Crustless Quiche Recipes

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If quiche is on your mind but you are lacking a piecrust then you need a few crustless quiche recipes.

Let Them Eat Quiche

You can make a quiche using a freshly made piecrust or a frozen one from the store. You can also make a thin quiche using a tart shell, which would be a great idea for an appetizer. But what if you don’t have a piecrust handy or you want to cut back on calories by removing the crust from the recipe? What if you are trying to eat gluten-free? Then you are looking for some crustless quiche recipes.

A crustless quiche may sound unusual but if you have ever had a frittata or a Torta, you have had a close cousin to the crustless quiche. The great thing about crustless quiche recipes is that they can be made in traditional pie pans, glass pie plates which look spectacular on the table, a casserole dish, or even large ramekins for individual quiches.

Crustless Quiche Recipes

Any quiche recipe that you like can be used to make a large quiche or individual quiches. To make individual quiches, just butter or spray the ramekins and pour the mixture into them about ¾ of the way filled.

Ramekins may seem like an extravagant purchase, but they can be used for individual soufflés as wells as pudding.

Vegetarian Crustless Quiche

This recipe can be baked in a pie dish or a casserole.

Ingredients

1 small zucchini
1 small yellow squash
1 small onion
½ cup Fontina cheese
½ cup asiago
1 cup baby spinach
1 cup cream
4 eggs
1/8 teaspoon cayenne pepper
Salt and pepper
Olive oil

Instructions

Preheat oven to 350 degrees.
Wash the zucchini and squash.
Cut off the tips off both.
Slice both lengthwise about a quarter of an inch thick.
Cut the onion in half and then slice thinly.
Place the zucchini, squash, and onion on a baking sheet.
Drizzle with olive oil.
Sprinkle with salt and pepper.
Bake for 10 minutes.
Mix together in a bowl the cream, eggs, ¼ teaspoon of salt, pinch of pepper, and cayenne pepper.
Spray the pie dish or a 9x9-baking dish with non-stick spray.
Sprinkle half of the Fontina and asiago over the bottom of the baking dish.
Layer the baked vegetables over the cheese.
Sprinkle the remaining cheese over the vegetables.
Pour the egg mixture over the filling.
Place the quiche on a cookie sheet.
Bake at 350 degrees for 35 to 40 minutes.
The quiche is done when a paring knife inserted in the center comes out clean.

Crustless Quiche Lorraine

Quiche Lorraine is traditionally made with eggs, cream, and bacon only, although cheese adds a nice touch of flavor and texture to the recipe. Bacon sliced into ¼-inch by ¼-inch by 1-inch long slices, called lardoons, is used to make an authentic quiche Lorraine but regular bacon cooked to a medium crispness can be used in its place.

Ingredients

6 ounces of thick cut bacon, cooked to medium crispness
2 large eggs
2 egg yolks
1 ¼ cups cream
Salt and pepper
Pinch of nutmeg
1 cup sharp Swiss cheese if desired

Instructions

Preheat oven to 350 degrees.
Spray the bottom of a 9-inch pie pan with non-stick spray.
Layer the bottom of the pie pan with the bacon strips.
Mix together the eggs, yolks, cream, pinch of salt and pepper, nutmeg, and cheese, if using it.
Pour into the pie pan.
Place on a cookie sheet and place in the oven.
Bake for 35-40 minutes or until done.

Quiche Me Quick

Quiche can be made with just about any ingredient you happen to have on hand. Spinach, onions, tomatoes, basil, and sharp cheese can all find their way into a quiche. To reduce calories you can use milk instead of cream in your quiche.

Always add your fillings to the pie dish or ramekins before pouring in the egg mixture.

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