Crustless Quiche

Crustless Quiche

Quiche is pretty much a glorified omelet. But you can only have omelets for dinner so many times before it gets dull.

I like the standard quiche, but there’s something about the crust that just makes me think dessert instead of late meal. It could be that I once tried to save myself some time by buying the dough instead of making it from scratch and I inadvertently bought a sweet dough (not the savory, sugarless variety). Hey, I like to try new flavor combos, but ew. Just ew.

My solution? Go crustless.

Without the crusty part, quiche becomes a lot more versatile. And leftovers are literally soaked up with an egg custard and a generous helping of cheese. Pair yesterday’s ham and roasted potatoes with sharp cheddar cheese for a quick comfort food dish. Or spruce up spinach and bacon with some Swiss cheese.

Are you seeing where I’m going with this – easy dinner during the holiday rush that also cleans out your refrigerator? Ah, now you’re starting to brainstorm how to use what you’ve got and refashion it in a pie tin.

How to guideline for crustless quiche

I’ve included a recipe with specific directions, but I like to think of this as a guideline, so let me explain crustless quiche construction. First, you need to grease your pan, easy enough. And don’t feel like you have to stay with the pie shape—an 8×8” square pan works well too (this recipe doubles well too). Then it’s all about what your family likes — add chopped ham, sausage, bacon, or veggies into your pan. Once that’s in the pan you add the egg mixture on top to seal the ingredients together, of course the cheese in the eggs helps with keeping things together. I also like to add a little extra cheese and chopped herbs (fresh or dried) for a final touch to the quiche, just to spruce up the appearance.

The crustless quiche doesn’t cook quickly, but while it bakes you can do a little online shopping or wrap a present or two. I usually serve a hearty slice of crustless quiche with a salad and a muffin.

Recipe for the crustless vegetable quiche

Servings: 4-6
Total time: 20-30 minutes

Ingredients for easy crustless quiche:

  • 4 large eggs
  • 1/2 c. flour
  • 1 1/2 cups milk
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • pepper to taste
  • ¾ cup-1 cup shredded cheese
  • 1 cup veggies like broccoli, red bell pepper, mushrooms…

Directions for easy crustless quiche recipe:

  1. Preheat the oven to 350 degrees.
  2. In a medium-sized mixing bowl, whisk the eggs, milk and flour using a hand mixer. Add the spices and ½ cup of cheese (I like to use a combination of Parmesan and sharp cheddar).
  3. Grease a 9” pie pan or small casserole dish.
  4. Place your cooked meat and/or veggies on the bottom of the baking dish. Pour the egg mixture over the top.
  5. Add the remaining cheese.
  6. Bake for 35-45 minutes or until cooked through and browned slightly on the top.
  7. Cool for 10 minutes before slicing and serving.

You want something healthy but this might not be matching your taste? How about healthier pizza crust that can be topped with whatever you and your kids think of?

By using the basics of this recipe you can make the following ideas:

  • crustless quiche lorraine
  • mushroom quiche
  • crustless spinach quiche
  • ham and asparagus quiche
  • ham and cheese quiche
  • or any other vegetable quiche