The word quiche is kind of a funny word, but it's French and I adore all things French. You could use the phrase egg bake or egg casserole to describe this crustless quiche recipe as well.
But no matter how you describe it, if you follow a low carb diet or have eliminated grains, crustless quiche should be one of your go-to breakfast recipes. They are super versatile, easy to make and great for reheating as well.
All you really need for any crustless quiche recipe are some eggs, seasonings, and whatever leftovers you happen to have in the fridge. Cheese, veggies, chopped meat, etc. You can even use lunchmeat if you don't have any leftovers.
If you aren't interested in reading some tips and tricks about cooking a crustless quiche, hit the "go to recipe" button above and you will be whisked down the page to the recipe card.
Is a frittata the same as a crustless quiche?
In a word, yes. Quiche is a French word and usually uses a crust, hence the phrase "crustless quiche" while a frittata is an Italian word for a dish that is made nearly identical to a crustless quiche. So it really just depends upon which word or phrase you prefer.
You could even call a crustless quiche or a frittata a baked omelet or a strata. A strata, however usually has added liquid and bread as well. But anything can be modified for a keto, low carb or grain-free diet.
How do you store leftover quiche?
I store my leftovers in the fridge. You can just keep them in the pan you cooked the quiche in, or you can transfer each slice to an individual dish or container for easy reheating. Glass storage containers are versatile and can go in the oven, toaster oven or microwave (just take the lids off).
How long does crustless quiche last in fridge?
I wouldn't risk more than 3-4 days storing a crustless quiche in the fridge. You can freeze it, however, and extend that time into months. If you freeze your quiche you will want to thaw it before you reheat it.
How do I tell when a crustless quiche is done cooking?
This has always been a challenge for me with a baked egg dish. How to tell when it's done cooking inside. Generally if the top is golden brown, it's done, but it's also very easy to over-cook these.
The best way to tell if it is done is to use a knife and cut a small slit in the center and just press slightly against the quiche. If there is still liquid egg, you need to cook it more. If no liquid pools when you press sideways, then it's done.
How do you make a crustless quiche?
This is the easy part! You essentially combine all of the ingredients and bake it until it is done.
You can use a cast iron pan, a pie pan, a casserole dish, whatever! Although I wouldn't use the cast iron. Even with a well-seasoning pan, this particular crustless quiche will tend to stick because there isn't any liquid used in the recipe.
Low Carb Crustless Quiche with Chicken and Cheese
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together eggs and seasonings until smooth.
- Add in chicken and cheese and stir until combined.
- Pour into an oven safe dish, pie pan or cast iron pan. I recommend avoiding the cast iron, the quiche may stick even to the best seasoned pan.
- Bake for 35-45 minutes or until firm and golden brown.