Description
This crustless quiche recipe is creamy, fluffy, and completely foolproof. Made with a simple egg-and-dairy base, it bakes up perfectly set every time—no crust, no flour, and no guesswork. It’s an easy, cozy option for breakfast or brunch that you can customize with whatever fillings you love.
Ingredients
Base
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8 large eggs
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2 cups dairy (milk, half-and-half, or cream)
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1 to 1½ cups shredded cheese (cheddar, Swiss, or feta)
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¾ teaspoon salt
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½ teaspoon black pepper
Optional Add-Ins (choose 1–2)
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1 to 1½ cups cooked vegetables (spinach, mushrooms, broccoli, zucchini)
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Up to ¾ cup cooked meat (ham, bacon, or sausage)
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Fresh herbs (thyme, parsley, chives)
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish well.
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In a large bowl, whisk the eggs and dairy until completely smooth.
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Stir in salt, pepper, cheese, and any cooked fillings.
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Pour the mixture into the prepared dish, filling no more than ¾ full.
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Bake for 40–45 minutes, until the edges are set and the center jiggles gently like custard.
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Remove from the oven and let rest for 10 minutes before slicing.
Notes
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Always cook and drain watery vegetables before adding them.
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For a richer, custard-like texture, use cream or half-and-half.
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Avoid overfilling the pan—too many fillings can prevent proper setting.
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The quiche will continue to firm up as it rests.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 285 mg