Recipe courtesy of Cans Get You CookingTM and Kelsey Nixon

Crust-less Quiche

Serving a hearty, homemade breakfast is easy when you have a well-stocked pantry. Thanks to canned veggies, prep time for this dish is just minutes, but the raves will last much longer.
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  • Level: None
  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: 8 Servings
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4 large eggs

1 1/3 cups milk

2 teaspoons cornstarch

1 teaspoon dried mustard

1/2 cup chopped scallions

1 (4 oz. can) sliced mushrooms, thoroughly drained

1/2 (14.5 oz. can) chopped tomatoes, thoroughly drained

1/2 cup diced honey-baked/deli ham

Kosher salt and cracked black pepper

1 cup shredded Cheddar cheese

1/2 cup grated Parmesan cheese

1 1/2 cups plain croutons


  1. 1. Preheat the oven to 375 degrees F. 
  2.  2. In a large mixing bowl, whisk eggs together with milk, cornstarch, and mustard. 
  3.  3. Stir in scallions, drained mushrooms, tomatoes, and ham. Season liberally with salt and pepper. Transfer mixture to a 9-inch pie plate or quiche dish. 
  4. 4. Top with shredded cheese and croutons. Bake until the center is set 30-35 minutes. Let cool on a wire rack. Serve warm or at room temperature.