Crustless Quiche

This is fantastic. Have made many times. I often take a truffle slicer (that otherwise doesn’t get much use!) and thinly slice a jalapeño into the milk/cream/egg mixture. I always add one more egg, always use whole milk and cream and heat up then dry the ham on paper towels. I tend to need a few extra minutes to set in the oven. Just excellent.

• Anonymous

• Chicago

• 3/18/2022

One of my go-to recipes - I’ve made this over and over as the whole family loves it. No one misses the crust and we’ve switched up the cheese to cheddar. Usually make without the ham. I’ve found you need to bake longer than the recipe suggests for the center to set. Easy and delicious!

• Anonymous

• Bucks County, PA

• 12/30/2021

It seemed like too much milk and cream, so I upped the eggs to 6 and lowered the cream and milk to 1/2c each. Came out wonderful. Quick and easy recipe. Will totally make again….and again.

• dawn.dyer7607

• 罗s Angeles, ca

• 8/8/2021

Turns out great each time. Crisp crumbled bacon instead of ham; Jarlsberg cheese, sautéed leeks instead of onions, 5 eggs, added chopped mushrooms. I've been doubling the recipe. Will try nutmeg next time.

• francesn

• Moss Beach, CA

• 3/2/2021

I used 3/4 of the recipe and and oval pan that is exactly 75% in area of the requested 10 inch pie pan. I used 2/3s 2 % milk (which I usually use in regular quiche) and 1/3 heavy cream and fresh sauteed onions with bacon. It took 20 minutes and didn't look done so I let it go 90 seconds more and it wept after sitting. I am wondering if everyone else is using frozen chopped onions . It looked gorgeous and tasted good- time I'll use more cream and eggs.

• pie_in_the_sky

• 9/29/2020

Add an extra egg. Sometimes I add two. Use cream and whole milk. Just do that. You’ll really love this.

• lvillecook

• Chicago

• 8/25/2019

罗vely recipe. Easy to make with whatever is on hand. I cooked in 9" dish for 35mins. Great texture, super creamy.

• jewellertracy1395

• Hawkesbury, NSW, Australia

• 3/12/2019

Really good basic low carb recipe! After reading the other reviews I didn't add the cup of milk so it would set better and it did. Used half and half instead of cream and next time will try fat free half and half. Added a little egg substitute so closer to 6 eggs. A little nutmeg is a must! Really delicious.

• lafnbarb

• Walnut Creek, CA

• 12/25/2018

What's the point of "crustless" when the recipe calls for bread crumbs??

• mlrkern

• 12/24/2018

Great base recipe. I used a le creuset dish, and added nutmeg per other reviewers' recommendations. I also used bacon instead of ham, and it was delicious!

• golobolbol

• 7/5/2018

Delicious and light. I doubled it, using 8 eggs and upped the cream and milk ratio by 1/2 a cup each. Baked it for about 30 minutes and it was perfectly, fluffy - and I didn't even miss the crust! I used pancetta and gruyere cheese.

• KayvBee

• NJ

• 6/1/2018

This is a good basic recipe. I used 5 eggs and a bit more cheese to compensate. I also didn't use meat;just onion,nutmeg and smoked gouda to make up the difference.

• Kfk

• Lexington, Kentucky

• 4/11/2018

I made this yesterday but put almond flour in muffin tins. I used gruyere and swiss cheese and loved the tasty bites and flavors.

• Indianapolis cook

• California

• 2/15/2018

20-25 minutes wasn't long enough baking time. I had to return mine to the oven for another 25 minutes. Otherwise, a very tasty quiche and easy to make.

• joydana5331

• Cotati, CA

• 6/5/2017

Oh my this is delicious. Second time I made it. Accidentally bought Jalsburg cheese but maybe it was the cheese that made it so delicious. Also used bacon (not a lover of chopped ham). So it isn't exactly following the menu, but the rest of the recipe was exact. Love it. It will be moved to my "regulars" recipe notebook.

• deechris10sen

• Houston

• 3/9/2017