Ina Garten’s Crustless Quiche

A Slice of Heaven Awaits!

Ever had a dish that’s so creamy and flavorful, you can’t help but smile with each bite? Enter Ina Garten’s Crustless Quiche! This delightful creation brings all the goodness of a classic quiche without the fuss of a crust. You get a one-pan wonder that’s both quick and satisfying—perfect for a cozy gathering or a lazy brunch. 🍳

Why Make This Recipe

Who doesn’t love a recipe that makes life easier? Here’s why you’ll adore this crustless quiche:

• Minimal cleanup: One pan means fewer dishes to wash. That’s a win in my book!
• Versatile: Load it up with your favorite veggies or leftovers for a unique twist every time.
• Family-friendly: It’s a crowd-pleaser that’s easy to whip up, making it a great choice for any occasion—yes, even breakfast for dinner! 😋

Ingredients

You don’t need fancy stuff—just these basics!

• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 1/2 cups shredded cheese (cheddar or Gruyère)
• 1 cup diced vegetables (spinach, mushrooms, peppers, or zucchini)
• 1/2 cup cooked bacon or ham (optional)
• 1 small onion, finely chopped
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• 2 tbsp fresh herbs, chopped

Directions

Ready to dive in? Let’s get cooking! Follow these simple steps:

1. Preheat your oven to 375°F and grease a 9-inch pie dish.
2. Sauté the onion in olive oil until fragrant, then add your diced veggies. Cook until tender, then let cool slightly.
3. In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
4. Stir in the sautéed vegetables, cheese, and bacon/ham (if using).
5. Pour the mixture into the greased pie dish and pop it in the oven.
6. Bake for 30–35 minutes or until the quiche is set and golden on top.
7. Cool for about 5–10 minutes, slice it up, and serve warm or at room temperature.

How to Make Ina Garten’s Crustless Quiche (Overview)

Making this quiche is as easy as pie (or should I say, crustless quiche?). Start by sautéing your onions and veggies for that lovely depth of flavor. While they cool, whisk together the creaminess of eggs and milk—this is where the magic happens!

Then, simply combine everything in one bowl, pour it into your dish, and let the oven do its thing. Pro tip: adding fresh herbs right before serving really amps up the flavor! 🌿

How to Serve Ina Garten’s Crustless Quiche

Imagine slicing into a golden, puffed quiche with greens peeking through, the melted cheese oozing out while the aroma fills your kitchen. Serve it with a light salad dressed in lemon vinaigrette for a burst of freshness, or layer it with crispy avocado slices for creaminess. The contrasting colors and textures will look gorgeous on your table!

How to Store Ina Garten’s Crustless Quiche

Leftovers? Yes, please! Your crustless quiche will keep in the fridge for about 3–4 days. For longer storage, pop it in the freezer for up to 2 months. Reheat it in the oven or microwave, and it’ll taste just as fabulous as the day you made it.

Tips to Make Ina Garten’s Crustless Quiche

1. Add a pinch of nutmeg to your egg mixture for a subtle warmth.
2. Experiment with cheeses—feta or goat cheese can add a tangy twist.
3. Remember, cook your veggies beforehand to remove excess moisture and keep your quiche from getting soggy.

Variation

Feel like switching it up? For a vegan version, replace the eggs with chickpea flour and water, and use plant-based cream and cheese. You can even throw in a little nutritional yeast for that cheesy taste!

FAQs

1. Can I make this quiche ahead of time?

   • Absolutely! You can prepare it a day before, cover it, and bake it in the morning.

2. What can I substitute for heavy cream?

   • Try using full-fat coconut milk for a dairy-free option, or just stick with half-and-half for a lighter quiche.

3. Can I freeze the crustless quiche?

   • Yes! Cool it completely, wrap tightly, and freeze for up to 2 months.

📌 Pin this recipe for your next cozy dinner night!

Crustless Quiche

A creamy and flavorful dish that combines eggs, cream, and your choice of vegetables and cheese, making for a quick and satisfying meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 large large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 1/2 cups shredded cheese (cheddar or Gruyère)
• 1 cup diced vegetables (spinach, mushrooms, peppers, or zucchini)
• 1/2 cup cooked bacon or ham (optional) For added flavor
• 1 small onion, finely chopped
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• 2 tbsp fresh herbs, chopped Add just before serving

Method

 

Preparation

1. Preheat your oven to 375°F and grease a 9-inch pie dish.
2. Sauté the onion in olive oil until fragrant, then add your diced veggies. Cook until tender, then let cool slightly.

Mixing

1. In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
2. Stir in the sautéed vegetables, cheese, and bacon/ham (if using).

Baking

1. Pour the mixture into the greased pie dish and pop it in the oven.
2. Bake for 30–35 minutes or until the quiche is set and golden on top.
3. Cool for about 5–10 minutes, slice it up, and serve warm or at room temperature.

Notes

Leftovers can be kept in the fridge for about 3–4 days. For longer storage, freeze for up to 2 months. Reheat in the oven or microwave.