Crustless Quiche
This crustless quiche delivers rich quiche flavor without the fuss of crust! Perfect for mixing in vegetables like broccoli and bacon.
Equipment
- 9-inch Pie Dish
- Mixing bowl
- Whisk
- baking sheet
Ingredients
For the Quiche Base
- 6 large eggs
- ⅔ cup whole milk
- ¼ cup half-and-half
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Dijon mustard optional
- pinch ground nutmeg optional
- 1 ½ cups mix-ins of choice See below for suggestions
- ⅔ cup grated Gruyère cheese or swap fontina, sharp cheddar, or smoked mozzarella
- 2 tablespoons chopped fresh chives
For the Mix-Ins
- cooked crumbled bacon
- chopped and sautéed broccoli
- caramelized onions
- cubed leftover ham
- roasted vegetables roughly chopped
Instructions
Main Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
- Prepare any mix-ins.
- In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
- Scatter the mix-ins evenly across the bottom of the prepared pie dish.
- Sprinkle the cheese on top.
- Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
- Bake the quiche on the baking sheet until the center is set, about 35 minutes. Let cool a few minutes. Cut into big wedges. Enjoy warm.
Notes
For Broccoli Bacon version: Cook bacon and sauté broccoli and onions as directed. Refrigerate leftovers for up to 3 days. Can freeze for up to 3 months.
Nutrition
Serving: 1sliceCalories: 231kcalCarbohydrates: 3gProtein: 17gFat: 17gSaturated Fat: 8gCholesterol: 279mgPotassium: 182mgSugar: 2gVitamin A: 750IUVitamin C: 1mgCalcium: 321mgIron: 1mg
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