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Crustless Quiche

Life At Table Crustless Quiche. A quiche in a pie pan sitting on a wooden table with a yellow napkin beside it.
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Imagine all the creamy, eggy goodness of traditional quiche but without the crust. It’s hassle free and delicious.

Ingredients

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

Instructions

  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.

Notes

  • 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.

Find it online: https://lifeatthetable.com/crustless-quiche/

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