This Crustless Quiche recipe is easy to prepare, tastes delicious, and is incredibly versatile. If you want a delicious egg dish to make for brunch, you will fall in love with this crustless quiche.
Breakfast is such an important meal of the day and this creamy custard-like dish is packed with protein and lower carbs from not having a crust. This crustless quiche recipe can be served warm or cold, and for breakfast, lunch, or dinner. You can even make it the night before or freeze it for later.
Quiche is the perfect dish to serve your family or guests. You can make your quiche the night before and reheat it the next morning. This crustless quiche also freezes well. You can have frozen quiche on hand for whenever you are craving quiche or have last minute guests. Either way you will be glad found this recipe.
Is a Frittata the Same as a Crustless Quiche?
They are both crustless, savory, egg dishes. So yes, they are indeed similar. Because of their similarities, you could call a crustless quiche a frittata. The quiche originated in France and the frittata is of Spanish origin. But for many of us, you wouldn’t notice any difference.
You can make a frittata on top of the stove and then pop in under the broiler for a minute or two to brown the top. Quiche, on the other hand, is completely baked in the oven. You can broil the quiche for a minute or so to get that nicely browned top.
Tips for How to make a crustless quiche
- Butter the inside of a 9-inch glass pie plate to keep it from sticking.
- Layer the fillings in the pie plate. In this recipe those fillings are frozen broccoli, crumbled bacon, and Swiss cheese. It is really important to dry the broccoli florets as much as possible so you don’t have excess liquid in the quiche. If you want to use fresh broccoli florets, parboil them first, so they cook completely during baking.
- You can replace the bacon with diced ham, or diced smoked turkey. You can replace the Swiss cheese with cheddar, Monterey Jack, or Gruyere.
- Blend the eggs, milk and seasonings well. A whisk is a great tool to get the egg mixture well combined. A fork will also work. Just make sure the eggs are completely blended and thoroughly combined with the milk and seasonings. Pour the egg mixture over the broccoli, bacon and cheese.
- Bake at 375 degrees for about 40 minutes or until a knife inserted in the middle comes out clean. Start checking your quiche a little early in case it is done earlier. All ovens cook differently.
Make Crustless Quiche the Night Before
- Just follow the directions through step 4 to finish baking the quiche.
- Let quiche stand at room temperature for up to 2 hours, until cool.
- Cover and refrigerate. Crustless quiche will last up to 3 days in the refrigerator.
One of the many reasons I love crustless quiche is when I cover it up to refrigerate it or freeze it, I don’t have to worry about the edges of the crust getting bumped and breaking.
Freeze Crustless Quiche
- Follow the first two tips for making quiche the night before.
- When cool, wrap the crustless quiche tightly in plastic wrap and aluminum foil. With a permanent maker write on the foil the contents and the date made.
- Quiche can be frozen up to 3 months. Crustless quiche freezes very well. One of the advances of not having a crust is that you don’t have to worry about the crust breaking in the freezer.
To Reheat Quiche
- Preheat oven to 350 degrees.
- Remove quiche from the refrigerator and let the quiche stand at room temperature until the oven has finished preheating.
- Place quiche in an oven-proof dish.
- Cover quiche with foil.
- Bake 20 minutes or until heated through.
Crustless quiche can also be eaten cold or at room temperature too!
Quiche is so wonderfully versatile not only in your ability to change up the fillings to suit your tastes, but it also is easy to serve as breakfast, pack and go lunch, or an easy weeknight dinner. Whether you make it as a family meal or as a tasteful dinner party appetizer or main dish, you will be as delighted with this dish as my family and friends are.
Serve this crustless quiche with a side salad or a cup of fresh fruit.
If you liked this recipe you may also enjoy this Mediterranean Breakfast Frittata.
Crustless Quiche (Make Ahead + Freezer Friendly)
- 9-inch glass pie plate
- Butter as needed
- 1 cup frozen broccoli florets, thawed, drained and patted dry with a paper towel
- 8 slices thick-cut bacon, crisply cooked and crumbled approximately 3/4 cup
- 1-1/2 cups shredded Swiss 6 oz
- 4 eggs
- 1 cup milk
- 1 teaspoon dried onion flakes optional
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 375°F.
- Butter the inside of the glass pie plate. Layer broccoli, bacon and cheese in the pie plate.
- In medium bowl, whisk the eggs. Blend in milk, onion flakes (if using), ground mustard, salt and pepper. Pour egg mixture over the top of the ingredients in the pie plate.
- Bake 35 to 40 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes.
- To serve, cut into 8 wedges. To refrigerate or freeze, see tips below.
- Cut the bacon into 1/2-inch pieces before cooking them. Drain well on paper towels.
- Serve quiche with a side salad or a cup of fresh fruit.
- To make quiche the evening before, complete recipe through step 4. Let quiche stand at room temperature until cool.(Do not let quiche sit out more than 2 hours.) Cover quiche and refrigerate up to 3 days.
- To freeze quiche, follow the recipe tip for making quiche the evening before. Wrap quiche tightly in plastic wrap. Then wrap again in aluminum foil. Quiche can be frozen up to 3 months. It is always a good idea to write the type of quiche and the date made on the foil with a permanent marker.