The Best Crustless Quiche Recipe
This crustless quiche comes out airy, fluffy, and loaded with broccoli, ham, and cheddar. It’s a simple, high-protein breakfast or brunch that works beautifully for hectic mornings, meal planning, or hosting around the holidays.
I truly enjoy a traditional quiche. It feels warm, satisfying, and a bit special every time—yet I’ll admit it… the crust is usually the part that makes me stop. Between chilling the dough, rolling it out, and trying to keep it from splitting, it can feel like a big undertaking before you even reach the best portion.
That’s exactly why I’ve been drawn to this crustless quiche. You still enjoy every quiche flavor you love, minus the hassle of dealing with a crust. This version is packed with broccoli, cheddar, and chopped ham. I don’t include ham very often in my cooking, but the pairing is fantastic. It’s filling, full of flavor, and suitable for everything from relaxed weekday starts to a cozy holiday brunch.
If you’ve been searching for a simpler quiche that still tastes amazing, I’m thrilled to share this one with you today.
Crustless Quiche Recipe
My aim is to show you just how easy—and how tasty—a crustless quiche can be. You’ll find suggestions for personalizing it, ideas for using what you already have, and all the guidance you need to make a quiche confidently without relying on a traditional crust. At the end, you may even decide you’re firmly on Team Crustless. Here’s why you’ll probably adore it:
- Naturally low carb and gluten free: Skipping the pie shell makes everything lighter while still avoiding the sense that you’re missing out.
- Works well with what you have: This recipe is wonderfully forgiving. Swap in different vegetables, cheeses, or leftover cooked meat based on what’s sitting in your fridge.
- Easy for feeding a crowd: Whether you’re planning a casual brunch, making breakfast for family, welcoming friends, or putting together a Christmas brunch table, it slices and serves easily and reheats without complications. It’s also a smart option for meal prep for the week.
If you’re the kind of person who prefers a more classic quiche with a crust, you should absolutely take a look at my spinach quiche recipe or cottage cheese quiche recipe—both lean more traditional while still staying on the lighter side.
Ingredients Needed
- eggs – the foundation for the whole dish. They bake up fluffy, set beautifully, and keep every filling in place.
- milk – helps create a tender, creamy texture instead of dryness or an overly “eggy” result. I used unsweetened almond milk, but regular milk—or any milk you have—will work too. I’d only skip sweetened products or coconut milk, since those could introduce an unwanted sweetness.
- shredded cheddar cheese – melts into the eggs and brings that signature savory, cheesy quiche feel. I suggest shredding your own cheese rather than choosing pre-shredded.
- cooked ham – adds heartiness and makes every bite feel satisfying. It’s also a great way to use up leftover ham. You can use ham steak, or packaged and finely diced ham.
- broccoli – brings a burst of color and a touch of freshness to balance the richness of the eggs and cheese.
- yellow onion – a small amount, big impact. It gives the quiche a warm, savory flavor base.
Find the full ingredient list with measurements in the recipe card below.
How to Make Crustless Quiche
Step 1: Warm up the oven, then whisk eggs, milk, salt, pepper, and garlic powder in a mixing bowl.
Step 2: Stir in the ham, onions, broccoli, and cheese. Mix until everything is evenly combined.
Step 3: Pour the quiche mixture into a ready-to-use pie dish, ensuring it’s spread out evenly.
Step 4: Bake for 35–40 minutes. Let it rest for 5–10 minutes before slicing. If you’d like, add fresh herbs, then plate, serve, and enjoy!
Tips for Success
- Dice everything small: Smaller pieces of broccoli, onion, and ham make a noticeable difference. They cook more evenly and are distributed more consistently through the quiche.
- Choose freshly shredded cheese: Pre-shredded works, but freshly shredded cheese melts more smoothly and creates a creamier texture.
- Bake just until set: The middle should look set while still slightly wobbly. It will keep firming up as it cools, and baking too long can lead to a dry result.
- Make it your own with what you have: This recipe is very forgiving. Swap the broccoli for spinach, bell peppers, or mushrooms, or switch up the cheese if that’s what you have in your fridge.
What to Serve With Crustless Quiche
This crustless quiche is wonderfully versatile and simple to build a meal around. Here are a few of my favorite ways to serve it with basic sides and recipes you may already have:
- With a fresh salad: Team it with a simple salad—like my arugula salad—or any light salad dressed with vinaigrette to offset the richness of the eggs and cheese.
- For brunch gatherings: Serve it alongside a fruit salad, roasted potatoes, or a slice of toast for a brunch that feels complete without much work.
- As a make-ahead breakfast: Slice it and serve with a green smoothie, or enjoy it with a yogurt bowl for an easy weekday breakfast.
- For lunch or dinner: Add a vegetable-forward side, such as roasted root vegetables or a grain-based salad, to turn it into a filling meal.
How to Store
- In the fridge: Let the quiche without crust cool completely, then keep slices in an airtight container in the fridge for as long as 4 days. It reheats beautifully and makes busy-morning breakfasts super simple.
- In the freezer: You can freeze individual portions tightly wrapped, or place them in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before warming again.
- To reheat: Heat slices in the microwave for 30–60 seconds, or warm in the oven at 350°F until heated throughout.
Frequently Asked Questions
A crustless quiche is exactly what the name suggests. You get the same creamy, custard-like egg filling you’d expect in a classic quiche, but there’s no pastry crust below. You combine the eggs with milk, cheese, and your preferred mix-ins, then bake it right in the dish. Leaving out the crust makes the dish lighter, keeps it naturally gluten free, and shortens prep time a lot. You still enjoy all the flavor and that familiar quiche texture—just with much less effort.
Most of the time, yes. Nearly all quiche recipes can be made without a crust since the egg mixture firms up on its own during baking. You might want to slightly trim the baking time because there’s no crust to provide insulation, but the general approach stays the same.
They’re quite alike, though they’re not identical. A crustless quiche is typically creamier since it usually includes more milk or dairy, giving it that signature custard feel. A frittata is often more firm, adds little to no extra dairy, and is commonly started on the stovetop before finishing in the oven. Picture crustless quiche as the softer, more delicate relative.
Absolutely. This is an excellent make-ahead option. Prepare it fully, allow it to cool, store it in the fridge, and reheat slices whenever you’re ready.
This usually occurs when the vegetables release too much liquid. Be sure to cook the veggies and remove any excess moisture before combining everything.
The center should look set, but still jiggle a little when you gently shake the pan. You can also slide a knife into the middle. If it mostly comes out clean, it’s ready. Baking too long can dry it out, so begin checking a few minutes early.
More Egg Recipes to Try
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Heat the oven to 375°F. Lightly coat a 9-inch pie dish with olive oil or cooking spray.
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In a large bowl, whisk the eggs, milk, salt, pepper, and garlic powder until everything is fully blended.
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Fold in the chopped ham, broccoli, onion, and shredded cheese.
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Transfer the egg mixture to the ready pie dish, spreading the filling evenly.
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Bake in the oven for 35–40 minutes, or until the center is set and the top is lightly browned. It’s done when a knife inserted into the middle comes out clean.
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Allow the quiche to rest for about 5–10 minutes before cutting. If you’d like, finish with parsley or green onion.
- Storage: Let the crustless quiche cool, then place slices in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Warm in the microwave for 30–60 seconds, or reheat in the oven at 350°F until hot.
Serving: 1 slice | Calories: 293kcal | Carbohydrates:8g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 356mg | Sodium: 793mg | Potassium: 364mg | Fiber: 1g | Sugar: 4g
Nutrition details are computed automatically, so they should be viewed only as a rough estimate.
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