Name: Crustless Vegetable and Cheese Quiche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4-5 large eggs (preferably farm-fresh, at room temperature); 1 cup shredded cheese (cheddar, feta, or mozzarella); 1/4 cup milk or cream (heavy cream preferred, but whole milk works); 1 cup vegetables (spinach, zucchini, peppers, sautéed); 1/2 cup cooked meat (ham, bacon, optional); 1 tablespoon fresh herbs (parsley, chives, chopped); to taste salt and pepper (adjust seasoning as needed)

This crustless quiche is my go-to when I’ve got odds and ends in the fridge that need using up. It’s surprisingly flexible, turning whatever vegetables, cheeses, or bits of meat I have into a satisfying meal without fussing over crusts. Plus, it’s perfect for mornings when I want something warm and filling without the hassle of dough.

I love how forgiving this dish is—no crust to worry about, just a simple batter that takes on whatever flavors I toss in. It’s a real lifesaver on busy weekends or when I need a quick dinner that feels cozy and homemade. Honestly, it’s become a staple because I can customize it endlessly, making each batch a little different but always comforting.

Focusing on the versatility of a crustless quiche, this recipe is about transforming leftovers into a comforting, customizable meal that’s perfect for busy mornings or quick dinners. It’s a way to make use of odds and ends in your fridge, reducing waste while still enjoying something hearty and satisfying.

The Unexpected Power of a Crustless Quiche

This recipe reminds me of lazy Sunday mornings, where I toss in whatever’s in the fridge and end up with something warm and comforting.
I used to think a crustless quiche was too simple, but now I see it’s all about the perfect balance of eggs and fillings that make each bite feel special.
There’s a nostalgic charm to this dish — it takes me back to my childhood breakfasts but with grown-up flavors I love now.
Sometimes, I feel a quiet pride when I realize I’ve made a hearty meal from just odds and ends, no fuss, no waste.
This quiche has saved me on rushed mornings more times than I can count; it’s my unsung hero in the kitchen.

The simplicity of improvisation

This crustless quiche was born out of a busy weekend when I had a fridge full of odds and ends but no time to fuss with a crust. I wanted something hearty, satisfying, and flexible enough to adapt to whatever I had on hand. Turns out, ditching the crust makes the whole thing more forgiving and quicker to pull together.
It’s become my secret weapon for mornings when I need something warm fast, or for a last-minute dinner that doesn’t require a run to the store. Every time I make it, I think about how simple ingredients can come together into something unexpectedly nourishing—no fuss, just flavor and comfort.
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Historical & Cultural Roots

The crustless quiche likely evolved from French culinary traditions where eggs and dairy were combined into simple, portable dishes.
During wartime shortages, removing the crust helped reduce ingredients and simplify meals, making this dish a practical, humble staple.
In some regions, it’s called a ‘frittata,’ but the crustless quiche emphasizes a custardy texture without the skillet-fried finish.
This dish gained popularity in the mid-20th century as an easy, no-fuss way to serve a protein-packed breakfast or brunch.

Key Ingredients & Tips

Eggs: I use large farm-fresh eggs—they bring a rich, custardy texture that’s essential. If you prefer fluffier, add a splash of milk or cream.
Cheese: Sharp cheddar melts into the filling, adding a smoky, umami punch. Switch to feta for a salty tang or mozzarella for gooeyness.
Vegetables: Spinach is my go-to—brightens the dish and adds a slight bitterness. Zucchini or bell peppers work well too, just sauté first to remove excess moisture.
Meat: Leftover ham or cooked bacon give this quiche a satisfying saltiness. Skip meat for a vegetarian version that’s just as hearty.
Herbs & Seasonings: Fresh parsley or chives brighten the flavor—add them just before baking for a fresh pop. Dried herbs are fine, but use less for a milder taste.
Milk or Cream: I prefer heavy cream for richness, but whole milk or almond milk can lighten it up. Watch out for over-thinning—batter should still be quite creamy.
Salt & Pepper: Season generously, especially if using bland veggies or cheese. Remember, cheese adds salt, so taste before adding more.

Spotlight on key ingredients

Eggs & Cheese:

Eggs: I prefer farm-fresh eggs—they bring a rich, custardy texture that’s essential. If you want fluffier quiche, add a splash of milk or cream.
Cheese: Sharp cheddar melts into the filling, adding a smoky, umami punch. Switch to feta for a salty tang or mozzarella for gooeyness.

Vegetables & Greens:

Spinach: Brightens the dish with a slight bitterness and adds a vibrant green. Sauté first to remove excess moisture and prevent sogginess.
Vegetables: Zucchini or peppers work well—just sauté to reduce moisture. They add color, texture, and freshness to every bite.

Notes for ingredient swaps

Dairy-Free: Swap regular cheese for a dairy-free cheese alternative. The flavor remains cheesy, but the texture might be a bit less creamy.
Vegan: Use tofu blended with nutritional yeast and turmeric for color. It’s a different texture, but still satisfying and protein-rich.
Gluten-Free: This dish is naturally gluten-free, just ensure your added ingredients like sausage or cheese are gluten-free.
Low-Carb: Skip starchy vegetables like potatoes or corn. Focus on leafy greens, zucchini, or mushrooms for bulk.
Cheese Variations: Use feta for tangy saltiness or mozzarella for gooeyness. Each adds a different flavor punch.
Herbs & Spices: Fresh basil or thyme can replace parsley or chives for a different aromatic note.
Eggs: For a richer texture, add a splash of cream or use egg substitutes like chickpea flour mixed with water, though flavor will differ slightly.

Equipment & Tools

9-inch pie dish: To bake the quiche evenly and provide the right shape.
Skillet: To sauté vegetables and meats, removing excess moisture.
Mixing bowl: For whisking eggs and mixing ingredients.
Whisk: To thoroughly combine eggs, milk, and seasonings.
Spatula: To spread ingredients and smooth the batter.
Oven: To bake the quiche at even heat.

Step-by-step guide to crustless quiche

Gather all your ingredients and preheat your oven to 180°C (350°F). Use a 9-inch pie dish or similar ovenproof dish. Have a mixing bowl, whisk, and spatula ready.
In a skillet over medium heat, sauté any vegetables like spinach, zucchini, or peppers—about 5 minutes until tender and fragrant. Let cool slightly.
In the mixing bowl, crack 4-5 large eggs. Whisk thoroughly until fully combined. Add 1 cup of shredded cheese, a splash of milk or cream (about 1/4 cup), salt, pepper, and herbs. Whisk again to blend.
Stir in the sautéed vegetables and any cooked meats like ham or bacon. Mix until evenly distributed. Taste and adjust seasoning if needed.
Pour the batter into your prepared dish, spreading it out evenly. Smooth the top with a spatula.
Place in the oven and bake for about 25-30 minutes. The quiche is done when the edges are golden, and the center is set but slightly jiggly.
Check for doneness: the top should be puffed and lightly golden, and the center should not be runny. If not, bake in 5-minute increments.
Remove from oven and let it rest for 5-10 minutes. This helps it set and makes slicing easier.
Slice into wedges, serve warm or at room temperature. Garnish with fresh herbs if desired. Enjoy the flexibility of this crustless delight.

Let the quiche rest outside the oven for 5-10 minutes. Slice carefully and serve straight from the dish or transfer to a plate. Garnish with fresh herbs if desired.

How to Know It’s Done

Edges are golden and slightly crisp.
Center is just set and jiggles slightly when shaken.
A knife inserted in the center comes out clean or with moist crumbs.

Crustless Vegetable and Cheese Quiche

This crustless quiche is a versatile and satisfying dish made by whisking eggs with cheese, vegetables, and meats, then baking until set. Its custardy texture is complemented by the golden, slightly crispy edges, creating a warm, hearty meal perfect for any time of day. It’s easily customizable, making use of odds and ends from the fridge for a comforting, fuss-free plate.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Main Course

Cuisine: French

Calories: 250

Ingredients Equipment Method

Ingredients

4-5 large eggs preferably farm-fresh, at room temperature
1 cup shredded cheese cheddar, feta, or mozzarella
1/4 cup milk or cream heavy cream preferred, but whole milk works
1 cup vegetables spinach, zucchini, peppers, sautéed
1/2 cup cooked meat ham, bacon, optional
1 tablespoon fresh herbs parsley, chives, chopped
to taste salt and pepper adjust seasoning as needed

Equipment

9-inch pie dish
Skillet
Mixing bowl
Whisk
Spatula
Oven

Method

Preheat your oven to 180°C (350°F) and lightly grease your pie dish.
Sauté chopped vegetables in a skillet over medium heat until tender and fragrant, about 5 minutes. Let them cool slightly.
In a large mixing bowl, crack in the eggs and whisk thoroughly until the mixture is smooth and slightly frothy.
Add the shredded cheese, milk or cream, chopped herbs, salt, and pepper to the eggs. Whisk again until all ingredients are well combined.
Fold in the sautéed vegetables and cooked meats, distributing them evenly throughout the batter.
Pour the batter into the prepared pie dish, spreading it out with a spatula to create an even layer.
Bake in the preheated oven for 25-30 minutes, until the edges are golden brown and the center is just set with a slight jiggle.
Remove from the oven and let the quiche rest for about 5-10 minutes to allow the filling to set further.
Slice into wedges and serve warm, garnished with fresh herbs if desired. Enjoy the comforting, custardy texture with crispy edges!

Pro tips for perfect crustless quiche

Use room temperature eggs for a smoother batter, reducing lumps and ensuring even cooking.
Lightly whisk the eggs to break them up—over-whisking can incorporate too much air and make the quiche puff excessively.
Sauté vegetables until just tender and fragrant—this releases moisture and enhances flavor, preventing soggy quiche.
When pouring batter into the dish, do it slowly to avoid disturbing the sautéed ingredients and to ensure even distribution.
Bake until the top is golden and the center slightly jiggles—overbaking leads to a dry, crumbly texture.
Rest the quiche for at least 5 minutes before slicing—this helps the filling set and prevents it from collapsing.
Use a toothpick or knife to check doneness—if it comes out clean, your quiche is perfectly cooked.

Common mistakes and how to fix them

FORGOT to check doneness → Rely on color and jiggle, not just time.
DUMPED too much cheese → Use less cheese or drain excess moisture beforehand.
OVER-TORCHED the edges → Cover edges with foil if they brown too quickly.
MISSED resting time → Rest for at least 5 minutes to set the filling properly.

Quick fixes and pantry swaps

If eggs look watery, splash in a spoonful of flour for better structure.
When batter is lumpy, whisk vigorously or pass through a sieve to smooth.
Splash a little milk or cream if batter is too thick or dry.
Patch over cracks with a bit of batter and bake a few extra minutes.
Shield edges with foil if they brown too quickly, preserving golden color.

Prep, store, and reheat tips

Prep the filling ingredients—chop vegetables and grate cheese a day ahead to save time and keep ingredients fresh in the fridge.
Assemble the batter and pour into the dish the night before. Cover tightly with plastic wrap, then refrigerate for up to 24 hours. The flavors meld overnight, making the dish even more satisfying.
This quiche keeps well in the fridge for 2-3 days. The texture may firm up slightly, so let it sit at room temperature for 10 minutes before reheating for a softer bite.
Reheat slices in the oven at 180°C (350°F) for about 10-15 minutes until warmed through. Look for a slight shimmer on top and a gentle crackle around the edges. Avoid microwaving, which can make it rubbery.

Crustless Quiche Recipe