November 30, 2020

Crustless 'Quiche'

By Rogerio Callegari
Crustless 'Quiche'

Crustless Quiche

      If you are like me, sometimes, I just need that wonderful quiche but don't want to have to make the crust, or maybe, just maybe, I don't want to add to my daily calories. This is a perfect breakfast treat or a snack anytime of your day. Absolutely amazing! This recipe I got from Mark Bittman and he writes for the NYT.


  • YIELD   4 to 6 servings
  • TIME   30 to 40 minutes


  • 1 cup cream, half-and-half, milk or a combination, gently heated just until warm
  • 3 eggs, at room temperature
  • ¾ cup grated Emmenthal, Gruyère, Cantal or a combination
  • ¼ cup grated Parmesan or hard pecorino
  • ½ teaspoon salt
  • ¼ teaspoon cayenne, or to taste
  • Butter as needed


  1. Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.
  2. Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.


Crustless Quiche