Easy Crustless Quiche Recipe
Easy Crustless Quiche a Family Favorite and Completely Customizable
Quiche is one of those meals that feels a little special… but is secretly one of the easiest things you can make. Technically, some would call this a frittata since it’s crustless, but around here, we call it quiche and honestly, I prefer it without the crust.
I’ve made this easy quiche recipe a thousand times, frozen it for meal prep, made them in pie dishes and in mini-muffin pans for appetizers. It’s my go-to… and maybe the best part is you can clean out your fridge and feel productive while doing it.
This easy crustless quiche recipe is:
- High protein
- Naturally low-carb (usually)
- Great for meal prep
- Perfect for brunch
- Completely customizable
It works for busy mornings, weekend brunches, Easter gatherings, and even after-school snacks.
🥚 The Base Recipe
This is your foundation. From here, you can mix and match. Depending on what veggies or meat you use, you may have to cook or sauté them prior to baking. This ratio is perfect and as long as you have the same volume, your favorites should work too!
Ingredients:
- Eggs
- Greek yogurt
- Shredded cheese
- Cooked vegetables
- Meat (or extra vegetables)
- Salt and pepper
- Butter
Instructions:
Preheat oven to 350°F. Whisk eggs and sour cream until smooth. Cook meats and saute any veggies that might need it. Stir in cheese, vegetables, meat, salt, and pepper. Pour into a well-buttered dish and bake about 45 minutes (less for muffin sizes see below) or until the center no longer jiggles. Allow to cool and serve or freeze.
Favorite Flavor Combinations
🍄🟫 Spinach, Mushroom and Onion (Classic Brunch)
- Spinach or other greens
- Mushrooms
- Yellow onion
- Mozzarella
This one feels the most “traditional.” Sauté greens and onion for a few minutes in butter before combining ingredients. This is also great with sausage!
🥓 Bacon, Swiss, and Onion (a personal fav)
- Cooked bacon
- Swiss
- Onion
- Spinach or other greens
Great for kids and picky eaters. This is my kid’s favorite! Cook bacon and sauté the greens and onion in either butter or a little bacon grease before combining.
🫑 Sausage and Bell Pepper
- Breakfast sausage
- Bell peppers of choice (or variety)
- Onion
- Pepper Jack cheese
It has a little flavor with the pepper jack cheese. Cook the sausage and saute the onion and pepper in butter or some of the sausage grease before combining.
🥦 Ham and Broccoli
- Diced ham
- Steamed broccoli
- Cheddar
This is for those that love cheesy broccoli or broccoli and cheese soup. You can use any cheddar you prefer.
🌮 Tex-Mex Quiche
- pound of ground beef (seasoned or not)
- corn
- tomatoes
- onions
- spinach
You can use a little cilantro and serve with salsa too. Make sure to sauté the onions and either drain the tomatoes (if using canned) or deseed fresh ones… alternatively you could use a deli fresh pico de gallo to sub for onions and tomatoes!
🥬 Veggie-Only Garden Mix
- Spinach
- Peppers
- Zucchini
- Onion
- Feta
Veggie lovers! Sauté veggies in butter before combining.
🦃🎄Holiday Leftovers
- Turkey
- Cranberry sauce
- Onion
- Spinach
- Feta, Cheddar, or both
Sauté the onion and spinach before combining and shred turkey. Add as much cranberry as you’d like but I wouldn’t go over 1 cup… you want pockets of sweetness. Split the rest of the veggie portion with spinach and onion.
Here is one of my leftover quiches!
🧁 Choose Your Size
This recipe works three ways, and I have really done all three!
1. Mini (Bite-Sized)
Perfect for:
- Kids
- Brunch platters
- Easter gatherings
- Meal prep snacks
- Appetizers
Bake for about 20 minutes.
2. Standard Muffin Size
Great for:
- Grab-and-go breakfasts
- Teen athletes
- Lunchboxes
- Smooshed between a bagel
Bake for about 30-35 minutes
3. Full Pie Dish
This one is the easiest. Just prep your dish with butter and pour the mixture in to bake. Slice and eat!
Bake about 45 minutes or until center isn’t jiggly.
🥶 Quiche for Meal Prepping
One of the best things about the quiche is how easy it freezes. You can freeze the muffin sizes individually and store. The pie dish can be covered or put in a freezer container and then, pulled out, defrosted, and reheated in same dish.
- Let them cool
- Remove pan
- Freeze individually with wrappers
- Store in freezer container
Perfect for…
- Busy mornings
- Work lunches
- Kids learning to reheat their own food
🥄 Substitutions & Simple Tips
One of the reasons this recipe has stayed in rotation for so long is that it’s forgiving. If I don’t have something, I don’t panic… I swap.
Greek Yogurt Swaps
If you’re out of yogurt (or just want to change things up), you can substitute…
- Sour Cream
- Cottage cheese (blended until smooth)
The sour cream is going to be a little heavier in calories. Blended cottage cheese makes it extra creamy and adds even more protein without changing the texture much. I’ve used all three at different times depending on what’s in the fridge.
Spinach Swaps (Don’t Toss Those Greens!)
If you grow a garden or just buy bunches of greens, don’t overlook…
- Beet greens
- Dandelion greens
- Swiss chard
- Kale (finely chopped)
Beet greens are surprisingly mild and work beautifully in quiche. Dandelion greens are slightly more bitter, but once sautéed in butter, they soften nicely and add depth. If you’re already sautéing onions, just toss the greens in until wilted. It’s a great way to use what you have instead of letting good greens go to waste.
The post picture (one that is at the very top) is a quiche with beet greens instead of spinach… and I have used my dandelion greens from my yard. If you do this… make sure you collect from a yard that does NOT use chemicals and that you wash and blanch them.
Muffin Tip
If you’re making muffin-sized quiche, parchment paper liners are the way to go. I moved away from non-stick coatings years ago, and parchment liners have been a lifesaver. No sticking, no scraping, easy cleanup, and they freeze beautifully.
Trust me, it’s worth it!
⭐ Kitchen Tools I Use
Over the years, these are the tools I’ve found myself reaching for again and again when making quiche…
- A good glass pie dish
- A sturdy muffin tin
- Parchment paper liners (mini and regular size)
- A simple whisk
- Glass storage containers for freezing
👉 Check out my Quiche Essentials list here
Final Thoughts
Here’s the thing about this quiche, it’s not precious. It’s not one of those recipes where if you don’t follow it exactly, it falls apart. It’s a baseline. A starting point. A reminder that you can make something really good out of whatever is sitting in your fridge.
If you have a pound of sausage, a small container of mushrooms that need to be used, and a bag of spinach (fresh, frozen, or even canned in a pinch), you can throw it all together and make a Saturday breakfast that feels a little elevated, even if it only took about an hour.
Quiche is served at all the “cool” brunch places with mimosas and linen napkins… and yet it’s really just eggs, leftovers, and a little creativity.
As long as you keep the general volume in mind, it works.
If you replace the meat with vegetables, think in terms of volume rather than weight. Two cups of vegetables plus another two-ish cups usually lands you in the right place. Eight ounces of mushrooms and a 12-ounce bag of spinach? That works. A mix of beet greens, zucchini, and onions? That works too.
It’s flexible and that’s the beauty of it. You don’t need the perfect combination. You just need the basic ratio and a willingness to use what you already have… and honestly, there’s something really satisfying about turning “these need to be used up” into something that feels intentional.
If you make this easy quiche recipe… whether it’s classic, veggie-packed, or full of holiday leftovers, I’d love to hear what you put in it. Leave a comment below or tag me @bemandfam on Instagram or Facebook so I can see your version.
Have a delicious day,
BEM and Fam 🙂
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Print this Easy Crustless Quiche Recipe
Easy recipe for brunch, meal planning, or for those looking for low-carb ideas
- 6 eggs
- 1 cup Greek yogurt sour cream or blended cottage cheese work too.
- 1 cup shredded cheese Any cheese and I actually shred it myself to save a little extra money.
- 4 cups veggies Any veggies you want
- 1 pound meat Sausage, bacon, ground beef, turkey... whatever you are going for. If you want to omit the meat then sub extra veggies. 8oz of mushrooms and a couple of bell peppers or whatever you would like.
- dash salt and pepper
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Preheat the oven to 350℉
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Cook any meat that might need cooked (see meat notes)
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Sauté any veggies that might need softened (see veggie notes)
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Crack eggs and mix until a little fluffy
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Add in yogurt, cheese, and salt and pepper... mix
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Fold in the veggies and meat, stir together
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Prep pie dish with a little butter to help against sticking, if using pie dish. If doing muffin sized, use parchment muffin liners in muffin tins. Fill about 3/4 the way full.
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Bake pie dish quiche for about 45 minutes or until the center is solid, not jiggly. Bake the muffin sized for about 30-35 minutes. Bake the mini muffins for about 20 minutes.
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Allow to cool for a little and then either serve or freeze.
Meat Note: Ground beef and sausage doesn't need to smaller as it is ground, however, turkey, ham, and bacon need to be cut in some fashion.
- Turkey can be cut or shredded
- Ham can be cubed and pork can be shredded
- Bacon can be diced, though I put it into the food processor and make it like bacon bits... after it has cooled a bit.
Veggie Note: Not all veggies need sauteed. The ones I usually do are as following...
- onions
- spinach - fresh needs wilted and frozen or canned needs water cooked off
- bell peppers
Simply sauté in a little butter. Others, like mushrooms, I might throw in to sauté but they are perfectly fine being baked with the quiche.
Dice or cut veggies how you like but I usually run my onions through the food processor, so they are smaller.
