Crave Worthy Crustless Quiche Light Fluffy Flavorful

Your new go-to for a quick, healthy, and incredibly satisfying meal, proving that deliciousness doesn't require a crust. This recipe demystifies breakfast and brunch, offering a light yet filling option perfect for any time of day.

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Prep Time 15

Cook Time 35

Resting Time 10

Total Time 50

Servings: 6 servings

Course: Breakfast, Brunch, Dinner

Ingredients Equipment Method Notes

Ingredients

Eggs

4 large eggs
1/2 cup milk whole or 2% recommended
1/4 cup heavy cream optional, for extra fluffiness and richness
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pinch nutmeg optional, adds a subtle warmth

Fillings

1 cup shredded cheese cheddar, Gruyere, Swiss, or a blend work beautifully
1 cup cooked and crumbled protein such as bacon, ham, sausage, or shredded chicken
1 cup chopped vegetables onions, bell peppers, spinach, mushrooms, broccoli florets, cherry tomatoes – choose your favorites!

For Sautéing Vegetables (if needed)

1 tablespoon olive oil or butter for sautéing vegetables, if needed

Equipment

9-inch pie plate or oven-safe skillet
Large Bowl
Non-stick skillet (for sautéing vegetables)
- Baking Sheet

Method

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or an oven-safe skillet with cooking spray or butter.
If you're using vegetables like onions, peppers, broccoli, or mushrooms that benefit from a quick sauté, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add your chopped vegetables and cook for 5-7 minutes until they are softened and any excess moisture has evaporated. If you are using spinach, you can simply wilt it in the pan for a minute or two, or chop it finely and add it raw; it will cook within the quiche.
1 cup chopped vegetables, 1 tablespoon olive oil or butter
In a large bowl, whisk together the eggs, milk, and heavy cream (if using). Add the salt, pepper, and nutmeg (if using). Whisk until the mixture is well combined and slightly frothy.
4 large eggs, 1/2 cup milk, 1/4 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 pinch nutmeg
Evenly distribute your cooked protein (bacon, ham, etc.) and your sautéed (or raw, like spinach) vegetables across the bottom of the prepared pie plate or skillet.
1 cup cooked and crumbled protein, 1 cup chopped vegetables
Sprinkle the shredded cheese evenly over the protein and vegetables.
1 cup shredded cheese
Carefully pour the whisked egg mixture over the fillings in the pie plate, ensuring it disperses evenly. Give the pie plate a gentle tap on the counter to release any air bubbles.
Place the pie plate on a baking sheet (to catch any potential spills) and bake in the preheated oven for 30-35 minutes, or until the quiche is set in the center and golden brown around the edges. A knife inserted into the center should come out clean.
Let the quiche rest for 5-10 minutes before slicing and serving. This allows it to firm up further and makes it easier to cut.

Notes

Store in an airtight container in the refrigerator for 3-4 days. Freeze individual slices for up to 2 months.

Reheat slices in the microwave for 30-60 seconds or in a 300°F (150°C) oven for 10-15 minutes. Reheat frozen slices from frozen in a low oven (around 300°F/150°C) for 20-30 minutes.