In this post: A frittata or crustless quiche is a simple, delicious, and nutritious meal that can be served at any time of the day. Learn about the frittata and its variations here.


Crustless quiche is melt-in-your-mouth delicious with spinach and herb & garlic cheese to complement the eggs! This recipe is quick and easy to make – perfect for breakfast or brunch. Learn how to make it here!

A piece of crustless quiche on a plate next to a green salad with tomatoes.

What is Crustless Quiche?

Quiche is egg custard, cheese, meat, veggies, etc. baked in a delicious French pastry crust. So, crustless quiche is all that eggy goodness without the pastry crust. Crustless quiche is super easy to make and some argue it tastes even better than traditional quiche!

Why You’ll Love This Recipe

This crustless quiche recipe:

  • is quick and easy to make
  • doesn’t require fancy equipment or hard-to-find ingredients
  • is totally adaptable to most dietary restrictions or allergies (see below for ideas)

Ingredients

  • Eggs: I like to use whole eggs in this recipe but some other recipes opt for just egg whites or just egg yolks.
  • Baby spinach: this is just one veggie you may want to add!
  • Kraft Creamy Herb & Garlic Shredded Cheese with a Touch of Philadelphia: this is my favorite cheese for crustless quiche, but you can mix and match whatever cheeses you want.
  • Non-stick cooking spray: just a touch of this will keep the quiche from sticking to your pan.
  • Salt: use as much or as little of this as you want.
  • Black pepper: this smoky, spicy seasoning will complement the creamy cheese well.

Add-ins

  • Veggies: some ideas include asparagus, peppers, onions, mushrooms, zucchini, and cherry tomatoes.
  • Cheese: add some cheddar, swiss cheese, parmesan cheese, or gruyere cheese.
  • Seasonings: try red pepper flakes, chili powder, dill, basil, garlic, oregano, Italian seasoning, Everything Bagel seasoning mix, or Greek seasoning.
  • Meat: mix in some bacon, sausages, ham, or even ground turkey!
A piece of crustless quiche on a plate next to the rest of the quiche.

How to Make Crustless Quiche

  1. Preheat the oven to 350 degrees. Spray a pie plate with non-stick cooking spray and set it aside.
  2. Gently saute baby spinach in a non-stick pan until it’s soft and slightly wilted. Place the spinach on the bottom of the pie plate.
  3. Beat the eggs in a large bowl. Add 1/2 cup of Kraft Creamy Herb & Garlic Shredded Cheese with a Touch of Philadelphia.
  4. Pour the egg and cheese mixture over the spinach. Stir in salt, pepper, and any other desired seasonings. 
  5. Bake the quiche uncovered for 10 minutes.
  6. Remove the quiche from the oven and sprinkle the remaining 1/2 cup of cheese over it.
  7. Bake it for 10 more minutes or until the cheese is melted (but not browned).
  8. Serve hot, warm, or cold!

Tips

  • For a more complex flavor, use a variety of cheeses.
  • If you use more vegetables, blanch them before you put them in the quiche. (To blanch: boil veggies for up to 2 minutes then put them in cool water to stop the cooking process. This will partially cook the veggies so they won’t be too hard or too soggy.)
  • You can make this a traditional quiche by cooking this recipe in a store-bought pie crust.
  • If you want an extra creamy egg custard, use heavy whipping cream and more egg yolks than egg whites. 
  • You can also use butter or parchment paper to keep your quiche from sticking to the pan.
  • The seasonings in this recipe (salt and pepper) are extremely basic, so add whatever seasonings you usually enjoy with eggs!
A piece of crustless quiche on a plate next to a green salad with tomatoes.

FAQs

Isn’t a “crustless quiche” just a frittata?

While they are very similar, crustless quiches and frittatas are not the same things! Quiches have heavy cream or extra cheese in them so their texture is more like egg custard whereas frittatas have the texture of an omelet. Plus, quiches are baked exclusively in the oven but frittatas are cooked first on the stove and then briefly in the oven.

Why is my crustless quiche watery?

The longer eggs cook, the more liquid they release, so cook the quiche slowly and take it out just before it looks done (the heat in the dish will finish cooking it). Also make sure your add-ins (meat, veggies, etc.) are dry before adding them to the quiche!

How do you keep a crustless quiche from sticking?

There are three things you can choose to do to keep your crustless quiche from sticking to the pan! The first option is to spray a generous amount of cooking spray on your pan. The second option is to lather the pie pan with plenty of butter. And the third and final option is to layer some parchment paper in your pan before putting the egg mixture in it.

Can you serve quiche cold?

Absolutely! Quiche can be served warm, at room temperature, or cold. Most people prefer it warm but it still tastes great cold!

Can you freeze a crustless quiche?

Yes, you can! Let the quiche cool and then wrap it in plastic wrap and then tinfoil before putting it in the freezer. 

How to Store and Reheat

  • Refrigerating: let the leftovers cool completely and then place them in an airtight container in the fridge. If you have enough leftovers, leave them in the pie dish and wrap them in plastic wrap. Crustless quiche will last up to 4 days in the refrigerator.
  • Freezing: let the leftovers cool completely, wrap them in plastic wrap and then in tin foil, and place them in the freezer for up to 3 months.
  • Reheating: put the leftovers in a baking dish and bake at 350F until the quiche is warm.

Dietary Considerations

You can make this crustless quiche recipe:

  • Gluten-free – because this is a crustless quiche recipe, this dish is already gluten-free!
  • Dairy-free – replace the regular cheese with your favorite dairy-free cheese.
  • Vegan – you’ll have to buy a good egg-scramble substitute and some vegan cheese.
Crustless Quiche

Crustless Quiche

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A delish breakfast or dinner option, this crustless quiche uses a few simple ingredients.

Ingredients

  • 8 eggs
  • 1 cup baby spinach
  • 1 cup Kraft Creamy Herb & Garlic Shredded Cheese with a Touch of Philadelphia
  • non-stick cooking spray
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees. Spray pie plate with non-stick cooking spray and set aside.
  2. Gently saute baby spinach in a non-stick pan until soft and slightly wilted. Place in the bottom of the pie plate.
  3. Beat eggs in a medium bowl. Add 1/2 cup of Kraft Creamy Herb & Garlic Shredded Cheese with a Touch of Philadelphia.
  4. Pour egg and cheese mixture over spinach. Add salt and pepper if desired.
  5. Bake uncovered for 10 minutes.
  6. Remove from oven and sprinkle remaining 1/2 cup of cheese over quiche.
  7. Bake for 10 more minutes or until the cheese is melted (but not browned).
  8. Serve with toast or a side salad.

Notes

  • Use a variety of cheeses for a better flavor.
  • You can switch out the cheese for dairy-free cheese.
  • If you want an extra creamy egg custard, use heavy whipping cream and more egg yolks than egg whites. 
  • The seasonings in this recipe (salt and pepper) are extremely basic, so add whatever seasonings you usually enjoy with eggs!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 97Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 190mgSodium: 141mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 8g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.

Did you make this recipe?

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