Crustless Quiche
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Crustless Quiche
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This healthy crustless quiche has rich quiche flavor without the fuss of crust! Customize it with broccoli, bacon, spinach— anything you like!
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Ingredients
FOR THE QUICHE BASE:
- 6 egg large
- ⅔ cup milk whole
- ¼ cup half-and-half
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 teaspoon Dijon mustard optional
- Pinch ground nutmeg optional
- 1 ½ cups mix-ins of choice: See below for suggestions and ingredient notes for a broccoli bacon version if you are a little under or over 1 1/2 cups, that’s OK
- ⅔ cup gruyere cheese or swap fontina, sharp cheddar, or smoked mozzarella, grated
- 2 tablespoons chives chopped fresh
FOR THE MIX-INS*:
- cooked crumbled bacon
- broccoli chopped and sautéed
- onion caramelized
- ham cubed, leftover
- Roasted Vegetables roughly chopped
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
- Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
- In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
- Scatter the mix-ins evenly across the bottom of the prepared pie dish.
- Sprinkle the cheese on top.
- Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
- Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.
Notes
- For the Broccoli Bacon version shown in this post: Chop 4 slices of thick-cut bacon into bite-sized pieces. Cook in a skillet over medium low heat, until the pieces are crisp and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a towel-lined plate. Discard all but 1 tablespoon bacon fat from the skillet. Add 2 cups of small-chopped broccoli florets and 1 small, very thinly sliced red or yellow onion. Sauté until the onion is tender, about 10 minutes. Use in the quiche as directed.
- TO STORE: Refrigerate quiche in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F.
- TO FREEZE: You can freeze a crustless quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4);without mix-ins
Calories
231kcal
(12%)
Carbohydrates
3g
(1%)
Protein
17g
(34%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
279mg
(93%)
Potassium
182mg
(4%)
Sugar
2g
(4%)
Vitamin A
750IU
(15%)
Vitamin C
1mg
(1%)
Calcium
321mg
(32%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1(of 4);without mix-ins | |
| Calories | 231kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 279mg | 93% |
| Potassium | 182mg | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 321mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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