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Crustless Savory Quiche

This crustless quiche features a silky, savory filling made from eggs, cheese, vegetables, and herbs baked together until set with a lightly golden top. Its no-crust design makes it quick to prepare, adaptable with leftovers, and perfect for a comforting breakfast or brunch. The final dish has a creamy texture with a slightly puffed, browned surface, inviting for slicing and serving warm or at room temperature.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 6 large eggs preferably room temperature
  • 1/2 cup milk or cream for richness
  • 1 cup cheese shredded (cheddar, Swiss, feta, etc.)
  • 1 cup vegetables spinach, bell peppers, zucchini, or others, chopped
  • 2 tablespoons olive oil or butter for sautéing vegetables
  • 2 tablespoons fresh herbs chopped parsley, chives, or thyme
  • 1/4 teaspoon nutmeg optional, adds warmth
  • to taste salt and pepper

Equipment

  • Mixing bowl
  • Whisk or fork
  • Knife and chopping board
  • Sauté pan
  • 9-inch pie dish
  • Oven
  • Cooling Rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease your pie dish with a little butter or non-stick spray to prevent sticking.
  2. Chop your vegetables into small pieces and sauté them in a pan with olive oil over medium heat until just tender and slightly fragrant, about 3 minutes.
  3. In a large mixing bowl, whisk the eggs until they are well combined and slightly frothy. Add the milk or cream, and whisk again to incorporate.
  4. Stir in the shredded cheese, sautéed vegetables, chopped herbs, a pinch of nutmeg, and season with salt and pepper. Mix until evenly distributed.
  5. Pour the mixture into your prepared pie dish, spreading it out evenly with a spatula or spoon. Gently tap the dish on the counter to remove any air bubbles.
  6. Place the dish in the oven and bake for 25 to 30 minutes, or until the edges are golden brown and the center is just set but slightly jiggly when nudged.
  7. Remove from the oven and let the quiche rest on a cooling rack for about 5 minutes. This helps it to set further and makes slicing easier.
  8. Slice into wedges and serve warm or at room temperature, garnished with extra herbs if desired. Enjoy the creamy, savory goodness!