A lighter, gluten-free twist on the classic quiche, this crustless version is rich, creamy, and endlessly customizable.
Crustless Quiche
Servings
6
servingsPrep time
15
minutesCooking time
35
minutesPacked with fluffy eggs, cheese, and your choice of veggies or meats, it’s perfect for breakfast, brunch, or a quick dinner.
Ingredients
6 large eggs
1 cup milk (whole, skim, or plant-based)
1 cup shredded cheese (cheddar, Gruyère, or feta)
1 cup diced vegetables (spinach, mushrooms, bell peppers, onions, etc.)
½ cup cooked meat (bacon, ham, sausage – optional)
1 tbsp olive oil or butter
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder (optional)
½ tsp dried herbs (thyme, parsley, or chives)
Directions
- Preheat to 350°F (175°C). Grease a 9-inch pie dish or quiche pan.
- Heat oil/butter in a skillet. Sauté vegetables (and meat, if raw) until tender. Spinach should wilt; mushrooms/onions soften. Drain excess liquid.
- In a bowl, whisk eggs, milk, salt, pepper, garlic powder, and herbs until smooth.
- Stir in cheese, cooked veggies, and meat (if using). Pour into the greased dish.
- 35–40 minutes, until edges are golden and center is set (knife inserted should come out clean).
- Let cool 5–10 minutes before slicing.
