The Simple Joy of this Easy Crustless Quiche
When life hands you a busy morning and hungry mouths to feed, this crustless quiche becomes your culinary superhero. I mean, who’s time to roll out pastry when the coffee maker’s broken and everyone’s running late?
This recipe strips away the fussy parts while keeping all the good stuff. You’ll get fluffy eggs, melted cheese, and savory ham in one satisfying dish. No special skills required, just basic mixing and patience while it bakes.
It’s comfort food without the stress, breakfast without the drama. Pure simplicity that actually tastes like you tried harder than you did.
Ingredients
Getting this crustless quiche on the table starts with gathering ingredients you probably already have lurking in your fridge. Most of these are breakfast staples anyway, which makes this recipe feel less like cooking and more like assembling what’s already there.
The beauty lies in the simplicity, really, because when you’re staring at a dozen eggs wondering what to do with them, this becomes the obvious answer.
- 1 egg, beaten
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
- 2 tablespoons onions, chopped
- 1/4 to 1 cup ham or Canadian bacon, chopped
- 2 tablespoons green peppers, chopped
- 6 ounces Swiss cheese, shredded
- 6 ounces cheddar cheese, shredded
- 1 (4 ounce) can sliced mushrooms, drained
The ingredient amounts here give you some wiggle room, especially with the ham portion. Feel free to go light if you’re watching portions, or load it up if you’ve got leftover holiday ham taking up half your refrigerator.
The mushrooms come from a can, which means no chopping or cleaning, though fresh ones work just fine if you’re feeling ambitious. Both cheeses get divided during the cooking process, so don’t stress about measuring them separately right now.
Swiss and cheddar make a classic combo, but honestly, whatever cheese blend you’ve got will probably taste just fine.
How to Make this Easy Crustless Quiche
Making this crustless quiche feels almost too easy, like you’re getting away with something. Start by mixing half of both the 6 ounces Swiss cheese and 6 ounces cheddar cheese with everything else, and I mean everything, the 1 beaten egg, 3/4 cup flour, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 cup milk, 2 tablespoons chopped onions, your 1/4 to 1 cup chopped ham or Canadian bacon, 2 tablespoons chopped green peppers, and that drained 4-ounce can of sliced mushrooms.
It’s going to look like a chunky, cheesy mess at first, which honestly made me question whether I was doing something wrong the first time I attempted this. But trust the process, because once everything gets stirred together, it transforms into something that actually resembles quiche filling, minus the fussy pastry work.
Pour this mixture into a greased 8-inch Pyrex pie pan, and here’s where the magic happens without any effort on your part. For those who want to elevate their presentation, a professional quiche pan ensures even cooking and creates those beautifully fluted edges that make your crustless creation look restaurant-worthy. Slide it into a 425-degree oven for 30 minutes, then pull it out to sprinkle the remaining cheese on top.
Two more minutes in the oven, just until the cheese starts browning around the edges, and you’re done. The whole thing sets up into something that cuts cleanly into wedges or squares, depending on your mood or how fancy you’re feeling.
No soggy bottom crust, no blind baking, no rolling pin disasters, just a proper quiche that somehow holds together beautifully and tastes like you actually knew what you were doing in the kitchen.
Substitutions and Variations
This recipe practically begs you to mess around with it, and honestly, that’s half the fun of crustless quiche, you can throw in whatever’s lurking in your fridge and call it intentional. I swap the ham for crumbled bacon, leftover chicken, or even skip the meat entirely. The cheese combo works beautifully, but I’ll use whatever I have, sharp cheddar alone does wonders. Bell peppers, spinach, tomatoes, whatever vegetables catch my eye. Want it lighter? Use half-and-half instead of milk. The flour creates that perfect custard-like texture, so don’t mess with that part.
Additional Things to Serve With Easy Crustless Quiche
While crustless quiche works beautifully as a standalone meal, I love pairing it with sides that complement its rich, custardy texture without competing for attention.
Fresh fruit salad adds brightness—think berries, melon, or citrus segments that cut through all that cheese. A simple green salad with vinaigrette provides crisp contrast, while roasted asparagus or steamed broccoli keeps things light yet substantial.
For heartier appetites, I’ll serve crusty artisan bread or buttery croissants. Coffee pairs perfectly, obviously, but mimosas or fresh orange juice work too.
These combinations create a complete brunch spread that feels both elegant and effortless.
Final Thoughts
Honestly, I can’t think of a more forgiving recipe to have in your back pocket than this crustless quiche.
Forget the egg, add extra cheese? Still works. Burn the edges slightly? Nobody notices when you’re serving pure comfort. This recipe basically says, “Go ahead, make it your own,” and I love that about it.
Whether you’re feeding weekend guests or just wanting something fancy-ish for yourself, this quiche delivers without the fuss. Plus, leftovers taste amazing cold straight from the fridge. Trust me on that one.
