Crustless quiche recipe
Check-out this super easy crustless quiche recipe.
Quiche was the very first recipe I made from scratch as a teenager under the watch of my mom.
In my twenties, quiche became a recurrent meal on my table because it’s so easy and quick to make and usually includes lots of veggies. At the time I used store-bought quiche crust until I realized the ingredients were far from healthy and full of refined carbs.
So I started making my own quiche crust with oats and spelt flour, which is actually quite easy to make and absolutely delicious.
However, I don’t always have the time and energy to make my dough from scratch so I found the best of both worlds: a tasty, healthy, quiche without refined carbs, and without the extra work of making my own crust... a crustless quiche!
Crustless quiche is indeed a quiche without the crust. Some call it an oven-baked omelet, others call it a frittata. I call it a busy mom’s ally.
And the great thing about this crustless quiche recipe is it’s very versatile. You can make your favorite quiche recipe or use any vegetables you have in the fridge. And you can make it vegetarian or add some bacon, salmon, chicken or minced meat if you like. A bit similar to my egg muffin recipe.
We love this for a light dinner served with a fresh salad, but also for lunch and lunchboxes. It’s equally delicious cold.
Make ahead
You probably know by now how I love batch cooking on Sundays. This crustless quiche often features among the dishes I make for the week ahead.
You can prepare the filling and store it unbaked and covered in the fridge until the next day. You can even freeze the uncooked mixture for up to 2 months. If you do so, make sure to take it out of the freezer the night before and let it gently defrost in the fridge.
You could also bake the quiche and store it in the fridge for up to 4 days.
We love this vegetarian meatloaf because it’s:
- Delicious
- So easy to make
- Filled with veggies (which kids don’t even really notice)
- Gluten-free
- Can be made ahead
- Can be used for school lunchboxes
- Packed with protein, and fiber
- Low carb
- Kids-friendly
Ingredients
Makes 1 quiche for about 4.
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
Directions
Preheat the oven to 200°C or 390°F.
In a large frying pan, bake the bacon cubes on medium heat for 1-2 minutes.
Chop the onion and leek.
Add the chopped onion and bake for a minute in the bacon fat (no need to add extra oil or butter).
Add the leek to the pan and bake for another 5 minutes while stirring often.
Once the vegetables have softened, turn off the heat. Add the curry powder, cream, eggs, and 2/3 cup (100 g) grated cheese. Add some pepper. Salt is not needed if you’re using bacon. Stir well.
Grease an oven pan with olive oil or fill the pan with parchment paper and pour the quiche mixture into the dish.
Bake for about 25-30 minutes until the cheese has browned.
Enjoy warm, lukewarm, or cold, served with a fresh green salad.
Store leftovers in the fridge for up to 4 days.
Ingredients
Directions
Preheat the oven to 200°C or 390°F.
In a large frying pan, bake the bacon cubes on medium heat for 1-2 minutes.
Chop the onion and leek.
Add the chopped onion and bake for a minute in the bacon fat (no need to add extra oil or butter).
Add the leek to the pan and bake for another 5 minutes while stirring often.
Once the vegetables have softened, turn off the heat. Add the curry powder, cream, eggs, and 2/3 cup (100 g) grated cheese. Add some pepper. Salt is not needed if you’re using bacon. Stir well.
Grease an oven pan with olive oil or fill the pan with parchment paper and pour the quiche mixture into the dish.
Bake for about 25-30 minutes until the cheese has browned.
Enjoy warm, lukewarm, or cold, served with a fresh green salad.
Store leftovers in the fridge for up to 4 days.
