This crustless quiche is a tasty and healthy dish that’s super easy to make! Packed with eggs, cheese, and your favorite veggies, it’s perfect for breakfast or brunch.
I love how quick it is to whip up, and you can customize it with whatever you have on hand. It’s like a party for your taste buds, minus the crust mess! 🎉
Key Ingredients & Substitutions
Eggs: Large eggs are essential for that fluffy texture. If you prefer, you could use egg substitutes for a lighter option or if you have dietary restrictions, such as liquid egg whites.
Milk/Half-and-Half: Whole milk gives a creamy texture, but you can use skim milk or plant-based alternatives like almond or oat milk for a lighter quiche.
Cheese: I suggest cheddar for a classic flavor, but Swiss or feta can also be great choices. If you’re dairy-free, try vegan cheese or nutritional yeast for flavor.
Vegetables: Broccoli and mushrooms are favorites, but you can swap in spinach, bell peppers, or zucchini based on your preference or what you have available.
Bacon: The bacon adds a nice crunch, but feel free to use turkey bacon, ham, or even leave it out entirely for a vegetarian option.
How Do I Make Sure My Quiche Sets Perfectly?
Getting that perfect set is key to a great quiche. Here are some tips:
- Mix the egg and milk base until fully combined; this helps ensure an even texture.
- Don’t overfill your dish! Leave some space at the top for expansion as it cooks.
- Check for doneness by inserting a knife into the center; if it comes out clean, you’re good!
Letting the quiche rest for a few minutes after baking allows it to firm up a bit more, making it easier to slice and serve.
How to Make Crustless Quiche
Ingredients You’ll Need:
- 6 large eggs
- 1 cup whole milk or half-and-half
- 1 cup shredded cheese (cheddar, Swiss, or your preference)
- 1 cup chopped broccoli florets
- 1/2 cup sliced mushrooms
- 1/3 cup cooked and chopped bacon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried parsley or fresh finely chopped parsley
- 1 tablespoon butter or oil (for greasing the dish)
How Much Time Will You Need?
This crustless quiche takes about 10 minutes to prepare and 35-40 minutes to bake. Total time is around 50 minutes, plus a little extra for cooling before you slice into it. Perfect for a delicious breakfast or brunch!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C). While the oven heats, grab a 9-inch pie or quiche dish and lightly grease it with butter or oil to keep your quiche from sticking.
2. Whisk the Egg Mixture:
In a medium-sized bowl, crack the 6 large eggs and add the 1 cup of milk (or half-and-half). Sprinkle in the salt, black pepper, and dried parsley. Whisk everything together until it’s all well combined and slightly frothy!
3. Layer the Ingredients:
Evenly distribute the chopped broccoli, sliced mushrooms, and cooked bacon into the bottom of your greased dish. This will form a delicious veggie foundation for your quiche. Now, sprinkle the 1 cup of shredded cheese over the top of these yummy layers.
4. Pour on the Egg Mixture:
Carefully pour your whisked egg mixture over the cheese and vegetables, making sure everything is evenly coated. You want all those good ingredients nestled in that tasty egg blend!
5. Bake Your Quiche:
Pop your assembled quiche into the preheated oven and let it bake for about 35-40 minutes. Keep an eye on it; the top should turn golden brown, and if a knife comes out clean from the center, it’s done!
6. Cool and Serve:
Once baked, remove the quiche from the oven and let it cool for about 5-10 minutes. This cooling time helps it set better and makes it easier to slice. Now, you’re all set to cut it into wedges and serve warm!
Enjoy your delicious, hearty crustless quiche that’s packed with veggies and savory bacon and cheese!
Can I Use Egg Substitutes in This Recipe?
Absolutely! You can use egg substitutes like egg whites, plant-based egg alternatives, or silken tofu. If using tofu, blend it until smooth, and use about 1/4 cup per egg.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat in the microwave or oven until warmed through.
What Vegetables Can I Use Instead of Broccoli and Mushrooms?
Feel free to get creative! Bell peppers, spinach, zucchini, or even cooked kale would work great. Just ensure they’re chopped small enough to cook evenly.
Can I Freeze Crustless Quiche?
Yes, you can freeze it! Allow the quiche to cool fully, then wrap it tightly in plastic wrap and aluminum foil, or use a freezer-safe airtight container. It will last up to 2 months in the freezer. Thaw overnight in the fridge before reheating.