This Eggless Crustless Quiche is a delightful and satisfying dish that’s both easy and quick to prepare. With no crust to fuss over, it’s perfect for any time of day—whether you’re craving a hearty breakfast, a quick lunch, or a light dinner. The recipe is versatile, allowing you to easily swap in your favorite cheese, veggies, or whatever ingredients you have on hand. It also stores well, making it a great option for meal prep, so you can enjoy it throughout the week.
Oriana’s Thoughts On The Recipe
I’m so excited to talk about this Eggless Crustless Quiche! This quiche has quickly become a staple in my home. My family loves it, and I love that it’s both satisfying and nutritious. The combination of ricotta and Gruyère cheese makes it rich and creamy, while the broccoli adds a nice touch of freshness.
One of the things I adore about this recipe is how customizable it is. Don’t have broccoli? No problem! You can easily swap in your favorite veggies or whatever you have left in the fridge. It’s a fantastic way to reduce waste and make sure you’re always enjoying a meal that’s just right for you.
This crustless quiche is perfect for days when you want something delicious but don’t want to spend hours in the kitchen. It’s so versatile that you can use whatever ingredients you have on hand. Plus, It keeps perfectly for days, so you can enjoy it throughout the week without any hassle.
So, go ahead and give this recipe a try – it’s a wonderful addition to your cooking repertoire, and I promise you’ll love it!
What I Love About This Recipe
Effortless & Fast: This quiche is a breeze to make. Just mix the ingredients, pour them into a baking dish, and pop it in the oven. No crust to fuss with means it’s ready in no time!
Rich & Delicious: The blend of ricotta and Gruyère cheese makes this quiche incredibly creamy and flavorful. Every bite is a little bit of heaven, making it a hit for both kids and adults alike.
Highly Customizable: This recipe is wonderfully flexible. Swap out the broccoli for spinach, mushrooms, or bell peppers. Add some herbs or a pinch of your favorite spice. The possibilities are endless!
Anytime, Any Day: Whether it’s breakfast, lunch, dinner, or a quick snack, this quiche fits the bill. It’s light enough for breakfast yet hearty enough for dinner.
Perfect for Meal-Prep: Make it on Sunday and enjoy it all week. This quiche stays fresh and delicious for days, making it perfect for meal prep or unexpected guests.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Ricotta Cheese: Adds creaminess and a light, fluffy texture. Note: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
- Cornstarch: Helps to thicken the mixture, giving it structure.
- Heavy Cream: Adds richness and a smooth, silky texture.
- Garlic Powder & Onion Powder: Enhance the flavor without adding extra moisture.
- Salt & Black Pepper: Essential seasonings to bring out all the flavors.
- Ground Mustard: Adds a subtle tang and depth of flavor.
- Baking Powder: Gives a slight lift to the quiche.
- Gruyère Cheese: Provides a rich, nutty flavor. Note: Substitute with Swiss or cheddar if needed.
- Broccoli: Adds freshness and a bit of crunch. Note: Substitute with any other veggies you like.
- Oil: To saute the veggies.
- Shallot: Provides a sweet, aromatic base. Note: Onion can be a substitute.
Food Allergy Swaps
Dairy-Free: For a dairy-free version, you can substitute plant-based alternatives for cheese and heavy cream.
- Ricotta: Substitute ricotta with dairy-free alternatives, such as Kite Hill Ricotta.
- Cheese: Use your favorite dairy-free cheese.
- Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.
Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.
Corn-Free: You can substitute for potato starch 1:1.
Potential Cons Of The Recipe
- Dairy Content: High in dairy, which may not suit everyone, especially those with dairy allergy or intolerance.
- Ingredient Availability: Gruyère cheese might not be readily available in all areas and can be pricey.
Tips To Mitigate These Cons
- Dairy-Free Alternatives: Use lighter alternatives, such as part-skim ricotta and cheese, but keep in mind that this might affect the dish’s texture and baking times since the fat and water content of the mixture will change.
- Cheese Substitutes: Substitute Gruyère with Swiss cheese or even a sharp cheddar for a similar flavor.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Sauté the Veggies
Add the oil to a medium skillet over medium heat. Then, add the chopped broccoli and shallots; saute until broccoli is slightly tender.
Tip: Sometimes, after the shallots or onions are soft, I add one tablespoon of water to help the broccoli soften faster.
Step 2 – Prepare The Egg-Free Quiche Mixture
Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a bowl. Then, add the ¾ cup of cheese and broccoli and mix until evenly distributed.
Step 3 – Bake
Spread the mixture over the greased pie/quiche dish and use a spatula to even the top. Sprinkle the remaining 1/4 cup of cheese on top. Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.
Recipe Tips
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Preparation is Key: Chop, measure, and organize your ingredients before starting. It streamlines the cooking process and reduces stress.
- Pre-cook Vegetables: Lightly steam or sauté vegetables before adding them to ensure they’re tender.
- Even Mixing: Ensure all ingredients are well mixed to avoid clumps of cornstarch or uneven seasoning.
- Customize with Confidence: Feel free to experiment with additional herbs, spices, or your favorite veggies. This crustless quiche is your canvas.
- Cover the Edges with Foil: If the edges of your quiche are browning too much, gently cover the edges with strips of aluminum foil. This will shield the edges from direct heat, allowing the center to cook without further browning the crust. You can also use a pie crust shield, if you have one.
- Cooling Time: Let the quiche cool slightly before cutting to allow it to set properly.
Variations & Additions
- Protein: You can add bacon, ham, crumbled cooked sausage, shredded or diced cooked chicken or turkey.
- Vegetables: Try spinach, mushrooms, bell peppers, or zucchini.
- Herbs: Add fresh herbs like parsley, basil, or thyme for extra flavor.
- Spices: A pinch of paprika or cayenne for a bit of heat.
Serving Suggestions
Serve this quiche with a side salad or some roasted vegetables for a complete meal. It also pairs beautifully with a cup of soup for a comforting lunch or dinner.
Storing and Freezing Instructions
Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap individual portions tightly in plastic wrap and aluminum foil. Label it with the date and freeze it for up to 3 months. Reheat in the oven or microwave.
Frequently Asked Questions
Absolutely! It keeps well in the fridge for several days, making it perfect for meal prep.
Yes, feel free to substitute Gruyère with Swiss, cheddar, or any cheese you prefer.
Yes, this recipe is vegetarian-friendly.
Reheat in the oven at 350°F (175°C) for about 15 minutes, or until warmed through. For a quicker option, you can also use a microwave.
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Recipe Card
Eggless Crustless Quiche
Equipment
Ingredients
- 2 tablespoons (30 ml) oil (olive oil, avocado, or any oil you prefer)
- 3 cups (200 g) small broccoli florets
- 1/4 cup chopped shallots ( you can also use onion instead)
- 2 cups (500 g) whole milk ricotta cheese (see notes)
- ¼ cup (55 g) cornstarch
- ½ cup (120 ml) heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground mustard
- 2 teaspoons (8 g) baking powder
- 1 cup (150 g) Gruyère cheese, grated (divided)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Position the oven rack in the lower third of the oven and preheat to 350º F (180 º C). Coat a deep 9-inch pie or quiche dish with nonstick spray.
- Add the oil to a medium skillet over medium heat. Then, add the chopped broccoli and shallots; saute until broccoli is slightly tender. Tip: Sometimes, after the shallots or onions are soft, I add one tablespoon of water to help the broccoli soften faster.
- Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a bowl. Then, add the ¾ cup cheese and broccoli; mix until evenly distrubuted.
- Spread the mixture over the greased pie/quiche dish and use a spatula to even the top. Sprinkle the remaining 1/4 cup of cheese on top.
- Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.Tip: If the edges of your quiche are browning too much, gently cover the edges with strips of aluminum foil. This will shield the edges from direct heat, allowing the center to cook without further browning the crust. You can also use a pie crust shield, if you have one.
- Ricotta Cheese: You can make your own ricotta using tofu or cashews, but store-bought versions are super convenient too. Brands like Kite Hill (almond-based) and Trader Joe’s Vegan Ricotta (almond-based) are great choices. Treeline Cheese (cashew-based) and Tofutti (soy-based) offer a creamy option as well. These can often be found in the vegan section of grocery stores, and some, like Kite Hill or Tofutti, are also available online. If you shop at Wegmans, check their refrigerated vegan section—they usually carry at least one of these.
- Cheese: Use your favorite dairy-free cheese.
- Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Preparation is Key: Chop, measure, and organize your ingredients before starting. It streamlines the cooking process and reduces stress.
- Pre-cook Vegetables: Lightly steam or sauté vegetables before adding them to ensure they’re tender.
- Even Mixing: Ensure all ingredients are well mixed to avoid clumps of cornstarch or uneven seasoning.
- Customize with Confidence: Feel free to experiment with additional herbs, spices, or your favorite veggies. This crustless quiche is your canvas.
- Cover the Edges with Foil: If the edges of your quiche are browning too much, gently cover the edges with strips of aluminum foil. This will shield the edges from direct heat, allowing the center to cook without further browning the crust. You can also use a pie crust shield, if you have one.
- Cooling Time: Let the quiche cool slightly before cutting to allow it to set properly.
- Protein: You can add bacon, ham, crumbled cooked sausage, shredded or diced cooked chicken, or turkey.
- Vegetables: Try spinach, mushrooms, bell peppers, or zucchini.
- Herbs: Add fresh herbs like parsley, basil, or thyme for extra flavor.
- Spices: A pinch of paprika or cayenne for a bit of heat.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Hi i made the eggless, crustless quiche today and tasty but a bit salty. I was confused by the mention of onion salt and nutmeg in the directions but not ingredient list?. I ended up adding 1/2 tsp onion salt- which may have been the cause of the saltiness? Can you advise please. Overall it was enjoyable and I will make again.
Hi Heather! Thank you so much for your comment, and I’m really sorry for the confusion. You’re absolutely right—there’s no nutmeg in this recipe, that was an error. And it should be onion powder, not onion salt, so that likely explains the extra saltiness. Feel free to reduce the amount of salt next time to your taste. I’m so glad you still enjoyed it overall, and I really appreciate you pointing that out! 💛
Taste was amazing, but could not get it to set up for the life of me. Was absolutely delicious veg in heavy cream sauce. Not sure where I went wrong. I did substitute asparagus for broccoli – but that should remove moisture, not add it. It wasn’t watery at all – just a thick, creamy white sauce. Like I said, it was tasty. We ate it out of bowls and licked the spoons!
Hello Beth! I’m so glad you enjoyed the taste—even if it didn’t quite set up the way you expected! 😊 Two things are key for the quiche to set: the right amount of cornstarch and sufficient heat. Cornstarch needs to reach about 203°F (95°C) in order to fully activate and thicken properly. If the oven temperature is too low or uneven, the mixture might stay creamy instead of setting into a firm custard.
Is your oven working properly? I always keep an oven thermometer inside mine, since most ovens can be off without you even knowing. That small difference can really affect results—especially in eggless baking where we’re relying on starch instead of eggs for structure.
You’re definitely on the right track, and I hope you give it another try! 💛🥧 Let me know if you have questions-Feel free to sending me an email and we can troubleshoot this together.
This is definitely a 5 star rating even though I couldn’t get the fifth star to light up. I cannot believe the taste and texture. And all the variations you can do. I’ll definitely be making this over and over again. Thanks
Hello Ledith! Thank you so much for your kind words and 5-star review (even if the last star didn’t light up 😉)! 🌟 I’m thrilled to hear you loved the taste and texture—and yes, the variations really do make it so versatile! It makes me so happy to know this recipe will be a repeat in your kitchen. Thank you for sharing your feedback, and happy baking! 😊❤️
This was so delicious and so simple to make. I did find that it was a bit too salty from the grated cheese, so I think next time I’d reduce it to 1/4 tsp salt. But it was still so good and can’t wait to make again
Hello Kat! Thank you so much for your feedback! I’m thrilled you found the recipe delicious and easy to make. 😊 Adjusting the salt is a great idea if the cheese added a bit more than expected—recipes like this are so easy to tweak to taste. I’m so glad you enjoyed it overall and can’t wait to hear how it turns out next time!