This Crustless Quiche is a creamy, savory delight that’s as easy to make as it is satisfying. Packed with fluffy eggs, melty cheese, and your favorite mix-ins, it’s a versatile dish perfect for breakfast, brunch, or even dinner. With just 15 minutes of prep and 45 minutes in the oven, you’ll have a golden, custardy masterpiece that’s both light and indulgent.
The texture is irresistibly smooth, with a slight crispness on the edges that adds a delightful contrast. Each bite bursts with rich, savory flavors, making it a crowd-pleaser for any occasion. Whether you’re a busy cook or just craving something comforting, this quiche is a foolproof way to impress without the fuss of a crust.
Ingredients for Crustless Quiche
- 6 large eggs
- ½ cup milk (whole or 2% recommended for creaminess)
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper (to taste)
- 1 tablespoon extra-virgin olive oil, plus more for greasing the pie dish
- 2 shallots, thinly sliced (⅔ cup; substitute with 1 small onion if needed)
- 3 cups small broccoli florets (about 6 ounces; can use frozen, thawed and drained)
- ¼ cup water
- 1 cup grated Gruyere cheese (about 2 ounces; substitute with Swiss or cheddar)
- 1 tablespoon fresh thyme leaves or chopped fresh chives (optional, for garnish)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch or 9.5-inch pie dish with olive oil.
- In a large bowl, whisk together the eggs, milk, salt, and several grinds of black pepper until well combined.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallots and a pinch of salt. Cook, stirring occasionally, for 4 to 5 minutes, or until softened.
- Add the broccoli florets and ¼ cup water to the skillet. Cook, stirring, for 4 minutes, or until the water has evaporated and the broccoli is bright green and just tender.
- Transfer the cooked vegetables to the prepared pie dish and spread them in an even layer.
- Sprinkle the grated Gruyere cheese evenly over the vegetables.
- Pour the egg mixture into the pie dish. Gently shake the pan to distribute the mixture evenly.
- Sprinkle the top with fresh thyme leaves or chopped chives, if using.
- Bake in the preheated oven for 30 to 40 minutes, or until the eggs are set and the top is lightly golden. To check for doneness, insert a knife into the center; it should come out clean.
- Let the quiche cool for 5 minutes before slicing and serving. Enjoy warm or at room temperature!
Perfect Pairings: Serving Suggestions
This crustless quiche is a versatile dish that pairs beautifully with a fresh green salad or roasted vegetables for a light meal. For a heartier option, serve it alongside crusty bread or a bowl of soup. It’s also a great addition to brunch spreads—think mimosas, fresh fruit, and pastries!
Make It Your Own: Recipe Variations
Feel free to customize this quiche to suit your taste or use up leftovers! Swap broccoli for spinach, mushrooms, or bell peppers, and replace Gruyere with cheddar, feta, or goat cheese. For a protein boost, add cooked bacon, ham, or sausage. The possibilities are endless!
Keep It Fresh: Storage and Reheating
Store leftover quiche in an airtight container in the fridge for up to 3 days. To reheat, place a slice in the microwave for 30-60 seconds or warm it in a 300°F oven for 10-15 minutes. For best results, cover it with foil to prevent drying out.
Quick Tips for Success
To save time, prep your veggies and grate your cheese the night before. If you’re short on shallots, a small onion works just as well. For a fluffier texture, whisk the eggs vigorously or add a splash of cream instead of milk. And don’t forget to let the quiche rest for 5 minutes before slicing!
Equipment Essentials
A 9-inch or 9.5-inch pie dish is ideal for this recipe, but a square baking dish works too. Use a nonstick skillet for cooking the veggies to make cleanup a breeze. A whisk and a good spatula are your best friends for mixing and transferring ingredients. Happy cooking!
Crustless Quiche
Ingredients
- 6 large eggs
- ½ cup milk
- ½ teaspoon sea salt plus more to taste
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil plus more for the pie dish
- 2 shallots thinly sliced (⅔ cup)
- 3 cups small broccoli florets 6 ounces
- ¼ cup water
- 1 cup grated Gruyere cheese 2 ounces
- 1 tablespoon fresh thyme leaves or chopped fresh chives
Instructions
- Preheat the oven to 350°F and grease a 9-inch or 9.5-inch pie dish.
- In a large bowl, whisk together the eggs, milk, salt, and several grinds of pepper.
- Heat the olive oil in a large skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the broccoli and water and cook, stirring, for 4 minutes, or until the water has evaporated and the broccoli is bright green and has just lost its raw bite.
- Transfer the vegetables to the prepared pie dish and spread in an even layer. Sprinkle the cheese evenly on top. Pour in the egg mixture and gently shake the pan to distribute. Sprinkle with the thyme and bake for 30 to 40 minutes, or until the eggs are set.