Best Crustless Quiche Recipe (Easy & Fuss-Free)

This easy crustless quiche with bacon, broccoli, and Gruyère cheese is rich and custardy, and because there’s no pie crust to bake, it’s hassle-free and simple to make.

Crustless Quiche recipe with bacon broccoli and cheese in pie tin

If you love quiche but don’t want to mess with baking a pie crust (or the extra time and calories it adds), this flavorful crustless quiche is for you.

With a custardy egg and cream base that bakes with your favorite cheese and mix-ins, it delivers the same wow-factor as traditional quiche but comes together more quickly and easily.

I used bacon, broccoli, and creamy Gruyère cheese, savory and timeless. Once you master the formula, you can easily swap ingredients when cleaning out the fridge or meal prepping grab-and-go breakfasts.

Crustless quiche is just right for a laid-back brunch (you can bake it the day before) or serve it with a simple salad for a fast and filling dinner.

Heidi’s Tips for Recipe Success

For an attractive presentation, set aside a few pieces of bacon and broccoli (or whatever fillings you’re using) to dot the top of the quiche before baking.
Use a cake tester or a thin, sharp knife to test for doneness. It should come out clean from the center of the quiche.
You can enjoy your crustless quiche warm from the oven, but for cleaner slices and more flavor, allow it to cool before serving.

What's in crustless quiche ingredients bacon broccoli cheese

What’s in This Recipe

The full recipe, with amounts, can be found in the recipe card below.

Bacon — Thick-cut slices of bacon add a savory and salty bite and won’t disappear in the ingredient mix.
Yellow onion — Cook the onion in reserved bacon fat for extra flavor.
Butter — Preps the pie tin so the baked eggs don’t stick. Use cooking spray if you prefer.
Eggs — Use large eggs for a luxe custard.
Heavy cream — With 36% milkfat, this is the secret to an extra creamy filling.
Kosher salt and freshly ground black pepper — Kosher salt isn’t as salty as table salt and freshly ground pepper is always more flavorful.
Gruyère cheese — Nutty and creamy, this classic quiche ingredient melts smoothly.
Broccoli florets — Fresh or frozen, steam the cut florets in the microwave or blanch on the stove to soften their raw flavor (but don’t overcook or they’ll be mushy).

Swaps and Substitutions

For a quiche that isn’t as rich, use 1 ½ cups heavy cream + ½ cup whole milk, or all half-and-half instead of cream.
Add 1 tablespoon Dijon mustard to the egg mixture for tang or ½ teaspoon ground nutmeg to complement Gruyére’s nutty flavor.
Use another type of creamy white cheese, such as Swiss, fontina, or gouda.

Heidi’s Tip: For a lightly crisped edge without the crust, butter the inside of the baking dish, then sprinkle with panko bread crumbs or finely grated Parmesan cheese.

Crustless Quiche Flavor Combinations

Spinach and Feta — simple and vegetarian
Ham and Swiss — an all-time classic, use ham with no water added
Mushroom and Caramelized Onion — so savory, you won’t miss the meat
Broccoli, Ham, and Cheddar — hearty and filling
Goat Cheese and Roasted Red Pepper — for that Mediterranean vibe
Asparagus, Leek, and Gruyère — perfect for seasonal spring crunching

onions cooking in skillet next to broken bacon pieces

How to Make Crustless Quiche

Cook the bacon and onion. Cook sliced bacon, drain, and break into bite-size pieces. Sauté the diced onion in a few tablespoons of the reserved bacon fat, just until soft, 1-2 minutes.

Whisk the egg and cream mixture. Whisk the eggs, heavy cream, kosher salt, and freshly ground black pepper until frothy and no white streaks remain.

Heidi’s Tip: Whisk the egg custard mixture in a 4-cup measuring cup, making it easier to pour the mixture over the fillings, with one less dish to wash.

Layer the quiche ingredients in the pie tin. Make the shredded cheese the base then layer the rest of the ingredients, from largest to smallest, with a topping of more cheese.

crustless quiche eggs in pie tin next to baked crustless quiche

Pour the egg base over the fillings. Pour the custard mixture evenly over the toppings, starting from the edges and working toward the center of the dish.
Bake, then cool before slicing. For even cooking, rotate the quiche half way through baking. If the top begins to brown, loosely tent with a piece of foil.

Slice of crustless quiche recipe in pie tin

FAQ

What’s the difference between a crustless quiche and a frittata?

Both are delicious egg-based dishes that can contain similar fillings and ingredients, but their preparation methods and baked textures set them apart

• Crustless quiche is baked in the oven in a pie tin or dish with straight sides.
• Frittatas are started in a skillet on the stovetop and finished in the oven.

• Crustless quiche has a higher proportion of dairy (typically heavy cream) to eggs to create a custard-like texture.
• Frittatas are often made only with eggs (sometimes with a splash of milk) to create a firmer, dense texture.

How can I make crustless quiche healthier?

Substitute part of the heavy cream with milk or Greek yogurt, load up on veggies for more fiber and nutrients, and use less cheese and more lean proteins like chicken or turkey instead of processed meats.

Why is my quiche watery?

To avoid a watery quiche, pre-cook and drain watery vegetables like onion, mushrooms, and spinach until their moisture evaporates; use the proper egg-to-dairy ratio; and bake until set, then cool at room temperature.

Storage Tips

Cool the quiche completely before storing. Cover tightly with plastic wrap or aluminum foil, or transfer to an airtight container and refrigerate for up to 3-4 days.

Freeze the cooled whole quiche or cut into individual portions. Wrap tightly in plastic wrap, then in aluminum foil, and place in freezer bags. Freeze for up to 2-3 months.

slice of crustless quiche with bacon and broccoli on plate

What to Serve With Crustless Quiche

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.