The Cheerful Crustless Quiche Spinach Goat Cheese and Roasted Pepper
Table of Contents
Why the Crustless Quiche is a Weeknight Game Changer
Look, I love pastry. I really do. But let’s be honest, who has the time to roll out a perfect, blind and baked shortcrust after a Tuesday commute? Not me. And honestly? The fuss involved in getting a bottom crust that doesn’t weep custard means that most weeknights, traditional quiche is a hard no.
That’s why the crustless quiche is absolutely brilliant. It’s elegant enough for a Sunday brunch but easy enough that you can throw it together while waiting for the kettle to boil.
This isn’t some sad, wobbly, diet food version of a quiche. This is a robust, perfectly set, protein and packed savoury bake that stands tall on its own. We’re skipping the crust not because we have to, but because we can , dramatically cutting down the prep time and making this a fantastic option if you’re focusing on a low and carb diet.
It's the ultimate easy crustless quiche solution.
Achieving the Perfect Custard Set (No Soggy Bottoms)
If you have ever made a traditional quiche and ended up with a runny middle or a dense, spongy mess, it was probably a moisture problem. Watery fillings are the enemy!
CRITICAL WARNING: You must treat your fillings like they owe you money. Especially spinach. You need to wring out every last drop of liquid from thawed frozen spinach or sautéed mushrooms. I mean, aggressively. Use a tea towel, twist it until your knuckles are white.
If the filling is wet, the liquid will seep into the custard as it bakes, destroying the structure and preventing that beautiful, firm set. We want creamy, not swampy.
We also use a specific ratio of full and fat dairy, which we will get into in a minute. That ratio, combined with perfectly dry fillings, is how we guarantee a gorgeous texture every single time.
The Time and Saving Magic of Skipping Pastry Prep
I spent years wrestling with dough, trying to get that perfect flaky crust. Then there was the whole rigmarole of blind baking, weighting the shell with beans, removing the beans... exhausting. The crustless quiche recipe cuts about 45 minutes of active, frustrating prep out of the equation.
Think about it: no chilling time, no rolling, no patching up holes where the dough cracked. You just grab a dish, grease it, toss the filling in, and pour. It’s a literal dump and bake situation. This transformation is what makes it a proper weeknight game changer, especially when you need a hearty supper fast.
I once thought skipping the crust was lazy, but now I realize it's just smart cooking.
Versatility: Designing Your Custom Flavour Profile
The base (eggs, cream, milk, salt, pepper, nutmeg) is your canvas. This foundational structure is identical whether you’re aiming for a fancy crustless quiche lorraine (bacon, Gruyère) or something earthy and vegetarian like our spinach, goat cheese, and pepper version.
You can truly throw in almost any flavour combination you like. Leftover roasted chicken? Perfect. That sad half and bag of feta in the fridge? Go for it. The only rule is that the fillings must be pre and cooked and dry.
You can even adapt this framework to make individual mini crustless quiches in a muffin tin (great for meal prep, by the way).
Essential Components for a Creamy, Savoury Foundation
Right then, let's talk about what actually goes into that silky custard. Don’t skimp here; this is where the magic happens.
Dairy Decisions: The Role of Cream vs. Milk in Quiche Texture
This is a point of contention among bakers, but for a good crustless quiche , you need fat. Fat = stability. Using whole milk alone results in a wobbly, dense filling. Using too much heavy cream results in something approaching a solid block of butter (also too heavy). We need balance.
We use single cream (or half and half) as the primary liquid binder, supported by a little whole milk. This combo gives us the richness we crave without the quiche turning into a literal brick. Honestly, don't even bother with low and fat cheese or skimmed milk here.
It’s just not the same, and the texture will suffer.
| Dairy Component | Purpose in Custard | Result of Too Much |
|---|---|---|
| Single Cream (Half and Half) | Richness, density, creamy mouthfeel. | Quiche becomes too heavy/greasy. |
| Whole Milk | Lightens the custard, prevents rubberiness. | Quiche becomes watery, fails to set. |
Prepping the Featured Fillings: Spinach, Goat Cheese, and Pepper
For this specific recipe (Spinach, Goat Cheese, and Roasted Pepper), the prep is straightforward but essential.
First, the spinach: You thaw it, you strain it, you squeeze it. I cannot stress this enough. Then, we lightly sauté the shallots in olive oil just until soft. This mellows their flavour. If you just tossed raw onion in, they might stay crunchy (and punchy) in the final bake.
The roasted red peppers if using jarred ones must be drained and diced into small, manageable pieces. We want delicious, even distribution, not big chunks that throw off the structural integrity of the custard. Layering is key here.
Necessary Tools: Which Dish Provides the Best Bake?
I prefer a 9 inch deep and dish glass pie plate. Glass conducts heat a little slower than metal, leading to a gentler, more even set. Metal tins are fine (especially springform pans, which allow for a beautiful, clean presentation), but you might need to drop your oven temperature by 10°F to prevent the edges from setting too fast and drying out.
Make sure whatever you use, it is well and greased!
Step and by-Step Masterclass to Baking Your Crustless Quiche
This is so straightforward, you’ll be questioning why you ever bought those frozen crusts.
Step 1: Whisking the Egg Base to the Optimal Consistency
Grab your six large eggs. Whisk them briskly until they are light, pale yellow, and a little frothy. We aren't making a soufflé, but we do want some air incorporated. This initial aeration helps the custard feel light rather than dense.
After that, slowly add your cream and milk, then your salt, pepper, and that non and negotiable pinch of nutmeg. Give it a final whisk to ensure everything is totally uniform.
Step 2: Layering the Savoury Add and Ins and Cheese
Do not, I repeat, do not pour the custard into the dish first, then try to sink the fillings in. They will all settle at the bottom. We need even distribution!
Start by scattering the majority of your grated Gruyère/Cheddar across the bottom of your greased dish. This cheese acts as a gentle barrier, preventing the bottom layer of the quiche from sticking and offering a lovely structure.
Next, spread your prepared, combined filling (spinach, shallots, peppers) evenly over the cheese. Finally, crumble the tangy goat cheese across the top layer, followed by the rest of the Gruyère/Cheddar.
Step 3: Oven Temperature and Monitoring for Golden Perfection
We bake at 375°F (190°C). This is a moderately high temperature that sets the edges quickly but allows the centre to bake through without curdling the eggs. The total cook time is around 40 to 45 minutes, but keep an eye on it.
About 35 minutes in, give the dish a very gentle wiggle. The outer two inches should look perfectly set and firm. The very center should have a slight, delicate jiggle, like gelatin. If the centre is still liquid, keep going. If the top starts browning too fast, tent it loosely with foil.
Troubleshooting and Elevation Techniques
If you open the oven and see that the quiche has puffed up hugely, don't worry! That's normal; it's the air and steam expanding. It will deflate slightly as it cools. That’s okay.
To elevate this easy crustless quiche further, try adding a tablespoon of Bisquick or a tiny bit of plain flour (about 1 tbsp) to your custard mixture. This addition, often seen in a crustless quiche with bisquick, acts as a stabilizer, providing extra insurance against separation and giving a more cake and like texture, though it will bump up the carbs slightly.
Beyond Brunch: Serving Suggestions and Pairings
Preventing Cracks: Tips for Cooling and Slicing
Patience is required here. If you slice a hot quiche, the custard will weep, and the slices will lose their beautiful shape. The internal structure needs time to bond. Once removed from the oven, let it cool on a wire rack for a mandatory 15 to 20 minutes before cutting.
This cooling time prevents those sad cracks, too.
How to Store Leftovers and Reheat Properly
Leftovers are fantastic. This crustless quiche holds up beautifully in the fridge for 3 to 4 days (keep it tightly covered).
To reheat, avoid the microwave if you can; it tends to make the texture a little rubbery. The best way is to place individual slices on a baking sheet and pop them in a 300°F (150°C) oven for about 10– 15 minutes until warmed through. They taste almost as good as fresh.
Endless Adaptations: Swapping Ingredients in Your Crustless Quiche
This is the fun part! You can literally change every filling element. The key is maintaining the ratio of 6 eggs to 1.5 cups of mixed dairy.
- For a traditional crustless quiche lorraine : Swap the veg for 1 cup of crispy bacon lardons and use Swiss cheese instead of goat cheese.
- Mediterranean Twist: Swap spinach for sun and dried tomatoes (drained well!), olives, and feta. Add a pinch of oregano.
- Veggie Loaded: Use roasted broccoli, caramelized onions, and sharp Cheddar. Ensure the broccoli is cut small and roasted until almost crisp to remove moisture.
Nutritional Breakdown and High and Protein Benefits
This style of baking is naturally suited to anyone looking for a low and carb quiche or a gluten and free meal. Because we rely heavily on eggs and full and fat dairy, the protein content is seriously high meaning this keeps you full for hours.
It’s incredibly satisfying and doesn’t give you that post and carb slump.
Recommended Side Dishes for a Complete Light Supper
Because the quiche is so rich and savoury, you want light, acidic sides to cut through the creaminess.
- A massive, lightly dressed arugula (rocket) salad with a sharp lemon vinaigrette. That peppery bite is perfect.
- Sliced tomatoes with fresh basil and a drizzle of really good olive oil.
- For something warmer: quickly sautéed asparagus or green beans tossed with garlic and a tiny squeeze of lemon juice. Keep it simple.
Recipe FAQs
Help! My quiche came out a bit watery. How do I avoid a soggy bottom without a crust?
The main culprit here is moisture, the arch nemesis of a good set; you must squeeze out every last drop from the spinach and peppers before assembly. Additionally, ensure you use full fat dairy, as the higher fat content is crucial for a clean, firm structure that holds together beautifully.
I'm hosting brunch. Can I prepare this Crustless Quiche the night before?
You have two great options: you can assemble the entire quiche (custard and filling) up to the baking stage and chill it, covered, for up to 24 hours before baking. Alternatively, bake it fully, cool completely, and gently reheat it the following day, ensuring it reaches serving temperature in the centre.
I fancy switching things up what are the best alternative fillings for a successful bake?
Stick to fillings that are either cooked or inherently dry, such as pre-cooked crispy bacon lardons, finely diced smoked salmon, or mushrooms that have been sautéed until all their liquid has evaporated. Avoid raw, watery vegetables like courgette or fresh tomatoes, which will spoil the custard’s texture.
How do I know when the centre is perfectly cooked and not raw?
The quiche is perfectly cooked when the edges are visibly set and starting to brown, but the very centre still has a slight, gentle wobble think of it like firm jelly, not liquid.
Remove it immediately and let it rest for a non-negotiable 15 20 minutes, which allows the residual heat to finish the setting process.
It’s a big batch; can I freeze a finished Crustless Quiche?
Absolutely! Once completely cooled, wrap the quiche tightly in several layers of cling film followed by foil, and freeze for up to three months. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) until piping hot a lovely little freezer standby.
Easy Crustless Quiche With Spinach
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 kcal |
|---|---|
| Fat | 28 g |
| Fiber | 1 g |