crustless quiche

 

Prep Time: 15 minutes

Cook Time: 40 minutes

Resting Time: 10 minutes

Total Time: 65 minutes

Servings: 6 slices

Cooking Method: Baking / Sautéing

Intensity & Difficulty Levels

Preparation Intensity: Low — Simple vegetable chopping and a brief stovetop sauté before whisking.

Cooking Intensity: Low-Medium — Stovetop sautéing requires light monitoring; oven baking is completely hands-off.

Flavor Profile: Savory & Creamy — Warm, golden custard balanced with sharp cheddar, earthy mushrooms, and sweet aromatic vegetables.

Equipment Needed

9-inch Pie Dish or Springform Pan

Non-stick Skillet (for sautéing)

Large Mixing Bowl

Whisk

Measuring Cups and Spoons

Rubber Spatula

Ingredients

Produce & Aromatics

1 tbsp Olive Oil or Unsalted Butter

1 medium Yellow Onion, finely diced

2 cloves Garlic, minced

1 cup Fresh Baby Spinach, roughly chopped

1 cup Cremini or White Button Mushrooms, sliced

1 cup Broccoli Florets, chopped into small bite-sized pieces

Egg Custard Base

8 large Whole Eggs

3/4 cup (6 fl oz) Heavy Cream or Whole Milk (or a combination)

1/2 tsp Sea Salt

1/4 tsp Black Pepper, freshly cracked

1/4 tsp Garlic Powder

1/8 tsp Ground Nutmeg (optional: adds a classic French bakery aroma)

Cheese & Mix-ins

1.5 cups (6 oz) Sharp Cheddar Cheese, shredded (divided)

1/2 cup (2 oz) Swiss Cheese or Gruyère, shredded

2 tbsp Fresh Chives or Green Onions, finely chopped

Step-by-Step Cooking Instructions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C).

Lightly grease a 9-inch pie dish or round casserole dish with butter, olive oil, or non-stick cooking spray to prevent sticking.

Step 2: Sauté the Veggies (Critical Moisture Release)

Heat 1 tbsp olive oil in a skillet over medium heat.

Add the diced yellow onion and sliced mushrooms. Sauté for 5–6 minutes until the onions become translucent and the mushrooms release their moisture and brown slightly.

Add the chopped broccoli and minced garlic, sautéing for an additional 2–3 minutes until the broccoli turns bright green and slightly tender.

Stir in the chopped spinach during the last 60 seconds until just wilted.

Remove the skillet from heat and let the vegetables cool slightly for 3–5 minutes. (High-protein cooking tip: Removing excess vegetable moisture prevents a watery quiche and locks in a rich, firm slice structure.)

Step 3: Whisk the Egg Custard

In a large bowl, combine the 8 eggs, 3/4 cup heavy cream, salt, black pepper, garlic powder, and ground nutmeg.

Whisk vigorously for about 60 seconds until the mixture is uniform, light, and slightly frothy.

Step 4: Assemble the Quiche

Spread the sautéed vegetable mixture evenly across the bottom of your prepared pie dish.

Sprinkle 1 cup of the sharp cheddar and all 1/2 cup of Swiss cheese evenly over the vegetables.

Slowly pour the egg custard mixture over the cheese and vegetables. Use a spatula to gently nudge the ingredients so the liquid distributes evenly.

Top with the remaining 1/2 cup of sharp cheddar and the chopped chives.

Step 5: Bake to Perfection

Transfer to the middle rack of your oven and bake at 350°F (175°C) for 35 to 40 minutes.

Visual & Texture Cues: The quiche is done when the edges are puffed and golden brown, and the center is set with only a slight, subtle jiggle when gently shaken. An inserted toothpick or knife should come out clean.

Remove from the oven and let it rest for 10 minutes before slicing. The egg custard will firm up as it rests, making it clean and easy to cut.

Pro Tips for Success

Prevent a Watery Custard: Moisture is the enemy of a firm quiche. Always cook out excess water from vegetables like mushrooms, spinach, and zucchini before adding them to the dish.

Cheese Matters: Shred your cheese from a block rather than buying pre-bagged varieties. Freshly shredded cheese melts significantly better and creates a far richer crust-like edge around the dish.

Customize Your Filling: Swap in cooked bacon, diced ham, goat cheese, or roasted red peppers to match your preference.

Storage & Reheating Instructions

Refrigeration: Allow the quiche to cool completely. Cover the pie dish tightly with foil or store individual slices in airtight glass containers for up to 4 to 5 days.

Freezing: Wrap fully cooled, individual slices tightly in plastic wrap and foil, then store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat individual slices in the microwave on High for 60–90 seconds, or warm in a preheated oven at 325°F (160°C) for 10–12 minutes to retain a fresh-baked texture.

Detailed Nutritional Information

Values are estimates per serving (1 slice, based on 6 equal servings total).

Calories: 295 kcal

Total Fat: 22 g

Saturated Fat: 11 g

Trans Fat: 0 g

Cholesterol: 285 mg

Sodium: 480 mg

Potassium: 340 mg

Total Carbohydrates: 5 g

Dietary Fiber: 1 g

Total Sugars: 2 g

Protein: 18 g

Calcium: 310 mg

Iron: 2.1 mg