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This Crustless Quiche Recipe is an easy, no fuss version of classic quiche that’s versatile, filling, and SO delicious. This recipe is filled with broccoli and cheese, but you can easily use whatever you have in the refrigerator. It’s the perfect low-carb, meatless, and gluten-free brunch, lunch, or even dinner.
I will happily eat a slice of this crustless quiche every day, week after week, for the rest of my life. It’s absolutely delicious. Yes, even without the buttery crust. But the thing I love most about this recipe is that without a crust to fuss over, it’s so much easier to make.
Naturally gluten-free and vegetarian, this recipe includes shallots, broccoli, and Gruyere cheese; but crustless quiche (or egg dishes in general) are what I consider endlessly flexible meal ideas. A refrigerator-clean-out sort of situation. Add your favorite vegetables, or add your favorite meat.
It’s perfect for brunch during the busy holiday season or served with a light salad for an easy weeknight dinner. Plus, if you’re lucky enough to have leftovers, they’re great both warm or cold!
Love this recipe? Be sure to check out my Crustless Spinach Quiche next!
5-Star Reader Comments
We love this! We used spinach, onion and mushrooms and it was great! Making another one this weekend and will add ham. – Marla
I made that crustless quiche today and it was awesome. Added him and peppers put milk and half-and-half. Have enough for three other meals. Great thank you. – Penny
Table of Contents
What is the Difference Between A Quiche and Frittata?
A quiche is a creamy, savory pie that yes, traditionally includes a flaky crust. It is typically made with eggs, cream, and cheese, and gets baked in the oven, resulting in a rich, custard-like texture. The famous Quiche Lorraine comes from France, with influences from neighboring Germany.
In contrast, a frittata is an Italian egg dish without a crust. It is cooked primarily on the stovetop, then gets finished in the oven and typically don’t include milk or cream.
So, a quiche without a crust differs from a frittata in two key ways: Milk or cream as a primary ingredient and the cooking method.
Key Ingredients
Here’s what you’ll need to make this recipe. Be sure to check out the Recipe Variations section later in the post.
- Butter: We’re using butter to sauté the shallots and broccoli. Butter adds richness and flavor, but can be substituted with olive oil or a plant-based butter substitute.
- Shallot: Shallots add aromatic depth and provide a milder, slightly sweeter flavor compared to onions. Possible substitutes include yellow, white, or red onions, or leeks.
- Broccoli: Broccoli adds color, texture, and nutrients like fiber, vitamins, and antioxidants. It’s one of my favorite vegetables to add to quiches. You can substitute other vegetables, such as spinach, kale, zucchini, or bell peppers. Just make sure to sauté or cook any watery vegetables (like zucchini) to remove excess moisture before adding them to the quiche.
- Eggs: Eggs are the main binding agent and create the custard-like texture in the quiche.
- Milk, Cream, or Half-and-Half: I made this crustless quiche with a combination of half-and-half and 2% milk. I found this combination to work extremely well in creating a smooth, creamy, custard-like texture, without adding heavy cream. You can make this recipe with any type of unsweetened milk, such as whole milk, skim milk, or a plant-based option like almond milk or oat milk. For a richer-tasting quiche, use heavy cream or a dairy-free cream alternative.
- Nutmeg: Nutmeg adds a subtle warmth and depth of flavor to the quiche. It pairs beautifully with the eggs and dairy. You can omit nutmeg if you prefer, or substitute with a pinch of cinnamon or allspice for a different flavor profile.
- Gruyère Cheese: Gruyère is a Swiss cheese known for its nutty, slightly sweet flavor. It melts beautifully, adding richness and texture. Alternatives include Swiss cheese, Emmental, or a sharp cheddar for a different taste.
How to Make Crustless Quiche
Start by setting the oven to 325°F. Grease a 9-inch deep-dish pie plate with butter. Non-stick cooking spray will also work, but butter is best.
In a large 12-inch skillet melt the butter over medium heat. Cook the shallots until softened. Next, add the broccoli, half of the salt, and 1/4-cup water. Cover and cook the broccoli until al dente then remove the lid and continue to cook until the water has evaporated.
Combine the egg mixture by whisking together the eggs, half-and-half, milk, and nutmeg with the remaining teaspoon of salt.
Spread the broccoli and shallots over the bottom of the pie dish creating a vegetable crust, then sprinkle with cheese. Pour the egg mixture over the top of the cheese and broccoli.
Transfer to the oven and bake for about 1 hour, or until the internal temperature registers 170 degrees F.
If you notice that your custard has not yet set and the top is starting to brown, carefully tent with aluminum foil until it has finished cooking. Allow the quiche to cool for 10 minutes before slicing.
Recipe Variations
I love this crustless quiche recipe exactly as written, but it works perfectly with a variety of veggie, meat, and cheese add-ins. Experiment with different combinations, or use whatever you have on-hand. Here are some ideas to get you started:
- Add different veggies: Experiment with different veggies like spinach, sautéed mushrooms, bell peppers, zucchini, asparagus, and tomatoes. Caramelized onions are absolutely delicious if you have the extra time. If you’re using high-moisture vegetables like zucchini or tomatoes, be sure to sauté or drain them beforehand to avoid excess moisture in your quiche.
- Swap the cheese: Cheddar adds a sharp, robust flavor, while feta offers a tangy, crumbly texture that pairs well with veggies like spinach and tomatoes. Mozzarella is mild and melts beautifully, while Parmesan adds a salty, nutty flavor. Goat cheese is another great option, thanks to its creamy and tangy flavor, especially when paired with herbs like rosemary or thyme.
- Mix-in some fresh herbs: I love adding chives, thyme, and fresh basil. Add herbs toward the end of cooking to preserve their freshness, or use dried herbs as a substitute, but be mindful to reduce the amount, as dried herbs are more concentrated.
- Add your favorite protein: To make your crustless quiche more filling and hearty, add your favorite protein. Ham and bacon are two of the most popular additions, but shredded cooked chicken also works. Just be sure to cook any meat beforehand, or use pre-cooked leftovers, and chop them up before adding.
Serving Ideas
Wondering what to serve with crustless quiche? This recipe is delicious for lunch or dinner with a light green salad or fresh tomato salad with cooked beets. For breakfast, serve it alongside crispy hash browns, a seasonal fruit salad, and toast.
Storage and Reheating
Crustless quiche is delicious leftover. It’s even freezer friendly!
- Storing: Leftovers can be stored in an airtight container in the refrigertor for up to 4 days.
- Freezing: Cool completely before wrapping first in plastic wrap and then in a tight layer of aluminum foil. For best results, freeze quiche by the slice. Can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat individual slices in the microwave for 30-60 seconds, or until heated through. To reheat a whole quiche, cover with aluminum foil and bake in a 300° oven for about 30 minutes, or until heated through.
More Egg Recipes
If you make this crustless quiche recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Easy Crustless Quiche Recipe
Ingredients
- 2 tablespoon butter
- 2 large shallots, minced (or ½ of a medium onion)
- 3 cups broccoli florets, roughly chopped
- 1 teaspoon salt, divided
- 6 large eggs
- ¾ cup half and half
- ½ cup milk, I used 2%
- ⅛ teaspoon nutmeg
- 1 cup Gruyere cheese, shredded
Instructions
- Preheat the oven to 325°F and place the oven rack in the center/middle position. Grease a 9-inch deep-dish pie plate with butter or non-stick cooking spray.
- Melt the butter in a large 12-inch skillet set over medium heat. Add the shallots and cook for 3-4 minutes until softened (lower the heat if necessary to prevent the shallots from browning.
- Add the broccoli plus half of the salt and 1/4-cup water. Cover and allow the broccoli to steam for about 3-4 minutes, stirring occasionally. Remove the lid and continue to cook until the water has evaporated. Set aside.
- Meanwhile, in a large bowl whisk together the eggs, half-and-half, milk, and nutmeg with the remaining half teaspoon of salt.
- To assemble, spread the broccoli and shallots over the bottom of the pie pan and then sprinkle with the shredded Gruyere cheese. Slowly pour the egg and cream mixture over the top of the cheese.
- Carefully transfer to the oven and bake for approximately 1 hour, or until the inner custard has set and the top is golden brown. Remove from the oven and allow to cool for about 10 minutes before slicing and serving.
Notes
- This crustless quiche can be made with heavy cream, half-and-half, whole milk, 2%, or some combination of those listed. Heavy cream will produce the most custard-like filling.
- Feel free to add your favorite veggies (or none at all!) You can also toss in some chopped bacon, ham, or even breakfast sausage.
- To reheat leftovers: Individual slices can be reheated in the microwave for about 30-60 seconds. To reheat a whole quiche, cover with aluminum foil and bake in a 300° oven for about 30 minutes, or until heated through.
- To freeze: To freeze this crustless quiche, cool completely before wrapping first in plastic wrap and then in a tight layer of aluminum foil. May be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating (per the instructions above).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love this! We used spinach, onion and mushrooms and it was great! Making another one this weekend and will add ham.
I am happy to hear you loved this recipe, Marla 🙂
I don’t have a 9 inch deep dish. I have a shallow pie pan and a nine square. Will the ninth square work or will it be too thin?
Using a 9-inch square pan instead of a deep dish should work fine, though it may result in a thinner quiche. The shallower depth will affect the baking time, typically requiring less time in the oven compared to a deeper dish. Just keep an eye on it as it bakes and check for doneness earlier than the recipe for a deep dish might suggest. The end result will still be delicious, just with a slightly different texture and appearance due to the thinner profile.
I made that crustless quiche today and it was awesome. Added him and peppers put milk and half-and-half. Have enough for three other meals. Great thank you
I have made this recipe 3 times and it has come out perfectly every time! One member of my family is allergic to cows’ milk, so I substituted full fat, unsweetened, organic coconut milk for the half & half, unsweetened almond milk for the milk, Earth Balance vegan butter sticks for the butter, and either Manchego sheep’s milk cheese or aged goat cheese for the Gruyere, depending which I had on hand. I also added 1/2 pound of cooked, chopped bacon. Absolutely delicious! We all agree, this recipe is a keeper!
Thanks for continuing to come back and leaving the great feedback, Jeannie 🙂
Very good recipe. I used an instant thermometer and the quiche was at 170 degrees in 30 minutes. It was perfect.
Thanks for the feedback 🙂
In step 4 I think you mean “remaining *1/2* teaspoon salt”
Thanks for catching that HAB, its been updated 😀
Can you freeze this before you bake it in the oven?
Yes, you can freeze a crustless quiche before baking it. To do so, assemble the quiche in a freezer-safe dish or pan, then wrap it tightly with plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to bake, you can allow it to thaw in the refrigerator overnight and then bake as directed. Always ensure the middle of the quiche reaches a safe temperature of 170 degrees F and sets properly before serving.
I have made it with broccoli and asparagus. Was wonderful. Everyone loved it