Why You’ll Love Crustless Quiche Recipe
I love this recipe because it requires only about 10 minutes of preparation before it goes into the oven. There is no pastry to roll, chill, or pre-bake, which makes the entire process especially convenient.
I also like the combination of fluffy eggs, savory chicken, melted cheddar, Dijon mustard, and chives. Layering the chicken, cheese, and chives in the pie plate helps distribute everything throughout the quiche instead of having the lighter ingredients float to the top.
Another advantage is how easily I can adapt the texture. I bake it for about 35 minutes when I want a softer set, or closer to 40 minutes when I prefer a firmer quiche with cleaner slices.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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- 6 large eggs
- ½ cup heavy cream
- ¼ teaspoon Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped chives, divided, +2 tablespoons for sprinkling on top
- 1 cup shredded mild or medium cheddar cheese, divided, +2 tablespoons for sprinkling on top
- 1 cup small-diced (¼” pieces) cooked chicken, divided, +2 tablespoons for sprinkling on top
Directions
DirectionsI preheat the oven to 350℉. I lightly spray a 9-inch pie plate with non-stick cooking spray and set it aside.
In a medium bowl, I whisk together the eggs, heavy cream, salt, black pepper, and Dijon mustard just until everything is evenly combined.
I scatter 1 tablespoon of the chives evenly over the bottom of the prepared pie plate. Then I add ½ cup of the shredded cheese, followed by ½ cup of the chicken.
I repeat the layering process with another 1 tablespoon of chives, followed by ½ cup cheese and then ½ cup chicken. I like this layering method because it helps keep the lighter ingredients distributed throughout the quiche rather than floating to the top.
I slowly and evenly drizzle the egg mixture over the layered ingredients.
I sprinkle the remaining 2 tablespoons of cheese over the top, followed by a bit more chicken and then a bit more chives.
I place the pie plate in the center of the oven. For a softer set, I bake the quiche for about 35 minutes, until the top is golden and the center is set. For a slightly firmer texture and cleaner slices, I bake it for 40 minutes.
I expect the outer portion of the quiche to puff while it bakes. It naturally deflates somewhat as it cools.
I remove the quiche from the oven and let it rest for 5 minutes. Once it has rested and settled, I cut it into individual portions and enjoy it hot.
Servings and Timing
This Crustless Quiche makes 4 servings.
I need approximately 10 minutes for preparation and 40 minutes for cooking, giving me a total time of about 50 minutes.
When I prefer a softer-set quiche, I can reduce the baking time to approximately 35 minutes. When I want firmer slices that are easier to cut and serve neatly, I use the full 40-minute cooking time.
Variations
I can easily change the cheese depending on what I have available. Swiss, Gruyère, Monterey Jack, or a combination of cheeses can give the quiche a different flavor while keeping the preparation simple.
When I want to add vegetables, I like using spinach, mushrooms, bell peppers, onions, or broccoli. I cook vegetables with a high moisture content before adding them so they do not release excess liquid into the eggs.
I can replace the chicken with cooked turkey for another savory variation. I make sure any meat I add is already fully cooked before it goes into the quiche.
For a meatless version, I can leave out the chicken and add extra vegetables and cheese instead.
I can also experiment with fresh herbs. Parsley, green onions, thyme, or a small amount of fresh dill can complement the eggs and cheese nicely.
When I want additional flavor, I can add a small pinch of garlic powder, onion powder, or smoked paprika to the egg mixture.
Storage/Reheating
I let leftover Crustless Quiche cool before transferring it to an airtight container or covering it tightly. I store it in the refrigerator and enjoy it within about 3 to 4 days.
For individual portions, I can reheat the quiche in the microwave in short intervals until warmed through. I avoid overheating it because excessive heat can make the eggs tougher.
When reheating several portions, I prefer using the oven. I place the quiche in an oven-safe dish, loosely cover it, and warm it at a moderate temperature until heated through.
I can also enjoy leftover crustless quiche cold or at room temperature when I want a quick breakfast or lunch.
FAQs
What is a crustless quiche?
I think of a crustless quiche as the filling of a traditional quiche baked without the pastry crust. It still has a rich egg-based filling with ingredients such as cheese, chicken, vegetables, and herbs, but the preparation is simpler.
How do I know when my Crustless Quiche is done?
I look for a golden top and a center that is set rather than visibly liquid. I bake this recipe for about 35 minutes for a softer texture or 40 minutes for a firmer set.
Why does my quiche puff up in the oven?
I expect the outer portion of the quiche to puff while baking as the egg mixture heats and expands. Once I remove it from the oven, it naturally deflates as it rests and cools.
Can I make Crustless Quiche ahead of time?
I can bake the quiche ahead of time, refrigerate it, and reheat individual portions when needed. This makes it especially convenient when I want breakfast or brunch prepared in advance.
Can I use a different cheese?
I can substitute another good melting cheese for the cheddar. I like Swiss, Gruyère, Monterey Jack, or combinations of cheeses when I want to change the flavor.
Can I add vegetables?
I can add vegetables such as spinach, mushrooms, onions, peppers, or broccoli. I prefer cooking watery vegetables beforehand so they do not add too much moisture to the quiche.
Can I substitute something else for the chicken?
I can replace the chicken with cooked turkey or use extra vegetables for a meatless version. I make sure any meat I use is fully cooked before adding it to the quiche.
Why are the ingredients layered before adding the eggs?
I layer the chives, cheese, and chicken because this helps distribute them more evenly throughout the quiche. It also helps prevent lighter ingredients from simply floating to the surface after I add the egg mixture.
Should I let the quiche rest before slicing?
I let the quiche rest for about 5 minutes after removing it from the oven. This gives it time to settle and deflate slightly and makes it easier for me to cut it into portions.
What can I serve with Crustless Quiche?
For breakfast or brunch, I like pairing it with fresh fruit, breakfast potatoes, or toast. When I serve it for lunch or dinner, I often pair it with a simple green salad, roasted vegetables, or soup.
Conclusion
This Crustless Quiche is one of those simple recipes I can turn to for breakfast, brunch, lunch, or dinner. The combination of fluffy eggs, savory chicken, melted cheddar, Dijon mustard, and fresh chives gives me plenty of flavor without requiring complicated preparation.
Crustless Quiche
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
This easy Crustless Quiche combines fluffy eggs, savory chicken, melted cheddar, Dijon mustard, and fresh chives without the work of making a pastry crust. It is a satisfying choice for breakfast, brunch, lunch, or dinner.
Ingredients
6 large eggs
½ cup heavy cream
¼ teaspoon Morton kosher salt
½ teaspoon black pepper
1 teaspoon Dijon mustard
2 tablespoons chopped chives, divided, plus 2 tablespoons for sprinkling on top
1 cup shredded mild or medium cheddar cheese, divided, plus 2 tablespoons for sprinkling on top
1 cup small-diced (¼-inch pieces) cooked chicken, divided, plus 2 tablespoons for sprinkling on top
Instructions
- Preheat the oven to 350°F. Lightly spray a 9-inch pie plate with non-stick cooking spray and set aside.
- In a medium bowl, whisk together the eggs, heavy cream, kosher salt, black pepper, and Dijon mustard just until evenly combined.
- Scatter 1 tablespoon of the chives evenly over the bottom of the prepared pie plate. Layer ½ cup of the shredded cheddar cheese over the chives, followed by ½ cup of the cooked chicken.
- Repeat the layers with another 1 tablespoon of chives, ½ cup of cheese, and ½ cup of chicken.
- Slowly and evenly pour the egg mixture over the layered ingredients.
- Sprinkle the additional 2 tablespoons of cheese, 2 tablespoons of chicken, and 2 tablespoons of chives evenly over the top.
- Place the pie plate in the center of the oven and bake for 35 to 40 minutes, until the top is golden and the center is set. Bake closer to 35 minutes for a softer set or 40 minutes for a firmer texture and cleaner slices.
- Remove the quiche from the oven and let it rest for 5 minutes. The puffed portions will naturally deflate slightly as the quiche cools.
- Cut into 4 portions and serve warm.
Notes
Swiss, Gruyère, Monterey Jack, or a combination of melting cheeses can be substituted for the cheddar.
Spinach, mushrooms, bell peppers, onions, or broccoli can be added. Cook high-moisture vegetables before adding them to prevent a watery quiche.
Cooked turkey can be substituted for the chicken.
For a meatless variation, omit the chicken and add extra cooked vegetables and cheese.
Parsley, green onions, thyme, or fresh dill can be used for additional herb flavor.
A pinch of garlic powder, onion powder, or smoked paprika can be whisked into the egg mixture for extra flavor.
Store cooled leftovers covered or in an airtight container in the refrigerator for 3 to 4 days.
Reheat individual portions gently in the microwave or warm larger portions covered in the oven. Avoid overheating to keep the eggs tender.
The quiche can also be served cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 0.2 g
- Protein: 34 g
- Cholesterol: 365 mg
