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Quick crustless quiche recipe

Quick crustless quiche recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Cheese pies and tarts

When you don't have time to make pastry for a quiche, or if you are avoiding pastry - try this quick crustless quiche. You may add any other ingredients you like, such as ham, salmon or broccoli.

159 people made this

IngredientsServes: 6

  • 8 slices bacon
  • 120g grated Swiss Gruyere cheese
  • 2 tablespoons butter, melted
  • 4 eggs, beaten
  • 40g finely chopped onion
  • 1 teaspoon salt
  • 60g plain flour
  • 350ml milk

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly cooked. Drain on kitchen paper, chop into pieces and set aside.
  2. Preheat oven to 180 C / Gas 4. Lightly grease a 23cm tart tin.
  3. Line bottom of tart tin with cheese and chopped bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into tart tin.
  4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

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Reviews & ratingsAverage global rating:(1396)

Reviews in English (1114)

by MrsWifey/Mommy

I just made this for breakfast & we devoured it husband had refused to eat it for supper the other day (he threatened to go out to eat if I made it!) so I snuck into the kitchen before he woke up & started this UNBELIEVABLY FAST, easy & so delicious quiche!!! Thank you so much for submitting this, it's absolutely easy & my early teen daughter will be whipping this up for us often!!!*NOTE* glass pie pans take 5-8 minutes longer so don't open the oven door until you've made the adjustment! Otherwise your's will fall, as mine did --but its going to still be great!-24 Jun 2006

by Jayne

I have made this quiche many times. My recipe calls for a 1/2 cup of complete pancake mix instead of flour. Quick and very good!-17 Sep 2007

by LinC

I loved this easy recipe. I added a few things to it as I always do. I chopped (in a food processor) some fresh broccoli and an onion. I sauted them in a pan with a SMALL amount of the bacon grease, just till onions were soft. I used less bacon and cooked on Forman grill so grease dripped off bacon. I added chopped ham and a bit of parmesean. I also used mozerella. I used whole wheat flour but you could not tell in the final product. I did have to cook it longer but did not have to broil. Crispy skin was already on the top. Easiest quiche I have ever made. Thanks for the recipe!-11 Feb 2007

Crustless Broccoli Quiche

There really is no other way to put it: this crustless broccoli quiche is insanely delicious. Whether you serve it for brunch, dinner, or any time in between, it’s worth every single calorie. Doing away with the crust cuts down on prep time, cook time, and carbs — and everyone knows the cheesy custard is the best part anyway. To hold the quiche together, I spread the broccoli out on the bottom of the quiche to create a crust-like layer, making the quiche sturdy and easy to serve.

If you’d like to substitute other vegetables, like asparagus or mushrooms, feel free but keep the ratio of veggies to custard the same – and, of course, always cook and season the vegetables before adding them. As with any quiche, the oven temperature is key. Quiche should be cooked at 325°F (not 350°F as most recipes direct) for the creamiest, silkiest custard. Eggs like to be cooked gently, and those 25 degrees really do make a difference. Finally, this quiche reheats beautifully so don’t hesitate to make it ahead of time and warm up as needed.

Traditional quiche uses a pastry based, which is packed with fats. Often the quiche filling includes heavy or double cream which also adds to the calorie content, making quiche quite unhealthy.

This Crustless Quiche omits the pastry and cream, and adds in heaps of vegetables to really improve the recipe for anyone who is feeling a little health conscious.

Quick and Easy Crustless Quiche


  • 4 Eggs
  • 1/2 cup of milk
  • 1/2 cup low-fat cream
  • 3/4 cup flavourful cheese (I used old cheddar, but something swiss would rock)
  • 1 cup of your favourite frozen veggies (this one features broccoli, onions and mushrooms)
  • Non-stick cooking spray
  • 1 Tbsp Flour

* Other possibilities: precooked Bacon, ham, diced tomato, fresh herbs, pretty much anything


Spray a 10&Prime glass or ceramic pie plate liberally with non-stick spray.

Toss the cheese and flour in the plate with a fork, working it around to coat the plate and the cheese.

2. Toss the frozen Veggies in and mix them with the cheese just enough to distribute everything evenly.

(Wait a minute Ed. Things are getting pretty crammed in that quiche&hellip where do the eggs and milk go? Don&rsquot worry, it will be fine.)

3. Mix Eggs, milk and cream together in a measuring cup.

Whisk with a fork till thoroughly mixed.

Slowly pour the mixture over the whole quiche. Make sure is has a chance to let the eggs sneak into all the nooks and crannies. (Yes, food can have nooks and crannies.)

(The Power of Surface Tension! OK, a little bit of egg was left in the measuring cup.
Our dog Wally got a special bonus treat on Mother&rsquos Day too.)

4. Carefully transfer the quiche to the oven and cook for 30-40 minutes (frozen veggies will vary the cook time slightly).

Check with a knife after 25 mins &ndash the quiche is done when the knife comes out cleanly when inserted in the middle of the quiche.

It needs to rest for 10-15 mins after it comes out to cool and set. Run a knife carefully around the edge, slice and enjoy.

And what about the clean-up? A cheese grater, measuring cup, chopping board and fork (I used the same fork to scoop out flour, toss the cheese and eventually mix the eggs.

You can totally wash that up while the quiche cooks.

I know you&rsquoll still have time leftover &ndash I wrote most of this post during the cook-cool time.


Turns out great each time. Crisp crumbled bacon instead of ham Jarlsberg cheese, sautéed leeks instead of onions, 5 eggs, added chopped mushrooms. I've been doubling the recipe. Will try nutmeg next time.

I used 3/4 of the recipe and and oval pan that is exactly 75% in area of the requested 10 inch pie pan. I used 2/3s 2 % milk (which I usually use in regular quiche) and 1/3 heavy cream and fresh sauteed onions with bacon. It took 20 minutes and didn't look done so I let it go 90 seconds more and it wept after sitting. I am wondering if everyone else is using frozen chopped onions . It looked gorgeous and tasted good- time I'll use more cream and eggs.

Add an extra egg. Sometimes I add two. Use cream and whole milk. Just do that. You’ll really love this.

Lovely recipe. Easy to make with whatever is on hand. I cooked in 9" dish for 35mins. Great texture, super creamy.

Really good basic low carb recipe! After reading the other reviews I didn't add the cup of milk so it would set better and it did. Used half and half instead of cream and next time will try fat free half and half. Added a little egg substitute so closer to 6 eggs. A little nutmeg is a must! Really delicious.

What's the point of "crustless" when the recipe calls for bread crumbs??

Great base recipe. I used a le creuset dish, and added nutmeg per other reviewers' recommendations. I also used bacon instead of ham, and it was delicious!

Delicious and light. I doubled it, using 8 eggs and upped the cream and milk ratio by 1/2 a cup each. Baked it for about 30 minutes and it was perfectly, fluffy - and I didn't even miss the crust! I used pancetta and gruyere cheese.

This is a good basic recipe. I used 5 eggs and a bit more cheese to compensate. I also didn't use meatjust onion,nutmeg and smoked gouda to make up the difference.

I made this yesterday but put almond flour in muffin tins. I used gruyere and swiss cheese and loved the tasty bites and flavors.

20-25 minutes wasn't long enough baking time. I had to return mine to the oven for another 25 minutes. Otherwise, a very tasty quiche and easy to make.

Oh my this is delicious. Second time I made it. Accidentally bought Jalsburg cheese but maybe it was the cheese that made it so delicious. Also used bacon (not a lover of chopped ham). So it isn't exactly following the menu, but the rest of the recipe was exact. Love it. It will be moved to my "regulars" recipe notebook.

I make this often, it is really easy to make and to change up. I've used broccoli, kale, ham, bacon, zucchini, mushrooms, different cheeses and it all has worked. The key is making a true custard - if you reduce the cream it's a frittata and it can be tough and eggy. It should still be a little jiggly when you take it out. I no longer bother with the panko or breadcrumbs and don't miss them.

This is an outstanding recipe. I changed it to six (6) eggs and added blanched, chopped broccoli. My husband said it was the bestest, lightest quiche ever.

I have made this recipe many times since my first review for just the two of us - using half the ingredients stated. I have used leftover ham, spam, bacon, several different cheeses and added mushrooms etc. I have never had a failure and do not understand why some have had problems.

Made this tonight. Only changes 5 eggs, panko for bread crumbs, and a couple of shots of shiracha. so delicious. Go for it. You won't be sorry.

have made a few quiches from this site. Tonight made this one. only changes. panko for bread crumbs, 5 eggs, and a few shots of shiracha. so good! Go for it, you won't be sorry.

This is a great recipe to riff on. I have made it exactly as stated. Have made it half milk/half greek yoghurt, half milk/half sour cream. with left over vegetables. It is just delicious!

Question- Has anyone used Almond Milk in this?

Love this for brunch. Like many other reviewers, I use five eggs and add to the cooking time by about 10 minutes. I've used Gluten-free bread crumbs mixed with grated parmesan with great results. Also, I sometimes sprinkle a little parmesan on top because you cannot have enough cheese in my view!!

i made this a veggie quiche and used onion, garlic, kale and mushrooms which i sauteed first. I added fresh home grown juliette tomatoes (like a mini roma) in between layers and on top for a pretty look ) I also added "herbs de provence" which i always use when making omlettes. It gives such a nice flavor to the eggs. I'm making this ahead of time so i have an amazing breakfast tomorrow (instead of the boring bagel and peanut butter!) yum! this was a quick and easy recipe, even with my additions. I also added a little pink salt

This was delicious and super easy to make! I used fresh chopped onion, about 3/4 cup instead of a whole cup and it was perfect. I baked it for 30 minutes and it turned out beautifully. Next time maybe I will try sausage or bacon instead of ham, though the ham was good.

OMG I made this tonight for dinner and it was so good, I changed the heavy cream and milk to 1 cup of heavy cream and 1 cup of fat free half and half. U used real onions, mushrooms, caned green chilies, canned asparagus, combination of mozzerela, Monterey jack and cheddar cheese. Baked for 35 minutes and it was awesome

Easy and delicious! A great basic recipe that can be modified depending on what you have on hand. Added an egg which did add to the cooking time.

This recipe is wonderful! Having eaten many quiches throughout my life (including in it's country of origin) I can say that this is certainly one of the best I've ever had. It's also quick and easy to prepare, so perfect if unexpected visits show up and you want them to be impressed with your cooking abilities (anyone tasting it will think you're a genius cook!). Crust on a quiche is now equivalent for me to lettuce on a taco - a waste of space!

Oma says,

Whether you're looking for some recipes with spinach or some low carb breakfast recipes, you'll find this one a good one to keep in mind.

I love making a double recipe in order to freeze portions and have some extra quick breakfasts!

It's just an assembly line method to prepare. So quick and easy. When it's time to serve the frozen ones, just microwave and enjoy!

Need that “all’s good with the world” feeling? Comfort food will do that. Get your copy of Oma's German favorites in her਌omfort Foods e-Cookbook.

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

I love having recipes in my files that satisfy the different needs of my family and/or guests.

Low carb recipes are always good to have available. I suppose you could decrease the cream to a 5% and the cheese to a low-fat one to decrease the calorie count.

Haven't tried that yet, but calories aren't an issue with low-carbers. 

If you're doing a low-carb 'diet', leftovers of this dish make great quick breakfasts to have available. Either eat cold or reheat in the microwave. Makes that 'getting up and out of the house' quick and easy.

To Assemble the Garden Vegetable Quiche

  • Transfer the sautéed vegetables to the prepared pie plate and spread into an even layer.
  • Pour the egg custard over the vegetables and spread out the cheese, so that it doesn&rsquot all clump together.
  • Top with additional shredded cheese and bake until the center is set and the dome a light golden color.

Crustless vegetable quiche will be slightly puffy when you remove it from the oven, however, after a few minutes it will sink down into the pan into an even layer. Let the quiche rest for 2-3 minutes before cutting into it.

Crustless Quiche for Two

This savory crustless quiche for two is perfect for brunch (or dinner)! It’s simply made, with Nellie’s Free Range Eggs, two kinds of cheddar from the Cabot Creamery co-op of Vermont farm families, bacon, parsley and an assortment of veggies — including organic mushrooms, green onions and ripe heirloom tomatoes from the garden (or from your local farmers’ market).

This post has been sponsored by Nellie’s Free Range Eggs with Cabot. All thoughts are mine.

In the world of brunch, and especially dinner, it’s great to have a go-to recipe that takes less than a half hour to make.

Spaghetti Carbonara is one of my pasta favorites, and eggs (or any breakfast food) are an easy second.

Creamier than scrambled eggs, and full of lots of yummy flavors thanks to the bacon (hellllooooo bacon!), Nellie’s Free Range Eggs, Cabot cheddar cheeses and a handful of veggies, this simple quiche will put your busy weeknight mind at ease—especially knowing leftovers (if you have any) will be even better in the morning.

For this crustless quiche for two I used two different kinds of Cabot cheddar cheese: Garlic & Herb, along with Alpine (from the Legacy collection).

I shredded them and then tossed them into a bowl to whisk together with bacon, Nellie’s Free Range Eggs, sautéed mushrooms, green onions, fresh parsley, salt and pepper.

Then I poured the mixture into a small cast iron skillet.

The same cast iron skillet, in fact, that I used to cook the bacon. Mmm…

You could certainly pour this into a crust (blind bake it first) and serve it more traditionally, but I really love how easy the crustless version is — especially for a lazy Sunday brunch, or a quick weeknight dinner.

Last, but not least, I sliced some heirloom tomatoes … fresh from our garden … and laid them on top before baking it for about twenty minutes.

This recipe is made for two people, but you can easily make this for four or six by doubling it and using a larger cast iron skillet (just might want to increase the baking time).

  • low-calorie cooking spray
  • 8 lean bacon rashers, all visible fat removed and roughly chopped
  • 1 onion, finely chopped
  • 6 large free-range eggs
  • 100g/3½oz half-fat Cheddar, grated
  • 2 tbsp chopped fresh tarragon
  • 2 tbsp finely chopped fresh chives
  • 100g/3½oz cherry tomatoes, halved or quartered
  • salt and freshly ground black pepper
  • crisp green salad, to serve

Preheat the oven to 180C/160C Fan/Gas 4.

Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked.

Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper.

Lightly spray a 20–22cm/8–8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes. Bake for 30–35 minutes, or until just set and golden. Serve warm or cold, sliced into wedges with a crisp green salad of your choice.

Perhaps the best part about quiche is that you can always switch up the flavors you use to suit your current cravings. Here are a couple of my most winning combinations:

  • Ham and Cheese. An oldy but a goody. This classic combination never gets old. I like to use thick cubes of ham and the sharpest cheddar I can find. Feel free to add some roasted broccoli or caramelized onions to the mix!
  • Quiche Lorraine. Your favorite brunch spot probably features this go-to quiche from time to time. It contains thick-cut bacon, shallots, and gruyere cheese.
  • Multi-Colored Bell Peppers and Goat Cheese. Red, yellow and green bell peppers will make this quiche POP. Make it for your vegetarian friends and they will love you forever.
  • Spinach and Artichoke. This combination already makes up one of your favorite dips, so why not make it quiche-style? Oh yeah &mdash don&rsquot forget to add a GENEROUS sprinkle of swiss cheese right when you pull it out of the oven.

Crustless Quiche Lorraine

Quiche Lorraine is traditionally made with eggs, cream, and bacon only, although cheese adds a nice touch of flavor and texture to the recipe. Bacon sliced into ¼-inch by ¼-inch by 1-inch long slices, called lardoons, is used to make an authentic quiche Lorraine but regular bacon cooked to a medium crispness can be used in its place.


  • 6 ounces of thick cut bacon, cooked to medium crispness
  • 2 large eggs
  • 2 egg yolks
  • 1 ¼ cups cream
  • Salt and pepper
  • Pinch of nutmeg
  • 1 cup sharp Swiss cheese if desired


  1. Preheat oven to 350 degrees.
  2. Spray the bottom of a 9-inch pie pan with non-stick spray.
  3. Layer the bottom of the pie pan with the bacon strips.
  4. Mix together the eggs, yolks, cream, pinch of salt and pepper, nutmeg, and cheese, if using it.
  5. Pour into the pie pan.
  6. Place on a cookie sheet and place in the oven.
  7. Bake for 35-40 minutes or until done.