Crustless Egg and Cheese Quiche Recipe (2024)

I'm hoping that it would be okay to leave out the breadcrumbs? Should I mix in some almond flour?

I made this with 8 eggs and used 1.5 cups of milk and 1.5 cups of half and half. The ratio turned out great. Everyone enjoyed this.

This was an easy recipe to follow, but my family and I all agree that half a teaspoon was too much nutmeg. A 1/4 t would have been perfect.

Used shiitake mushroomsCauliflower rice for crust6 eggsSautéed 1 jalapeño with the mushroomsBaby spinach

On repeat. Steam broccoli and sautee mushrooms the night before and leave them uncovered in the fridge to let them dry out a bit so the custard won't get soggy. Reheats beautifully.

Must read instructions! The first time, I did not move the shelf to the top of the oven. When bake time was complete, the top was still creamy colored and not brown, so I left it in longer. Never did darken up, but the custard “broke” or curdled. Such a disappointment. I just took my second try out of the oven at 42 minutes. Fingers crossed…

The timing on this is off. I used a 8" circle casserole and it took almost an hour.

Really liked this. Substituted almond flour for the breadcrumbs and used 6 eggs instead of 4. Cooked at 350 and it needed more like 50 minutes to set up. Delicious and will make again.

Hi--Is this recipe supposed to include ham? It is mentioned in the introductory narrative but not listed in either the ingredients or the instructions. Looks great otherwise!

I, too, had some liquid in the bottom from the mushrooms, despite sautéing them till nicely browned. The mushrooms still retained some of their moisture. I remembered Julia Child's recipe for sautéed mushrooms: "Place a skillet over high heat; melt 2 tbsp butter and 1 tbsp oil. When butter foam subsides, add the mushrooms. Toss them in the pan for 4-5 minutes. As soon as lightly browned, remove from heat.

The size of the dish for a given recipe, hence the depth of mixture is critical to cooking time. Quiche can be cooked longer than recipes often say, and many times people are afraid of having an under cooked egg dish and leave it longer, but they are missing out. Make 2 and pull one out while the center is still quite giggly, the other when it's firm, then decide which you prefer.Also some ovens cook unevenly, and if the browning of the top is not even you may want to rotate the dish.

It's not in the title, either. I'm guessing you just dot some on the top or add it at will. A recipe like this lends itself to a lot of improv.

I would say yes--though you ought to make sure that they won't release too much liquid when mixed with the egg custard and baked. This is very similar to a quiche I make with a crust--and I make that with cooked kale, broccoli, or zucchini.I made this one pretty much as written except that I added cubed ham. It was delicious, and lighter than quiche with a crust.

This was really good! I doubled the recipe and used 12 eggs. Cooked it 50 minutes. But I did have the problem with the liquid on the bottom of the pan, even though after reading comments, I let the cooked mushrooms drain before adding them to the pan. Mushrooms may just not work. Next time I would try a different vegetable.

Used 6 eggs and added a couple handfuls of baby spinach. I cooked it for about 55 minutes and it still wasn’t quite set - still delicious!

I substituted 3 cups of buttermilk in the place of the half and half and milk, used 5 eggs, and for veggies I sautéed a half an onion, diced, and a bunch of chopped collard greens and just 4 thinly sliced mushrooms. I also added a cup of sautéed tofu cubes. 45 minutes at 330 degrees. The whole thing came out exquisitely perfect. Creamy and fluffy and not watery in the least.

This was huge success! I made the following substitutions: shake of ground cloves instead of nutmeg. Salt and black pepper. No parm, no mushroom, but some cubed ham steak pieces. ~1 c of cheddar cheese. I cracked four eggs into a glass measuring cup, then filled with evaporated milk until total volume was 2 cups. I think I saw somewhere 0.5 c total liquid per egg used is a good ratio. Worked for me! Buttered 9" pie dish, covered the bottom with breadcrumbs, added ham then cheese then egg mix.

This worked out wonderfully. I added shallots(and cooked with mushrooms) because I now love them. Cooked for 45 minutes, but had intention of cutting pieces and reheating the next day in a toaster oven. It worked out well. Very easy dish and perfect for a Christmas breakfast. Oh, used 5 eggs not 4, after reading other notes. Will actually use 6 eggs next time, but everything else the same.

Followed the recipe , let it cook 5 minutes more ( my oven is off a little) it was perfect . My entire family loved it . Will make again YUM!

Lardons to start, then fished them out and fried onions, peppers and scallions. No mushrooms. Chunks of stale bread instead of fine bread crumbs. Voila, western omelette style quiche. I know, didn't follow the recipe but it can be changed a bit for a yummy lunch.

Used Panko instead of plain bread crumbs. 1.5 Cups of cream no milk. Came out perfectly in 45 minutes. This will now be my go to quiche base.

Like others, I increased the recipe. Used 4 cups half and half, 12 eggs, 2 cups cheese. Was perfect proportions. I cooked at 325 for 70 minutes. Top rack.

Made in a 7”X10” casserole. Followed recipe but used 6 eggs instead of 4. Cooked in our Breville toaster oven for 45 minutes, then put under the broiler in gas oven for two minutes. Turned out perfectly. Serves 6-8.

P.S. I made this Roquefort cheese and portobello mushrooms. Oh my god, so good!

I made this a day ahead for a Mother's Day brunch. I doubled the recipe used 2 nine in pie plates. As noted in comments, you can basically add anything you like to the quiche, but I usually make sure that the additions have been sauteed so I am not adding extra moisture to the quiche. I use heavy cream and and whole milk, so I do not have any problems with sogginess after cooking. My family loved this and it's so easy. Great recipe!

For double recipe use 1 1/2 cups each, milk and half-and/half. Cook about 50 minutes

For a double batch, 1 1/2 cups each milk and half-and-half

Made with potatoes and scallions instead of mushrooms. Used dill instead of nutmeg. Sliced potatoes really thin (about 4-5 medium small) and cooked them in butter. Threw in scallions cut in the bias. Used labneh and cream cheese instead of cream. Delicious!!!!

Can this be put together the night before and baked in the morning?

I agree with a few of the people who noted this recipe needs more eggs and less milk. It cooked up very bland and milky. Ok recipe, very easy. Not a lot of compliments on this one from the Easter crowd.