How to Make Crustless Quiche

Co-authored by wikiHow Staff

Last Updated: September 8, 2022 References Tested

Quiche is a tasty, delicious meal for breakfast, lunch, and dinner alike. Depending on what you add to it, it can also be quite healthy! Unfortunately, if you are watching your carbs, quiche may not be an option for you. Luckily, you do not have to miss out on the deliciousness. With some extra steps, you can make a crustless version that is just as delicious, but without the extra carbs!

Ingredients

Basic Crustless Quiche^{[1]
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1 cup (240 milliliters) cream, half-and-half, or milk
3 eggs, at room temperature
¾ cup (75 grams) grated Gruyère cheese
¼ cup (25 grams) grated Parmesan cheese
½ teaspoon salt
¼ teaspoon cayenne, or to taste
Butter, as needed
Serves 4 to 6

Spinach Quiche^{[2]
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1 tablespoon (15 milliliters) vegetable oil
1 onion, chopped
1 (10-ounce/284-gram) package frozen chopped spinach, thawed and drained
5 eggs, beaten
2 to 3 cups (200 to 300 grams) shredded Muenster or Cheddar cheese
¼ cup (60 milliliters) milk (optional)
¼ teaspoon salt
⅛ teaspoon ground black pepper

Serves 6

Method 1

Method 1 of 3:

Making Basic Crustless Quiche

1
Preheat your oven to 325°F (160°C). Make sure that the baking rack is set in the middle.
2
Generously butter a 9-inch (22.86-centimeter) pie plate. This quiche doesn't have a crust, so you want to make sure that it won't stick to the pie plate. If you'd prefer individual servings, butter 4 to 6 ramekins instead.^{[3]
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3
Beat the eggs. Crack 3 eggs open into a large mixing bowl. Beat them with a whisk until the yolks break and combine with the whites.
4
Heat the cream, half-hand-half, or milk. Pour 1 cup (240 milliliters) or cream, half-and-half, or milk into a small saucepan. Heat the liquid over low heat until it is warm. Do not let it come to a simmer.
- For a more complex flavor, use a combination of cream, half-and-half, and milk.
5
Pour the heated liquid into the eggs. Gently stir the mixture together until everything is evenly combined.
6
Add the cheese. Measure out both yours cheeses, and add them to the eggs. Alternatively, you can use just 1 cup (100 grams) of one type of cheese; this will give you a simpler flavor.
- No Gruyère? Try Emmental or Cantal instead.^{[4]
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- No Parmesan? Try hard Pecorino.^{[5]
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7
Add your seasoning. Add ½ teaspoon of salt and ¼ teaspoon of cayenne pepper. You can use a little more of less salt/pepper if you prefer.
- No cayenne pepper? Try paprika instead.^{[6]
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8
Stir everything together until combined. Scrape the bottom and sides of the bowl often to ensure that everything gets evenly mixed. ^{[7]
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9
Pour the mixture into the pie plate. Use a rubber spatula to help guide the mixture into a pie plate and to spread it evenly across. If you are using ramekins, consider scooping the mixture out with a ladle instead; this will ensure that each ramekin gets the same amount.
10
Bake the quiche for 20 to 30 minutes. It is ready when it is almost firm. It should jiggle a little bit when shaken.^{[8]
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11
Allow the quiche to cool a little before serving. Place the quiche onto a wire cooling rack. Let it cool for about 10 minutes. If you make individual servings, they may finish cooling sooner. Serve the quiche warm.^{[9]
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Method 2

Method 2 of 3:

Making Spinach Quiche

1
Preheat your oven to 350°F (175°C). Make sure that the baking rack is in the middle of the oven.
2
Generously grease a 9-inch (22.86-centimeter) pie pan. This ensures that the quiche comes out easily when you go to serve it. For bite-sized quiches, grease a muffin pan instead.
3
Sauté the onion in a skillet over medium-high heat. Heat 1 tablespoon (15 milliliters) of vegetable oil in a large skillet over medium-high heat. Chop up an onion, and add it to the skillet. Sauté the onion, stirring often, until it turns soft.^{[10]
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4
Add the spinach, and cook until there's no moisture left. Place 10 ounces (284 grams) of thawed, frozen spinach into the skillet. Cook the spinach, stirring often, until there's no moisture left. This will ensure that the spinach doesn't release extra juices while baking and making the quiche soggy.
5
Combine the eggs, cheese, salt, and pepper. Crack open 5 large eggs and add them to a large mixing bowl. Stir in 2 to 3 cups (200 to 300 grams) of shredded cheese, and season with salt and pepper. Stir with a whisk until everything is combined.
- For a more tender and moist quiche, stir in ¼ cup (60 milliliters) of milk.
6
Stir in the spinach mixture. Use a spatula to scoop the spinach and onion mixture out of the skillet and into the mixing bowl. Stir everything together with a wooden spoon until evenly combined.
7
Pour the mixture into the prepared pie pan. Use a rubber spatula to help guide the mixture into the pan, and to spread it evenly across. If you are using a muffin pan, fill each well half way with a soup ladle.
8
Bake the quiche for 30 minutes. Make sure that the baking rack is placed in the middle of the oven. The quiche is ready when the eggs have set.^{[11]
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- If you added milk, you may have to increase the baking time by 4 to 5 minutes.
9
Let the quiche cool before you serve it. Take the quiche out of the oven, and let it cool on a wire rack for 10 minutes.^{[12]
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Method 3

Method 3 of 3:

Trying Variations

1
Consider adding some extra flavor. Before you pour the beaten egg mixture into you pie pan, ramekins, or muffin pan, you can stir in some tasty extras, such as chopped ham, vegetables, or herbs. Pick and choose some of the items from the steps below to take your crustless quiche to the next level.
2
Add some meat to make it hearty. You will need ¾ cup (115 grams) of chopped or diced meat, such as bacon, ham, or salami. If you choose to use bacon or ham, be sure to cook it first.^{[13]
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3
Add some vegetables for a healthier hearty meal. You will need 2 to 3 cups (200 to 300 grams) of chopped vegetables. Great quiche vegetables include sautéed asparagus, broccoli, braised leeks, mushrooms, sautéed onions, peppers, spinach, and tomatoes.^{[14]
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4
Experiment with different flavors of cheese. You can use just one flavor, or experiment with different combinations. You will need 1 cup (100 grams) total. Great cheeses for quiche include: Cheddar, Fontina, Gouda, goat, Gruyere, Mozzarella, Parmesan, Provolone, Solo, and Swiss. Use grated, shredded, or crumbled cheese.^{[16]
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- Ham and Swiss cheese go especially well together.^{[17]
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5
Add flavor with herbs. These can be used with eggs alone, or in combination with cheese, vegetables, and meats. You will need 1 to 4 tablespoons of fresh, minced herbs. Great choices include: basil, chives, dill, marjoram, parsley, rosemary, and tarragon. You can stick with just one type of herb, or use a combination.^{[18]
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6
Finished.

Community Q&A

Question

If I use a glass pie pan do I spray the pan with oil and how do I adjust the oven temperature?

ArtBrained

Community Answer

Make sure to use butter, bacon fat or vegetable shortening when using any kind of baking dish, this will prevent the eggs from sticking to the sides. Use a little more than you think you need to, since whatever "grease" used is going to melt and pool at the bottom a little. As for the oven temperature, I'd keep it around 350 Fahrenheit and keep an eye on it.