This easy crustless quiche recipe makes several mini sized quiches that are perfect for eating warm from the oven or reheated later if you’re looking for a simple meal planned breakfast. Packed with cheeses, meats, and vegetables every bite is tasty and incredible.
I absolutely love quiche because it is so versatile and even though it is typically served for breakfast, we have it for dinner quite often around here! My mother-in-law has this amazing recipe for a crustless quiche which is awesome since the crust is generally the hardest part to make. I modified her recipe a little bit and it turned out to be so delicious!
You can make this quiche in a pie pan, but I chose to use a mini-cheesecake pan to create 12 mini quiches – either way works great.
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What is easy crustless quiche?
Quiches are usually a mixed egg, cheese, and cream mixture often served with meats or veggies (or a combination of both) inside or a baked crust. These mini quiches are a meaty, cheesy, egg mixture made without crusts and inside of a mini cheesecake tin for awesome personal sized bites. This makes them easier to share, divide, serve, and bake. You could also choose to make this recipe in a standard pie pan (instructions for that are included on the recipe card below).
Easy crustless quiche ingredients
-Cheese: We need 1 3/4 cups plus 2 tablespoons of Sargento Chef Blends 4 State Cheddar cheese, divided.
-Oyster crackers: These are those little soup crackers and they’ll help to be the base of our egg mixture together. We need 1/3 cup of them.
-Kale: Adding 1/2 a bunch of kale into the recipe will help to add a lot of nutrients and color.
-Bacon: We want to add 1 cup of already cooked and chopped bacon into this quiche so make sure to cook it beforehand.
-Eggs: We can create a great egg texture for this quiche only using 4 lightly beaten eggs.
-Milk: Adding 1 cup of milk into the mix will help to keep this quiche nice and light.
-Pepper onion mixture: You can find already mixed frozen peppers and onions in the grocery stores frozen vegetable section and that will help to save a lot of time. Otherwise, mix 1 cup of fresh veggies yourself.
-Seasonings: We need 1/2 teaspoons each of salt and pepper and 1/4 teaspoons each of garlic powder, onion powder, and dried parsley to create a flavorful quiche.
-Olive oil: To help us along we will also need 2 tablespoons of olive oil for this recipe.
How to make crustless quiche
Spray a pie pan or mini cheesecake pan with nonstick cooking spray.
Mix your oyster crackers with garlic powder, onion powder, and dried parsley. crush the crackers into a fine crumb and sprinkle the seasoned crumbs into the bottom of your greased pan.
In a skillet on the stove over medium heat, cook the peppers and onions for about 10 minutes. You can add in mushrooms too, if desired.
Add in the kale and the bacon, stirring until well combined.
In a large bowl, combine the eggs with milk, salt, and pepper.
Stir well and add in 1 1/2 cups of cheese.
Add your bacon/kale/veggie mixture into the cheese and eggs and stir until well combined.
Pour the mixture into your prepared pan and then bake in the oven for 30-40 minutes or until the center is set.
If using a mini cheesecake pan, the bake time is only 20-25 minutes.
When the quiche has finished baking, top with additional cheese.
Let the quiche sit for 5-10 minutes before serving to cool and thicken.
- 1 7/8 cups Sargento Chef Blends 4 State Cheddar cheese, divided (1 3/4 cups plus 2 tablespoons)
- 1/3 cup oyster crackers
- 1/2 bunch kale chopped
- 1 cup bacon cooked and crumbled
- 4 large eggs lightly beaten
- 1 cup milk
- 1 cup mixed peppers/onions
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried parsley
- 2 Tbsp olive oil
- Spray a pie pan with cooking spray (or use a mini cheesecake pan). Mix the oyster crackers with the garlic powder, onion powder and dried parsley and crush the crackers to make fine crumbs (I used a meat mallet and placed the crackers in a plastic bag). Sprinkle the seasoned crumbs on the bottom of the greased pan.
- Saute the peppers and onions (you could add mushrooms too if desired) in the olive oil for about 10 minutes over medium heat. Add the kale and bacon to the pepper/onion mixture until well combined.
- In a large bowl, combine eggs, milk, salt and pepper. Stir well and add 1 1/2 cups of cheese. Add the veggie/bacon/kale mixture and stir until well combined. Pour the mixture into the prepared pan and bake at 350 for 30-40 minutes or until the center is set. If you use the mini cheesecake pan, only bake for about 20-25 minutes. As soon as the quiche is removed from the oven, sprinkle the remaining cheese on top. Let set for about 5-10 minutes before serving. Enjoy!
Can I freeze crustless quiche?
Yes, you can freeze this quiche (or quiches) in an airtight container in the freezer. If wanting to make individual servings for later then I recommend using the mini cheesecake pan and individually wrapping it in plastic wrap before storing it in an airtight container for up to 3 months. Then thaw and reheat as needed.
How to store crustless quiche
Keep this quiche stored in an airtight container in the fridge once it’s cooled down. Reheat for a minute or two in the microwave before eating again to enjoy it nice and warm. It will last up to a few days (about 5) this way, for a longer storage solution, freeze them.
This crustless quiche recipe with a cracker bottom is easy to make and delicious to enjoy. Make a few mini ones now and enjoy them later too!