Name: Crustless Veggie & Cheese Quiche
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 6 large eggs (preferably at room temperature); 1/4 cup heavy cream (for richness); 1 cup shredded cheese (cheddar, Gruyère, or your choice); 1 cup vegetables (spinach, bell peppers, or other quick-cooking veggies); 1 tbsp olive oil (for sautéing); 2 tbsp fresh herbs (parsley or chives, chopped); to taste salt and pepper (season generously)

This crustless quiche is my secret weapon on mornings when I need something hearty but quick. No crust means fewer carbs and a faster bake, which is perfect for busy weekdays. Plus, it’s super flexible—whatever veggies or cheese I have on hand can go in, making it a real fridge cleaner.

I used to avoid quiche because of the crust, thinking it was more trouble than it was worth. But once I tried a crustless version, I was hooked. It’s like a fluffy, cheesy scramble in a slice—more satisfying than a bowl of eggs and toast but just as simple. It’s a dish that feels indulgent without the effort.

This crustless quiche is my go-to for busy mornings when I want something satisfying without the fuss of crust. It’s a no-crust, protein-packed version that still feels indulgent and keeps breakfast simple, especially when I’m rushing out the door.

The Hidden Comfort of Crustless Quiche

This dish reminds me of lazy Sunday mornings with the smell of eggs and cheese filling the house.
I love how adaptable it is—whatever odds and ends I have in the fridge can become part of it.
There’s a quiet pride in pulling this together quickly, knowing it’s wholesome and comforting.
Sometimes, I add a splash of hot sauce or fresh herbs just to wake up the flavors a bit.
This quiche feels like a little victory—quick, simple, and totally satisfying without the fuss.

The inspiration behind this dish

This recipe was born out of a hectic morning when I realized I was out of pastry but still craving that comforting, cheesy bite. I threw together what I had—eggs, a bit of cheese, some leftover veggies—and it turned into this crustless miracle. Now, it’s become my go-to for those days when I want something warm and satisfying without the fuss.
One weekend, I made a batch for friends during a brunch that turned into a spontaneous breakfast potluck. Watching everyone dig in, noticing how the simple, eggy smell and golden edges made everyone smile, reminded me that good food doesn’t need to be complicated. Sometimes, the easiest dishes bring the most joy.
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Historical & Cultural Tidbits

This crustless quiche has roots in simple peasant cooking, where ingredients were stretched without pastry to feed a family.
It gained popularity in the mid-20th century as a quick, low-carb breakfast option, especially in busy households.
Historically, similar egg-based dishes appeared in French cuisine, but the crustless version emerged as a practical adaptation.
During wartime shortages, cooks often skipped pastry, making crustless quiche a clever, resourceful choice.
Today, it’s a favorite among keto and paleo communities for its minimal carb content and hearty feel.

Ingredient breakdown: key components

Eggs: I use large, fresh eggs—smell that rich, almost buttery aroma when cracking them open. For a fluffier quiche, beat the eggs well; skip this if you want a denser texture.
Cheese: Sharp cheddar melts into a gooey, smoky layer that balances the eggs’ mildness. Switch to Gruyère for nuttiness or feta for tang, but watch the salt—cheese can be salty enough.
Veggies: I love spinach or bell peppers for color and crunch. Sauté them first until slightly caramelized—adds depth and prevents excess moisture.
Milk or Cream: I prefer a splash of heavy cream for richness—smells like butter and adds a velvety feel. For lighter versions, use milk or a plant-based alternative; the texture just won’t be as luscious.
Herbs & Spices: Fresh parsley or chives brighten the dish—add at the end for a vibrant, herbal punch. Dried herbs work, but fresh makes all the difference in aroma.
Salt & Pepper: Season generously—eggs are like sponges. A pinch of smoked paprika can add a subtle smoky note, but don’t overdo it; the cheese and veggies will add saltiness.
Optional Add-ins: Bacon bits or cooked sausage for extra savoriness—cheerful, crispy bites in every slice. Keep cooked meats dry so the quiche doesn’t turn watery.

Spotlight on key ingredients

Eggs:

I use large, fresh eggs—smell that rich, almost buttery aroma when cracking them open. For a fluffier quiche, beat the eggs well; skip this if you want a denser texture.
Cheese: Sharp cheddar melts into a gooey, smoky layer that balances the eggs’ mildness. Switch to Gruyère for nuttiness or feta for tang, but watch the salt—cheese can be salty enough.

Veggies & Dairy:

Veggies: I love spinach or bell peppers for color and crunch. Sauté them first until slightly caramelized—adds depth and prevents excess moisture.
Milk or Cream: I prefer a splash of heavy cream for richness—smells like butter and adds a velvety feel. For lighter versions, use milk or a plant-based alternative; the texture just won’t be as luscious.

Notes for ingredient swaps

Dairy-Free: Swap heavy cream for coconut milk or almond milk. Expect a slightly thinner, less rich quiche, but still tasty.
Cheese Alternatives: Use nutritional yeast or a dairy-free cheese for a cheesy flavor without dairy. The texture might be a little less gooey.
Vegetable Variations: Zucchini, mushrooms, or broccoli can replace or add to the usual spinach or peppers. Sauté thoroughly to avoid excess moisture.
Egg Substitutes: Silken tofu blended with a little water can work in a pinch. It creates a denser, slightly custardy texture.
Herb & Spice Tweaks: Fresh basil or thyme can replace parsley or chives for a different aromatic lift. Adjust quantity to taste, as flavors vary.
Meat Add-ins: Diced cooked ham or turkey sausage can be added for extra protein. Drain excess fat to prevent sogginess.
Flavor Boosters: A dash of smoked paprika or hot sauce can add complexity. Use sparingly, as it can overpower delicate flavors.

Equipment & Tools

Ovenproof dish or skillet: To bake the quiche evenly and hold the mixture.
Mixing bowl: To whisk eggs and combine ingredients.
Whisk: To beat eggs and incorporate air for fluffiness.
Sauté pan: To cook vegetables and remove excess moisture.
Spatula: To stir vegetables and transfer mixture.

Step-by-step guide to crustless quiche

Preheat your oven to 180°C (356°F). Grease a 9-inch round baking dish or a similar-sized ovenproof skillet with butter or non-stick spray.
Gather your equipment: a mixing bowl, whisk, sauté pan, and a spatula. The bowl is for mixing; the pan will cook your veggies.
In the sauté pan over medium heat (about 160°C/320°F), warm a teaspoon of oil. Add chopped veggies (spinach, peppers, or whatever you like). Cook, stirring often, until they soften and any excess moisture evaporates, about 3-5 minutes. Set aside to cool slightly.
In the mixing bowl, whisk together 6 large eggs until smooth and slightly frothy, about 30 seconds. Add 1/4 cup heavy cream, a pinch of salt and pepper, and your preferred herbs. Whisk again to combine.
Stir in your cooked veggies and 1 cup shredded cheese (cheddar, Gruyère, or feta). Mix until evenly distributed. Taste and adjust seasoning if needed.
Pour the egg mixture into your prepared dish, spreading evenly. Smooth the top with a spatula if necessary.
Place the dish in the oven and bake for 30-35 minutes. Check after 30 minutes; it should be puffed, golden around the edges, and set in the center.
To test doneness: the edges should be golden and pull slightly away from the dish, the top should be lightly golden, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
Remove from oven and let rest for 5-10 minutes. It will deflate slightly and set fully. Slice and serve warm or at room temperature.

Let the quiche rest for 5-10 minutes before slicing. This helps it set and makes serving easier. Slice with a sharp knife, and serve warm or at room temperature.

How to Know It’s Done

Edges are golden and slightly pulled away from the dish.
Center is set but still slightly jiggly—will firm up as it cools.
A toothpick inserted in the middle comes out clean or with moist crumbs.

Crustless Veggie & Cheese Quiche

This crustless quiche combines eggs, cheese, and seasonal vegetables baked into a fluffy, golden dish with a creamy texture. It’s quick to prepare, versatile with ingredients, and perfect for a satisfying breakfast or brunch. The final result is a sliceable, cheesy custard with tender vegetables and a lightly browned top.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

6 large eggs preferably at room temperature
1/4 cup heavy cream for richness
1 cup shredded cheese cheddar, Gruyère, or your choice
1 cup vegetables spinach, bell peppers, or other quick-cooking veggies
1 tbsp olive oil for sautéing
2 tbsp fresh herbs parsley or chives, chopped
to taste salt and pepper season generously

Equipment

Ovenproof dish or skillet
Mixing bowl
Whisk
Sauté pan
Spatula

Method

Preheat your oven to 180°C (356°F) and lightly grease your ovenproof dish or skillet with butter or non-stick spray.
Chop your vegetables into small, uniform pieces. If using peppers or spinach, sauté them in a pan with olive oil over medium heat until just tender and any excess moisture evaporates, about 3-5 minutes. Let them cool slightly.
In a mixing bowl, crack the eggs and whisk vigorously until the mixture is smooth and slightly frothy, about 30 seconds. Add the heavy cream, season with salt and pepper, and whisk again to combine.
Stir in the shredded cheese and chopped herbs into the egg mixture, folding gently to distribute evenly.
Add the sautéed vegetables into the egg and cheese mixture, mixing gently with a spatula until evenly combined.
Pour the mixture into your prepared dish, spreading it out evenly with a spatula. Smooth the surface for a neat appearance.
Place the dish in the oven and bake for 30-35 minutes, until the top is golden brown and the edges are slightly pull away from the dish.
Remove the quiche from the oven and let it rest for 5-10 minutes. It will puff slightly and then settle into a firm, sliceable texture.
Slice carefully with a sharp knife, revealing a fluffy, cheesy custard with vibrant vegetables inside. Serve warm or at room temperature and enjoy!

Pro tips for perfect crustless quiche

Use room temperature eggs for better emulsification and fluffiness.
Sauté your veggies until slightly caramelized to deepen flavor and reduce moisture.
Whisk eggs thoroughly until slightly frothy for a light, even custard.
Add cheese last to prevent it from sinking and to maximize gooeyness.
Keep an eye on the edges—cover with foil if they brown too quickly, to prevent over-torching.
Rest the quiche for 5-10 minutes after baking; it helps set the filling for cleaner slices.
Use a toothpick or knife to check doneness—center should be just set, not runny.

Common mistakes and how to fix them

FORGOT to check oven temperature → Use an oven thermometer for accuracy.
DUMPED the mixture before fully combined → Mix thoroughly to prevent uneven cooking.
OVER-TORCHED the edges → Cover with foil if edges brown too quickly.
UNDER-seasoned the eggs → Taste the egg mixture before baking and adjust salt accordingly.

Quick fixes and pantry swaps

If eggs look dull, scramble with a splash of milk for fluffier texture.
When mixture is watery, sauté veggies longer or drain excess moisture.
Splash of cheese not melting? Grate it finer and add at the end of baking.
Patch cracks by gently pressing edges with a spatula during baking.
Shield edges with foil if they brown too fast, to prevent over-torched bits.

Prep, store, and reheat tips

You can prepare the egg mixture and sautéed vegetables a day in advance. Keep refrigerated and combine just before baking; the flavors meld beautifully overnight.
Store leftover crustless quiche in an airtight container in the fridge for up to 3 days. Reheat gently at 160°C (320°F) until warmed through, watching for slight bubbling around the edges.
For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil. They keep up to 2 months. Thaw in the fridge overnight before reheating.
Reheating releases a faint, warm cheesy aroma—be careful not to overcook, or the texture can become dry and rubbery. Cover with foil if reheating in the oven to prevent drying out.
The flavor tends to intensify slightly after a day, with the eggs gaining a richer, custard-like depth. Serve warm or at room temperature for best experience.