Making Magic with a Crustless Quiche

How often do you make quiche? If the answer is not often, let me assure you have an egg-citing future with quiche once you meet my crustless quiche recipe.

Yes, that’s right. Imagine all the creamy, eggy goodness of traditional quiche but without the crust.

Don’t get me wrong. I love crust – on pizza, bread, and even quiche. But making crust can be intimidating and a bit time consuming when you’re hungry.

Even if you buy a ready-made crust (which I don’t recommend) it can be tricky to get a crispy, flaky crust which is why we love crust so much.


A Quick Whirl Through Quiche History

Quiche may seem as French as the Eiffel Tower, but did you know that its roots actually lie in Germany?

The word ‘quiche’ is derived from the German ‘Kuchen’, meaning cake.

The classic Quiche Lorraine originated in the medieval kingdom of Lothringen, under German rule, which the French later renamed Lorraine.

The original recipe was simple: an open pie with a filling of cream, eggs, and smoked bacon.

It was only later that cheese made its way into the quiche we know and adore today.


The Star of Crustless Quiche: The Egg

Eggs, the backbone of any quiche, are truly remarkable ingredients.

Did you know that eggs have been a staple in diets worldwide since the dawn of agriculture?

Americans consume an average of 279 eggs each year.

In a crustless quiche, eggs are the stars, creating a texture that’s both custardy and comforting.

They’re like nature’s very own binding agent, holding all your favorite ingredients together in one harmonious dish.


Tips for Your Best Crustless Quiche Yet

1. Butter Your Pan: A little bit of butter prevents sticking and goes a long way with easy removal from the pan.

2. Get Creative with Fillings: The traditional quiche Lorraine is bacon, onion, and Gruyère cheese. My version includes mushrooms, bell peppers, spinach,Gruyere and parmesan. But you should use whatever fillings and cheese float your boat.

3. Use Full-Fat Dairy: For that irresistible creaminess, full-fat cream or milk is the way to go. It adds to the luxurious texture that makes quiche so appealing.

4. Let it Rest: Allow your quiche to sit for a few minutes after baking. This rest time helps it set up for perfect slices.

Whether you’re hosting a brunch, looking for a simple yet satisfying dinner, or just in the mood to try something new, crustless quiche brings all the flavor and none of the fuss.

It’s great just out of the oven; it’s also lovely warmed up for a quick meal, especially at breakfast time.

So the next time you’re pondering what’s for breakfast, lunch or dinner, consider the crustless quiche: it’s easy and it’s delicious anytime of the day.

Looking for other egg preparations? Give these a try.

The Ultimate Guide for How to Fry an Egg

How To Perfectly Boil An Egg




Crustless Quiche

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Imagine all the creamy, eggy goodness of traditional quiche but without the crust. It’s hassle free and delicious.

  • Author: Chef Sandra Lewis
  • Prep Time: 20
  • Cook Time: 55
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x


Units Scale
  • 3 tablespoons panko breadcrumbs
  • 3/4 cup grated parmesan
  • 3/4 cup mushrooms, sliced
  • 1/2 cup bell pepper, diced
  • 2 cups spinach, stemmed and chopped
  • 1 1/4 cup shredded Gruyère cheese (or Swiss)
  • 6 eggs
  • 2 1/2 cups heavy cream
  • 1 teaspoon salt
  • pinch of cayenne
  • butter


  1. Heat oven to 350˚ F.
  2. Lightly butter an 11-inch pie pan.
  3. Spread the 3 tablespoons panko bread crumbs on the bottom of the pie pan.
  4. Layer the shredded parmesan on top of the bread crumbs followed by the spinach, Gruyère cheese, mushrooms and bell peppers.
  5. Whisk together the eggs until fully incorporated.
  6. Whisk the cream into the eggs along with the salt and cayenne.
  7. Pour the cream mixture into the oven.
  8. Bake for 50-55 minutes or until the custard is set.
  9. Let the quiche set 5-10 minutes before serving.


  • If you’re using a 9-inch pie plate, reduce the number of eggs to 4, the cream to 2 cups, and the remaining ingredients by 1/3.
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