While quiche is traditionally served on a pastry crust, it’s easy to make a crustless quiche and JUST as tasty. This recipe for crustless quiche is simple to follow and goes together fast – plus it’s easy to customize. This quiche bakes up tall and has a smooth, custardy texture. The secret is room temperature ingredients and a deep baking dish.
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Recipe for Crustless Quiche
WHAT YOU NEED:
- 6 whole eggs, room temperature
- 2 cups of 2% or whole milk, warm but not boiling
- 2 cups of hard cheese, finely shredded and room temperature – Swiss, Emmanthaler, Gruyere, Parmesan, Asiago or any other dry, stiff cheese.
- Ground nutmeg
- Ground cayenne pepper
- 8 inch round casserole baking dish – I use this CorningWare dish and I love it.
- Softened butter
WHAT TO DO:
FIRST – Preheat Oven to 425 with rack in the center. Use the softened butter to lightly grease the baking dish.
SECOND – Crack eggs into deep mixing bowl, then whisk vigorously for two minutes.
THIRD – Add warm milk to bowl. Add a pinch each of cayenne, nutmeg, salt and pepper*. Whisk milk and eggs together for two minutes.
FOURTH – Mix the shredded cheese with the milk and egg mixture, stirring gently to thoroughly mix the cheese in and coat with the mixture.
FIFTH – Pour into the buttered casserole dish. Place the casserole dish in the oven and bake 30-40 minutes until the center is set. Test doneness by sliding a knife into the center – it should come out clean.
SIXTH – Let rest for a few minutes before serving. During it’s bake, the quiche will rise and quiver and look like a souffle. As it cools, it will fall a little.
Notes on Making Quiche
- You can use almost any cheese or combination of cheese in this recipe but be sure there are two cups and that it is a hard cheese that is very finely shredded.
- The milk must be warmed to a low simmer and the cheese and eggs must be room temperature.
- The spices are all optional and you can feel free to increase, decrease or omit as you wish. You can also add other herbs or seasonings – fresh thyme is excellent in this quiche!
- It’s easy to add vegetables or meat to this quiche but it may not rise as much. Vegetables should be finely chopped or sliced. Watery vegetables like mushrooms, peppers or leafy greens should be blanched, seared or sauteed before they go into the mixture or else they will release their water into the quiche and you’ll have a sad, runny quiche. The more vegetables or meat you add to the quiche, the denser the finished quiche will be.
Ideas for Varying the Quiche:
- thinly sliced, sauteed mushrooms and red bell pepper with Swiss, Gruyere or emmanthaler cheese
- spinach with parmesan and asiago – blanch or saute the spinach, then press in clean towel before adding
- proscuitto with aged gouda – pour half the mixture into the casserole dish, layer in prosciutto, then add the rest of the mixture.
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