Easy Crustless Quiche Recipe
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!
Servings 8 -10 servings
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
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 of the bowl. 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 1/2 cup of the cheeses. Pour the egg mixture over the top and push the vegetables down as needed. Top evenly with the remaining 1/2 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.
•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.