This Recipe for Crustless Quiche is the perfect way to clean out the fridge! Fill it with whatever combo your little heart desires, this basic formula will have you feeling like a Crustless Quiche making PRO in no time!

Looking for the perfect basic formula to make crustless quiche like a pro? This recipe for crustless quiche is so easy to follow, absolutely customizable, and comes out perfect every single time. It’s a great way to feed large hungry crowds and my go-to meal when I have an abundance of fresh eggs and veggies lying around.

Load it up with all of your favourite fillings from meat to cheese to vegetables. Or keep it classic with crowd pleasing favourites like ham and cheese. However you decide to fill it, crustless quiches are fun and easy to make and a dish you can serve up at any time of day!

I’m not going to lie, if I made this recipe for crustless quiche for my very Italian grandparents (who are no longer with us and I miss throughout my cooking, daily) they’d probably just deem it a “frittata” and call it a day. Afterall, there’s no getting through to stubborn Italians.

But I mean, would they really be that wrong? Is a crustless quiche just a frittata? And is a frittata just an omelette?!

Well, dang. Let’s just eliminate the omelette out of the equation from the get go. Omelettes are normally thinner as the fillings go on top of the egg directly in the frying pan instead of combining them with the egg beforehand. Omelettes also cook quickly in a skillet or frying pan on a stove top, instead of slowly baked in the oven like a quiche is or a frittata can be.

Since the quiche in question is crustless and absent of the pastry crust that would obviously distinct itself from a frittata, you can see how my very Italian grandparents might naturally assume they’re the same thing. In short, they’re semi-right.

IS A CRUSTLESS QUICHE JUST A FRITTATA?

Both crustless quiches and frittatas are egg dishes that are easily customizable with whatever fillings you like. However, there are a couple main differences.

Quiches, crustless or not, normally bake in pie pans. The pie pan kinda turns it into a “deep dish” frittata of sorts. A frittata normally cooks up in a cast iron or regular skillet. Started on the stove top and then finished in the oven under the broiler to brown it and cook the tops.

However, my parents always skip that step. They just use the old flip it on a plate trick to get the top side onto the hot skillet. So, if you ask them, that would probably be the main difference between a crustless quiche and a frittata.

A quiche normally starts and finishes in an oven until the eggs are set so it takes more time than a frittata does to cook. A quiche relies on dairy for it’s wonderful richness and when mixed with the eggs, creates an egg custard. Whereas, in frittatas, dairy is totally optional and often not added. If one uses dairy, the quantity is way less than what a quiche calls for.

So, basically what I’m saying here, Nonna and Nonno, is that a crustless quiche is a version of a frittata that has more dairy, cooks up in a pie dish, and is normally baked in an oven from start to finish and therefore, takes longer to cook.

So, for argument’s sake, I guess we’ll just have to settle on referring to crustless quiches as deep dish frittatas. All I know is that whatever the heck you want to call it, I’m sure we can all agree that it’s dang delicious!

SO, NOW THAT THAT’S OUTTA THE WAY. WHAT DO I NEED TO MAKE THIS THING?

This recipe for crustless quiche really only requires three main ingredients: Eggs, milk, and cheese. You can then choose to bake it as is. Or, fill it with all of your favourite vegetables or meats.

Let’s discuss the important stuff in a little bit more detail down below:

• Eggs: Well, you can’t have a quiche of any kind without some eggs! This is the base of the quiche and what holds everything all together as it bakes in the oven. Since this is a crustless quiche, the eggs are an important part in both the outside and inside of the quiche!

• Milk: What sets the quiche apart from it’s very similar cousin, the Frittata. I used regular whole milk but you can use plant-based or lactose free, if needed. You can also use heavy cream, half and half, or a combination of the three. The mixture of the milk and eggs creates the wonderful texture of the egg custard.

• Cheese: Use whatever cheese you have on hand or one that pairs well with your other ingredients. Skip the cheese entirely, if you want, too. Or, add more than one kind for extra flavours and different textures.

• Optional Ingredients: Here’s the fun part! You can add whatever other ingredients you want for the filling (or none at all!). Use whatever veggies you have in the fridge, make a classic well-known version (such as spinach and mushroom or broccoli and cheddar), add in your favourite meats. Get creative with it! The options are actually endless.

• Salt and Pepper: Cause IMHO, no egg dish should go without a little salt and pepper, you feel me? However, be aware of how salty your cheese or other ingredients are and adjust accordingly.

HOW TO MAKE A CRUSTLESS QUICHE (KEY TIPS)

You can find full instructions for how to make this basic formula crustless quiche in the recipe card down below, but here are a few quick tips to keep in mind:

• Use a pie dish to bake your crustless quiche! Even though this quiche has no pastry crust, baking it in a pie dish is crucial to keep it’s thickness – the “deep dish” feature that makes a quiche a quiche!

• Grease the baking dish extremely well with cooking spray, oil, or butter on both the bottom and sides all the way around. Since the quiche will come up the sides when you pour the mixture into the dish (remember, deep dish frittata!), you want it to be completely greased in order to avoid sticking. When the quiche is done baking and after it cools slightly, you should be able to easily remove it from the pan without any issues.

• Use a wire whisk to really beat the eggs with the cream or milk. You want them to really blend together creating a custard mixture that will hold up with the remaining ingredients.

• To avoid a watery quiche, make sure all your ingredients are as dry as possible before adding them in with the rest of the ingredients. Watery veggies such as mushrooms and spinach require cooking beforehand to extract any moisture. PRO TIP: Pat the veggies dry with a paper towel before mixing them in.

• Be aware which veggies need sautéeing or cooking beforehand. You can do this step up to two days in advance! See the recipe card below for some guidance.

• Save some veggies or cheese for the top for a pop of colour and flavour. After you pour the quiche mixture into the greased pie dish, sprinkle on some extra cheese or veggies such as green onions. These ingredients will remain on top and won’t sink into the quiche as it bakes making it extra pretty and colourful when it comes out of the oven.
  
  Also, this will help easily distinguish the kind of quiche since the ingredients are visible to the eye (great when serving large crowds with more than one variety of quiche on the table!)

• Do not overbake. The quiche is done when the edges are set but it wobbles a bit in the center. Keep in mind that the quiche will continue cooking a bit even after you remove it from the oven (while it’s still in the hot pan). Because of this, it’s actually better to slightly under bake it, than to overbake it. When in doubt, take it out!
  
  PRO TIP: To check for doneness, insert a thin knife about 1-inch away from the center. If the knife comes out clean, the quiche is ready and you can remove it from the oven. If some of the quiche is on the knife, cook a few minutes longer.

• Allow to cool slightly before slicing and serving.

FREQUENTLY ASKED QUESTIONS

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