Creating a home by hand.

Crustless Quiche Recipe

Crustless Quiche Recipe

This Crustless Quiche recipe is so easy and quick to get in the oven that in addition to serving it for Sunday morning brunch, you may just find it becomes one of your new go to meals for busy weeknights. About 15 minutes prep time and then into the oven to bake while you get the rest of your and your family’s evening organized.

I’m going to give you the basic recipe that I use but I’ll be completely honest and say that I rarely make this the same way twice.

It’s such a great way to use up all those little bits and pieces of veggies and small chunks of cheese and meat that I usually just use whatever we have in the fridge at the time. 

Crustless Quiche Recipe

 

  • About 10 small baby red potatoes cooked, cooled and sliced
  • 4 to 5 green onions chopped finely (approx ½ c)
  • 1 to 2 stalked of celery chopped finely (approx ½ c)
  • 1 c of small broccoli florets
  • 1 c of raw baby spinach, sliced finely
  • 1½ c diced ham
  • 6 large eggs, beaten
  • ¾ c whole milk
  • ¼ c Parmesan cheese (I used a mixture of Asiago and Parmesan)
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp garlic powder
  • 1½ c of grated marble cheese (or cheese of your choice) 

 

Generously butter whatever dish you’re using.

I used a 10.5″ fluted quiche dish but you can really use any kind of shallow baking dish.

A white quiche dish being buttered

Gather your ingredients.

Slice leftover potatoes about 1/8 inch thick and arrange in a single layer in the bottom of the dish. The potatoes create the base of the quiche, replacing the crust.

Next, layer on half of each of the chopped vegetables and ham, starting with the finely sliced fresh spinach. Adding the other ingredients on top of the spinach keeps it from floating to the top when you add the egg mixture.

Note: Reserve the grated marble cheese for the final topping.

White quiche dish with first layer of filling added surrounded by bowls of various fillings

Add a second layer with chopped veggies and ham. .

Crack the eggs into a large measuring cup and beat well.

Add enough milk so that you have 2 cups of egg/milk mixture (about ¾ c of milk.)

Stir in salt, pepper, garlic powder and Parmesan cheese. Pour over the vegetables and chopped ham.

Pouring the egg mixture from a large measuring cup over the filling of the crustless quiche

White quiche dish filled with filling and egg mixture with white bowl of grated cheese

Top it all off with a generous layer of the grated marble cheese.

Crustless Quiche ready to go in the oven

Quite often I will double this recipe and divide all the ingredients between one large quiche dish to be served that day for brunch or dinner and two smaller dishes to pop into the freezer for future meals.

One large quiche and two smaller quiches ready to go in the oven
Bake in a 350 degree F oven for about 50 to 60 minutes or until the egg mixture has set and the top is a nice golden brown.

Overhead shot of baked quiche in a white quiche pan on a black wire cooling rack

Triple the deliciousness!

One large and two small crustless quiches cooling on a wire cooling rack

If you’re having the crustless quiche for a weeknight dinner, it can be served directly from the pan.

A slice of crustless quiche being lifted out of the quiche dish on a pie server

But if serving for Sunday morning brunch, you may want to slice and transfer the entire quiche to a pretty cake plate.

Here, I’ve garnished it with radish and tomato roses and whole baby spinach leaves.

Cake plate with slices of crustless quiche arranged in a circle garnished with tomato and radish roses

You’ll want to make extra garnishes to add to each plate.

White brunch plates with Crustless Quiche served with salad and tomato and radish rose garnishes

Doesn’t it look delicious!!

Close up of slice of crustless quiche with salad and tomato rose garnish

 

 

 

Be sure to save this delicious gluten free recipe so you can find it again by clicking on the Pinterest button underneath this post.

And of course, I’d love it if you shared it on Facebook and Twitter as well. 🙂 Collage photos of Crustless Quiche served with salad on white plates

 

Yield: 8 slices

Crustless Quiche Recipe

Crustless Quiche Recipe
No need to fuss with rolling pastry when you make this easy Crustless Quiche for your next Sunday morning brunch. It’s so easy that you may just find it becomes one of your go to weeknight meals.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 10 small baby red potatoes cooked, cooled and sliced
  • 4 to 5 green onions chopped finely (approx ½ c)
  • 1 to 2 stalks of celery chopped finely (approx ½ c)
  • 1 c of small broccoli florets
  • 1 c of raw baby spinach sliced finely
  • 1½ c diced ham
  • 6 large eggs, beaten
  • ¾ c whole milk
  • ¼ c Parmesan cheese (I used a mixture of Asiago and Parmesan)
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp garlic powder
  • 1½ c of grated marble cheese (or cheese of your choice)

Instructions

  1. Generously butter whatever dish you’re using.
  2. Chop the green onions and celery.
  3. Cut up the broccoli florets.
  4. Finely slice the spinach.
  5. Dice the ham.
  6. Slice the potatoes and layer in the bottom of the quiche pan.
  7. Layer on half the vegetables and ham, starting with the spinach.
  8. Repeat with a second layer.
  9. Beat together the eggs, milk, salt, pepper, garlic powder and Parmesan cheese.
  10. Pour the egg mixture over the vegetables and ham.
  11. Top with the grated marble cheese.
  12. Bake at 350F for 50 to 60 minutes unless the filling is set and lightly golden brown.
  13. Can be served hot or cold.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving:Calories: 397 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 187mg Sodium: 756mg Carbohydrates: 39g Fiber: 4g Sugar: 5g Protein: 24g

 

 

This recipe for Crustless Quiche was originally published on Super Mom – No Cape in November, 2014. It has been completely updated with new photos and more detailed directions.

I would be so pleased if you chose to share by clicking on one of the buttons below!

2 Comments

  • Kate
    November 19, 2014 11:41 am

    That looks delicious!! I like the addition of potatoes. I make a lot of crustless dishes especially at the ctg. since I don’t want to fuss with making pastry and we don’t need the extra calories of pastry. BTW I’m picking your posts up via Bloglovin.

  • Barbara Falkner
    April 14, 2019 4:34 pm

    When people are sooo health conscious, and there are so many allergies, I find it hard to find something for our craft days. This will fit the bill exactly. Thanks you so much for sharing.

Leave a Reply