This crustless cheese quiche is wonderfully easy to prepare and requires minimal ingredients. Without a pastry crust, it’s quicker to assemble and naturally lower in carbohydrates, making it a great option for a lighter meal.
It’s also incredibly versatile. You can keep it simple with cheese or add vegetables, herbs, or proteins to suit your taste. The texture is creamy, tender, and perfectly sliceable once baked.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 large eggs 1 cup milk 1 ½ cups shredded cheese (cheddar, Swiss, or mozzarella) ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon garlic powder (optional) 1 tablespoon butter or oil (for greasing the baking dish)
Directions
Preheat your oven to 350°F (175°C).
Lightly grease a 9-inch pie dish or similar baking dish with butter or oil.
In a large mixing bowl, whisk together the eggs and milk until fully combined.
Stir in the shredded cheese, salt, black pepper, and garlic powder if using.
Pour the mixture into the prepared baking dish.
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
Remove from the oven and allow the quiche to cool for 5–10 minutes before slicing.
Add sautéed spinach, mushrooms, or bell peppers for extra flavor and nutrition. Mix in cooked bacon, ham, or sausage for a heartier version. Use a blend of cheeses for deeper flavor. Sprinkle fresh herbs like chives or parsley on top before serving. Swap milk with half-and-half for a richer texture.
Storage/Reheating
Store leftover quiche in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual slices in the microwave for 30–60 seconds, or place in a 325°F (160°C) oven for about 10 minutes until heated through. Avoid overcooking during reheating to maintain a tender texture.
You can also freeze the baked quiche. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this quiche ahead of time?
Yes, it can be baked a day in advance and stored in the refrigerator. Reheat before serving.
Why is my quiche watery?
Excess moisture from added vegetables can cause this. Sauté vegetables first to remove extra water before adding them to the egg mixture.
Can I use cream instead of milk?
Yes, cream or half-and-half will create a richer, creamier texture.
How do I know when the quiche is done?
The center should be set and not jiggle excessively. A knife inserted near the center should come out clean.
Can I make this dairy-free?
Yes, use dairy-free milk and plant-based cheese alternatives.
What type of cheese works best?
Cheddar, Swiss, mozzarella, or Gruyère all work well. Choose one that melts smoothly.
Can I double the recipe?
Yes, double the ingredients and bake in a larger dish. Adjust baking time as needed.
Is crustless quiche low-carb?
Yes, without the pastry crust, it is naturally lower in carbohydrates.
Can I bake this in muffin tins?
Yes, pour the mixture into greased muffin tins and bake for about 18–22 minutes for individual portions.
How long should I let it rest before slicing?
Allow at least 5–10 minutes of resting time to help the quiche firm up and slice neatly.
Conclusion
Crustless cheese quiche is a versatile, comforting dish that’s simple to prepare and full of rich, savory flavor. Whether served for brunch, lunch, or dinner, it offers a satisfying meal with minimal effort. Once you try this easy recipe, it’s sure to become a staple in your kitchen.
This Crustless Cheese Quiche is a rich, creamy, and easy-to-make savory dish packed with fluffy eggs and melted cheese. Without the pastry crust, this low-carb quiche recipe comes together quickly and is perfect for breakfast, brunch, lunch, or a light dinner. Simple ingredients, big flavor, and minimal prep make it a go-to classic.
Ingredients
6 large eggs
1 cup milk
1 ½ cups shredded cheese (cheddar, Swiss, mozzarella, or Gruyère)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder (optional)
1 tablespoon butter or oil (for greasing the baking dish)
Instructions
Preheat oven to 350°F (175°C).
Lightly grease a 9-inch pie dish with butter or oil.
In a large mixing bowl, whisk eggs and milk until smooth and fully combined.
Stir in shredded cheese, salt, black pepper, and garlic powder if using.
Pour mixture into the prepared baking dish.
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
Remove from oven and allow to cool for 5–10 minutes before slicing.
Slice and serve warm.
Notes
Sauté vegetables before adding to prevent excess moisture.For richer texture, substitute milk with half-and-half or light cream.Let the quiche rest before slicing to help it firm up.This recipe can be baked in muffin tins for individual servings (18–22 minutes)
