Go Back

Crustless Savory Quiche

This crustless quiche combines eggs, cheese, and greens baked into a fluffy, golden dish with a creamy interior and slightly crisp top. It’s quick to prepare, versatile, and perfect for breakfast, brunch, or a light dinner, offering satisfying flavor without the fuss of pastry. The final texture is tender and custardy, with a hint of crispness on the surface.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: French-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs fresh, at room temperature
  • ¾ cup milk or cream whole milk preferred
  • ½ cup cheese shredded cheddar, Swiss, or Gruyère
  • 1 cup greens chopped spinach, kale, or Swiss chard
  • 1 teaspoon salt
  • ½ teaspoon pepper freshly ground
  • ¼ teaspoon nutmeg optional, freshly grated
  • 1 teaspoon oil olive oil for sautéing greens

Equipment

  • 20cm (8-inch) ovenproof skillet
  • Whisk
  • Mixing bowl
  • Spatula
  • Knife
  • Chopping board
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 180°C (350°F), and place your ovenproof skillet inside to warm up slightly.
  2. In a mixing bowl, crack open the eggs and whisk until the yolks and whites are fully combined and slightly frothy.
  3. Add the milk or cream, salt, pepper, and nutmeg to the eggs, then whisk again until the mixture is smooth and uniform.
  4. Chop your greens into bite-sized pieces and sauté them in a teaspoon of olive oil over medium heat until wilted and fragrant, about 2 minutes. Let them cool slightly.
  5. Dice or shred your cheese and add it to the cooled greens, then gently fold this mixture into the egg mixture, ensuring even distribution.
  6. Pour the entire mixture into the preheated skillet, spreading it out evenly with a spatula. The mixture should be just below the rim of the skillet.
  7. Place the skillet into the oven and bake for 25 to 30 minutes, or until the top is golden brown and the edges are slightly crisp. The center should be just set but still slightly jiggly.
  8. Remove the skillet from the oven and let the quiche rest for about 5-10 minutes. This helps it finish setting and makes slicing easier.
  9. Slice the quiche into wedges with a sharp knife. The filling should be fluffy and custardy, with a lightly browned top.
  10. Serve warm or at room temperature, garnished with fresh herbs if desired. Enjoy the creamy, satisfying bite with a hint of crispness on top.

Notes

You can customize this quiche by adding cooked bacon, sautéed mushrooms, or other leftover vegetables. For a dairy-free version, substitute milk with almond or coconut milk and cheese with plant-based options.