Crustless Quiche {Easy and Healthy} – WellPlated.com (2024)

Brunch life. We all want it 8 days a week. But with hectic weekday schedules, and often even weekend obligations for activities, who has time for fussy extras like crust? That’s why I’m here to convince you that this quick, healthy Crustless Quiche recipe is perfect anytime, any day!

Of course, it’s still an ideal addition to a picturesque weekend brunch. Pair it with the all-star team of Oven Baked Bacon, Healthy Blueberry Muffins, and Oatmeal Pancakes, and now you have a spread fit for royalty.

But this quiche is too easy, too good for you, and too versatile to limit it to the occasional weekend feast.

Classically, quiche filling is made with eggs, heavy cream, cheese, and then whatever meat and/or vegetables you like. Quiche Lorraine, for example, uses bacon and Gruyere. Spinach Quiche and Broccoli Quiche are popular vegetarian options.

I found that with the right ratio, I could make my crustless quiche without heavy cream, swapping a touch of half-and-half instead. The quiche still tasted luscious and rich, just as any proper quiche (with or without crust) should.

Plus the notable time (and calories) you save by not adding a crust makes this dish an appealing option for a healthy lunch or light dinner too! Without a crust, the flavor of the filling steals the show.

(And then for the days you feel emotionally attached to the crust, there’s always this Easy Quiche Recipe!)

Naturally gluten free and easy to make vegetarian, crustless quiche is a cook’s definition of a flexible meal.

Make this recipe as a clean-out-your-refrigerator end-of the week winner, and keep it in your back pocket for anytime you are serving guests with different dietary needs.

How to Make Crustless Quiche

Use the number of eggs and amount of liquid in this recipe as a starting point, then you can create endless variations using whatever ingredients you have in your fridge.

In the photos, you’ll see a light twist on crustless quiche Lorraine: bacon and gruyere (the classics), plus onions (for flavor) and broccoli (to make it a complete, healthy meal).

For additional crustless quiche filing ideas, see “More Flavor Variations” below.

The Ingredients

• Eggs. The key ingredient for our crustless quiche. Without a crust, the eggs form both the exterior and the interior of the dish. Eggs are a wonderful source of protein, vitamins, and selenium, making them an eggcellent (I had to) addition to your day.
• Whole Milk + Half-and-Half. Half-and-half adds wonderful richness and flavor to the quiche without the need for heavy cream, and the whole milk handles the rest. You can use a different percentage of milk, though your quiche won’t be as rich.
• Dijon Mustard. It’s subtle but makes the other flavors pop.
• Nutmeg. A little nutmeg adds wonderful warmth to the quiche.
• Mix-Ins. Bacon (hello, Air Fryer Bacon), broccoli, caramelized onions, ham, or any other ingredients you love. Your options are endless!
• Cheese. I used gruyere, which is classic to crustless quiche Lorraine. But you can easily vary it up. Try broccoli cheddar for a classic combo. Sprinkle on goat cheese or feta. Use smoked mozzarella or fontina for Italian flavor. You do you!

The Directions

1. For the broccoli bacon version: Cook the bacon.

2. Cook the broccoli and onions.

3. Whisk the eggs, milk, half-and-half, mustard, and spices together.

4. Add the mix-ins to a pie dish.

5. Top them with the cheese.

6. Pour the egg mixture over the cheese, then sprinkle chives on top.
7. Bake at 350 degrees F for 35 minutes. ENJOY!

More Flavor Variations for Crustless Quiche

This crustless quiche is ready for all kinds of ingredients you make have in your fridge. It’s a perfect dish to use up what you have on hand.

Although I used bacon, you can use a number of different meats for equally great taste. Or start your day by adding extra vegetables (just like this hit Vegetarian Breakfast Casserole).

Here are just a few fantastic options:

• Spinach. Amp up the healthy and the delicious! Try crustless quiche with spinach and sprinkled with feta if you want a Mediterranean flavor.

• Muffins or Minis. Do crustless quiche muffins or crustless quiche minis sound darling and delectable? You bet they do! Divide the filling between muffin cups and bake as directed in my healthy Egg Muffins recipe.
• Southwest. For a crustless quiche southwest style, try sautéed chorizo with chopped red peppers and pepper jack cheese. (And you’ll definitely want to check out The Well Plated Cookbook, which has a mouthwatering Cheesy Southwest Breakfast Casserole.)
• Ham and Potatoes. A true hearty classic. Use leftover holiday ham to make a flavor combination that’s reminiscent of your favorite local diner. (Or check out my delicious Potato Frittata.)
• Artichoke. Include artichoke with broccoli to make a vegetarian crustless quiche that’s as full of yum as all these other variations.

Storage Tips

• To Store. Refrigerate quiche in an airtight storage container for up to 3 days.
• To Reheat. Rewarm leftovers in a pie dish in the oven at 350 degrees F or gently in the microwave.
• To Freeze. You can freeze a crustless quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

• Pie Dish. Perfect for baking a quiche. Plus, it looks beautiful served on the table!
• Skillet. The ideal tool for preparing your chosen mix-ins.
• Mixing Bowls. Easy to use, store, and clean.