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
