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.
Great recipe. I didn’t prebake my crust cuz I didn’t have any weights so I started the prepared pie in a 400 degree oven for 15 mins then turned the oven down to 350 degrees for the last half hour. The crust was great. I used scallions, spinach, mozarella, swiss, and ham. Oh and a pinch of nutmeg. Really good.
This was very easy to make and delicious. Will spread te ipe to my friends.
Great recipe!!,
Like the quiche recipe
Very easy to follow direction. Will try the homemade crust next time
Wonderful! I made mini quiche with this recipe and they came out awesome. The pre-bake of the crust meant folks could pick up the little quiche and it stayed together. Quiche will my go to when it’s my turn for coffee hour.(At least for awhile)
The quiche came out delicious 😋. I would recommend this quiche recipe to people that love quiche.
I’ve baked this quiche a couple of times now. The crust is amazing. I use one stick of butter and no shortening. Also, I use 1/2 soy milk instead of cream. It comes out perfect!!!!
Thank you!
Hi,
I tried your amazing quiche crust with just a couple of changes. I’ve used just a stick of unsalted butter and 1 cup of soy/cashew milk with the four eggs. The result was a flaky crust. Delicious!
I used 6 eggs and less milk. How does that change the quiche from your recipe? Do you know? I was shy with the milk because I’m lactose intolerant and I replaced the cow’s milk with goats milk. It was great, but I wonder if it would be better with more milk?
I’ve made many quiche over the years and tried this version and was thrilled at how well it turned out.
Would highly recommend anyone who loves quiche to give this recipe a shot.