Crustless Quiche

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Make a crustless quiche for dinner. It’s easier to make, has less fat and is keto too!

A crustless quiche is simply a quiche that doesn’t have a pastry shell. This makes it a bit easier to make since you don’t have to make or buy pastry. It also cuts down the fat and calories of the quiche because pastry is pretty rich. Finally, you’re removing the bulk of the carbohydrates from the dish, making this a low-carb, keto quiche. Sounds pretty great, right?

Spinach and bacon crustless quiche in a pie dish.

Other than the lack of a pastry crust, the main difference between a regular quiche and a crustless quiche is that the egg filling for a crustless quiche has to be a bit firmer. Without the pastry to keep things contained, the egg needs to be able to stand up on its own.

The other day when I showed you , I said that the ideal ratio of milk to egg in a quiche is 6 tablespoons of milk for every large egg. When it comes to a crustless quiche, the ratio is, instead, 5 tablespoons of milk per egg, or just about exactly 1/3 cup. For today’s recipe, I’ve used 5 large eggs and 1 and 1/2 cups of milk.

How to Make a Crustless Quiche:

Preheat oven to 350ยฐF.

Get your ingredients ready. Here I’ve used 4 slices of crispy cooked bacon, chopped and 1 and 1/2 cups of uncooked, chopped baby spinach.

Chopped cooked bacon and chopped fresh spinach on a cutting board.

Put 1 cup of shredded cheese into the bottom of a 9-inch pie plate.

Shredded cheese on the bottom of a glass pie dish.

Top with the bacon.

Shredded cheese and chopped cooked bacon in the bottom of a pie dish.

Top that with the spinach. Then pour in your egg mixture. Here we’ve got 5 eggs beaten with 1 and 1/2 cups of whole milk, 1/4 teaspoon of salt, and 1/8 teaspoon of ground black pepper.

Egg mixture being poured over fillings in pie dish,

I’ve pushed down on the spinach a bit to make sure that it’s wet all over. If it’s not, the dry bits that poke out can end up a bit singed. That’s not a huge deal though. You can always pull out the darkened bits.

Spinach being pushed down into the egg mixture.

Now your quiche is ready for the oven.

Crustless quiche with spinach ready to go in the oven.

Bake until a knife inserted into the middle comes out clean, about 45 minutes. Let it sit for 5-10 minutes before serving.

Crustless quiche with spinach and bacon
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Crustless Quiche

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Entrรฉe
  • Method: Baked
  • Cuisine: American

DESCRIPTION

Make a crustless quiche for dinner. Itโ€™s easier to make, has less fat and is keto too!

Listen to our editor, Christine Pittman, explain briefly about how to make this quiche, with some great tips along the way, by clicking the play button below:


Ingredients

  • 5 large eggs
  • 1 and 1/2 cups whole milk
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 cup shredded mozzarella
  • 4 slices cooked bacon, chopped
  • 1 and 1/2 cups chopped baby spinach leaves

Instructions

  1. Preheat oven to 350ยฐF.
  2. In a medium bowl whisk the eggs with a fork until there are no longer any streaks of clear egg whites.
  3. Stir in milk, salt and pepper.
  4. Sprinkle cheese into the bottom of a 9-inch pie plate. Top with bacon and spinach.
  5. Pour egg mixture over spinach. Pat down spinach to make sure it is wet all over.
  6. Bake quiche until a knife inserted in the center comes out clean, about 40-45 minutes.
  7. Let rest for 5-10 minutes before slicing and serving.
This post originally appeared in May 2018 and was revised and republished in April 2021.
Crustless Quiche

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About Christine

Christine is the founder of TheCookful and also of her blog COOKtheSTORY. Her passion is explaining the WHY behind cooking โ€“ Why should you cook things a certain way; Will they turn out if you do it differently; What are the pros and cons of the method? Learn more about Christine, her cookbooks, and her podcast.

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