Crustless Quiche {9×13 pan}
Crustless Quiche {9×13 pan}Quiche is one of my favorite things to serve for brunch! When we throw showers or parties, there usually end up being too many sweet brunch dishes on the menu (like this Maple Pecan Coffee Cake, which I absolutely LOVE), so we try to balance it out with some yummy savory brunch dishes, like this crustless quiche!
I’ll save for my celebration carbs for that coffee cake, or our Blueberry Stuffed French Toast, so no crust on the quiche for me!
The truth is, I rarely eat bread-like carbs, (brunch showers are definitely an exception! š), so that’s why I came up with this Crustless Quiche.
If you *do* want to make this with a crust (hey, go for it! š„³), just use this Olive Oil Pie Crust, and use half this quiche recipe.
I actually eat this pretty often to save myself time making eggs + veggies for my lunches. Having a big pan of this quiche in my fridge has made lunch quick – I just grab a piece and pop it in the microwave for a minute! My kids love it, too!
How to make Crustless Quiche
Whipping this up is super simple! First, get your mix-ins ready.
In this recipe I use spinach, red peppers, onions, and bacon.
You can definitely customize this to use whatever produce or meat you have on hand.
I can’t resist that bacon, though…. š
Next, mix your eggs, milk, cream, salt, and pepper…..whisk until combined well.
Add some cheese…..
Add the cooked bacon…..
Now for the vegetables — those need to be sauteed before you add them to the egg mixture.
Just drizzle the veggies with a little olive oil and saute until soft. I do the peppers and onions first, then add the spinach and cook just until wilted.
Add those veggies to the egg mixture, then put it all into a greased 9×13 pan.
I use this glass Pyrex pan with the blue plastic lid – my favorite for this because I can just pop the lid on once it’s cool and refrigerate.
Bake at 350F for 35-40 minutes, until the center is set.
{ PRINTABLE RECIPE IS BELOW }
Delicious! So creamy and filling!
:: PIN FOR LATER ::
Crustless quiche is filled with veggies, bacon, and cheese! Filling is rich and creamy!
Crustless Quiche {9x13 pan}
Ingredients
Instructions
Do you think it would also work if i added a pic crust?
Yes, it would work!
Hi! Do you think I could add more eggs to this or double it, just bake longer?
Yes, you could add maybe 4-5 more eggs with another splash of heavy cream – but the pan is full, so you definitely can’t fit a whole double recipe in a 9×13.
Thank you so much!!
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I took this to the family potluck yesterday, the first time I brought back an empty dish!
Easily customized for what’s on hand.
Awesome, Brenda! š„³
Can you freeze this unbaked, thaw and then cook when ready?
Want to try this for baby shower brunch! If I make the day before and refrigerate, how should I heat up for party next day?
This is a great recipe to make-ahead!
You have a couple of options:
You can get everything ready to the point of baking, and then put it in the fridge covered until the day of the brunch so it’s freshly-cooked the day of.
Or you can go ahead and bake it but leave it undercooked so that you can pop it into the oven the next day and let it finish cooking as it reheats.
Either way will work fine!
Can you bake this then freeze it for later?
Absolutely! I like to have a couple pieces in sandwich bags so my husband and I can grab quiche for lunch easily. š
Can I mix it all up, put in pan, refrigerate over night and bake next day?
Yes, you can!
Can I make this 9×13 quiche the day before and keep in fridge?
Thank you.
Absolutely!
Will this work in mini muffin tins instead of 9×13?
Absolutely!! š