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On hectic mornings, I whip up crustless quiche when I'm craving a cozy breakfast that doesn't take forever. You get tender, fluffy eggs, rich milk, gooey cheese, plus your favorite chopped veggies or ham. It bakes airy every time. This is awesome for prepping meals, lazy brunches, or a chill family breakfast.
I first made one for a big family get-together because I spaced on buying pie dough at the store. Now everyone wants it on busy weekday mornings and it's on repeat at my place.
Delicious Ingredients
- Cooked bacon or diced ham: brings that salty, smoky kick. Pat with a paper towel to keep extra grease away.
- Chopped spinach or broccoli: adds fun color and pops of green. Press out any liquid for the best texture—nobody likes soggy eggs.
- Large eggs: hold everything together and give you a good protein boost. Go for farm eggs with bright centers if you can.
- Diced onion: adds a sweet, mellow background flavor. I love yellow onions, but sweet ones work great too.
- Shredded cheese: adds melty bits throughout. Sharp cheddar is a classic, Swiss gives a nutty taste, or just use your go-to blend.
- Salt and black pepper: wakes up all the other flavors. Fresh pepper is always the move.
- Milk or half and half: makes everything rich and fluffy. Half and half gives it even more creaminess.
Easy Step-by-Step Directions
- Cool and Slice
- Let your quiche hang out for 5 to 10 minutes once it's out of the oven. That way, it sets up nicely and cutting is a breeze.
- Bake Until Puffy
- Slide your dish right in the middle of the oven and bake for about 30 to 35 minutes. It's done when the top gets a pale gold look and doesn't wiggle in the center when you nudge the pan.
- Add to the Pan
- Pour the egg mix gently into your greased baking dish. Use a spatula to spread out the fillings so it cooks even.
- Add Salt and Pepper
- Now's the time to toss in your salt and pepper. Taste a little so it's seasoned all the way through.
- Mix in Everything
- Drop in your cheese, onions, veggies, and meat into the bowl. Mix it up so the good stuff's spread everywhere.
- Whisk the Eggs and Milk
- Crack eggs into a big bowl, pour in your milk, and whisk until it's all one color with a bit of froth. This is your base for fluffy quiche.
- Get Your Oven Going
- Set the oven to 375°F (190°C) before you do anything else. Grease up a 9-inch pan so nothing sticks behind.
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Whenever I toss in bacon, the whole place smells crazy good. It reminds me of lazy weekends with the crew hovering around waiting for a hot slice—even before it's cooled off.
Storage Advice
Cover leftovers and pop them in the fridge for up to four days. If you want easy breakfasts, slice once it's cool and grab on your way out. For longer keeps, wrap slices and freeze. Reheat a piece in the toaster oven or microwave just until warmed through.
Swaps You Can Try
Switch out spinach for chopped kale or use cooked zucchini for something different. Roasted red pepper or sun-dried tomatoes bring lots of color and little bursts of tanginess. Need dairy-free? Try plain plant milk and some nutritional yeast for tasty cheesy vibes—no real cheese needed.
Tasty Ways to Serve
Enjoy your quiche warm or just let it sit out for a bit. It goes great with a crisp salad or a bowl of berries for brunch. Want lunch? Pair with your favorite soup and chunky sourdough toast. Leftover? It's still awesome cold straight from the fridge.
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Background and History
In France, quiche usually means pastry crust on the bottom, but folks started skipping it to save time and cut carbs. This version lets you keep all the creamy, cheesy goodness—no rolling dough or fuss needed—which makes it perfect for anyone cooking at home.
Frequently Asked Questions
- → Can I customize the vegetables?
Absolutely! Toss in any veggies you like that are already cooked and aren’t watery—think mushrooms, spinach, peppers, or even broccoli.
- → What type of cheese works best?
Go for cheddar, Swiss, or just mix a few kinds you’re into. As long as it melts nicely, it’ll taste awesome.
- → Is it possible to make this dairy-free?
You bet. Just go for plant milk and dairy-free cheese, or skip cheese. Everything else stays the same.
- → Can I prepare crustless quiche ahead of time?
Yep! Make it the day before, keep it in the fridge, and just warm up a slice in your oven or microwave when you’re hungry.
- → What meat can I add for extra protein?
Bacon bits, leftover cooked ham, or even sausage work well—just make sure they’re already cooked before adding in.
- → How can I prevent a soggy texture?
Dry out your veggies after cooking so you don’t end up with extra liquid. You’ll get a nice fluffy texture every time.