Crustless Quiche – an easy, low effort pastry-free quiche that you can adapt according to your own taste – add your favourite ingredients or whatever you have in the fridge!
Want to make a quiche but don’t feel like making pastry? A crustless quiche is the answer!
You can add whatever ingredients you like, takes no more than 5-10 minutes to prep and tastes amazing. You can eat it hot or cold, making it perfect for easy Summer dinners, lunchboxes and picnics.
why you’ll love this recipe
- Easy to prepare
- Versatile – Great for using up leftovers
- No crust – less work
what ingredients can you add to a crustless quiche?
Crustless quiche, or also known as “Impossible quiche”, is a great recipe for doing a fridge clean up – add any veg, cold meat, salad or herbs that need using up.
Seriously, add whatever floats your boat – swap cheddar cheese for feta, parmesan or grated mozzarella, use dill instead of basil, add a Snickers bar….kidding.
Additionally, the really great thing is that it can be anything you want it to be. If you aren’t catering for vegetarians, throw in a few cooked chopped bacon rashers, ham chunks or cooked chicken.
One of my favourite fillings is diced cooked chicken, broccoli florets, sun dried tomatoes and a mixture of grated cheddar and parmesan cheese. You need to par-boil the broccoli for a few minutes before adding it to the filling.
Need it to be gluten free or on a low-carb diet? You can make it without flour. It’s incredibly versatile. Make the recipe your own!
What kind of dish do I need?
You can make the quiche in any kind of pie or casserole dish – as long as it isn’t loose-bottomed or the filling will leak all over your oven!
The quiche does puff up a little while baking, so do make sure your dish is deep enough. The filling should fill the dish no more than two-thirds up the side.
You can also make individual quiches in a regular muffin tin – this recipe makes around 24 mini quiches. If that’s far too many, you could always freeze some for another time.
Serving suggestions
A crustless quiche is lovely served warm or cold with salad, new potatoes, coleslaw or chutney or with baked beans for a special weekend Brunch.
If you make individual-sized quiches in a muffin tin, they are the perfect size for little hands and lunchboxes! So versatile.
If you’re thinking about making a salad to serve alongside the quiche, this naturally gluten-free Cauliflower Cous Cous Salad would be a great accompaniment. This Greek Orzo Salad would also be perfect.
If you want to serve the quiche with a vegetarian side dish, these Spring greens with lemon and mustard dressing would be ideal.
Can I make it gluten free?
Yes! For a gluten free/low carb crustless quiche, omit the flour and add an extra 2 eggs. The texture won’t be as firm if you don’t use flour – it will be more like a frittata – but it’s still delicious.
How long does a Crustless Quiche keep?
It will keep in the fridge for up to 4 days. Store leftover quiche in an airtight container before refrigerating.
reheating
Quiche can be reheated only once in a moderate oven (180C/ 160Fan) for 10-15 minutes or until the filling is very hot. It’s also very nice cold (I don’t usually reheat it).
Some vegetables, such as courgettes (zucchini), spinach or mushrooms contain a lot of water. To get around this issue, saute the vegetables first in a little olive oil and squeeze out excess water before adding them.
Yes – you can make it up to 4 days in advance. Once baked, allow the quiche to cool down completely before refrigerating. Cover the top with cling film to prevent it from drying out.
Yes, quiche freezes very well. Wrap the cooked quiche (or slices) in several layers of cling film and wrap tightly in foil before freezing. It will keep well for up to 3 months.
Crustless Quiche
This Crustless Quiche recipe is very easy to make and incredibly versatile - make it vegetarian or throw in any leftover meat or fish that needs using up.
Ingredients
- 1/2 tbsp butter, for greasing the dish
- 85 g Self Raising Flour
- 4 Large Eggs
- 360 ml Milk
- 1 Tsp Salt
- 1/2 Tsp Freshly ground black pepper
- 75g Grated Cheddar Cheese
- 50g Grated Parmesan
- 1 Red or Brown Onion, Finely Chopped
- 150g Chopped Cooked Bacon, Ham, Chicken or Salmon OR
- 100g Chopped veggies of your choice, such as Bell Peppers, Grated Courgette, Mushrooms, Broccoli, Asparagus, Spinach or chopped Sun Dried Tomatoes (please read the notes below on how to prepare certain vegetables for the quiche)
- 25 g Chopped fresh Basil or Parsley
Instructions
- Generously butter your dish.
- Preheat the oven to 180C/160Fan/350F.
- Place the flour in a large bowl. Make a well in the centre and add the eggs and the milk. Whisk very well until the mixture is smooth and lump free. Add the salt and pepper. Alternatively, if you have a large bowl with a tight fitting lid, you can simply place all the ingredients in the bowl and shake like mad for a minute or two! Kids LOVE doing this. Well, mine did at least.
- Swap your whisk for a large spoon and stir in the cheese, meat (if using), veggies and herbs.
- Pour the mixture into the greased dish and bake for 40-45 minutes or until puffed up and golden. Remove from the oven and allow to cool for 10-15 minutes before slicing and serving.
Notes
If you're using broccoli, you will need to par-boil it for a few minutes before adding to the rest of the filling ingredients.
Vegetables that contain a lot of liquid, such as spinach, mushrooms and courgettes (zucchini) should be sautéed in a little olive oil until light golden to remove any excess water.
I've mentioned using cheddar cheese and parmesan, but strictly speaking, any cheese could be used - Feta is good (pat dry before using), Goats Cheese, Blue Cheese, Gruyere, or Mozzarella (grated, not a ball - too watery!)
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 236Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 120mgSodium: 674mgCarbohydrates: 14gNet Carbohydrates: 0gFiber: 2gSugar: 2gSugar Alcohols: 0gProtein: 19g