Although this is a perfectly acceptable breakfast dish, crustless quiche makes it to the top of the easy weeknight dinners list at our house.
The term crustless quiche almost seems like an oxymoron doesn’t it? It feels like the equivalent of saying crustless strawberry pie. And for my carb loving soul, I don’t know why you’d do such a thing.
Why then, you might ask, would I make a crustless quiche? The answer is simple. I used to make this with a quick, from scratch, crust. Even though I could throw it together pretty fast, it still added another 10 minutes to the process.
That doesn’t seem like much, but during the weeknight time crunch, 10 minutes can mean the difference between getting a homemade meal on the table or hitting a drive-thru.
Also, the first several times that I made this recipe with crust I witnessed the following occur around the dinner table: each of my 3 kids either scraped the crust off the bottom or ate all the way down to, but then completely avoided, the crust.
So of course seeing this totally unacceptable display, I had no choice but to take action. My first response was to begin eating all of the untouched crust left on each of their plates. As delicious of a solution as that was, it is not kind to the waistline.
When I voiced this great crust “dilemma” to my husband he told me that while he ate the crust it wasn’t really his favorite and he could take it or leave it. What is wrong with this family? The kids don’t want the crust and my husband could take it or leave it? I couldn’t believe it.
But since I try to keep my carb count low during the week (all bets are off on the weekend), I decided the solution was to just nix the crust all together.
In the end, it ended up being a great solution. Eliminating the crust made this simple weeknight dinner even easier.
If you still need convincing, following are the three reasons this dish is a perfect weeknight dinner:
- The prep time is about 10 minutes.
- Made mainly with eggs and only requiring a couple handfuls of filling, it’s inexpensive.
- Since it does not require many fillings, it’s a great option for using up leftovers.
With a nearly endless combination of fillings, it’s easy to customize this dish to please all the different tastes in your family. Options include bacon, sausage, ham, chorizo, bell peppers, mushrooms, spinach, feta and shredded cheddar just to name a few.
I make two of these for our family of 5. This makes more than enough and gives us leftovers of breakfast or lunch the next day. I usually serve this alongside a roasted vegetable, like asparagus, or some fresh fruit. However, if we are in a hurry there are no sides and we eat the quiche alone! It’s plenty filling on its own so there is no need to have additional sides unless you just want to have more variety or are trying to get in some additional fruits or veggies for the day.
If you try it, I would love to know the combination of fillings that you use. I love to know what works for others.
As a guide for the amount of fillings, ours generally consist of one of the following: about 5-6 slices of cooked, chopped bacon or sausage patties or about 1/2 c. of diced ham. I then add about 1/2 c. of shredded cheddar.
When adding meats or veggies, be sure they are precooked.
- 8 eggs
- 1/2 c. milk
- 1/2 c. greek yogurt (or substitute with more milk, it just won't be as fluffy)
- 1/2 t. salt
- 1/4 t. pepper
- Fillings as desired (see notes above)
Preheat the oven to 425.
Place eggs, milk, greek yogurt, salt, and pepper in a medium bowl and whisk well. Put some muscle into this step to incorporate air into the eggs. This will ensure that the quiche is nice and fluffy.
Pour egg mixture into a greased 9 inch pie pan (I use a glass pie pan).
Sprinkle fillings evenly over quiche. I generally sprinkle the meat or veggies first and the cheese second. Using the bottom side of a fork, gently press the fillings down below the surface of the eggs. Some will float back up to the surface, this is okay.
Place the quiche into the oven and bake for approximately 30 minutes, or until the eggs are set to desired firmness.