This recipe for Crustless Quiche is so much easier to make than the original version. No need to worry about making the pastry, and it’s just as delicious!
I don’t make quiches as often as I should—not because I don’t enjoy them, but because crafting the perfect crust (and let’s be honest, it has to be a good, flaky crust) takes time and effort. A proper quiche crust is usually just flour, butter, and a little water—sometimes with an added egg yolk for richness. But it often demands resting time and blind baking, which is all well and good when the clock isn’t ticking. After a long workday, though, I’m all about ease and speed. That’s where this crustless quiche comes to the rescue. It skips the crust entirely, but still delivers all the flavor and sophistication of a classic quiche. Plus, it’s endlessly adaptable. Toss in your favorite vegetables, or go heartier with bacon or salmon for a more indulgent take.
This version, with tender broccoli, sweet shallots, and the nutty depth of Gruyère, is a guaranteed weekday winner. Pair it with a crisp salad dressed in a zesty lemon vinaigrette and a crusty loaf of fresh bread, and you’ve got a simple yet satisfying meal.
Is This Crustless Quiche Healthy?
Compared to a traditional quiche, which usually calls for a buttery crust, this quiche has less fat. But lean, it most certainly is not! The eggs and cheese make it rich, indulgent, and not necessarily very healthy if consumed on a regular basis.
That said, the eggs are a good source of protein, while the vegetables add vitamins, minerals, and fiber. The omission of a crust means this recipe is suitable for those on a gluten-free, low-carb, and keto diet. To make it Paleo, omit the cheese (or use nutritional yeast) and replace the almond milk with coconut milk. Those who are lactose intolerant can also experiment with plant-based cheeses.
How Is A Crustless Quiche Different From A Frittata?
While it’s true that a frittata is often described as a crustless quiche, the differences run deeper than just the absence of a crust. The key lies in their preparation, texture, and ingredient composition. The word “frittata” comes from the Italian for “fried,” which gives a clue about its cooking method. A frittata typically starts on the stovetop, cooked in a skillet (often cast-iron) until the edges set, and is then finished in the oven or under a broiler to achieve a lightly golden top. A crustless quiche, however, skips the stovetop entirely, baking in a pan in the oven from start to finish.
Another key difference is in the custard base. A quiche—crustless or not—relies on a custard that contains dairy—usually milk, cream, or a combination. It’s also often enriched with cheese. A frittata, on the other hand, places the focus on the eggs. This makes it firmer, while a quiche has a creamier, custardy consistency. Both dishes are similar in that they are incredibly versatile and a perfect way to use up leftover ingredients or vegetables that have been forgotten in your fridge.
Serving Suggestions
This crustless quiche is delicious at any time of day, from breakfast to dinner to a mid-afternoon snack. For a fuller meal, this Cucumber-Chickpea Salad would be a delicious pairing. Keep it simple with a side of these Delicious Roasted Red Potatoes, or deepen the flavor profile with a colorful pan of Roasted Beets And Carrots or Roasted Brussels Sprouts With Mushrooms.
Ingredients
- 6 large eggs
- 1/2 cup unsweetened almond milk or 2% or whole milk
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 shallots thinly sliced (about 2/3 cup)
- 3 cups small broccoli florets
- 1/4 cup water
- 1 cup grated Gruyère cheese
- 1 tablespoon fresh thyme leaves or chopped fresh chives
Instructions
- Preheat the oven to 350°F and lightly oil a 9-inch pie dish with olive oil.
- In a large bowl, whisk the eggs, almond milk, sea salt, and a generous amount of black pepper together until well combined.
- Warm the olive oil in a skillet over medium heat. Sauté the shallots with a pinch of salt until they're soft and translucent. Add the broccoli and water, cooking until the broccoli is vibrant and tender. About 3 minutes.
- Arrange the sautéed vegetables in the greased pie dish, creating an even layer. Evenly sprinkle the Gruyère cheese over the veggies. Gently pour the egg mixture over the cheese and vegetables. Shake the dish slightly to ensure the mixture settles evenly. Garnish with thyme or chives.
- Bake in the preheated oven for 30-40 minutes, or until the quiche is set and the top is lightly golden.
- Let it cool slightly before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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