Crustless Quiche
Ditch the crust—our recipe for crustless quiche demonstrates that you don't even need it to enjoy a delicious and classic quiche. Whether you want to avoid the hassle of dealing with a pastry shell or are seeking a low-carb breakfast option, this quiche is the perfect choice. Not only is it equally tasty, but it's also quick and easy to prepare for any fancy brunch or even a fridge clean-out meal. No crust, no problem!What is quiche?Quiche is a French dish typically consisting of a pastry shell, similar to a pie crust, filled with a savory egg custard and various additions like vegetables, meat, and cheese. After baking, the custard should have a delicate, airy, and slightly creamy texture, with the egg flavor acting as a perfect base for the other delectable ingredients. In our crustless quiche, the lack of pastry shell allows the egg itself to create a satisfying crust along the edges.The difference between crustless quiche and frittata.In all honesty, they are quite similar. While some frittatas may not include milk or cream like a quiche does, our version does (can you blame us?). The main distinction in our two recipes is that the frittata is briefly cooked on the stovetop before being transferred to the oven, while the egg mixture for our crustless quiche is directly poured into the pie dish and baked. Both options are delicious and will yield similar results, depending on your preferred cooking method.Best mix-ins for quiche.While we adore our classic quiche with ham, Gruyère, and chives, there are countless fillings to experiment with. Quiche Lorraine, featuring savory Gruyère and bacon, is a timeless choice. We also enjoy incorporating veggies like zucchini, tomatoes, or a medley of wild mushrooms into our quiches. Feel free to add spices, chopped herbs, and pre-cooked veggies to customize your quiche. It's incredibly versatile and an excellent way to use up leftovers and herbs in the refrigerator.One ingredient we believe belongs in almost every quiche is cheese! When selecting cheese, opt for varieties that are soft, melty, and bake well while imparting flavor to the egg custard. Our favorites include cheddar, Swiss, goat cheese, Parmesan, and even brie!
Ingredients
- 1 tbsp. butter
- 8 oz. cremini mushrooms, thinly sliced
- 1 shallot, minced
- 2 c. loosely packed spinach
- Kosher salt
- Freshly ground black pepper
- 8 large eggs
- 1/4 c. whole milk
- 1/4 c. oil-packed sun-dried tomatoes, finely chopped
- 1/4 c. freshly grated Parmesan
Instructions
- Preheat oven to 375°. In a medium skillet over medium heat, melt butter. Add mushrooms and let cook, undisturbed, for 2 minutes. Stir and continue to cook until mushrooms are tender and golden, 5 to 6 minutes. Add shallot and cook until fragrant, 1 minute. Add spinach and cook until wilted, 1 minute more. Season with salt and pepper and remove from heat.
- In a large bowl, whisk together eggs and milk. Season with salt and pepper. Arrange mushroom mixture, tomatoes, and Parmesan in a 8” pie dish and pour over egg mixture. Bake until eggs are just set, 20-30 minutes. Let cool 3 minutes before slicing and serving.
Nutrition
Calories: 171kcalCarbohydrates: 5gProtein: 13gFat: 11gSaturated Fat: 5gCholesterol: 258mgSodium: 344mgPotassium: 447mgFiber: 1gSugar: 2gCalcium: 147mgIron: 2mg
Tried this recipe?Let us know how it was!