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GET IT NOWMy Crustless Quiche Recipe Is The Only One You’ll Ever Need
Between my love for basil and my obsession with classic Caprese flavors, I first made this crustless quiche back in 2020 as a fun mash-up of my favorite ingredients. But I’ve loved the concept so much that I’ve since made it in several other flavors, so you can choose what you want to put in yours. Here’s why this versatile crustless quiche recipe is the only one you’ll ever need:
- Fluffy, custard-like texture – I love the light, creamy consistency. If you’ve made a frittata before, this crustless quiche is a lot like that, but there’s no need to partially cook on the stovetop.
- Customizable filling – My photos show a Caprese version, but I’ve experimented with 5 more filling ideas (plus a formula) to use any odds and ends in your fridge. See my variations below turn this one into more crustless quiche recipes!
- Much easier than making a crust – When you’re short on time and don’t want to deal with the whole dough situation, making a quiche without crust is so much easier.
- Versatile, healthy brunch dish – With just 6 simple ingredients (plus salt and pepper), this recipe is perfect for breakfast, brunch, or even lunch. It’s also naturally gluten-free and packed with protein.
If you’re in a rush, my crustless quiche recipe is your answer. Make it with me for a laid-back brunch with quicker prep time and less fuss!
“Wow, Maya is the queen of quiche. I made this for my daughter’s bridal shower. Sadly, I did not get to have any because it was gone! I did eat her spinach quiche. This [crustless quiche] looked fabulous and got positive reviews from many of the 32 shower guests. I am giving it 5 stars based on guest feedback!”
-Ruth
Ingredients & Substitutions
Here I explain the best ingredients for my recipe for crustless quiche, what each one does, and substitution options. For measurements, see the recipe card.
This crustless quiche is bursting with sweet tomatoes, fresh basil, and melty cheese, giving you a Caprese salad vibe in every bite, and I love that it doesn’t require pre-cooking anything. Here are the ingredients you’ll need for that, but below that I’ve got my formula to use any fillings you want, plus other flavor combos!
- Eggs – Use room temperature eggs to get the smoothest custard texture.
- Milk Or Cream – Choose any kind you like! I used store-bought almond milk this time, but often use whole milk for a fluffier result. You can make my homemade almond milk, or choose dairy milk, half and half, heavy cream, or coconut milk.
- Cheese – I chose fresh mozzarella cheese balls. Feel free to use shredded or cubed cheese instead.
- Tomatoes – I used grape tomatoes this time, but have also made this crustless quiche with cherry tomatoes and even roasted tomatoes. I don’t recommend larger chopped tomatoes, as they can be too watery. You can toss in some sun-dried tomatoes, though.
- Fresh Basil – This is my favorite. You can also use other fresh herbs, like parsley or thyme. If you only have dried herbs, reduce the amount to about 1 tablespoon (or less) in the filling, and skip it for the topping.
- Garlic – Nothing beats fresh minced garlic, but if you are in a hurry, 2 teaspoons of jarred minced garlic will work.
- Sea Salt & Black Pepper
My Formula For Any Crustless Quiche
If you want to use different fillings, this is the formula I go by to use up just about anything in my fridge:
- 1 1/2 to 2 cups cooked meats or vegetables – or ones that don’t need cooking, like the tomatoes and basil I used here
- 8 large eggs
- 1/3 cup milk or cream – any kind
- 1 to 1 1/2 cups cheese – depending on how cheesy you want it
- 1/2 tsp sea salt – or less if using salty meats
- 1/4 tsp black pepper – or more to taste
How To Make Crustless Quiche
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the filling. Mix tomatoes, basil, garlic, and mozzarella in a large bowl. If using other fillings like meats or veggies, cook them first. Then, transfer the mixture to a round pie pan (my go-to) or a square baking dish (which would make this a bit like a smaller egg casserole).
- Whisk the egg base. Wipe down the bowl and add the eggs, milk, salt, and pepper. Whisk together, then pour the egg mixture over filling ingredients.
- Bake, adding more cheese near the end. Bake the crustless quiche until just a little jiggly, then top with more mozzarella and bake again until golden and completely set. Drain any excess tomato liquid, and garnish with more fresh basil. Sometimes I like a drizzle of balsamic glaze for something extra!
My Recipe Tips
- Pre-cook your fillings if needed. One of the reasons this tomato basil version is my best crustless quiche recipe is because you don’t have to pre-cook anything. But if you use vegetables that need to be tender, or any meats, make sure to cook them first.
- Pat fresh mozzarella dry if needed. If it’s very wet and you don’t dry it, it can make your quiche watery.
- Forgot to let your eggs come to room temp? When I forget, I just place them in a bowl of warm water to get there quickly. This improves the texture of the final dish.
- Be careful not to overcook. The baking time can vary, and will depend on the shape and material of the pan you use. If you bake the crustless quiche for too long, it can get rubbery. It’s time to add the cheese toward the end when the quiche is almost set but still jiggly, and the quiche is done when it’s fully set. I check by inserting a knife into the center — it should come out clean.
- Prefer to make a crust? You can use any kind you like, as long as you pre-bake it. My fave is almond flour pie crust, but I also have a coconut flour pie crust and gluten-free pie crust. You’ll need to cover the crust edges with foil or a pie crust shield to prevent burning it. I’d also recommend reducing the filling to 5 eggs, 1 1/2 cups of fillings, and 1 cup of cheese, like my quiche recipe here, to ensure you have enough space in the pan.
Crustless Quiche (Easy Recipe)
My 6-ingredient crustless quiche recipe is packed with fresh flavors & melty cheese, and has 5 filling variations. A light, easy brunch idea!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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In a large bowl, mix together the halved tomatoes, chopped basil, minced garlic, and 2/3 of the mozzarella pieces (4 ounces). Transfer the mixture to the bottom a 9-inch pie pan or 8-inch square baking dish.
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In the same large bowl (or a new one if you prefer), whisk together the eggs, milk, sea salt, and black pepper. Pour the egg mixture into the pan over the tomatoes and basil.
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Bake for 30-35 minutes, until starting to set, but still jiggly.
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Dot the remaining mozzarella pieces (2 ounces) on top of the partially baked quiche. Bake until golden and completely set, about 15 minutes.
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If there is any liquid near the edges (from the tomatoes), drain before serving. Garnish with more fresh basil ribbons.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/6 of entire quiche
- Tips: Check out my recipe tips above to help you make this crustless quiche perfectly, no matter what fillings you choose.
- Variations: See my filling variations for other combos I love making with this base, or use my ingredient formula to use anything you’ve got.
- Storage: Place any leftover quiche in an airtight container and store in the fridge for up to 3-4 days.
- Meal prep: You can assemble this crustless quiche recipe up to 1 day ahead and bake it fresh, which is my preferred way to do it. You can also bake it and store for a few days, then simply reheat.
- Reheat: The best way to reheat is in the oven, as the microwave can be more drying.
- Freeze: You can freeze any of my crustless quiche recipes (either the original here or the variations above) for up to 3 months. Just wrap tightly in plastic wrap followed by a layer of aluminum foil. Thaw in the refrigerator overnight before reheating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Crustless Quiche
Filling Variations
I’m such a big fan of crustless quiche that I’ve tried several different fillings. To make these, just replace the tomatoes, basil, and fresh mozzarella with these — 1 1/2 to 2 cups of the meats and veggies (total) and 4-6 ounces of cheese.
- Broccoli Cheddar – Finely chopped sauteed broccoli + shredded cheddar cheese. One of my faves!
- Ham & Swiss – Throw in diced ham and shredded or cubed Swiss cheese. I like a ham and cheese crustless quiche almost just as much as the Caprese version, because it’s another option with no pre-cooking.
- Zucchini – Use sauteed zucchini and onions, fresh dill or chives, and any cheese you like. You can also use my crustless zucchini quiche recipe instead.
- Spinach – You can use thawed and drained frozen spinach or sauteed spinach, and I liked this one with a blend of mozzarella and feta cheese. I also have a different recipe for crustless spinach quiche here.
- Quiche Lorraine – My fave French-inspired version with bacon and cheese! This is one of the most popular recipes in my Easy Keto Cookbook.
Serving Ideas
You can definitely serve crustless quiche all on its own, but if you’re planning a brunch spread, serve it with:
- Breakfast Meats – Pop some bacon in the oven, or turkey bacon for a lighter option.
- Sweet Breads – I love this crustless quiche with my healthy zucchini muffins, breakfast muffins, or almond banana bread for a sweet and savory combo.
- Pancakes – Try my almond flour pancakes, coconut flour pancakes, or almond flour crepes.
- Salads – My fave brunch salads lately are antipasto salad, radish salad, or cucumber tomato salad.
59 Comments
Sunny
1Another great breakfast or brunch recipe.
We try to cut out as much carbs/crusts as possible. This hits the mark. We don’t care for almond milk..I stick with 1/2 whole milk and 1/2 heavy cream instead of almond milk in your recipe.
Maya | Wholesome Yum
0I’m glad you liked it, Sunny! That swap for the milk sounds great, I do this sometimes too.
Jen Saladino
0i Love alll of your recipes but this one is definitely a go-to! Super easy, quick and delicious. Thank you for always keeping my meals interesting 🙂
Wholesome Yum D
0Hi Jen, Thanks for the kind words! So happy to hear you are enjoying the recipes! 🙂
Jo
0I made this quiche for lunch yesterday. It was lovely and cheesy which wasa great taste with the basil as well. Easy to make and filling. Will be making it again weekly I think!
Wholesome Yum D
0Jo, that means a lot! So glad it was easy and filling for you, and I love that you’re already planning to make it weekly. 🙂
Ruth
0Wow, Maya is the queen of quiche. I made this for my daughter’s bridal shower. Sadly, I did not get to have any because it was gone!!!! I did eat her spinach quiche. This quiche looked fabulous and got positive reviews from many of the 32 shower guests. I am giving it 5 stars based on guest feedback!
Maya | Wholesome Yum
0Thank you so much, Ruth! I guess it’s a good sign that this one was gone, haha, but hope you get a chance to make it again and try it yourself, too. Congrats to your daughter!
Juan
0I tried this recipe and it was really good. I did have to cook it and additional 10 to 15 minutes but it turned out great. I found the days that followed it tasted better than the first day. So not a bad option to make ahead for say meal prep. Can’t wait to try other versions of this crustless quiche.
Maya | Wholesome Yum
0I’m so glad you liked it, Juan! The time can vary depending on your pan, your oven, etc. Agree it’s wonderful for meal prep. 🙂
Cathy Angeline
0I tried this recipe this morning. It was pretty easy to prepare, which is great. But it didn’t have enough seasoning for my palate. I think that adding a breakfast meat, such as bacon, ham, or sausage would help with that. I did serve it with a balsamic glaze and that really beefed up the flavor. Also, perhaps adding some Italian seasoning to the egg mixture would make it more flavorful. I took pictures, but this post box won’t allow me to paste them here.
Maya | Wholesome Yum
0Thank you for the feedback, Cathy! Yes, you can add breakfast meat if you like — I have a formula to use any fillings you want in the post above. You can also add seasonings to the eggs, or just add more basil. I packed my basil into the measuring cup, it could be that it didn’t seem flavorful enough if yours was more loosely packed?
Michelle
0I love this recipe – what a delicious way to use up my summer bounty of tomatoes and basil! My only disappointment was how much it stuck to my nonstick pan. You might want to include instructions to grease the pan. As for growing tomatoes I’m not much of a gardener so I buy well established plants and put them in huge pots on my deck where they are easy to water and harvest.
Maya | Wholesome Yum
0Hi Michelle, I’m glad you liked the recipe! This crustless quiche doesn’t usually stick much to my glass pan, but you’re right that with a regular nonstick surface, greasing is probably a good idea. Thank you for the tomato tips!
Dolores
0If I use dried basil, how much should I use?
Maya | Wholesome Yum
0Hi Dolores, I don’t love dried recipe in this recipe, but if you still want to use it, I’d try 1-2 tablespoons.
Claire Eslava
0The grape tomatoes and fresh basil really added that flavor. The eggs were fluffy and well-seasoned, and the mozzarella melted perfectly. It was easy to prepare and so delicious! I’ll definitely be adding this to my regular rotation!
Mariah Jones
0I loved the basil aroma, and the tomatoes were so good. I used almond milk, and it turned out light and fluffy. The mozzarella melted beautifully, giving a creamy texture! 5 STARS! EASY and DELICIOUS!
Laurie Bates
0I made my first quiche ever tonight, and it was this recipe, except I used spinach instead of basil (I didn’t have enough basil). I do think cheddar cheese might taste a little better, but that’s just my opinion.
Maya | Wholesome Yum
0Awww, I’m honored that my recipe was your first quiche ever, Laurie! Feel free to use cheddar cheese next time. I think the fresh mozzarella goes better with basil than it does with spinach.
jenny.cruddas
0I would like to make this for a picnic. Could you eat it cold?
Maya | Wholesome Yum
0Hi Jenny, Yes, you could do that if you don’t mind cold eggs. I like it better warm.
Lori C.
0This was delicious, I just made it now. For me, it needed a tad more basil, so I will garnish it with more on reheating for another meal tomorrow. I used almond milk and it turned out fluffy and custard like. The texture was absolutely amazing. Also, this was done baking in about 35 minutes, I had a clean knife. Very good recipe, thank you! (This was my first time making a quiche of any type)
Mary
0If you substitute spinach for basil, how much would you use?
Maya | Wholesome Yum
0Hi Mary, Spinach isn’t really a sub for basil, but you could just use the same amount. You could also make my spinach quiche instead.
Angela Wood
0Can I use goat cheese instead?
Maya | Wholesome Yum
0Hi Angela, Sure, you can if you like!
Leah Wagner
0This quiche was delicious, Maya! Thank you for the recipe, and I look forward to following your creations!
Joan Sherman
0Loved this recipe. Added grilled asparagus and ham. Thank you for the recipe.
Michele Tracy
0This is my 2nd post for your quiche to show the ease and versatility of this recipe. I’ve been trying to bring in a breakfast quiche or casserole into my office on a Monday that will last me all week. This was perfect. I am in the middle of moving so I am trying to empty out most of my fridge supplies. I made minor changes to this recipe so I could use what I had and not add supplies. I used freeze-dried basil instead of fresh since my plant is done for the season. I didn’t have mozzarella balls or blocks but I did have shredded mozzeralla and string cheese. I cut up the string cheese and put that in the pan and used the shredded as the topper. Also, I found i had a bit of my own basil pesto and sundried tomato pesto left, so I added them into the mixture. It came out perfect. Thank you for your hard work with posting recipes. I have enjoyed many of yours.
Michele
0Loved this recipe. Very easy and great way for me to use up some of my fresh basil before winter destroys my plant. I made it for a brunch with my neighbors as well as some coworkers. All of them raved. It was tasty and easy to prepare.
Karen Mc
0WOW! Is this ever GOOD ! ! ! I will be making this again and again! ! ! Thanks so much for this recipe!
melissa
0Hi! Im looking forward to making this. I want to use liquid egg white substitute … will that be ok? Thanks!
Maya | Wholesome Yum
0Hi Melissa, Yes, the recipe should still work. 3 tablespoons of liquid egg whites equals one whole egg. It will be less fluffy using only the whites.
Taryn
0We really enjoyed this quiche.
wilhelmina
0I truly love this quiche! It shows off my garden tomatoes and basil perfectly. It is delicious any time of day!
Dee Misenhimer
0Why don’t you put how many carbs are in the recipes? I’m on a Keto diet and I need to know how many carbs are in each recipe.
Maya | Wholesome Yum
0Hi Dee, I always do. 🙂 The nutrition info is on the recipe card above.
Carolyn
0I just made this and it was delicious!
Maya | Wholesome Yum
0Thank you so much, Carolyn!
Stella
0How much is one serving please?
Maya | Wholesome Yum
0Hi Stella, The serving size is always on the recipe card. For this recipe it’s 1 slice, or 1/8 of the entire quiche.
Deanna
0Hello! The recipe says 1 serving is 1/6 of the quiche. Could you please clarify if it is in fact 1/6 or 1/8? 1/8 is definitely easier to cut! Excited to make this either way
Maya | Wholesome Yum
0Hi Deanna, A serving is 1/6th of the pie, as stated in the recipe card. You could cut it into 8 if you prefer, but it’s pretty light, so that’s why I recommend 1/6 for a serving. Even then, I usually serve it with something else.
Sherri McClintock
0The recipe card states Serving size: 1 slice, or 1/6 of entire quiche. I added bacon and spinach. It was very tasty.
Romi van Rooyen
0I just tried the recipe and it came out really well. I replaced the basil with spinach though. Next time I would use less tomatoes and maybe add some meat like bacon or sausage.
Maya | Wholesome Yum
0Thank you, Romi! Adding bacon or sausage is a great idea!
Cathy
0Can this be frozen? I am going to visit my parents and am trying to prep some healthy meals for my very kitchen challenged husband. Thanks for all of the wonderful recipes!
Maya | Wholesome Yum
0Hi Cathy, I haven’t tried freezing this one. It will probably work okay, but the texture might be different.
Christy
0This sounded good, but four cloves of garlic leaves no other flavor. I adore garlic, and this was so overwhelming that I couldn’t even finish one piece. I would suggest leaving this out altogether or using much less and sauteeing it before putting it in with the other ingredients.
Maya | Wholesome Yum
0Hi Christy, Sorry to hear it seemed like too much garlic to you. Admittedly I’m a garlic lover, but didn’t notice it to be overpowering. It may vary depending on how big the cloves are, too. Sauteing the garlic first sounds like a great idea. I hope you’ll give it a try again with less garlic, or omitting it if it’s not for you.
Becky
0Hi Maya! I made this over the weekend at a family gathering, as a low-carb option. I used fresh mozzarella “pearls,” which are smaller than what the recipe suggested, but it’s what the grocery store had. It still turned out quite well. Smells wonderful while baking! I will make it again for myself, using a half-recipe in a smaller pan.
Maya | Wholesome Yum
0Hi Becky, I’m so glad to hear it went well for you! Any size of mozzarella pieces should work just fine, as you have seen. A half recipe sounds like a wonderful idea for a smaller batch.
Elaine Markley
0Looks great. One question, though. You say to line the pan. Line it with what?
Maya | Wholesome Yum
0Thank you for catching that, Elaine! I updated the recipe. It actually doesn’t need to be lined, as long as the pan is glass or ceramic. I originally made this in a regular pan and it needed to be lined with foil (and greased), because eggs will still stick even to a non-stick pan. However, I ended up going with a glass pan instead for the final recipe, which doesn’t need to be lined (and looks better if you serve it right in the pan). So, line it with foil and grease it if you use a non-stick or aluminum pan, or just use a glass pan like I did and skip the lining step. Hope this helps!
Kim | Low Carb Maven
0I love having fresh basil around and having a plant is the way to go. I get so tired of throwing away spoiled basil, parsley and cilantro that I use as garnishes. This quiche sounds good and i can’t believe how low the carbs are. Thanks for a great recipe.
Maya | Wholesome Yum
0Yes!! I need to start thinking about buying other herbs as plants, too. I can never use them all up before they spoil, especially parsley!
dailyciabatta
0Oh Maya, this looks incredible! I love having fresh basil and ended up buying two plants since I go through it so fast! And I think I need a third because it’s just that good to have on hand. Can’t wait to use some for this!
Maya | Wholesome Yum
0Thank you so much, Corrine! I think I need to buy another plant, too. I used up almost all the leaves from mine for this recipe. Now what am I going to do?!