There’s something truly magical about a crustless quiche that makes it a go-to recipe in my kitchen. For me, it was love at first taste! I remember the first time I made it; I was hosting a brunch for some of my closest friends. I wanted to impress them with a dish that looked fancy but didn’t require hours of prep. The moment I pulled that golden, puffy quiche out of the oven, my friends were dazzled. The best part? No crust to worry about—just pure, custardy goodness!
What I adore about crustless quiche is its versatility. You can toss in whatever veggies, meats, or cheeses you have on hand, making it an excellent way to clear out the fridge. Plus, it’s perfect for breakfast, lunch, or dinner. Just imagine slicing into that fluffy goodness and watching it hold its shape; it’s a culinary win every time!
What’s in Crustless Quiche?
Eggs: The star of the show! Eggs bind everything together and create that rich, fluffy texture we all love. I usually go with large eggs for the best results.
Milk or Cream: This adds creaminess and richness to the quiche. If you’re looking for a healthier option, low-fat milk does the job wonderfully. But if you want to indulge, go for heavy cream!
Cheese: Sharp cheddar, feta, or even Swiss work beautifully. Cheese not only adds flavor but also contributes to that delightful gooey texture.
Vegetables: You can use a variety of veggies like spinach, bell peppers, onions, or mushrooms. I personally love using sautéed spinach and caramelized onions for a sophisticated touch that makes me feel fancy, even in my pajamas.
Meat (optional): Ham, bacon, or sausage add a savory twist. I often stick to diced ham, as it’s an easy way to elevate the flavor and make it more filling.
Is Crustless Quiche Good for You?
Absolutely! This dish can be quite nutritious, especially if you load it up with veggies.
Eggs: They’re an excellent source of high-quality protein and essential nutrients like B vitamins. Plus, they keep you full longer.
Vegetables: The more colorful, the better! They’re packed with vitamins, minerals, and fiber, which is great for digestion.
However, if you opt for heavy cream and lots of cheese, watch the portions, as that can add up in calories and fat. Overall, it’s about balance and making smart choices with your ingredients!
Ingredients for Crustless Quiche
– 6 large eggs
– 1 cup milk (or cream for a richer flavor)
– 1 cup shredded cheese (sharp cheddar or any of your favorite kinds)
– 1 cup chopped vegetables (like spinach, bell peppers, or mushrooms)
– ½ cup cooked meat (like diced ham or crumbled bacon, optional)
– Salt and pepper to taste
– Optional: herbs like thyme or parsley for added flavor
Servings: This recipe serves about 6, depending on portion sizes.
How to Make Crustless Quiche?
1. Preheat your oven to 350°F (175°C). It’s essential to have your oven ready so the quiche can rise beautifully.
2. In a large bowl, whisk together the eggs and milk until well combined.
3. Season the egg mixture with salt and pepper. Feel free to get adventurous with herbs if you like!
4. Stir in the cheese, vegetables, and any meats you’re using. Mix it all until everything is evenly distributed.
5. Grease a pie dish or a 9×9 inch baking dish with cooking spray or butter. Pour the mixture into the dish, spreading it out evenly.
6. Bake in the preheated oven for 30-35 minutes or until the quiche is set in the middle and golden brown on top. I usually check it after 25 minutes because every oven acts a bit differently!
7. Let it cool for a few minutes before slicing. This quiche also tastes amazing at room temperature, making it a win-win for brunch parties!
Crustless Quiche Variations and Tips
If you’re anything like me, you love to mix things up! Here are some tips and variations to keep your crustless quiche exciting:
– For a Mediterranean twist, add sun-dried tomatoes and olives with feta cheese.
– Spice it up by tossing in jalapeños or using pepper jack cheese.
– You can swap out regular milk for almond or oat milk for a dairy-free version.
– Leftovers? Store them in the fridge and enjoy them for breakfast or lunch during the week.
I hope you give this crustless quiche a try—it’s too good not to! I can’t wait to hear how yours turns out. There’s nothing quite like the joy of pulled-out quiche from the oven, and I’m sure you’ll relish every bite just like I do. Happy cooking!
