Crustless Quiche Recipe

Ingredients and Substitutions

Here’s what you’ll need to make this crustless quiche. The full measurements are listed in the recipe card below.

• Butter: I use butter to saute the shallots and broccoli because it adds richness and flavor. Olive oil can be substituted if needed.
• Shallots: Shallots have a mild, slightly sweet flavor that works nicely with the broccoli and Gruyere. You can substitute about half of a medium yellow onion.
• Broccoli: I use 3 cups of roughly chopped broccoli florets. Cook the broccoli before adding it to the quiche, then let any remaining water evaporate from the skillet. This is important for preventing a watery quiche. Spinach, mushrooms, zucchini, bell peppers, and other vegetables can also be added, but high-moisture vegetables should always be cooked and drained first.
• Eggs: You’ll need 6 large eggs. Combined with the milk and half-and-half, they create the soft, custard-like filling that distinguishes this crustless quiche from a firmer, more egg-forward frittatas.
• Half-and-Half and Milk: I use 3/4 cup half-and-half plus 1/2 cup whole milk or 2% milk for a rich, creamy custard. You can also use all whole milk for a slightly lighter quiche or all half-and-half for a richer texture.
• Salt: Salt seasons both the broccoli and the egg custard. I divide it between the two so the filling is seasoned throughout.
• Nutmeg: Just 1/8 teaspoon adds subtle warmth and complements the eggs, dairy, and Gruyere without making the quiche taste like nutmeg. If you don’t have it, simply leave it out.
• Gruyere Cheese: Gruyere is my favorite cheese for this recipe because it’s nutty, savory, and melts silky smooth into the custard. I also use it in my beer cheese soup, where it adds the same rich, slightly nutty flavor. Swiss or Emmental are the closest substitutes, while sharp cheddar also works if you prefer a stronger cheese flavor.

How to Make Crustless Quiche

1. Prepare the oven and pan. Preheat the oven to 325°F. Grease a 9-inch deep-dish pie plate with butter (best choice) or non-stick cooking spray.
2. Cook the shallots and broccoli. Melt the butter in a large 12-inch skillet over medium heat. Add the shallots and cook for 3-4 minutes, or until softened. Add the broccoli, 1/2 teaspoon salt, and 1/4 cup water. Cover and cook for 3-4 minutes, or until the broccoli is al dente (just tender). Remove the lid and continue cooking until all of the water has evaporated.

3. Make the egg custard. In a large bowl, whisk together the eggs, half-and-half, milk, nutmeg, and remaining 1/2 teaspoon salt until well combined.
4. Assemble the quiche. Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle with Gruyere cheese, then slowly pour the egg mixture over the top.

5. Bake and cool. Bake for about 1 hour, or until the edges are set and the center is just set. If the top begins to brown too quickly, loosely tent the quiche with aluminum foil. Let it cool for about 10 minutes before slicing and serving.

Recipe Variations

I love this crustless quiche exactly as written, but it’s also great for using whatever you have on hand. Readers have had great results with spinach, mushrooms, peppers, onions, and ham specifically.

• Vegetables: Try sauteed mushrooms, bell peppers, asparagus, sauteed zucchini, tomatoes, or caramelized onions. And if you love spinach, be sure to check out my crustless spinach quiche with ham.
• Cheese: Swap the Gruyere for cheddar, Swiss, Emmental, feta, goat cheese, mozzarella, or Parmesan.
• Meat: Add cooked and chopped ham, oven-baked bacon, or breakfast sausage for a heartier quiche. Leftover cooked chicken also works.
• Fresh herbs: Chives, thyme, parsley, or basil are easy additions. Cook heartier herbs like thyme with the broccoli before baking, and sprinkle delicate herbs like chives and basil over the finished dish.

Tip: When swapping the fillings, try to keep the overall filling amount about the same and always cook and drain ingredients that contain a lot of moisture (tomatoes, zucchini, mushrooms) before adding them to the quiche.

Serving Ideas

Crustless quiche works just as well for breakfast and brunch as it does for lunch or a light dinner.

• Breakfast or brunch: Serve it with seasonal fruit or a fruit salad, or alongside avocado toast, crispy hash browns, or fried potatoes and onions.
• Lunch: Pair with a simple green salad, lettuce and tomato salad, or arugula salad.
• Dinner: Add a bowl of tomato basil soup or tomato bisque and some crusty bread.
• Brunch spread: Great for the holidays! Serve alongside bacon, fresh berries, warm zucchini muffins, or another favorite breakfast dish.