Crustless Quiche Master Recipe

Total Time:
2 hr 20 min
30 min
1 hr
50 min

1 (9-inch) quiche, 6 to 8 servings

  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons finely grated Parmesan cheese
  • Optional Quick Crust:
  • 1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough
  • 2 tablespoons unsalted butter or extra-virgin olive oil
  • 9 -inch glass or ceramic pie pan
  • Custard:
  • 2 cups half-and-half
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • Pinch cayenne or paprika
  • Fillings:
  • 2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
  • 4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
  • 1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
  • 3/4 cup chopped crisp bacon, diced ham or salami
  • 1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach

Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.

Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

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4.3 17
Great Base Quicke Recipe item not reviewed by moderator and published
OMG! just made this for dinner..... and its delicious! Used onion celery bacon and ham. item not reviewed by moderator and published
Love love love this recipe - It is easy enough for my 10 year old granddaughter to do and she loves to cook. I do have a question though - the recipe lists 2hr and 20 min. I understand the prep and cooking time but don't see where the extra hour comes in unless it is waiting to be served???? Someone help me out here... item not reviewed by moderator and published
I have tried many quiche recipes. This by far is my favorite. As with other recipes you can add a large variety of veggies and meats.But what makes this recipe stand above the rest is the texture of the egg custard. It is so light and moist. Love that you have the option to go crustless. This will be the only recipe I will use!! item not reviewed by moderator and published
Yumm. I too only used 1 1/2 cups of 1/2&1/2 and it was perfect. We used tomatoes, cooked sausage, chives and green bell pepper with chedder cheese, and the layers of flavor with the parmesan is delicious. No need for a crust. So light and juicy, love this recipe : item not reviewed by moderator and published
Really good. I put sausage, shiitake mushrooms, and gruyere cheese in it. I did cut back a little on the amount of half and half as some reviewers suggested, because the quiche recipe with crust I typically use calls for the same amount of eggs, but only a cup and a half of half and half, and it always turns out great, so I used the same proportions here. I was worried it wouldn't come out of the pan right with no crust, but it came out perfectly (actually a little better than it usually does with the crust. Makes an excellent low carb meal (without the optional quick crust, of course. item not reviewed by moderator and published
EXCELLANT! The possibilities are endless, with this blank canvas; and I look forward to many great meals. Thanks Food Network!!! item not reviewed by moderator and published
Fantastic recipe, thanks for the wonderful blank canvas to work with. Very tasty (made my first one with bacon, yum). Emery must have forgot his reading glasses before going off on a tirade and giving 1 star reviews. The breadcrumbs are listed in the "optional crust" section of the recipe. A little reading comprehension goes a long way. Plus crustless doesn't always mean no-carb so going off the handle to begin with was foolish and childish. item not reviewed by moderator and published
I made this recipe, and it turned out just fine. Brent, you are not supposed to give us your recipe when you write a review. You are supposed to make the chef's recipe and comment on how it turned out. It isn't fair to the chef or anyone else here to just come in and give us a completely different recipe to try and give this chef a three-star rating for a recipe you didn't even make. item not reviewed by moderator and published
For church and office gatherings I use a somewhat different approach. A) for the gentleman who can't read directions, the bread cubes are OPTIONAL..don't shoot the messenger. B) I use a 10 x 15 baking pan... mix a dozen eggs or egg beaters equiv., 1/2 cup half/half, season salt/pepper, five green onions sliced, 1/2 lg. red bell pepper finely diced, med. can sliced mushrooms, 1 box chopped spinach, squeezed dry, 2 cups shredded swiss cheese, 1 stick melted butter. Use half the butter to grease the pan - preheat oven. Mix the rest together and pour the whole mixture into the pan. Bake at 350 deg. until it begins to brown both top and bottom (approx. 45 min.) Cuts into 15-18 portions and reheats nicely. item not reviewed by moderator and published
I used roasted veggies, Italian sausage cooked and drained and spaghetti noodles and it turned out great as a dinner! item not reviewed by moderator and published

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