture
- Cook raw veggies or meats first—uncooked fillings release water
- Don’t overbake; center should jiggle slightly when removed
- For extra creaminess, replace ¼ cup milk with heavy cream or sour cream
Make-Ahead & Storage
- Refrigerate up to 4 days
- Reheat gently in oven or microwave
- Freezes well (wrap tightly)
If you want, I can tailor a low-carb, dairy-free, or high-protein crustless quiche version for you—just tell me your preference.
