Skipping the crust turns quiche from a weekend baking project into a genuine weeknight dinner — whisk, layer, pour, bake.
It also means no soggy-bottom crust problem to troubleshoot, and the whole thing reheats well for lunch the next day.
Crustless Quiche
Check for doneness with a gentle shake of the dish, not a knife — the center should have only a slight jiggle, since it firms up further as it rests.
Save this recipe for later — pin it to your dinner board.
Crustless Quiche
Ingredients
- 8 large eggs
- 1 cup half-and-half
- 2 cups fresh spinach, chopped
- 1 cup shredded cheddar or Swiss cheese
- 4 slices bacon, cooked and crumbled
- 1/4 cup diced onion
- Salt and pepper, to taste
- 1/4 tsp nutmeg (optional)
Instructions
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1. Prep
Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish.
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2. Whisk the base
In a large bowl, whisk together eggs, half-and-half, salt, pepper and nutmeg until smooth.
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3. Layer and pour
Scatter spinach, cheese, bacon and onion evenly in the prepared dish. Pour the egg mixture over the top.
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4. Bake
Bake for 30-35 minutes, until the center is just set and no longer jiggles when the dish is gently shaken. Let rest 10 minutes before slicing.
Tips & Common Questions
How do I know when the quiche is done without a crust to guide me?
The center should be set with only the faintest jiggle, similar to a firm custard — a toothpick inserted in the middle should come out mostly clean.
Why let it rest before slicing?
Like any egg bake, it continues to set as it cools — cutting into it immediately can cause it to look underdone and fall apart, even when it's actually fully cooked.
Can I swap the fillings?
Yes — this base recipe works with almost any cooked vegetable or meat combination, just keep the total volume of add-ins similar so the egg-to-filling ratio stays balanced.