A Crustless Quiche recipe is perfect when you want to avoid the calories and time required to make a pie crust. It is simple, delicious and a perfect way to clean out your fridge.
A classic quiche is a savoury, rich custard made with eggs, vegetables like cauliflower and broccoli, herbs, and cheese, all set in a pie crust. I love the no-crust Quiche because I don't have to make the crust, which is challenging to roll out in our hot weather.
During the pandemic, for Apeksha's birthday we had a Tea Party and made quiches, cucumber sandwiches, Orange Marmalade scones, Cheddar and Sage Scones, Cobbler and Victoria Sandwich Cake.
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What is Quiche?
Quiche is an open pie with a crust, filled with cream and a variety of cheese. A classically made quiche uses a pie base heavy on butter, and the filling uses eggs, heavy cream, cheese, meat and/or vegetables.
Because of" Quiche Lorraine", Quiche is assumed to be French cuisine; however, it is said to have originated in Germany. The German "Kuchen", which means the cake, is the root of Quiche.
This crustless Quiche, without cream and meat, tastes much better than the store-bought one.
Serve Quiche for brunch, lunch, an entrée, dinner, or supper. Celebrations like Easter, baby showers, bridal showers, potlucks, and tea parties. It can be served hot or cold, and it is perfect for a make-ahead meal or a potluck party. Leftovers? We are happy to finish it all for breakfast.
A quick recipe that's delicious yet simple, versatile, and consistently good. A crowd-pleasing recipe that is adaptable to all the surprises my refrigerator throws at me.
Ingredients for Crustless Vegetarian Quiche
These are the ingredients you will need. For quantities, please check the recipe card.
- Vegetables: I used cauliflower, mushrooms, peas, and onions.
- Dairy: I used full-fat milk and cheddar cheese.
- Eggs: The Quiche requires eggs to create the thick custard.
- Seasonings and Herbs: My go-tos are salt, pepper to taste, garlic, and sage.
- Garnishing: Spring onion greens.
Optional Ingredients
- Red Chilli Powder: I need the slight flavour that the red chilli powder gives, so I'll add it. Feel free to skip it.
- Turmeric Powder: For colour.
- Curry Powder: Use any masala powder you have at hand.
How to Make Crustless Quiche
- Rinse and chop the vegetables.
- Sauté the vegetables till the cauliflower is fork-tender.
- Make the white sauce and mix it with the vegetables.
- Add to the greased baking tray.
- Beat the eggs, then pour them over the vegetables.
- Sprinkle cheese and bake for 35 minutes.
Substitutes for Crustless Quiche
- Vegetables: You can also use broccoli, beans, carrots, corn, spinach, and potatoes, to name a few. In general, I add the veggies that the girls try to avoid.
- Whole Wheat Flour: I use whole wheat flour in place of maida (all-purpose flour). You can use what you are comfortable with.
- Eggs: If you are not an egg-eater, then substitute the egg with agar-agar. You can check the recipe for the Eggless Quiche I made previously. My father-in-law loved it.
Variations for Crustless Quiche
- Eggs: If you want to avoid eggs, use agar agar.
- Soak 15 grams of agar agar in a cup of water.
- Make a white sauce and add the agar agar, stirring constantly.
- Add to the veggies, white sauce and cheese and bake.
- Veggies: Use broccoli, corn, spinach, carrots, and potatoes. If in a hurry, use frozen veggies.
- This recipe is a vegetarian crustless quiche. You can also use the meats of your choice.
- Use a small pie tray or muffin trays to divide the filling, and bake until lovely and golden brown.
Protips for Crustless Quiche
- Since the crustless quiche, coat the baking tray with butter.
- You can cook the veggies a day ahead and refrigerate them.
- You can set up the veggies and white sauce in the greased baking tray. Use cling wrap to refrigerate the tray, let it come to room temperature, and then bake it.
- The centre of the baked quiche may wriggle a little. When you insert a toothpick, it should be dry and free of wet batter.
- Avoid overcooking the quiche so it does not become rubbery. The quiche continues to cook out of the oven.
- Store the cooked quiche in an airtight container for 3 days.
- Reheat the quiche in the oven at 180℃ or 356℉. You can microwave it too.
- Freeze the cooked crustless quiche for about 3 months. Thaw the quiche in the fridge overnight before reheating.
Equipment for making Crustless Quiche
- A baking tray to bake the Quiche.
- A pan to cook the vegetables.
- Bowls to mix.
FAQ's for Vegetarian Crustless Quiche
What is the difference between a quiche and a frittata?
Both Quiche and Frittata are similar; however, the differences are
- Quiche: We use milk and eggs, and it is baked in the oven.
- Frittatas: We use only eggs and cook them on the stovetop.
Is a quiche just an omelette?
No, quiche is baked in the oven while omelettes are cooked over the stovetop.
Is this crustless Quiche healthy?
Yes, this crustless quiche is healthier than the one in a pie crust.
Can I bake this Quiche in a pie crust?
Yes, you can bake the filling in the pie crust. Blind-bake the pie crust first (check how to make a pie crust here), then add the filling and bake. The Eggless Quiche I made used this pie crust.
How long do I bake a quiche?
Bake a quiche for 35-40 minutes at 180℃ (356℉). When the knife is inserted into the centre of the Quiche, it comes out clean.
Is Quiche eaten warm or cold?
Quiche tastes great warm and cold.
What do I serve with Quiche?
Serve Quiche with salad, boiled vegetables or soup, but I love it with crusty bread.
How to reheat a quiche?
Reheat the Quiche in the oven at 180℃ (356℉) or in the microwave.
Pairing Recipes for Crustless Vegetarian Quiche Recipe
I love my crustless quiche with a crusty bread, but you can pair it with...
Summary: Enjoy this crustless Quiche without the pastry crust and extra calories. It is packed with veggies, eggs and cheese is light and fluffy. Crustless quiche is versatile; you can add your choice of veggies for a simple, flavorful, cosy, and comforting dish. Perfect for breakfast, lunch, and dinner.
Try this delicious crustless quiche, it will be a regular on your table!
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I participate in the group Shhh! Cooking Secretly. The signup opens every month with a suggested theme. We then partner with another member and exchange secret ingredients to cook with. We share pictures in the Facebook group and try to guess the ingredients used. Currently, we are allowing the redo of old recipes.
This month, I am partnering with Mayuri of Mayuri's Jikoni. She suggested I cook with wheat flour and mushrooms for the Healthy Bakes theme. I suggested milk and onions for her cooking. Just check the yummy Breaded Mushrooms she made!
This recipe is an ancient post (I first published it on Sept 24, 2016). I made for the BM series, where I chose to blog simple and healthy food in my old age. Today, I am reposting it for Shhh Secretly Cooking and Foodies Redoing Old Posts.
Crustless Vegetarian Quiche Recipe
Equipment
- 1 Baking tray To bake, use a pie dish
- 1 Kadhai/wok To cook the vegetables
- Bowls To mix, store
- 1 Oven
Ingredients
- 1 Cauliflower cut into small florets
- 200 grams mushrooms washed and chopped
- 1 cup green peas I used frozen
- 1 Carrot small, about ¼ cup
- 5 cloves garlic
- 1 tablespoon olive oil
- 4 onions chopped
- 5 eggs
- 3 cups Milk
- 2 tablespoon Butter
- 2 tablespoon whole-wheat flour
- ½ cup Mozzarella cheese diced
- ½ teaspoon turmeric powder
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper freshly crushed
- ¼ teaspoon Curry powder optional
- 1 teaspoon red chilli powder optional
- 1 red capsicum sliced
Instructions
- Preheat the oven to 180℃ (356℉) and grease a baking dish. I generally use an 8-by-8-inch square tray.
- Beat the eggs and salt until well mixed. Set aside. (5 eggs, 1 teaspoon Salt)
Cooking the Veggies:
- Rinse and cut the cauliflower, carrots and mushrooms.(1 Cauliflower, 1 Carrot, 200 grams mushrooms)
- Set the frozen peas to thaw in a sieve and rinse them. (1 cup green peas)
- Slice or chop the onions finely, and crush the garlic. (4 onions,5 cloves garlic)
- Sauté the garlic and onion in olive oil in a thick-bottomed pan until translucent. (1 tablespoon olive oil)
- Add the mushrooms and stir-fry until they wilt, stirring frequently.
- Next, add the cauliflower, carrots and peas and cook until they change colour.
- Add salt to taste, set aside to cool.
Making the White Sauce:
- On a low flame, melt the butter in a pan, add the whole-wheat flour, and stir until fragrant. (2 tablespoon Butter, 2 tablespoon whole-wheat flour)
- Stirring continuously, add the milk. (3 cups Milk)
- Cook the sauce until the sauce thickens.
- Add the salt, pepper, curry powder, turmeric powder and red chilli powder. (1 teaspoon Salt, ½ teaspoon Black pepper, ¼ teaspoon Curry powder, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder)
- Mix and set aside.
Putting the Crustless Quiche together:
- Mix the cooked vegetables and white sauce.
- In the greased baking tray, add the vegetables and sauce.
- Smooth the top of the veggies and add the beaten eggs.
- Sprinkle the top with mozzarella cheese. (½ cup Mozzarella cheese)
- Add the slices of red capsicum. (1 red capsicum)
- Bake for just 35-40 minutes until warm and golden on top.
- When the Quiche is done, the knife is inserted in the centre of the Quiche and comes out clean.
- Cool for 5 minutes and serve.
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