Fitness / March 22, 2024

Crustless Quiche

Don’t get crusty! Get cookin’ with this recipe for Crustless Quiche—an egg-based French import made with broccoli, shallots, and creamy Gruyere cheese that you can have any time of day.

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I don’t make quiches enough. Let’s change that, shall we? We’re going to start injecting this French dish (that some believe actually originated in *gasp* Germany!) with this recipe… but with one notable alteration.

That’s right, we’re going crustless! (I presumed you can read and spotted the alteration in the recipe title at the top of the page.) Why are we doing this? For a couple of reasons, I suppose. For starters, crusts can be a lot of work and, if you’ve never made a quiche before, I want to start you off with the basic dish; we can introduce crusts later. The other reason is that the crust is usually the element of a quiche that complicates matters for those on diets. Though you can now make crusts out of any number of ingredients, I thought it would be easier if we just omitted it here.

But not to worry, there’s still a ton of good stuff to drool over. We use eggs (the basis of any good quiche), broccoli, shallots, almond milk, and Gruyere cheese to make a meal that is both delicious and health conscious.

Is Crustless Quiche Healthy?

Yes, this recipe for a crustless quiche has a lot of bases covered. You’ve got eggs for protein, broccoli and shallots for vitamins, minerals, and fiber, almond milk for diet-friendly nutrients, and cheese for a bit of fat. As for diets, because there is no crust, this is suitable for those eating gluten-free, low-carb/keto, and vegetarian. To make it paleo, omit the cheese (or use nutritional yeast), replace the almond milk with coconut milk, and perhaps use more paleo-friendly veggies like bell peppers and spinach.

How Is This Different From A Frittata?

While it’s true a frittata has been described as a crustless quiche (on this very blog, in fact), the differences go beyond that. Just how far beyond? Well, the hint is in the name. ‘Frittata’ means ‘fried’ in Italian. So it makes sense the meal is first done in a skillet then finished off in the oven whereas this crustless quiche is done solely in the oven. The difference also lies in the composition: frittatas often have more eggs. So, in a way, they’re more like an omelet than a quiche, which places more of an emphasis on the other ingredients.

INGREDIENTS

6 large eggs
1/2 cup unsweetened almond milk
1/2 tsp sea salt (plus more to taste)
freshly ground black pepper
1 tbsp extra-virgin olive oil (plus more for greasing)
2 shallots, thinly sliced (about 2/3 cup)
3 cups small broccoli florets (about 6 oz.)
1/4 cup water
1 cup grated Gruyere cheese (about 2 oz.)
1 tbsp fresh thyme leaves or chopped fresh chives

INSTRUCTIONS

Prep

Preheat your oven and prepare your pie dish with a bit of olive oil.

Mix

Whisk together eggs, milk, and seasoning in a large bowl.

Sauté

Cook shallots and broccoli in a skillet until they’re just right.

Assemble

Layer the vegetables and cheese in the pie dish, then pour the egg mixture on top.

Bake

Let the quiche bake until it’s perfectly set and golden on top.

Devour!

FAQs & Tips

How do I store the quiche?

Leftover quiche, once cooled, can be stored in an airtight container or wrapped in plastic or aluminum foil. You can then put in the fridge where it should last for up to five days. You can also freeze it for up to three months. I usually let it thaw in the fridge overnight, though you should be able to microwave it from frozen on LOW.

But what if I WANT to have a crust?

Crusts are sometimes the best part of a quiche, so I can’t fault you for asking about it. But instead of jimmying a crust into this recipe, I’m going to suggest another: Gluten-Free Low-Carb Quiche With Almond-Flour Crust. Not only is it crust inclusive, said crust is made with diet-friendly almond flour. Enjoy!

Why is my quiche soggy?

Excess moisture is usually the explanation for this. It’s why we opted for Gruyere, a “drier” cheese. Be careful when adding the milk; too much will obviously result in a soggy quiche. Also, pat dry your other ingredients, like the veggies, and let your quiche sit after cooking. This will let it firm up and mitigate the risk of a soggy bottom.

Which other cheeses can I use?

Cheddar and Swiss are viable options that, like the Gruyere, won’t soggy the rest of the quiche when they melt. I’m also partial to provolone, a mild cheese with a slight tang. For something bolder, you might want to try Pepper Jack or blue cheese.

Can I use cream instead of milk?

You can use pretty much any dairy you like. Just be aware that replacing all the almond milk with cream will result in a VERY creamy quiche, perhaps TOO creamy. My recommendation is a mix of cream and milk, whichever variety you prefer (e.g., almond, whole, etc.).

Variations of Crustless Quiche Worth Trying

I find quiches, like pizzas, are best when the process of adding ingredients/toppings is controlled. In other words, more isn’t always better. That’s why most varieties worth trying limit it to two main ingredients. So use this recipe as a base, then add spinach and feta, mushroom and Swiss cheese, ham and cheddar, sliced tomatoes and mozzarella (like a Caprese salad!), or salmon and asparagus. The one “all-in” quiche I will recommend is the Southwestern: seasoned ground beef or turkey with black beans, corn, diced bell peppers, and shredded pepper jack cheese. Add some cumin and chili pepper if you like your Tex-Mex spicy.

Crustless Quiche

Don’t get crusty! Get cookin’ with this recipe for Crustless Quiche—an egg-based French import made with broccoli, shallots, and creamy Gruyere cheese that you can have any time of day.

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 200kcal

Author FoodFaithFitness

Ingredients

6 large eggs
1/2 cup unsweetened almond milk or 2% or whole milk
1/2 tsp sea salt plus more to taste
Freshly ground black pepper
1 tbsp extra-virgin olive oil plus more for greasing
2 shallots thinly sliced (about 2/3 cup)
3 cups small broccoli florets about 6 oz.
1/4 cup water
1 cup grated Gruyere cheese about 2 oz.
1 tbsp fresh thyme leaves or chopped fresh chives

Instructions

Preheat the oven to 350°F and lightly oil a 9-inch or 9.5-inch pie dish with olive oil.
In a large bowl, whisk the eggs, almond milk, sea salt, and a generous amount of black pepper together until well combined.
Warm the olive oil in a skillet over medium heat. Sauté the shallots with a pinch of salt until they’re soft and translucent. Add the broccoli and water, cooking until the broccoli is vibrant and tender.
Arrange the sautéed vegetables in the greased pie dish, creating an even layer. Evenly sprinkle the Gruyere cheese over the veggies. Gently pour the egg mixture over the cheese and vegetables. Shake the dish slightly to ensure the mixture settles evenly. Garnish with thyme or chives.
Bake in the preheated oven for 30 to 40 minutes, or until the quiche is set and the top is lightly golden. Let it cool slightly before slicing.
DEVOUR!