This Crustless Quiche is made with just SIX ingredients and loaded with flavor! Perfect for an easy weeknight dinner or breakfast, make ahead and freezer friendly.
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I don’t know about you, but breakfast is my favorite meal of the day, whether we’re serving it at breakfast, lunch or dinner (and depending on what it is, maybe even dessert!).
Crustless Quiche is an easy meal that is just as perfect for a weeknight breakfast as it is for an easy dinner. Some of our other favorites that double as dinner around here? Our Favorite Breakfast Burritos, this Easy Tater Tot Breakfast Casserole, and this French Toast Casserole if we feel like a treat!
This Crustless Quiche recipe is so easy to customize to include your favorite meats, cheeses and veggies, or just to use up what you have on hand.
It’s also freezer friendly!
Really, it is all of my favorite things in one healthy package, with a bit of bacon for the amazing flavor it brings, and some chopped spinach to pack in some good-for-you greens.
Serve it up with some toast and fruit and no one is complaining about dinner (for once!).
How to make Crustless Quiche:
- Start with your base: eggs, milk, salt and pepper.
- Add in your fillings — I’ve chosen bacon, spinach and cheddar cheese, but see my list of variations down below!
- Stir it up, pour and bake! It’s that simple.
How to make Crustless Mini Quiche:
You can use this recipe to make Crustless Mini Quiche by greasing a muffin pan and dividing the egg mixture between the cups.
You will bake at the same temperature but reduce the cook time to 20-25 minutes.
Variations on this Crustless Quiche:
- Make it dairy-free by swapping for non-dairy milk and cheese (or omit the cheese).
- Make it vegetarian by skipping the bacon and adding in extra veggies if you desire.
- Swap the meat: instead of bacon, try cooked turkey bacon, breakfast sausage, diced ham, or whatever you have in the fridge.
- Swap the veggies: instead of spinach, try sauteed mushrooms, onions, peppers, roasted red peppers, shredded carrot, or whatever you’ve got laying around!
- Swap the cheese: don’t have cheddar? Use mozzarella, Parmesan, or go for a Jalapeno Monterey Jack for a flavorful twist!
How to make Crustless Quiche ahead:
You can prep this quiche ahead, pour into your greased pan and refrigerate up to 1 day before baking.
I rarely do this, though, because the leftovers are just as good as it is fresh! Cooked eggs reheat perfectly, so leftovers make a great weeknight breakfast.
You can also cook and freeze this Crustless Quiche to enjoy at a later date. Simply thaw overnight in the refrigerator and reheat in a 350 degree oven until warmed, or slice and microwave individual pieces.
More healthy breakfast recipes:
- Prep-Ahead Yogurt Parfaits
- Slow Cooker Oatmeal
- Instant Pot Oatmeal
- Healthy Strawberry Smoothie recipe
- Whole Wheat Pancakes
Crustless Quiche
written by Ashley Fehr
Ingredients
- 8 large eggs
- 3/4 cup low fat milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped fresh spinach
- 1 cup shredded cheddar cheese
- 2 slices bacon cooked and crumbled
- 1 green onion sliced
Instructions
- Preheat oven to 350 degrees and grease a 9" pie plate.
- In a large liquid measuring cup or mixing bowl, whisk together eggs, milk, salt and pepper.
- Stir in spinach, cheese, bacon and green onion.
- Pour into prepared pie plate and bake for 35-45 minutes, until set through the centre.
- Slice and serve.
Nutrition Information
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Esther says
Yummy! Simple ingredients! And versatile.
Made one with sausage bacon and cheese. Fabulous!
Made one with tomatoes spinach feta (and forgot the olives) but even without olives it was amazing!
The Recipe Rebel says
Hi Esther! So glad you enjoyed the recipe! Thank you for this kind review!
Natalie says
Can this be frozen after cooking?
The Recipe Rebel says
Yes, you can also cook and freeze this Crustless Quiche to enjoy at a later date. Simply thaw overnight in the refrigerator and reheat in a 350 degree oven until warmed, or slice and microwave individual pieces.
Debbie Hunter says
I needed something to make ham and eggs in oven since the last burner on our stove finally died. I used leftover ham steak, cheddar and mozzarella and added a little pepper jack cheese for little kick. Threw in some onions and sprinkled with parsley and cilantro. Came out great and was so easy. Only wish I had spinach but next time. Thanks for the recipe!
The Recipe Rebel says
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
Allison says
Oh meant to also ask can this be made using frozen spinach (if defrosted and dried off before hand)?
The Recipe Rebel says
Hi Allison! Yes you would cook first, then freeze. I haven’t tried making this with spinach. If you decide to experiment with spinach, let me know how it goes!
Allison says
Do you bake it up ahead of time prior to freezing I assume?
Jan Crews says
Just made it with deli ham; sautéed green onions; finely grated carrots, and chopped celery; and shredded cheddar. I appreciated not having to deal with the crust. Thanks!
I’m leaving it to sit for three minutes or so, even though you didn’t suggest that. I’m not much of a cook. 😮
Ashley Fehr says
Thanks Jan! It sounds great!
Patti says
This is delicious! I diced mushrooms, onions and green pepper and sauteed them in olive oil. I added them to the base. I served bacon on the side. Next time I will add minced garlic.
Ashley Fehr says
That’s a great idea!
Deborah A Silva says
Excellent! And so tasty! Thank you!
Ashley Fehr says
Thanks Deborah!
Carrie says
Very delicious. Never made a quiche before this but it turned out great. Thank you for sharing this recipe.
Ashley Fehr says
Thanks Carrie! I’m so glad!