Crustless Quiche Recipe
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This easy crustless quiche is one of those simple recipes that feels a little special without asking much of you at all. Made with tender leeks, roasted red peppers, spinach, fresh thyme, and a creamy egg custard, it's a beautiful dish for breakfast, brunch, lunch, or even a light dinner.
Because there's no crust to prepare, this quiche comes together with very little fuss. And with jarred roasted red peppers and frozen spinach, much of the prep is already done for you.
What I Love About This Crustless Quiche
This crustless quiche has all the classic comfort of a traditional quiche, but it's much easier to make. There's no rolling, chilling, or blind baking a crust-just a handful of ingredients whisked together and baked until softly set and golden.
I especially love the flavor of leeks here. They add that gentle oniony sweetness that makes quiche taste just a little more French and just a little more special. The roasted red peppers bring color and sweetness, while spinach and thyme round everything out beautifully.
It's the kind of recipe that works just as well for a weekend brunch table as it does for a simple weekday meal with a green salad on the side.
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Ingredients
Here's what you need to make this crustless quiche:
- Leeks: One of my favorite quiche ingredients. They add delicate, mellow flavor that feels classic and elegant. Be sure to clean them well, as sand often hides between the layers.
- Garlic: Just a little adds depth and savory flavor.
- Jarred roasted red peppers: A wonderful shortcut ingredient. They bring sweetness, color, and richness with almost no prep.
- Frozen chopped spinach, thawed and squeezed dry: Spinach gives the quiche color and balance. Squeezing out as much moisture as possible is important so the filling stays creamy, not watery.
- Fresh thyme: A small amount adds lovely earthy flavor that pairs beautifully with the leeks and cheese.
- Eggs: The heart of any quiche. They create the soft, custardy filling.
- Whole milk and half-and-half or cream: This combination gives the quiche a rich texture without feeling too heavy.
- Nutmeg: Just a pinch is traditional in many quiche recipes and gives the filling a subtle warmth.
- Gruyère and Parmesan cheese: Gruyère melts beautifully and gives the quiche that classic nutty flavor. Parmesan adds a savory finish.
How to Make Crustless Quiche
This quiche comes together quickly with very little prep needed.
- Step 1: Heat oil over medium heat in a large, heavy skillet and add the leeks. Cook, stirring until tender, about 5 minutes. Season with salt, and stir in the garlic and thyme.
- Step 2: In a large mixing bowl, whisk together the eggs, milk, half-and-half, and nutmeg.
- Step 3: Spread the sautéed leeks across the bottom of the dish, then add the spinach, roasted red peppers, and cheese. Carefully pour the egg mixture over the top.
- Step 4: Bake until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted into the center, there should be no visible liquid.
Hint: Let the quiche cool for a few minutes before slicing and serving.
Crustless Quiche Tips
- Clean the leeks well. Slice first, then rinse thoroughly to remove any grit hiding between the layers.
- Squeeze the spinach very dry. This is one of the most important steps. Too much moisture can make the quiche watery.
- Don't overbake. The quiche should be just set in the center. It will continue to settle as it cools.
- Let it rest before slicing. A short rest helps the custard firm up so the slices hold beautifully.
Variations
There are so many ways to adapt this crustless quiche:
- Add bacon or ham: A little cooked bacon or diced ham would be delicious with the leeks and Gruyère.
- Try goat cheese: Swap part of the Gruyère for goat cheese for a tangy twist as I've done in my asparagus quiche recipe.
- Use Swiss or white cheddar: If Gruyère isn't on hand, Swiss is the closest substitute, though white cheddar also works well.
- Make it more herb-forward: Add chives or parsley along with the thyme.
- Spicy: Add a pinch of red pepper flakes while cooking the leeks, or stir in a few chopped banana peppers for extra zip.
See this crustless bacon spinach quiche for more variation ideas.
Serving Ideas
This crustless quiche is lovely served warm or at room temperature. For brunch, serve it with fruit, muffins, or a simple salad. For lunch or dinner, I love it with lightly dressed greens, soup, or roasted potatoes.
Recipe FAQs
They're similar, but not quite the same. A crustless quiche is baked like a traditional quiche and usually includes more milk or cream for a softer, more custardy filling. A frittata typically has less dairy and a firmer texture.
Yes. Crustless quiche is excellent made ahead and chilled until ready to serve. It reheats well and is just as delicious the next day.
Usually, it's because the vegetables held too much moisture. Be sure to squeeze the spinach very dry, drain the roasted red peppers well, and cook the leeks until softened before adding them.
Yes, once baked and cooled, slices can be wrapped well and frozen. Reheat gently until warmed through.
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Easy Crustless Quiche Recipe
Ingredients
- 1 tablespoon olive oil
- 1 leek sliced thinly into half moons (white & pale green parts only)
- 2 garlic cloves minced
- 1 cup jarred roasted red peppers chopped
- 1 cup frozen chopped spinach thawed and squeezed (or 1 bunch spinach chopped and sauteed)
- 1 cup Gruyere grated
- 1 teaspoon chopped fresh thyme leaves
- ½ cup Parmesan grated
- 6 large eggs
- ⅔ cup whole milk
- ¼ cup half and half or cream
- ½ teaspoon salt
- pinch ground nutmeg
Instructions
- Place a rack in the center of your oven and preheat the oven to 350℉. Coat a deep 9-inch pie dish with cooking spray.
- Heat oil over medium heat in a large, heavy skillet and add the leeks. Cook, stirring until tender, about 5 minutes. Season with salt, and stir in the garlic and thyme.
- In a large mixing bowl, whisk together the eggs, milk, half-and-half, and nutmeg.
- Spread the sauteed leeks, spinach, and red peppers across the bottom of the prepared pie dish. Sprinkle cheese on top, then carefully pour the egg mixture over it.
- Place the dish on a rimmed baking dish and bake until the center of the quiche is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, it should be cooked through without visible liquid.
- Let the quiche cool for a few minutes before slicing and serving.
Notes
- Leeks: Be sure to wash leeks thoroughly before cooking.
- Spinach: Squeeze the thawed spinach as dry as possible.
- Roasted red peppers: Drain roasted red peppers well, and pat dry if needed. Use fire-roasted peppers for additional heat if desired.
- Cheese: Swiss cheese can be substituted for Gruyère.
- Serving: Let the quiche rest 10 minutes before slicing.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Quiche Recipes
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What to Serve with Crustless Quiche
These are my favorite dishes to serve with this crustless quiche:
I've always loved crustless quiche and a leek quiche. This is the perfect combination of delicious flavors in an easy-to-make dish my family and friends love!