This crustless quiche is a simple, versatile recipe that works well for a light breakfast, a quick weeknight dinner, or a portable meal on the go. Without a crust it’s lower in carbs and calories than a traditional quiche, and it comes together fast using common ingredients or fridge leftovers. Serve it warm or chilled—either way it reheats and slices cleanly, making it ideal for busy households and meal prep.
How To Make Crustless Quiche
- Preheat the oven to 350°F (175°C).
- Heat a splash of oil in a large skillet. Add sliced mushrooms and minced onion; sauté until softened.
- Add minced garlic and cook another 1–2 minutes until fragrant and lightly browned.
- Stir in the chopped ham and cook briefly to warm through.
- Spray a 9-inch pie dish with nonstick spray. Spread the ham and vegetable mixture evenly in the bottom of the dish.
- In a medium bowl, whisk together 5 large eggs, 1/2 cup cream, 1 teaspoon dried basil, and 1/2 cup grated cheddar. Season with freshly ground pepper; taste and add salt if needed after baking since the ham can be salty.
- Pour the egg mixture over the ham and vegetables. Sprinkle 1/4 cup grated Parmesan or shredded mozzarella over the top for a golden finish.
- Optional: place the pie dish on a baking sheet for easier handling and to catch any spills.
- Bake for 45–55 minutes or until the center reaches 165°F (74°C) and the top is firm and lightly golden. Oven temperatures vary, so check near the lower end of the time range.
- Let the quiche rest for 5–10 minutes, then slice into six portions and serve warm or at room temperature.
Ingredients
- 5 large eggs
- 1/2 cup cream
- 8–10 large white button mushrooms, cleaned and sliced
- 1/4 cup minced onion
- 1 teaspoon minced garlic
- 1/2 cup chopped ham
- 1 teaspoon dried basil
- 1/4 cup grated Parmesan or shredded mozzarella
- 1/2 cup grated cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté mushrooms and onion in a large skillet with a splash of oil until softened.
- Add garlic and cook for about two minutes until fragrant.
- Stir in chopped ham to warm through, then spread the mixture evenly in a sprayed 9-inch pie dish.
- Whisk eggs, cream, basil, and cheddar in a medium bowl. Season with pepper; reserve additional salt to taste.
- Pour the egg mixture over the ham and vegetables, then top with Parmesan or mozzarella.
- Bake 45–55 minutes until the center is set and the top is golden. Check doneness with a thermometer (165°F / 74°C internal temp) or by ensuring the center is no longer jiggly.
- Allow the quiche to rest briefly, then slice into six portions and serve warm or cold.
How Healthy Is a Crustless Quiche?
Removing the crust lowers carbohydrates and calories compared with a traditional quiche, making this version a good choice for low‑carb plans or anyone looking for a lighter meal. The combination of eggs and cheese provides protein and fat for satiety, while mushrooms and onion add fiber and flavor. Nutritional values will vary depending on portion sizes and specific ingredient brands used.
Ingredient Variations and Tips
This recipe is highly adaptable. Use leftover vegetables such as spinach, broccoli, bell peppers, or tomatoes. Swap ham for cooked bacon, cooked sausage, or diced chicken. Try different cheeses—feta, goat cheese, or a Mexican blend—to change the flavor profile. For a fresher herb note, replace dried basil with chopped fresh basil, parsley, or chives added after baking.
To make the quiche ahead: bake, cool, and refrigerate. Rewarm individual slices in the oven or microwave for an easy breakfast or lunch. Leftovers keep well for several days in the refrigerator and can be frozen in individual portions for longer storage.
Recipe Details
- Prep time: 15 minutes
- Cook time: 45 minutes
- Servings: 6
- Author: Karami Urbanoski
Notes
This dish is forgiving and flexible—add whatever you enjoy or have on hand. If using particularly salty ingredients, reduce added salt and adjust after baking. For a lighter finished texture, use half-and-half instead of cream or reduce the amount of cheese slightly.