Growing up I never knew that quiche was supposed to have a crust. I always had my mum’s quiche that was essentially a big frittata with flour mixed in for body. It wasn’t until I moved to America in my early 20s that I realized quiche was actually a pastry based dish. This quiche was a staple of my childhood and was always present at picnics and family gatherings. My mum’s crustless quiche is so easy to put together, like less than 10 minutes. And, the flavor combos are endless! It is great warm or cold (I like mine cold with BBQ sauce).Plus, it is a great way to use up any left over cooked or fresh veggies in your fridge.
Mum’s crustless quiche ingredients
- Eggs
- Milk
- Vegetable oil
- All purpose flour
- Salt and pepper
- Nutmeg
- Zucchini
- Onion
- Cheese
The truth is, you probably already have everything you need to make a crustless quiche in your fridge and pantry. And even if you don’t have the exact ingredients listed above, you can still make this quiche! Well, except if you don’t have eggs! I have listed some recommendations/substitutes for the ingredients below.
Milk
For an even more decadent flavor try subbing the milk for heavy cream.
Vegetable Oil
Canola oil, peanut oil or olive oil are all perfectly fine substitutes in this recipe.
Nutmeg
Nutmeg is a common ingredient in quiche recipes. It is a great compliment to creamy and fatty ingredients such as the milk and cheese. A little nutmeg goes a long way. If you are not a nutmeg fan feel free to substitute with paprika, chili powder or a little cayenne.
Zucchini
The great thing about quiche is that it is so versatile and works with a large variety of fillings. Try subbing the zucchini for cooked broccoli, fresh spinach, asparagus, mushroom or any combo that sounds good.
Onion
Yellow onion, red onion, white onion, green onion or shallots all work for this recipe. Get creative, or use what you have on hand.
Cheese
The options for cheese in quiche are really endless. As the egg custard base of the quiche is fairly bland it is best to add a cheese with a stronger flavor profile. For this recipe I used a combination of Monterey jack and extra sharp yellow cheddar. Delighted Cooking has a great article regarding cheese options for quiches. Regardless of what cheese you select, this recipe calls for a total of 1 cup of cheese.
Meat
While this particular version of mum’s quiche is vegetarian you can easily add in your favorite meat. Cooked sausage, bacon, ham or smoked salmon are all great options. Add about 1 1/2 cups of meat for this recipe.
Making the quiche
This quiche is very simple to put together and only has a few steps.
First, beat the eggs, milk, oil until combined.
Next add the flour, salt, pepper and nutmeg and stir to combine.
Finally, mix in your filling ingredients, pour into a greased baking dish and bake! It’s as simple as that.
Looking for other easy savory recipes?
Check out these recipes from my mum’s recipe book in my archives.
Did you try this crustless quiche recipe? We would love to hear your thoughts in the comments below. And as always, don’t forget to tag us in your photos on social media @mandy.macc.bakes
Mum’s Crustless Zucchini Quiche
Description
This crustless quiche is perfect for a meatless Monday dinner, Sunday brunch or weekly meal prep. The filling combinations are endless allowing you to create the perfect quiche for your tastes.
Ingredients
Instructions
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Preheat oven to 350 F
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Grease or spray a 9" pie pan or baking dish and set aside
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In a large bowl beat eggs, milk and oil until combined
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Add flour, salt, pepper and nutmeg and mix until combined
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Add zucchini, onion and cheese and stir to combine
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Pour egg mixture into prepared pan and bake for 45-55 minutes or until cooked through
The Zucchini Quiche is great! I made it pretty much as written, using half and half and adding bacon. For the cheese I used a combination of what I had in the refrigerator – sharp cheddar, Swiss, and habanero cheddar.
Easy and a good way to use up zucchini. Liked it a lot, and I’m a fussy eater. No onions for me, just a shake of Jane’s Mixed Up Salt.