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Crustless Quiche

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A simple and delicious crustless quiche filled with versatile ingredients, perfect for breakfast or brunch.

Ingredients

Scale
  • 6 large eggs
  • â…” cup whole milk
  • ¼ cup half-and-half
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon Dijon mustard (optional)
  • Pinch ground nutmeg (optional)
  • 1 ½ cups mix-ins of choice (e.g., chopped and sautéed broccoli, caramelized onions, cooked crumbled beef bacon, cubed leftover cooked beef, roasted vegetables)
  • â…” cup grated Gruyère cheese (or fontina, sharp cheddar, or smoked mozzarella)
  • 2 tablespoons chopped fresh chives
  • Butter or non-stick cooking spray (for greasing dish)
  • All-purpose flour or fine breadcrumbs (for dusting dish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Generously grease a 9-inch pie dish with butter or non-stick cooking spray, and optionally dust with flour or fine breadcrumbs.
  3. Sauté your chosen vegetables in a skillet over medium heat until softened.
  4. In a large bowl, whisk the eggs until frothy.
  5. Mix in the whole milk, half-and-half, kosher salt, pepper, Dijon mustard, and pinch of nutmeg.
  6. Add half of the grated Gruyère cheese to the greased dish.
  7. Layer in your sautéed vegetables over the cheese.
  8. Sprinkle the remaining Gruyère cheese on top of the vegetables.
  9. Gently pour the egg mixture over the layered ingredients.
  10. Bake for 35-45 minutes until golden on top and set in the center.
  11. Let cool for about 10-15 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

Nutrition

Find it online: https://thestationrecipes.com/crustless-quiche/

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