Crustless Quiche Master Recipe

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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...

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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!!

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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 :

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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.

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EXCELLANT! The possibilities are endless, with this blank canvas; and I look forward to many great meals. Thanks Food Network!!!

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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.

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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.

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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.

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I've never had a problem using this as a base for many flavors and combinations. the proportions are correct and it always looks so pretty and tastes great -- i've made it now several times for company and it always gets rave reviews. to the person who wrote "who's the genius here" it is clearly not you. if you read the recipe carefully (or even not so carefully the breadcrumbs are part of the OPTIONAL crust -- which I've never used and the recipe doesn't need. it is certainly low in carbs but not in fat! please read carefully before you post and call someone else a fool -- i think we know who that is in this case!

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When I see crustless, I am thinking reduced carbs (wife is a type 1 diabetic. Eliminating the crust is great. WOW was I disappointed when the recipe calls for 1 1/2 cups of bread crumbs. Who's the fool that came up with this recipe?

Probably the same kind of person that calls a recipe sugar free because they used pear juice instead...