Crustless Quiche Recipe (2024)

Perfect, silky, and healthy crustless quiche is low-carb and keto-friendly at just 3g net carbs and ready in just about 30 minutes!

Hi there! This is Natalya from Momsdish. I love homemade meals that require simple ingredients. We have a few breakfast staples in our home — our most popular crepe recipe and a classic breakfast quiche. Today, I am excited to share with you how to make a guilt-free, low-carb and gluten-free version of one of my favorite breakfasts. Keto-friendly eaters, rejoice!

Crustless quiche is one of the easiest and delicious breakfast options you can prep ahead of time and have on the go. It’s also a great appetizer or brunch item for your next get together! Bake it ahead of time and serve it right before everyone is ready to eat

Is a Frittata the Same as a Crustless Quiche?

You might be wondering what the difference is between a crustless quiche and a frittata? That’s a good question! In short, the biggest difference between the two is the egg-dairy ration. Here’s a brief overview of the two egg dishes:

Frittata

A frittata is made primarily with eggs. You only add in a dash of full-fat dairy, such assour cream, heavy cream or creme fraiche. The cooking will start on the stovetop where you will cook the egg mixture until the edges start to firm up. Then, you will finish the frittata in the oven. The end result is a dense, custardy texture that is closer to an omelet.

Crustless Quiche

While traditional quiche has a crust, we are skipping it in this recipe to keep things low-carb. In contrast to frittatas, crustless quiche is made with one part eggs to nearly two parts dairy. This results in a super silky, decadent egg pie. The trick here is keeping the quiche together without the crust — which I will show you how to do!

Can You Make Crustless Quiche the Night Before?

You can easily make your crustless quiche the night before you plan on serving it. You have two options: 1) Whisk together the eggs the night before and finish baking in the morning or, 2) Bake the entirety of the quiche and simply reheat it before serving.

A Few More Quiche Variations

Perhaps the best part about quiche is that you can always switch up the flavors you use to suit your current cravings. Here are a couple of my most winning combinations:

• Ham and Cheese. An oldy but a goody. This classic combination never gets old. I like to use thick cubes of ham and the sharpest cheddar I can find. Feel free to add some roasted broccoli or caramelized onions to the mix!
• Quiche Lorraine. Your favorite brunch spot probably features this go-to quiche from time to time. It contains thick-cut bacon, shallots, and gruyere cheese.
• Multi-Colored Bell Peppers and Goat Cheese. Red, yellow and green bell peppers will make this quiche POP. Make it for your vegetarian friends and they will love you forever.
• Spinach and Artichoke. This combination already makes up one of your favorite dips, so why not make it quiche-style? Oh yeah — don’t forget to add a GENEROUS sprinkle of swiss cheese right when you pull it out of the oven.

How to Make Crustless Quiche

Since we aren’t using a pie crust, you need to use a muffin tin, pie dish, pie pan or baking dish to hold this delicate egg pie in place. Once you get your baking vessel, follow these easy steps to crustless quiche land:

1. Spread your toppings evenly on the bottom of a well-oiled baking dish/muffin tin tray.
2. Whisk and season your eggs liberally with salt and pepper.
3. Pour egg mixture into the baking dish. Sprinkle with shredded cheese.
4. Bake and then serve fresh out of the oven.

Storing Quiche for Later

Refrigerating: Pop the baking dish right into your fridge covered with plastic wrap. Bonus points if you have an airtight container that fits right on top! Your quiche will stay fresh for up to 5 days stored this way.

Freezing: Freeze your pie by wrapping plastic wrap around it tightly. The less oxygen that hits the more likely it will be to freezer burn.