This Crustless Quiche recipe is so easy and quick to get in the oven that in addition to serving it for Sunday morning brunch, you may just find it becomes one of your new go to meals for busy weeknights. About 15 minutes prep time and then into the oven to bake while you get the rest of your and your family’s evening organized.
I’m going to give you the basic recipe that I use but I’ll be completely honest and say that I rarely make this the same way twice.
It’s such a great way to use up all those little bits and pieces of veggies and small chunks of cheese and meat thatI usually just use whatever we have in the fridge at the time.
Crustless Quiche Recipe
- About 10 small baby red potatoes cooked, cooled and sliced
- 4 to 5 green onions chopped finely (approx½ c)
- 1 to 2 stalked of celery chopped finely (approx½ c)
- 1 c of small broccoli florets
- 1 c of raw baby spinach, sliced finely
- 1½ c diced ham
- 6 large eggs, beaten
- ¾ c whole milk
- ¼ c Parmesan cheese (I used a mixture of Asiago and Parmesan)
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp garlic powder
- 1½ c of grated marble cheese (or cheese of your choice)
Generously butter whatever dish you’re using.
I used a 10.5″ fluted quiche dish but you can really use any kind of shallow baking dish.
Gather your ingredients.
Slice leftover potatoes about 1/8 inch thick and arrange in a single layer in the bottom of the dish. The potatoes create the base of the quiche, replacing the crust.
Next, layer on half of each of the chopped vegetables and ham, starting with the finely sliced fresh spinach. Adding the other ingredients on top of the spinach keeps it from floating to the top when you add the egg mixture.
Note: Reserve the grated marble cheese for the final topping.
Add a second layer with chopped veggies and ham. .
Crack the eggs into a large measuring cup and beat well.
Add enough milk so that you have 2 cups of egg/milk mixture (about¾ c of milk.)
Stir in salt, pepper, garlic powder and Parmesan cheese. Pour over the vegetables and chopped ham.
Top it all off with a generous layer of the grated marble cheese.
Quite often I will double this recipe and divide all the ingredients between one large quiche dish to be served that day for brunch or dinner and two smaller dishes to pop into the freezer for future meals.
Bake in a 350 degree F oven for about 50 to 60 minutes or until the egg mixture has set and the top is a nice golden brown.
Triple the deliciousness!
If you’re having the crustless quiche for a weeknight dinner, it can be served directly from the pan.
But if serving for Sunday morning brunch, you may want to slice and transfer the entire quiche to a pretty cake plate.
Here, I’ve garnished it with radish and tomato roses and whole baby spinach leaves.
You’ll want to make extra garnishes to add to each plate.
Doesn’t it look delicious!!
Be sure to save this delicious gluten free recipe so you can find it again by clicking on the Pinterest button underneath this post.
And of course, I’d love it if you shared it on Facebook and Twitter as well.
Yield: 8 slices
Crustless Quiche Recipe
No need to fuss with rolling pastry when you make this easy Crustless Quiche for your next Sunday morning brunch. It’s so easy that you may just find it becomes one of your go to weeknight meals.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Ingredients
- 10 small baby red potatoes cooked, cooled and sliced
- 4 to 5 green onions chopped finely (approx½ c)
- 1 to 2 stalks of celery chopped finely (approx½ c)
- 1 c of small broccoli florets
- 1 c of raw baby spinach sliced finely
- 1½ c diced ham
- 6 large eggs, beaten
- ¾ c whole milk
- ¼ c Parmesan cheese (I used a mixture of Asiago and Parmesan)
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp garlic powder
- 1½ c of grated marble cheese (or cheese of your choice)
Instructions
- Generously butter whatever dish you’re using.
- Chop the green onions and celery.
- Cut up the broccoli florets.
- Finely slice the spinach.
- Dice the ham.
- Slice the potatoes and layer in the bottom of the quiche pan.
- Layer on half the vegetables and ham, starting with the spinach.
- Repeat with a second layer.
- Beat together the eggs, milk, salt, pepper, garlic powder and Parmesan cheese.
- Pour the egg mixture over the vegetables and ham.
- Top with the grated marble cheese.
- Bake at 350F for 50 to 60 minutes unless the filling is set and lightly golden brown.
- Can be served hot or cold.
Nutrition Information:
Yield:
8 Serving Size:
1 slice
Amount Per Serving: Calories: 397Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 187mgSodium: 756mgCarbohydrates: 39gFiber: 4gSugar: 5gProtein: 24g
This recipe for Crustless Quiche was originally published on Super Mom – No Cape in November, 2014. It has been completely updated with new photos and more detailed directions.
