Crustless Quiche

Ingredients

• 6 largeeggs
• 240 ml (1 cup)milk (or half-and-half for a richer texture)
• about 110 g (1 cup)shredded cheese (cheddar, Swiss or feta)
• about 70 g (½ cup)cooked bacon (ham or sausage; optional)
• about 75 g (½ cup)diced vegetables (spinach, mushrooms, bell peppers, onions or other vegetables)
• 1 teaspoon (5 ml)salt
• ½ teaspoon (2.5 ml)black pepper
• ½ teaspoon (2.5 ml)garlic powder (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C. Grease a 23 cm pie dish or baking dish.

2. 2

   Whisk the eggs

   In a large bowl, whisk together the eggs, milk, salt, pepper and garlic powder.

3. 3

   Add the fillings

   Stir in the cheese, cooked meat if using, and diced vegetables.

4. 4

   Fill the dish

   Pour the mixture into the prepared dish and spread it evenly.

5. 5

   Bake until set

   Bake for 30–35 minutes, until the centre is set and the top is golden.

6. 6

   Cool and serve

   Leave the quiche to cool slightly before slicing. Serve warm.

What is crustless quiche?

Quiche is a savoury egg bake associated with French cuisine, while this crust-free version is a popular American-style shortcut. Without pastry, the filling takes centre stage and there is no crust to prepare or blind-bake.

Eggs and milk make the base, with cheese, vegetables and optional cooked meat adding flavour. The simple mixture makes it easy to adapt to what you have on hand.

Nutrition and macros by portion

The nutrition label shows one serving as written: 198 calories, 15g protein, 5g carbs, 13g fat.

Most of the carbohydrates come from the milk and vegetables, while the eggs and cheese contribute much of the protein and fat. Bacon, if included, adds further fat and protein; serve a slice with salad or other vegetables for a balanced plate.

Choosing the fillings

Cheese: Cheddar gives a pronounced savoury flavour, Swiss is milder and feta brings a salty tang. Shredded cheese blends readily through the egg mixture.

Vegetables: Cut the vegetables into small, even pieces so they distribute well. Watery choices such as mushrooms or spinach can release moisture, so cook them first and drain off excess liquid.

Meat: Bacon, ham or sausage are optional; whichever you choose should already be cooked before it goes into the dish.

Getting the mixture right

Whisk the eggs, milk and seasonings until the mixture is evenly combined, but there is no need to beat it for a long time. Stir in the fillings afterwards so they are spread throughout rather than settling in one clump.

Milk keeps the texture lighter, while half-and-half makes the filling richer. Keep the stated proportions of egg and dairy so the quiche can set into slices.

Knowing when it is baked

The recipe gives a baking window of 30–35 minutes at 190°C. The top should be golden and the centre should look set rather than liquid when the dish is gently moved.

Ovens and dishes can vary, so start checking towards the earlier end of the time range. Let the quiche cool slightly before cutting; this gives the filling a little time to firm up.

Serving the quiche

Serve it warm in wedges for breakfast, lunch or a simple supper. A crisp green salad or lightly dressed leaves make a fresh accompaniment.

For a more substantial plate, add bread or roasted potatoes. The quiche is also convenient for a shared meal because it can be sliced at the table.

Preparing the dish

Grease the 23 cm dish before adding the mixture so the edges are easier to release after baking. A pie dish or another baking dish of similar size works for this recipe.

Dice the vegetables while the oven heats and have any meat cooked and ready before you begin mixing. That keeps the assembly to a few simple steps.

Recipe notes & tips

• Grease the dish thoroughly, including around the sides, to make serving easier.
• Cook and drain watery vegetables before mixing them into the eggs.
• Let cooked bacon, ham or sausage cool briefly before stirring it into the mixture.
• Spread the fillings evenly so each slice gets a similar amount.
• Allow a short cooling period before slicing to help the centre hold together.

Variations

• Use Swiss: Choose Swiss cheese for a mild, nutty flavour.
• Add spinach: Chop it finely and cook off excess moisture before mixing it in.
• Try mushrooms: Sauté diced mushrooms first so their released liquid does not thin the filling.
• Choose ham: Replace the bacon with cooked diced ham for a different savoury filling.
• Make it vegetarian: Leave out the meat and use a mix of vegetables instead.

Common mistakes to avoid

• Adding raw watery vegetables: Cook and drain them first to avoid a wet filling.
• Using uncooked meat: Cook bacon or sausage before adding it to the egg mixture.
• Overfilling the dish: Leave room at the top so the mixture can bake without spilling.
• Cutting it straight from the oven: Let it cool slightly so the slices are easier to lift.
• Baking by colour alone: Check that the centre is set as well as looking for a golden top.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat slices in the oven or microwave until hot throughout.

Frequently asked questions