Crustless quiche
Enjoy our simple yet delicious recipe for crustless quiche, where tender spinach, savoury ham, and melted mozzarella come together in a smooth, creamy egg custard. Balanced and full of flavour, it works just as well for a relaxed weeknight dinner as it does for a generous weekend brunch.
Ingredients
Quiche filling
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1
Shallot
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2
Garlic cloves
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150 g
Diced ham (or diced bacon)
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200 g
Frozen spinach
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1 tbsp
Olive oil
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Egg mixture
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6
Eggs
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200 ml
Creme fraiche
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½ tsp
Baking powder
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150 g
Mozzarella, grated
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½ tsp
Nutmeg, grated
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1 tbsp
Fresh thyme
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Freshly ground black pepper
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1 tsp
Salt
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1 tbsp
Olive oil
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Instructions
Quiche filling
Egg mixture
Assembling
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Spinach holds a surprising amount of water, which can lead to a watery quiche if not handled properly. Once thawed, press the spinach firmly in a sieve, then wrap it in a clean tea towel and squeeze until almost dry. Removing excess moisture helps the egg mixture set evenly.
A crustless quiche is done when the centre is just set and still has a slight wobble. Overbaking causes the eggs to tighten and squeeze out moisture, leading to a dry or rubbery texture. Removing it from the oven at the right moment ensures a soft, custardy interior that stays pleasant as it cools. It can be a good idea to take it out of the oven a bit sooner than you think, while it still wobbles slightly; it will set during the 10-minute waiting time after baking.
For a creamy, custard-like texture, whisk the eggs and crème fraiche until thoroughly combined and silky. This ensures the fat is distributed, helping the quiche bake evenly without streaks or dense patches. Whisk just until smooth rather than frothy to keep the texture tender rather than airy. You can also whisk the eggs slightly before adding the crème fraiche.
FAQ: Questions about crustless quiche
A crustless quiche is all about balance: managing moisture, building flavour, and baking the eggs just until they are set. The answers below cover the most common questions and help you get a crustless quiche that is creamy, well-structured, and full of flavour.
What is a crustless quiche?
A crustless quiche is a baked egg dish made without pastry, allowing the filling to take centre stage. This version combines eggs and crème fraiche with spinach, ham, and mozzarella for a soft, custardy texture and savoury depth. Skipping the crust makes it quicker to prepare and lighter, while still feeling satisfying.
How do I know when the crustless quiche is done baking?
The quiche is ready when the centre is just set and no longer liquid, with a gentle wobble rather than a firm jiggle. The top should be lightly golden, and a knife inserted into the centre should come out mostly clean, without wet egg clinging to it. Overbaking will make the texture dry.
Why should I let the crustless quiche rest before serving?
Resting allows the custard to finish setting and firm up naturally. Straight from the oven, the quiche is fragile and more likely to fall apart when sliced. A short rest improves structure, creates neater slices, and gives the flavours time to settle without affecting the creamy texture.
Can I make a crustless quiche ahead of time?
Yes. You can either assemble the quiche and refrigerate it unbaked for up to 24 hours, or bake it and store it afterwards. An unbaked quiche can be transferred directly from the fridge to the oven, allowing for a few extra minutes of baking. A baked quiche can be stored in the fridge for 3-4 days.
Can I freeze crustless quiche?
Yes, you can freeze crustless quiche, though the texture is best when enjoyed fresh. Due to the eggs and crème fraiche, the texture may change. Freeze it after baking and fully cooling, wrapped well to prevent freezer burn. Thaw overnight in the fridge and reheat gently in the oven. Freezing is useful for convenience, but the custard may be slightly softer after reheating.
How do I reheat a crustless quiche?
The oven gives the best results. Reheat the whole quiche or slices at 175 °C until warmed through. Microwaving works for individual slices if needed, but the texture may become softer. Avoid overheating, as eggs quickly become rubbery this way.
Nutritional values per serving
Energy:
446 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 1.2 g |
| Protein | 23.3 % | 25.6 g |
| Fat | 73.7 % | 37.2 g |
| Carbohydrates | 3 % | 3.3 g |
Try our crustless quiche with spinach and ham
This crustless quiche brings together everything that makes quiches, tarts, and pies so appealing: rich flavour, a soft custardy texture, and very little fuss. In this recipe, tender spinach and savoury ham are folded into a creamy egg base, with melted mozzarella binding everything together.
The aroma of gently sautéed shallots and garlic sets the stage, adding sweetness and depth without overpowering the delicate egg custard. Without a pastry base, the filling takes centre stage, allowing the flavours of spinach, ham, and cheese to shine in every bite.
Light and fluffy egg mixture with crème fraiche and mozzarella
The egg mixture is what gives this quiche its soft, almost soufflé-like texture. Crème fraiche adds richness and a gentle tang, keeping the custard creamy rather than dense, while mozzarella melts into the eggs and sets softly as it bakes. A small amount of baking powder helps the mixture puff slightly in the oven, giving the quiche a lighter feel without making it airy or dry. The result is a tender, well-structured slice that holds together beautifully.
Make crustless mini quiches
You never go wrong with a quiche, but sometimes, everything is better in smaller parts. This recipe adapts easily into mini quiches, making it ideal for lunchboxes, picnics, or serving as part of a spread. Divide the filling into muffin tins, and it will set into individual portions with the same creamy interior and golden top as the original version. They are easy to prepare ahead and taste just as good warm or at room temperature, making them practical as well as appealing.
If you enjoy these mini crustless quiches, you may also like other small, oven-baked dishes that work well for sharing or make-ahead meals. Try our cheese scones, stuffed mushrooms, or white cheese in filo pastry for more easy, portion-friendly ideas.
Experiment with the filling
This crustless quiche is easy to adapt to your favourite flavours or what you have in your fridge. You can swap the ham for cooked bacon, sausage, chicken, or smoked salmon, or keep it full of vegetables with mushrooms, leeks, or roasted peppers. You can also cut broccoli into small florets and blanch them briefly before adding them. Or try lightly cooked asparagus spears on top before baking. Whatever you choose, ensure the vegetables are cooked and well-drained, so the quiche remains creamy and properly set.
You can experiment with different cheese types as well, adding more to the mozzarella. Gruyère adds a nutty depth, cheddar brings sharpness, and Parmesan provides a more savoury finish.
