This easy crustless quiche is a delicious and versatile dish that can be enjoyed for meals at any time of the day. Cooking quiche without crust still delivers all the great flavors you want but it also makes it a gluten-free and low-carb option! It's so tasty no one will miss the crust!
This dish is perfect for anyone who want to enjoy the flavors of a traditional quiche without the added carbs from the crust. This simple, yet scrumptious meal is easily customizable using your favorite ingredients. This makes it perfect to tailor to your taste buds and dietary preferences.
Crustless quiche eliminates the need for a pastry crust, making it a great way for anyone looking to reduce carbs, avoid gluten, or simply prefers a quiche without a crust. This crustless quiche is the perfect breakfast whether you're looking for a keto breakfast or not!
This low carb quiche recipe was inspired by my brunch burgers and biscuit egg cups with bacon and cheese! Pair any of these tasty breakfast options with dishes from this amazing collection of breakfast finger food.
Why You Will Love This Recipe
- Easy to Prepare Recipe. This crustless quiche recipe is easy to follow and takes just a few steps to make! It's the perfect egg dish for novice cooks and busy professionals.
- Quiche is Customizable. You can use a wide variety of vegetables, meats, and cheeses in your quiche, allowing you to make it according to your taste preferences and dietary needs.
- Flexible Meal. This versatile dish is suitable for breakfast, lunch, or dinner, making it an excellent choice for meal planning or when hosting guests. You can eat it at any time of day!
Ingredients
Here's a look at the basic ingredients you need to make crustless quiche! Remember it's customizable and we will help with suggestions so you can mix and match.
- Large Eggs: The foundation of any quiche.
- Whole Milk: Mixed in with the eggs, it makes the quiche cook up lighter and fluffier. You can also use half and half, heavy cream or a combination of dairy products will also do the trick and make the texture oh so smooth..
- Red Pepper Flakes: For a little kick but you can leave it out if you choose.
- Minced Garlic: Fresh garlic adds great flavor but if you don’t have fresh garlic, add two teaspoons of garlic powder instead.
- Frozen Shredded Hash Browns: These need to thawed out before making the quiche. I suggest thawing the frozen hash browns in the fridge before using and then drain any excess liquid.
- Cheese: We're using a combination of shredded Pepper Jack and cheddar cheese. You can use any combination of Colby Jack, Swiss, Monterey Jack, or mozzarella cheese instead.
- Diced Ham: This is a great way to use up leftover spiral ham. You can also use fully cooked bacon, chorizo, pancetta, turkey bacon, or sausage.
- Fresh Spinach: We love using cooked fresh spinach or raw baby spinach but you can also use thawed and drained frozen spinach.
- Broccoli Florets: For more veggies!
- Onions: We love sweet onions in quiche but feel free to use a different kind of onion if you'd like.
See the recipe card below for the exact quantities of each ingredient.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some suggestions for ingredient substitutions:.
- Different Vegetables You can use a wide variety of fresh and cooked vegetables. It's advisable to make sure anything you add is drained very well. Sautéed mushrooms, diced tomatoes, cubed zucchini, roasted red peppers, asparagus, sun-dried tomatoes, shredded carrots, and bell peppers are just a few ideas that work well for quiche.
- Herbs and Spices: Add a pinch of nutmeg, or mustard powder to the egg mixture. Fresh or dried herbs such as chives, green onions, and other seasonings also enhance the flavor.
- Spicy: Add our hot pepper sauce, diced jalapeno pepper, our jalapeno powder, smoked jalapenos, or chipotle powder to the egg mixture for a bit of heat.
- Make Individual Quiche: You can use a muffin tin to make individual quiches. Since they are smaller portions they will cook more quickly. I suggest cooking them 15-20 minutes at 350 degrees F. Check for doneness by inserting a toothpick into the center of each quiche and cook longer if needed.
- Add a Crust: You can make this quiche with our 3 ingredient pie crust. You might have to adjust the cook time and temperature according to your crust recipe’s instructions but it shouldn’t be too different. You might also want to par bake your crust before filling it with delicious quiche to prevent the crust from getting soggy.
How to Make Crustless Quiche
Here's a look at the simple steps or making this crustless quiche recipe. The full details are in the recipe card further down the page.
- Add the eggs, milk, salt, pepper, red pepper flakes, and garlic to a medium bowl
- Whisk them together so that all ingredients are combined completely.
- Add the hash browns, cheese, ham, spinach, broccoli, and sauteed onions.
- Stir until all ingredients are evenly incorporated in the egg mixture.
- Pour the egg mixture into the prepared quiche pan or pie plate.
- Bake uncovered for 45 minutes.
PRO TIP: If the sides of your quiche pan are shallow and you don’t think you can carry a full pan from the counter to the stove, place the dish on a tray in the stove and then fill it. This way it doesn’t spill. You can fill the quiche pan to the brim.
- Remove the quiche from the oven and let it cool for about 10 minutes before serving. It rises during the baking process and letting it sit allows it to settle back into the pan.
Hint: Keep an eye on the quiche as it bakes, checking for a golden brown color and ensuring a knife inserted in the center comes out clean. Once cooked, remove from the oven and let it cool for a few minutes before serving.
If you love recipes like this, you may also enjoy our breakfast egg rolls and air fryer frittata.
Storage
Refrigerator: Place the cooled quiche in an airtight container or tightly wrap it with plastic wrap before putting it into the refrigerator to store for up to three days.
Freezer: Wrap cooled, individual slices or an entire piece tightly in plastic wrap or aluminum foil and then into a resealable freezer bag or air tight container for up to two months. Thaw in the refrigerator overnight and reheat in the oven before serving.
Reheat: Use an oven for reheating for best results. Preheat your oven to 350°F (175°C), and place the quiche on a parchment-lined baking dish. Cover the individual slices or whatever part of your crustless quiche you froze in foil and bake for about 20 minutes, or until heated through. You can also microwave individual portions in 20 second intervals until heated through.
Make Ahead: You can prepare the the night before and refrigerate it before baking or you can freeze the mixture in the freezer for up to three months. Thaw it out in the refrigerator overnight, mix it up, and then pour it into the quiche pan and bake. You can also fully bake the quiche in advance and reheat when ready to serve.
What to Serve with Keto Crustless Quiche
Quiche works great for breakfast, lunch, or dinner! Here are some ideas for serving it.
- Breakfast: Air Fryer Toast offers a nice contrast to the soft texture of quiche. Freshly Baked Mini Blueberry Muffins, Blueberry Breakfast Cake or Blueberry Cornbread Muffins also work well. For something heartier it works well with these Breakfast Kebabs.
- Soup and Quiche When you're looking to serve a delicious meal with your crustless quiche, consider combining it with soup. Add a hearty bowl of homemade creamy mushroom soup, vegetable soup, cream of broccoli soup, cream of potato and leek soup, or cream of tomato soup recipe to the menu.
- Dinner: Pair it with our Grilled Margarita Chicken and a Mixed Green Salad with Fruit and Nuts, Grandma's Fruit Salad, or a Grape Salad.
Tips
- Whisk Well. Whisking your eggs thoroughly incorporates air into the mixture, which will give your crustless quiche a light and fluffy texture
- Baking Time. Exact baking time may vary depending on the depth of the dish used and type of mix-ins used. Remove it when it's firm and springy to touch with a beautiful golden brown color and a knife inserted in the center comes out clean.
- Use Cooked Vegetables: Sauté or roast your veggies beforehand to ensure they are cooked through and don't release excess moisture in the quiche, which might lead to a soggy texture.
- Cool Before Serving. Allow your quiche to cool for a few minutes after baking and before serving to help it set and make slicing easier.
FAQ
Do you have questions about our favorite crustless quiche recipe? Here are some of the most commonly asked questions about it.
While both frittatas and crustless quiches are similar in that they are egg-based dishes without a crust, there are a few key differences. Frittatas are typically cooked on the stovetop and finished in the oven, while crustless quiches are baked entirely in the oven. Quiches also often contain milk or cream, which adds a custard-like texture, whereas frittatas typically do not.
Yes, using whole milk is preferred as it provides the right amount of richness for the custard. Using a lower-fat milk may compromise the texture of the dish.
To avoid a soggy crustless quiche, make sure to pre-cook and drain any vegetables that release moisture when cooked, such as spinach, zucchini, or mushrooms. You can also place your quiche on a baking sheet in the oven to catch any excess moisture and ensure even cooking.
Video
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Ready to get cooking? Remember that you can print this recipe if you would like.
Easy Crustless Quiche (Gluten-Free, Low-Carb)
Equipment
- Quiche pan (10 inch) You could use a larger or smaller pan. Just note that you will need to bake the quiche for a bit longer in a smaller pan and for a shorter amount of time in a larger pan.
Ingredients
- 12 large eggs
- 1 ¾ cups whole milk or Half and half
- 1 teaspoon salt reduce to ½ teaspoon for low-sodium option
- ½ teaspoon pepper
- 1 teaspoon red pepper flakes optional
- ½ tablespoon minced garlic or 2 teaspoons of garlic powder
- 1 cup frozen shredded hashbrowns thawed and drained well
- ½ cup shredded pepper jack or Colby Jack, Monterey Jack, or mozzarella cheese
- ½ cup shredded cheddar
- 1 cup diced ham or fully cooked bacon or sausage
- ½ cup cooked spinach fresh baby spinach or thawed and drained frozen spinach squeezed dry with paper towel
- 1 cup chopped fresh broccoli florets
- ½ cup sauteed sweet onions
- cooking spray
Instructions
- In a large skillet, cook the necessary mix-ins such as bacon, sausage, or vegetables, until browned and tender. Drain any excess grease, and set aside.
- Preheat the oven to 350 °F and grease a 10 inch quiche pan with cooking spray.
- Whisk together the eggs, milk, salt, pepper, red pepper flakes, and garlic until combined completely.
- Mix in the shredded hash browns, cheeses, ham, spinach, broccoli, and sauteed onions. Stir until all ingredients are evenly incorporated.
- Pour the egg mixture into the prepared quiche pan and bake uncovered for 45 minutes.
- If the sides of your quiche pan are shallow and you don’t think you can carry a full pan from the counter to the stove, place the pan in the stove and then fill it. This way it doesn’t spill. You can fill the quiche pan to the brim.
- After baking, let the quiche sit and cool for about 10 minutes before serving. It will have risen in the baking process and letting it sit and cool will allow it to settle back into the pan to an even level.
Notes
- Whisk Well. Whisking your eggs thoroughly incorporates air into the mixture, which will give your crustless quiche a light and fluffy texture
- Baking Time. Exact baking time may vary depending on the depth of the dish used and type of mix-ins used. Remove it when it's firm and springy to touch with a beautiful golden brown color and a knife inserted in the center comes out clean.
- Use Cooked Vegetables: Sauté or roast your veggies beforehand to ensure they are cooked through and don't release excess moisture in the quiche, which might lead to a soggy texture.
- Cool Before Serving. Allow your quiche to cool for a few minutes after baking and before serving to help it set and make slicing easier.
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