Recipe

Weeknight-Friendly Crustless Quiche

A traditional-inspired, authentic-tasting crustless quiche with a silky custard, crisp edges, and a flexible filling that plays nice with whatever is in your fridge.

By Matt Campbell

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4.8

A golden crustless quiche in a white pie dish on a wooden table with a slice removed and a spatula nearby

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Crustless quiche is what I make when I want the comfort of a classic French-style egg custard but I do not want to wrestle pastry on a Tuesday. You still get that rich, sliceable center, the browned top, and those crisp little edges that taste like you tried harder than you did.

This version keeps things traditional where it counts: a familiar bistro flavor profile, simple seasonings, and a gentle bake so the eggs stay tender instead of turning into sponge. The ratio is also intentionally adjusted so it sets confidently without a crust. From there, you can keep it classic with bacon and Swiss, go veggie-heavy, or do a clean-out-the-fridge situation that somehow still feels like dinner-party food.

Hands whisking eggs and cream in a glass bowl on a kitchen counter with salt, pepper, and grated cheese nearby

Why It Works

Authentic custard texture: A balanced mix of eggs and dairy gives you a silky center that slices cleanly.
No soggy crust problems: Since there is no crust, you skip the most common quiche fail and still get browned, savory edges.
Fast flavor builds: Quick sauteed aromatics, a little cheese, and a touch of Dijon make it taste like it came from a cafe case.
Weeknight flexible: Works with bacon, ham, spinach, mushrooms, broccoli, or leftover roasted vegetables.
Great make-ahead: It reheats like a champ for breakfast or lunch without drying out if you warm it gently.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerator

Let the quiche cool, then cover the dish or transfer slices to an airtight container. Refrigerate for up to 4 days.

Freezer

For best texture, freeze individual slices. Wrap each slice tightly in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge for the most even reheat.

Reheating (best methods)

Oven: Place slices on a sheet pan and warm at 325°F for 10 to 15 minutes. This keeps the custard tender.
Microwave: Use 50 percent power in 30-second bursts until warm. Microwaving on high can make eggs rubbery.

Pro tip: If the top looks pale after reheating, hit it with 1 to 2 minutes under the broiler, but stay close. Quiche goes from golden to scorched fast.

Common Questions

Is this “traditional” if it is crustless?

A classic French quiche is a savory tart with a pastry crust. This is a modern, weeknight adaptation that keeps the spirit of the real thing: a well-seasoned egg custard, gentle baking, and classic fillings like Swiss, bacon, and sauteed vegetables.

You say it keeps a classic ratio. Is that true?

Classic quiche custard is often closer to 1 egg per 1/2 cup dairy. Because this version is crustless, the custard is intentionally a bit more egg-forward so it sets up sliceable and does not slump. You still get that cafe-style flavor and tender texture, just tuned for a no-crust pan.

Why is my crustless quiche watery?

Usually it is one of three things: watery vegetables, too much filling, or underbaking. Saute mushrooms, onions, and spinach to cook off moisture, keep mix-ins to about 2 to 2 1/2 cups total, and bake until the center is set with a slight jiggle.

How do I know when it is done?

The edges should be set and lightly browned, and the center should jiggle like gelatin, not slosh like liquid. If you have a thermometer, aim for about 165°F to 175°F in the center.

Can I use milk instead of half-and-half?

Yes. Whole milk works, but the texture will be a little lighter and less silky. If you have it, do half whole milk and half heavy cream for the closest classic vibe.

Can I make it without cheese?

You can, but add a little extra seasoning and consider a spoonful of Dijon or a pinch of smoked paprika for depth. Cheese helps with both flavor and structure.

What is the best pan if I do not have a pie dish?

An 8-inch square baking dish works well. A 9-inch cake pan also works. Just watch the bake time since thickness changes everything.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish or quiche dish
Skillet for sauteing
Mixing bowl
Whisk
Measuring cups and spoons
Cutting board and knife
Sheet pan (optional, to catch drips)

I used to think quiche was strictly a weekend project, the kind of thing you make when you have time to chill butter and pretend you are not watching the clock. Then I started cooking more like a working line: get flavor fast, keep the steps tight, and still make something that feels a little special. Crustless quiche became my weeknight loophole. It is the same cozy payoff, but I can get it in the oven before I have time to talk myself out of cooking.