Name: Easy Crustless Quiche Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 5 large eggs, (room temperature); 1 egg yolk, (room temperature); 1 1/4 cups heavy cream; 1/2 tsp EACH dried basil, dried parsley, paprika, ground mustard, salt, pepper; 4 dashes hot sauce; 3-4 cloves garlic, ( minced); 1 medium yellow onion, (halved, then thinly sliced); 2 oz. (1/2 packed cup) freshly shredded Gruyere cheese, (divided); 2 oz. (1/2 packed cup) freshly shredded smoked Gouda cheese ((may sub cheddar), divided); 2 cups mix-ins of choice (measured after cooking OR use my favorite below (pictured):); 3/4 cup sweet potatoes, (peeled, chopped into ½” chunks); 2 oz (1 cup) chopped broccoli ((about 1-inch pieces)); 1/2 cup chopped ham

This crustless quiche is hands-down the best—silky, rich custard, nutty Gruyère and smoked Gouda, and perfectly balanced spices make every bite irresistible. I’ve included my favorite add-ins like caramelized onions, sweet potatoes, broccoli, and ham, or it’s EASY to customize with your favorites thanks to my foolproof ratios and technique!

Follow along for expert tips, step-by-step photos, variations, and serving ideas to nail the perfect, restaurant-worthy quiche every single time.

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up close of crustless quiche recipe with slices showing the creamy interior

Why you’ll love this Crustless Quiche Recipe

Crustless quiche is simple to make, but just a few ingredient adjustments like using heavy cream and caramlized onions elevate it to next level heaven. Here’s why it’s the best:

Luxurious filling: Made with heavy cream and an extra egg yolk to create a silky, rich custard that’s indulgent, yet perfectly set.
Cheese perfection: Uses Gouda and real Gruyère Swiss for its nutty, buttery flavor—far superior to bland American Swiss.
Expert seasoning: Italian herbs, paprika, and a touch of mustard elevate the flavor without overwhelming the delicate custard.
Add-in magic: Choose your add-ins (lots of variations below) or I’ve included my favorite options!

What is the Difference Between a Quiche and a Frittata?

The main difference between a quiche and a frittata is the crust and cream content.

•Quiche is baked in a pastry crust and typically includes cream, creating a rich, custardy texture (think classic French-style egg pie).
•Frittata has no crust and uses little dairy but more eggs, making it denser and more egg-forward.

In short: quiche = creamy + crusted, frittata = crustless + sturdier.

top view of recipe for crustless quiche showing it in a 9-inch pie pan

Easy Crustless Quiche Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Eggs + egg yolk: Provide structure and richness, with the extra yolk adding a silkier, creamier texture.
Heavy cream: If you’ve experienced dry quiche in the past, it has either been overcooked or did not use enough fat. For the most luscious, never-dry quiche, use heavy cream. If you substitute half and half, it will still work, but the quiche won’t be as luxurious – it will have a more frittata-like texture.
Yellow onion: The onions are thinly sliced and sautéed until soft to bring out their sweetness and prevent excess moisture.
Garlic: Adds aromatic, savory depth; use more or less to taste.
Spices: Dried basil + dried parsley + paprika + ground mustard + salt + pepper infuse the custard with savory, complex depth.
Cheeses: Gruyere adds nuttiness with excellent meltability, while smoked Gouda (may sub cheddar) adds smoky richness.
Add-Ins: I’ve included my favorites in the instructions, but you can customize with any cooked veggies or meats.

top view of crustless quiche ingredients: eggs, heavy cream, spices, Gruyere cheese, Gouda cheese, onion, garlic and optional add-ins: broccoli, ham, sweet potatoes

How to Make Crustless Quiche

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Microwave Sweet Potatoes. Add the chopped potatoes to a microwave-safe bowl and add water to reach 1/8″ up the sides. Cover with a microwave-safe lid (or damp paper towel) and microwave for 4 minutes.

showing how to make crustless quiche by microwaving sweet potatoes to cook

Step 2: Make Custard. In a large bowl, whisk the eggs and egg yolk until lightly beaten. Whisk in heavy cream and spices.

a collage showing how to make crustless quiche recipe by whisking the eggs together, then the spices, then the heavy cream to make the custard

Step 3: Cook Onions & Broccoli. Heat 2 tablespoons olive oil over medium-high heat in a large cast-iron skillet. Add onions and sauté for 4 minutes. Add the broccoli and cook for 3 minutes. Add the garlic and sauté 30 seconds.

showing how to make crustless quiche recipe by caramelizing the onions, then cooking the broccoli and garlic in a skillet

Step 4: Assemble. Transfer the vegetables to a 9″ deep dish pie pan and spread them into an even layer, making sure the ingredients are evenly distributed.
Evenly layer the vegetables with ham and dried sweet potatoes.
Top with all but ½ cup of the cheeses.
Pour the egg mixture over the vegetables and push them down as needed so they are submerged.
Top evenly with the remaining ½ cup of cheeses.

a collage showing how to make crustless quiche by assembling: 1) adding broccoli and onions to the pie pan, adding potatoes and ham, 3) adding the cheeses, 4) adding the egg custard and topping with cheese

Bake uncovered for 30-40 minutes at 350°F, or until the cheese melts and the center barely jiggles.

How do I know when my crustless quiche is done?

Here’s how to tell when a quiche is perfectly done without overcooking it:

•Center jiggle test: Gently shake the pan—if the edges are set but the center still wobbles slightly, it’s done. The residual heat will finish cooking it as it rests.
•Toothpick or knife test: Insert a toothpick or knife into the center; it should come out mostly clean with just a few moist crumbs (not raw egg).
•Golden top: The top should be lightly golden, not deeply browned or dry.
•Internal temp: For a creamy quiche, pull it from the oven at 155–160°F. As it cools it will carryover to 165°F.

This combo of visual cues, a gentle jiggle, and temperature ensures a creamy, custardy quiche every time.

showing how to make crustless quiche by baking until cooked through

Best Crustless Quiche TIPS

Grease the dish well: Because there isn’t a crust, it’s important to grease the dish very well with nonstick spray with flour or butter is even better.
Cook vegetables first: Sauté and remove excess moisture to avoid a soggy/watery quiche.
Whisk gently: Combine eggs and dairy until smooth without incorporating excess air. Room temperature ingredients will help with this.
Pull at slight jiggle: The center should barely wobble; it will finish setting as it cools. Don’t overbake it, or it won’t be as creamy.
Rest before slicing: Let stand 10–15 minutes for clean slices and best texture.

prep ahead options

You have a two easy make-ahead options for crustless quiche:

1. Prepare ingredients: Cook all the vegetables/mix-ins 24 hours in advance and refrigerate in airtight containers until ready to use.
2. Assemble and refrigerate (unbaked): Cover with plastic wrap and refrigerate up to 24 hours in advance. Let it sit at room temperature for 30 minutes before baking.
3. Bake completely, then reheat: Bake the crustless quiche, cool fully, cover tightly, and refrigerate up to 3–4 days. Reheat at 325°F until warmed through (about 15–20 minutes). Slightly underbake if reheating later to prevent dryness.

holding up a slice of crustless broccoli quiche showing how it holds its shape

Easy Crustless Quiche variations

Swap veggies: Try sauteed spinach, mushrooms, bell peppers, zucchini, or asparagus.
Swap cheeses: I recommend at least two cheeses. Try cheddar, havarti, fontina, feta, goat cheese, etc.
Meaty Options: Bacon, ham, sausage, smoked salmon, or leftover roasted chicken.
Mediterranean: Sun-dried tomatoes, Kalamata olives, artichoke hearts, mozzarella and feta. This would also be amazing with Italian sausage!
Tex-Mex: Cooked chorizo or soyrizo, taco seasoning, diced jalapeños, black beans, corn, cheddar and shredded pepper jack cheese. Top with pico de gallo or salsa and cilantro before serving.

How to serve Recipe for Crustless Quiche

Crustless quiche is best enjoyed warm by itself, or stuffed into tortillas or on toast! Serve with a side of fruit or any of these fun options:

Fruit: Yogurt fruit salad, acai bowls, fruit salad, or pina colada fruit salad.
Sweet Breakfast Favorites: French toast, French toast bake, crepes, Dutch baby, croissant breakfast casserole.
Pastries: Cinnamon roll monkey bread, orange roll bread twists, or lemon bread .
Muffins: French toast muffins, blueberry muffins, chocolate zucchini muffins, Nutella snickerdoodle muffins.

HOW TO STORE and reheat Crustless Broccoli Quiche

•Refrigerate: Cool the quiche completely, then cover tightly with plastic wrap or foil, or store in an airtight container. It will keep for 3–4 days.
•Reheat: Warm slices in the oven at 325°F for 10–15 minutes, or in the microwave for 30–60 seconds, until heated through.
•Freeze: Wrap tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven.

Tip: Cut into individual slices before storing or freezing for easy grab-and-go breakfasts or lunches.

up close of a slice of best crustless quiche recipe showing how creamy and cheesy it is

Looking for more Egg Recipes?

Ham and Cheese Quiche
Mini Quiche
Quiche Lorraine
The Best Frittata
Egg Muffins
Eggs Benedict
Eggs Benedict Casserole
Breakfast Enchiladas
Breakfast Tacos
Breakfast Burritos
Breakfast Quesadillas

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Servings: -10 servings

Total Time: 1 5

Prep Time: 30

Cook Time: 35

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Ingredients

5 large eggs, room temperature
1 egg yolk, room temperature
1 1/4 cups heavy cream
1/2 tsp EACH dried basil, dried parsley, paprika, ground mustard, salt, pepper
4 dashes hot sauce
3-4 cloves garlic, minced
1 medium yellow onion, halved, then thinly sliced
2 oz. (½ packed cup) freshly shredded Gruyere cheese, divided
2 oz. (½ packed cup) freshly shredded smoked Gouda cheese (may sub cheddar), divided

Mix Ins

2 cups mix-ins of choice measured after cooking OR use my favorite below (pictured):
3/4 cup sweet potatoes, peeled, chopped into ½” chunks
2 oz (1 cup) chopped broccoli (about 1-inch pieces)
1/2 cup chopped ham

Instructions

Prep: Preheat the oven to 350°F. Grease a 9" deep dish pie pan with butter or cooking spray (preferably one with flour).
Microwave Sweet Potatoes: Add the chopped potatoes to a microwave-safe bowl and add water to reach 1/8" up the sides. Cover with a microwave-safe lid (or damp paper towel) and microwave for 4 minutes. Drain and set aside.
Make Custard: In a large bowl, whisk the eggs and egg yolk until lightly beaten. Whisk in heavy cream and spices (don't overmix).
Cook Onions & Broccoli: Heat 2 tablespoons olive oil over medium-high heat in a large cast-iron skillet. Add onions and sauté for 4 minutes. Add the broccoli and cook for 3 minutes (add additional oil as needed). Add the garlic and sauté 30 seconds.
Assemble: Transfer the vegetables to the pie dish and spread them into an even layer. Evenly layer with the ham and sweet potatoes, then top with all but ½ cup of the cheeses. Pour the egg mixture over the top and push the vegetables down as needed. Top evenly with the remaining ½ cup of cheeses.
Bake uncovered for 30-40 minutes at 350°F, or until the cheese melts and the center barely jiggles. Don't overbake it, or it won't be as creamy.
Serve: Let cool for 10 minutes before slicing. Best served warm.

Notes

Here’s how to tell when a quiche is perfectly done without overcooking it:

•Center jiggle test: Gently shake the pan—if the edges are set but the center still wobbles slightly, it’s done. The residual heat will finish cooking it as it rests.
•Toothpick or knife test: Insert a toothpick or knife into the center; it should come out mostly clean with just a few moist crumbs (not raw egg).
•Golden top: The top should be lightly golden, not deeply browned or dry.
•Internal temp: Pull it from the oven at 155–160°F. As it cools it will carryover to 165°F.

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