Crustless Quiche Recipe
A savory, fluffy egg custard packed with cheese, vegetables, and herbs that bakes to golden perfection without the need for pastry.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">6 large eggs</li> <li class="ingredients-single-item">250ml milk</li> <li class="ingredients-single-item">120g grated Gruyère cheese (or mature cheddar)</li> <li class="ingredients-single-item">1 small onion, finely diced</li> <li class="ingredients-single-item">150g baby spinach leaves</li> <li class="ingredients-single-item">150g cherry tomatoes, halved</li> <li class="ingredients-single-item">2 tbsp fresh chives, chopped</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">1 tbsp olive oil</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish or quiche pan</li> <li class="equipment-single-item">Mixing bowls</li> <li class="equipment-single-item">Whisk</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C. Lightly grease a 23cm pie dish or quiche pan with cooking spray or butter, ensuring all surfaces are coated to prevent sticking. The dish should have slightly sloped sides to help the quiche release easily after baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Heat olive oil in a non-stick pan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent but not browned. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this would introduce bitterness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the spinach to the pan and cook just until wilted, about 1-2 minutes. The spinach will release moisture as it cooks - it's important to remove excess liquid to prevent a soggy quiche, so press gently with a spoon to drain any water. Set aside to cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a large bowl, whisk the eggs until well combined and slightly frothy. The air you incorporate now will help create a lighter texture in the final quiche. Add the milk and whisk again until completely incorporated. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Season the egg mixture with salt, pepper, and nutmeg. The nutmeg might seem unusual, but it enhances the savory egg flavor without being detectable in the final dish. Stir in 3/4 of the grated cheese, reserving some for the top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Fold the cooled spinach and onion mixture into the eggs, then add most of the chopped chives, saving a small amount for garnish. Mixing the fillings directly into the egg mixture ensures even distribution throughout the quiche. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the mixture into your prepared dish. Arrange the halved cherry tomatoes cut-side up on top, gently pressing them slightly into the mixture. This creates a beautiful presentation and ensures the tomatoes don't sink completely into the quiche. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Sprinkle the remaining cheese over the top of the quiche. The cheese will form a delicious golden crust as it bakes, adding both flavor and visual appeal. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 30-35 minutes until the quiche is set in the center and golden on top. It should be slightly puffed and spring back gently when touched. To test for doneness, insert a knife in the center - it should come out clean with no runny egg mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the quiche to cool for 10 minutes before serving - this resting time helps it set fully and makes slicing cleaner and easier. Sprinkle with the reserved fresh chives just before serving for a pop of color and fresh flavor. The quiche can be served warm, at room temperature, or chilled depending on your preference. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make a dairy-free version of this egg dish?
Yes, you can create a dairy-free crustless quiche by substituting regular milk with unsweetened almond or oat milk and using dairy-free cheese alternatives. The texture may be slightly different, but the dish will still be delicious and suitable for those with lactose intolerance.
How do I prevent my crustless quiche from becoming watery?
To prevent a watery quiche, ensure you drain excess moisture from cooked vegetables, especially spinach. Consider sautéing vegetables first to release water, and avoid overfilling with watery ingredients. Using full-fat dairy products also helps create a firmer texture with less separation.
What are good fillings to customise this egg bake?
Popular fillings include crispy bacon, sautéed mushrooms, roasted peppers, caramelised onions, smoked salmon, leftover ham, or different cheese varieties like feta or goat cheese. Fresh herbs such as basil, tarragon or dill can add wonderful flavours, making the dish endlessly adaptable.
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