Quick Quiche

One slice of this creamy, crustless broccoli and ham quiche will prove why so many members of the Allrecipes community have given the recipe a 5-star review. Whether you’re on the hunt for an easy and customizable brunch dish or craving a decadently savory bite that works any time of day, this pantry-friendly quiche recipe fits the bill. Learn how a simple-but-delicious quiche can make boring breakfasts a thing of the past, plus find out the best ingredients for this affordable, crowd-pleasing main dish.

How to Make Easy Crustless Quiche

A buttery, Parmesan-swirled bite of quiche tastes even better when it’s homemade. You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe:

Begin by combining cheese, baking mix, butter, and eggs. Stir in the remaining quiche ingredients and pour the mixture into a prepared dish. Bake the quiche until golden brown, or when the eggs have completely set.

Crustless Quiche Variations

Get creative and fill your quiche with fresh, seasonal ingredients — or whatever’s in the pantry.

Asparagus and RicottaSavor the tender taste of springtime with this delicately creamy blend.

Salmon and DillBright, pungent dill paired with flaky salmon is a natural choice for a quiche filling. Serve with mimosas for a complete brunch.

Spicy Sausage

Combine cooked pork sausage, cheddar cheese, cumin, and jalapeno peppers for a mouthwateringly bold flavor.

How to Store Quiche

Properly refrigerated quiche will last three to four days in the refrigerator. Wrap the cooled quiche in an airtight container for best results.

Can I Freeze Quiche?

Freezing leftover crustless quiche is a breeze: Place in a tightly sealed freezer bag or airtight container, then freeze for two to three months. No need to thaw – simply place the frozen quiche in a preheated 350 degrees F oven with a loose foil for cheesy, thoroughly warmed, goodness.

Allrecipes Community Tips and Praise

“Delicious!” raves Sue. “I always make this dish for our family’s holiday pot-lucks. I put the mixture in little individual muffin pans and it’s always a hit and cooks much faster!”

“This was excellent and so easy to make,” shares home cook Connie. “Two small changes — I added about 1/4 cup finely chopped sweet onions (Vidalia) and reduced the milk by 1/2 cup. Other than that, made it per instructions and it came out perfect.”

“I love how versatile this recipe is for using up pretty much whatever I’ve got hanging around (cheeses, veggies, etc),” says reviewer French Emerald.

Editorial contributions by Rai Mincey

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