Name: Crustless Savory Quiche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 large eggs (preferably room temperature); 1/2 cup milk or cream (for richness); 1 cup cheese (shredded (cheddar, Swiss, feta, etc.)); 1 cup vegetables (spinach, bell peppers, zucchini, or others, chopped); 2 tablespoons olive oil or butter (for sautéing vegetables); 2 tablespoons fresh herbs (chopped parsley, chives, or thyme); 1/4 teaspoon nutmeg (optional, adds warmth); to taste salt and pepper

This crustless quiche feels like a little magic trick in the kitchen. No crust to mess with, just a silky, savory filling that you can toss together in minutes. It’s perfect for those mornings when you want something warm and satisfying but don’t want to fuss with dough or pastry.

What I love most is how forgiving it is—use up whatever cheese, vegetables, or herbs you have spilling out of the fridge. It’s a dish that adapts, that welcomes improvisation, and somehow turns out better for it. Plus, the smell of it baking—soft, cheesy, with a hint of herbs—makes the whole house feel cozy and inviting.

This crustless quiche is my secret weapon for busy mornings—no crust to deal with, just creamy eggs and veggies baked together. It’s a forgiving dish, perfect for improvising with whatever’s in the fridge, and it tastes like comfort on a plate. I love how it can be made ahead, then warmed up in the morning, filling the kitchen with a softly baked smell that promises a good day.

A Hidden Ingredient for Extra Creaminess

I love how this dish feels like a warm hug, especially on chilly mornings when the house smells of eggs and cheese.
There’s a quiet joy in improvising with whatever veggies I find in the fridge, no fuss, just flavor.
It’s my go-to when I want something satisfying but don’t want to spend time rolling out dough or fussing with pastry.
Baking this fills my kitchen with a gentle, cheesy aroma that instantly makes everyone smile.
Over the years, I’ve realized how forgiving it is—perfect for lazy Sundays or last-minute brunch plans.

The story behind this recipe

This recipe was born out of a busy weekend when I had a fridge full of odds and ends but no time to fuss with crusts. I wanted something hearty, satisfying, and easy to toss together without much thought. The simplicity of eggs, cheese, and whatever veggies I had on hand turned into a surprisingly elegant dish that’s become a regular in my kitchen.
What keeps me coming back is how adaptable it is—use any cheese, swap in different veggies, or add a splash of cream for extra richness. It’s a humble dish that reminds me sometimes the best meals are the ones you throw together with a little improvisation. Plus, the smell of it baking—warm, cheesy, with a touch of herbs—makes my house feel like breakfast all day.
heading: The story behind this recipe

Trivia and Historical Tidbits

This crustless quiche has roots in French cuisine but gained popularity worldwide as a versatile, low-effort brunch dish.
Historically, egg-based dishes like this were practical for using up odds and ends, making them a staple in home kitchens.
The absence of crust is a modern adaptation, born from a desire to reduce carbs and simplify the dish without sacrificing flavor.

Ingredient breakdown: key components

Eggs: I always crack fresh eggs into a bowl, feeling the coolness and hearing that satisfying snap. Use good quality eggs for a richer flavor, but don’t stress if they’re a bit older—they work fine.
Cheese: I love a sharp cheddar for depth, but a milder Swiss or even feta can change the vibe entirely. The cheese melts into the eggs, creating a gooey, savory bite that’s hard to resist.
Vegetables: I toss in spinach or bell peppers, and I make sure to sauté greens first—they lose their bitterness and soften, adding a smoky aroma. Raw veggies add crunch, but pre-cook to avoid excess moisture.
Milk or Cream: A splash of cream makes the texture luxuriously silky, especially if I want it extra indulgent. Skim milk is fine if you’re watching calories, but it won’t be as rich.
Herbs & Seasonings: Fresh herbs like chives or parsley brighten the dish, while a pinch of nutmeg adds warmth. I always taste and tweak—sometimes just a dash makes all the difference.
Salt & Pepper: I season generously but carefully—remember, cheese can be salty. A quick taste before baking ensures it’s perfectly balanced, not too flat or overpowering.
Optional Add-ins: Bits of cooked bacon or ham turn this into a brunch star. I keep them on hand, and they add a satisfying saltiness and smoky crunch that elevates the whole thing.

Spotlight on key ingredients

Eggs & Cheese:

Eggs: I love cracking fresh eggs, feeling their coolness and hearing that satisfying snap. Use good quality eggs for richer flavor, but older ones still work fine.
Cheese: Sharp cheddar gives depth, but milder Swiss or feta can totally change the vibe. Cheese melts into the eggs, creating a gooey, savory bite that’s hard to resist.

Notes for ingredient swaps

Dairy-Free: Coconut milk or almond milk can replace milk or cream. The flavor shifts slightly, adding a subtle nuttiness and a hint of tropical aroma.
Cheese Options: Use a nut-based cheese or nutritional yeast if you want a dairy-free, cheesy flavor. It won’t melt quite the same but adds a savory umami punch.
Vegetable Swaps: Zucchini or mushrooms work well if you don’t have spinach or peppers. Sauté them first to prevent excess moisture in the quiche.
Herbs & Seasonings: Fresh thyme or basil can be substituted for parsley or chives. Dried herbs are fine but use half the amount for potency.
Meat Add-ins: Diced cooked sausage or turkey bacon can replace ham or bacon bits. They add saltiness and richness, just watch for added preservatives or nitrates.
Eggs: Flaxseed meal mixed with water (1 tbsp flaxseed + 3 tbsp water) can be a vegan binder, but the texture will be slightly denser and less fluffy.
Oil & Fats: Swap butter for olive oil or avocado oil for a different flavor profile. Use slightly less since these oils are liquid at room temp.

Equipment & Tools

Mixing bowl: Whisk eggs and liquids together smoothly.
Whisk or fork: Blend eggs, milk, and seasonings thoroughly.
Knife and chopping board: Prep vegetables and cheese.
Sauté pan: Cook vegetables if needed.
9-inch pie dish: Bake the quiche evenly.
Oven: Cook the dish at steady heat.
Cooling rack: Rest the baked quiche for even setting.

Step-by-step guide to crustless quiche

Preheat your oven to 180°C (350°F). Grease a 9-inch pie dish or a similar ovenproof dish with butter or non-stick spray. Gather all your ingredients so you can work efficiently.
In a mixing bowl, whisk together 6 large eggs until well combined and slightly frothy, about 30 seconds. Add 1/2 cup of milk or cream, a pinch of salt, pepper, and any herbs you like. Whisk again until smooth.
Chop or grate your choice of vegetables and cheese. For veggies like spinach or zucchini, give them a quick sauté for 2-3 minutes until slightly wilted and moisture reduced. If using pre-cooked meats, chop them into small pieces.
Spread the vegetables and cheese evenly in your prepared dish. Pour the egg mixture over, making sure everything is submerged. Lightly press down to settle the ingredients into the mixture if needed.
Place the dish in the oven. Bake for 25-30 minutes. The quiche is done when the edges are golden, the center is set but still slightly wobbly, and it emits a fragrant, cheesy aroma. If the top browns too quickly, tent with foil.
Check for doneness: insert a toothpick or skewer into the center; it should come out mostly clean. Gently shake the dish; the filling should jiggle slightly but not be liquid. The surface should look puffed and golden.
Remove from oven and let rest for 5 minutes. This helps the filling firm up and makes slicing neater. Serve warm or at room temperature, garnished with extra herbs if desired.

Let the quiche rest for 5 minutes before slicing. This allows the filling to set, making it easier to cut clean slices. Serve directly from the dish or transfer to a platter. Garnish with fresh herbs if desired, and enjoy while warm or at room temperature for best flavor.

How to Know It’s Done

Edges are golden and slightly crisp.
Center jiggles just a little when gently shaken.
Toothpick inserted in center comes out clean or with moist crumbs.

Crustless Savory Quiche

This crustless quiche features a silky, savory filling made from eggs, cheese, vegetables, and herbs baked together until set with a lightly golden top. Its no-crust design makes it quick to prepare, adaptable with leftovers, and perfect for a comforting breakfast or brunch. The final dish has a creamy texture with a slightly puffed, browned surface, inviting for slicing and serving warm or at room temperature.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Main Course

Cuisine: French

Calories: 250

Ingredients Equipment Method

Ingredients

6 large eggs preferably room temperature
1/2 cup milk or cream for richness
1 cup cheese shredded (cheddar, Swiss, feta, etc.)
1 cup vegetables spinach, bell peppers, zucchini, or others, chopped
2 tablespoons olive oil or butter for sautéing vegetables
2 tablespoons fresh herbs chopped parsley, chives, or thyme
1/4 teaspoon nutmeg optional, adds warmth
to taste salt and pepper

Equipment

Mixing bowl
Whisk or fork
Knife and chopping board
Sauté pan
9-inch pie dish
Oven
Cooling Rack

Method

Preheat your oven to 180°C (350°F). Grease your pie dish with a little butter or non-stick spray to prevent sticking.
Chop your vegetables into small pieces and sauté them in a pan with olive oil over medium heat until just tender and slightly fragrant, about 3 minutes.
In a large mixing bowl, whisk the eggs until they are well combined and slightly frothy. Add the milk or cream, and whisk again to incorporate.
Stir in the shredded cheese, sautéed vegetables, chopped herbs, a pinch of nutmeg, and season with salt and pepper. Mix until evenly distributed.
Pour the mixture into your prepared pie dish, spreading it out evenly with a spatula or spoon. Gently tap the dish on the counter to remove any air bubbles.
Place the dish in the oven and bake for 25 to 30 minutes, or until the edges are golden brown and the center is just set but slightly jiggly when nudged.
Remove from the oven and let the quiche rest on a cooling rack for about 5 minutes. This helps it to set further and makes slicing easier.
Slice into wedges and serve warm or at room temperature, garnished with extra herbs if desired. Enjoy the creamy, savory goodness!

Pro tips for perfect crustless quiche

Use room temperature eggs for better emulsification, resulting in a fluffier quiche.
Lightly oil or butter your dish to help the edges release easily once baked.
When whisking eggs, do so gently but thoroughly to incorporate air and create a tender texture.
Sauté vegetables until just tender and slightly caramelized for added depth and flavor.
Check for doneness by gently wiggling the dish; a just-set center with a slight jiggle indicates readiness.
Let the quiche rest for at least 5 minutes after baking; it helps the filling to firm up and slice cleanly.
Use a sharp knife to cut through the set filling for neat, clean slices and a beautiful presentation.

Common mistakes and how to fix them

FORGOT to check for overbaking → Remove when just set, edges golden.
DUMPED cheese directly into hot eggs → Let cheese cool slightly to prevent curdling.
OVER-TORCHED the edges → Cover with foil if top browns too fast.
MISSED mixing eggs thoroughly → Whisk until fully blended for even cooking.

Fast fixes for common issues

When edges burn → Splash a little water on the crust to soften and prevent over-browning.
If filling is runny → DUMPED too much liquid? Let it sit 5 minutes to thicken, then bake again.
Over-torched top → Shield with foil and lower oven temp slightly for even baking.
Missing a quick fix → Patch cracks with a little extra beaten egg before returning to oven.
Pan sticks or cracks → Use a silicone spatula and a non-stick spray before baking for easy release.

Prep, store, and reheat tips

Prep the vegetable and cheese fillings ahead of time; chop and store in the fridge for up to 24 hours. The flavors meld overnight, making morning assembly quicker and more flavorful.
The assembled uncooked quiche can be refrigerated, covered tightly, for up to 24 hours. The eggs will absorb the flavors of the fillings, making it taste even better after a night in the fridge.
Bake the quiche and let it cool completely before storing. It keeps well in the fridge for 3-4 days. The texture may firm up slightly, but gently reheating restores some of its original softness.
Reheat slices in the microwave for about 30-45 seconds, until warmed through and fragrant. The aroma of heated cheese and eggs should waft up, and the texture will be tender, not rubbery.
For longer storage, freeze individual slices in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge and reheat as above. The flavor intensifies slightly, but the texture may be a bit denser.