Delicious and so simple,  a creamy quiche without a crust, this recipe creates a lovely light eggy dish with a quick cook time. 

 

You will have seen my lovely quiche recipes on my website before, but I had a follower ask for a crustless version so I thought I would add that too. I do have mini crustless quiches – they are more little egg cups than a quiche, this way they hold up better in lunch boxes. 

You may wonder what the difference is between a frittata and a crustless quiche. Both include mixing whisked eggs over fillings with no pastry crust, but the biggest difference is in the consistency, a quiche is more creamy, a frittata is more eggy. 

 

A crustless quiche, like my Quiche Lorraine, has more cream to egg ratio, whereas a frittata is less creamy with a more firm result from more eggs to milk or cream ratio.

Once you have the basic egg mixture you can quite literally add any fillings you like. Today I have used bacon and spinach, feta is lovely too, as is gently fried leek and onion, broccoli, ham and more.

 

The key is to make sure that the creamy egg is the main feature, so the overall result is a lovely creamy quiche. A frittata is more dense so you can heavier vegetables like potatoes, kumara etc. You can choose around 200 grams of additional ingredients here. 

Use a lovely strong flavoured cheese for this recipe, I use tasty cheese which is an aged cheddar, alternatively you can use gruyere or similar. Ensure that you keep the salt to a minimum as you will have a lot in the bacon, cheese and feta if using. 

 

What you will need to make this recipe is as follows:

Be sure to scroll down to the printable recipe card for full ingredients list, method and tips

• Eggs

• Cream

• Salt & Pepper

• Cheese

• Bacon or Ham

• Spinach

• Spring Onion

• Optionally: Leeks, Onions, Broccoli, and Feta

 

The method is lovely and simple, grease a pie dish and if using bacon, fry it until just starting to become crispy, then set it aside, add the spinach and spring onions to this to wilt slightly while you prepare the rest of the ingredients. 

 

Whisk together the eggs, cream and salt and pepper, then I add about 3/4 of the bacon, spinach, spring onions and cheese to the prepared pie dish, then pour over the remaining egg mixture then add the remainder of the additions, press these down into the eggy mixture. 

 

Then bake it for around 35 to 40 minutes, you want the top to be golden, puffy to the centre and with only a slight jiggle in the middle of the quiche. Ideally you rest a quiche before serving, to continue to cook it slightly. 

 

This quiche will deflate after a time out of the oven and that is perfectly ok! Serve warm or cold, it keeps for 3-4 days after cooking, if stored well in an airtight container in the refrigerator. 

I love serving quiche with a fruit chutney and a green side salad, or grab a slice cold on the go. Feel free to make it in a square dish if you wish to slice into squares for easier eating on the run. 

 

I hope you love this one, simple and delicious. Perfect for a picnic, school lunch boxes or handy healthy breakfast option too,

Enjoy my recipe for a Crustless Quiche

I would love it if you rate this recipe if you make it, and let me know in the comments below what fillings you used. 

Thank you so much for stopping by to check out this recipe. If you are not already please do follow me on Facebook and Instagram for more delicious ideas.

Happy Cooking!

Anna

Pin It! Pinterest