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Credit: Joe Lingeman; Food Styling: Pearl Jones; Design: The Kitchn
Snapshot Cooking

5 Low-Carb, High-Protein Crustless Quiche Recipes to Feed a Crowd

published Dec 27, 2019
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Crustless quiche is an easygoing, infinitely adaptable way to feed a hungry crowd or prep an entire week of breakfasts all at once. The simple custard of eggs and milk can hold any flavor combination you can imagine, and is a simple way to use up whatever’s already in your fridge (that frozen butternut squash and spinach, maybe?). Plus, there’s no fussing with a crust.

These five easy crustless quiche recipes will get you through holiday brunches, or give you a dinner win any night of the week.

5 Easy Recipes for Crustless Quiche

  • The custard: Each of these recipes uses a ratio of 10 eggs to 1 1/2 cups whole milk. Season this custard with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and whisk until smooth.
  • This fillings: After the custard is mixed up, you’ll want to fill a 9×13-inch baking dish with all the mix-ins. You can use cheese, meats, vegetables, or even sauces to make a flavorful filling. You’ll want to partially cook long-cooking ingredients, such as bacon or onions.
Credit: Joe Lingeman; Food Styling: Pearl Jones; Design: The Kitchn

Crustless Quiche Lorraine 

Coat a 9×13-inch baking dish with cooking spray or 1 tablespoon unsalted butter. Thinly slice 2 small red onions. Reserve 6 to 8 onion slices for the top of the quiche. Cut 8 slices thick-cut bacon into 1/2-inch pieces. Cook the bacon in a large skillet over medium-high heat until the fat is rendered and the bacon is beginning to crisp, 8 minutes. Add the onions and cook until softened, 4 minutes. Transfer the cooked bacon and onions to the baking dish to cool. 

Heat the oven to 375°F. Whisk together 10 large eggs, 1 1/2 cups whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large bowl until smooth. Add 1 cup shredded Gruyère cheese and stir to combine. Pour the custard over the bacon and onions; shake the pan to settle the custard. Bake until the edges are brown and the center is slightly puffed and set, 25 to 35 minutes. Cool for 10 minutes before slicing and serving.  

Credit: Joe Lingeman; Food Styling: Pearl Jones; Design: The Kitchn

Denver Omelet Crustless Quiche 

Heat the oven to 375° F. Coat a 9×13-inch baking dish with cooking spray or 1 tablespoon unsalted butter.

Dice 1 small sweet onion, 1 small red bell pepper, and 1 small green bell pepper. Clean and slice 4 ounces cremini mushrooms. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the onions and peppers and cook until tender and the onions are opaque, 8 minutes. Add the mushrooms and cook until they’ve released their moisture and are beginning to brown. Transfer the vegetables to the baking dish and spread into an even layer to cool. Dice 8 ounces ham into bite-sized pieces; sprinkle over the vegetables. 

Whisk together 10 large eggs, 1 1/2 cups whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large bowl until smooth. Pour over the veggies and ham; shake the pan to settle the custard. Bake until the edges are brown and the center is slightly puffed and set; for 25 to 35 minutes. Cool for 10 minutes before slicing and serving.  

Credit: Joe Lingeman; Food Styling: Pearl Jones; Design: The Kitchn

Broccoli, Cheddar, and Sausage Crustless Quiche 

Coat a 9×13-inch baking dish with cooking spray or 1 tablespoon unsalted butter

Cut 1 large head of broccoli into 1-inch florets (about 2 cups florets). Heat a large skillet over medium-high heat and crumble 8 ounces uncooked pork sausage (casings removed) into the pan. Brown the sausage until mostly cooked through, 6 to 7 minutes. Add the broccoli florets and cook until they brighten in color and start to soften, 4 minutes. Transfer the sausage and broccoli to the prepared baking dish and spread into an even layer to cool. Sprinkle 1 cup grated cheddar cheese over the broccoli and sausage.  

Heat the oven to 375°F. Whisk together 10 large eggs, 1 1/2 cups whole milk, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a large bowl until smooth. Pour over the sausage-broccoli mixture; shake the pan to settle the custard. Bake until the edges are brown and the center is slightly puffed and set, 25 to 35 minutes. Cool for 10 minutes before slicing and serving.  

Credit: Joe Lingeman; Food Styling: Pearl Jones; Design: The Kitchn

Spicy Shakshuka Crustless Quiche 

Heat the oven to 375°F. Coat a 9×13-inch baking dish with cooking spray or 1 tablespoon unsalted butter. Meanwhile, drain 1 (15-ounce) can diced tomatoes. Pour the drained tomatoes into the prepared baking dish. Mince 4 garlic cloves and sprinkle over the tomatoes. 

Whisk together 10 large eggs, 1 1/2 cups whole milk, 1 tablespoon harissa, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a large bowl until smooth. Pour over the tomatoes and shake the pan to settle the custard. Sprinkle with 1/2 cup crumbled feta cheese. Bake for 25 to 35 minutes until the edges are brown and the center is slightly puffed and set. Cool for 10 minutes, then sprinkle the quiche with 1/4 cup chopped fresh herbs (such as parsley, mint, and chives) before slicing and serving.  

Credit: Joe Lingeman; Food Styling: Pearl Jones; Design: The Kitchn

Crustless Butternut Squash, Goat Cheese, and Spinach Quiche 

Heat the oven to 375°F. Coat a 9×13-inch baking dish with cooking spray or 1 tablespoon unsalted butter. Meanwhile, steam 1 (10-ounce) bag frozen butternut squash according to package directions. (Alternatively, transfer frozen squash to a microwave-safe bowl, cover with plastic wrap, and cook for 5 minutes.) Transfer the squash to the baking dish, add 2 cups baby spinach, and toss to combine.

Whisk together 10 large eggs, 1 1/2 cups whole milk, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a large bowl until smooth. Pour over the squash-spinach mixture; shake the pan to settle the custard. Crumble 4 ounces fresh goat cheese over the egg mixture. Bake until the edges are brown and center is slightly puffed, 25 to 35 minutes. Cool for 10 minutes before slicing and serving.  

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.