Quiche is one of the most versatile – and delicious – baked egg dishes we’ve ever come across! Enjoy it for breakfast, lunch, dinner, or even a mid-day snack. There are so many different ways to serve up this dish. We love spinach quiche with a bit of feta ourselves. We’ve also been known to bake up varieties with bacon, sausage, and ham. You can also sneak in a ton of veggies if you’re conscious about your five-a-day. It’s a savory and filling meal that the egg lovers in your life will go crazy for.
Do you love quiche but not the crust? This crustless quiche recipe is so good!
Why You’ll Love This Recipe
- Customize with your favorite veggies, meat, and cheeses or choose from one of our suggestions.
- Can be easily prepared in advance.
- Simple, everyday ingredients you probably already have on hand.
- Great for using up leftovers, including small amounts of leftovers!
Basic Quiche Recipe
Use this basic quiche recipe as the base for all of your baked egg creations! Filled with fluffy eggs, melty cheese, and featuring plenty of mix and match add-ons, you can’t go wrong. What will you put in yours?
Quiche Filling Ideas
So many quiche fillings, so little time! We’ve provided the base for so many mix and match options. Some of our favorites include:
- Spinach quiche with feta
- Meat lovers: Bacon, sausage, ham, and cheddar
- Ham, cheese, broccoli, and gruyere
- Asparagus, mushrooms, and onion (plus your cheese of choice!)
- Mushrooms, onion, and cheddar
- Veggie lovers: Spinach, broccoli, asparagus, mushroom, and feta
Chef’s Tip
Quiche is a great option for using up leftovers! Got leftover ham? Put it in a quiche! Have some leftover vegetables from dinner that you don’t want to let go to waste? Plan on a quiche for the next day.
Should I Make My Own Crust?
The short answer is, yes, absolutely! Store-bought options are always OK – especially if you’re in a time crunch. But if you have a few minutes to spare, making your own crust will take your dish to the next level. Don’t worry, we have a fool-proof pie crust recipe to ensure your success!
Frittata vs Quiche
Ah, the age-old question! Is it a frittata or a quiche? The frittata vs quiche debate comes up often when talking about baked egg dishes.
Frittata is a slow-cooked baked egg dish that you can fill with whatever you’d like. It’s similar to quiche fillings in that way! The biggest difference is that a frittata doesn’t have a crust. Frittatas can also be enjoyed at any time of the day and at any temperature. It’s an Italian take on an omelet.
Quiche is a French tart made with eggs and various quiche fillings. It is also slow-cooked at a low temperature. There are several different varieties of this dish, and you can fill it with whatever meats, veggies, and cheeses that you’d like.
When considering frittata vs quiche, it all comes down to personal preference and what kind of meal you’re in the mood for! Some may argue that a frittata is lighter as it doesn’t have a crust.
Troubleshooting
Soggy Crust? The biggest soggy-base culprit is additional moisture from your ingredients. Vegetables in particular tend to hold a lot of extra water that gets released as they’re cooked. Remember to properly drain (and thaw if you’re using frozen) your veggies. Parbaking your pie crust without the quiche filling will also help so don’t skip that step.
Not fluffy? Make sure to bake your dish at a low temperature for best results. It can be tempting to crank up the heat in the hopes that your meal will be ready quickly. Don’t give in! Low-temperature baking will ensure that your eggs don’t curdle and maintain a light and fluffy texture!
Make Ahead Instructions
Prep the Day Before
- Par bake your crust at 400°F for 10 minutes, then let it cool.
- Combine eggs, dairy, seasonings, cheese, and add-ins. Pour into the crust. Cover with plastic wrap and refrigerate. Bake within 24 hours.
Freeze After Baking:
- Cool completely, wrap tightly in plastic, then foil, and freeze up to 3 months. Thaw overnight in the fridge and reheat at 350°F until warm.
Storage & Reheating Instructions
Store leftovers in the pie plate and cover well with plastic wrap, or transfer slices to an airtight container. Refrigerate for 3 to 4 days.
Reheat in the microwave. Place 1 single serving at a time and heat for 30-second increments until warmed, about 90 seconds in total.
Straightforward and easy!
Thank you for the details on this recipe.
. But I didn’t understand the beans, or the pie weights. I am no cook. Cooking language is not my forte.
But I will try it without those things and I am sure it will come out good. Thanks again.
I made the quiche last night. I used chopped ham and broccoli. It came out great. Even our fussy eater enjoyed it.
Making Momma meatloaf tonight it’s are favorite.
PS: I ordered your cookbook. It should be here in a day or two. Can’t wait to get it.
I love this recipe… I always make mine crustless because my son is on Keto and he said it was my best one so far, so thank you and I hope you are doing well. I’m Also Thank you for all your hard work and you are a great chef’
I love your quiche recipe and cook it often. I live alone so I freeze half of it and eat the rest over a couple of days.
Thank you for all that you do for us. ♥️♥️♥️
I love this recipe. My daughter makes a similar version and I’m not generally fond of quiche but this is gourmet goodness
5 star quiche for sure ! Made this yesterday for dinner. It was excellent! I was wondering. Could this be made crustless?
It sure can! Just likely grease a pie plate (very light) and proceed!
Note I did not have the energy to make my own crust, so not as good as thoroughly homemade.
I used around 1 3/4 cup cream because I wanted to get rid of it, and 1/4 cup milk. I used cheddar and some good Parmesan, and spinach, red bell pepper, and spring onions, plus a smidgeon of nutmeg. I had to bake it longer than the parameters, about an hour and still a bit underdone in the center. Still, the taste was excellent.