6-1-1-1 Crustless Quiche

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I have probably made this dish over 10 times already with different combinations of vegetables and cheese. It’s a great recipe to use without the crust because it’s not too runny. Just remember the 6-1-1-1 ratio of eggs-cheese-liquid-vegetables! It works like a charm! 

6-1-1-1 Crustless Quiche
Print Recipe
This crustless quiche recipe is very versatile so have fun altering it to your tastes!
Servings Prep Time
6 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
45 minutes
6-1-1-1 Crustless Quiche
Print Recipe
This crustless quiche recipe is very versatile so have fun altering it to your tastes!
Servings Prep Time
6 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Set the oven temperature to 350.
  2. Lightly beat eggs and cut up 1 cup of any vegetables of your choice.
  3. Combine eggs, vegetables and cheese. Season with salt and pepper.
  4. Spray the baking pan with oil and pour all ingredients.
  5. Bake until the center is set for 35-45 minutes.
Recipe Notes

You can substitute milk with soy milk or 1/2 cream and 1/2 milk for creamier texture.

As for cheese, I've used everything from Mexican blend to Ricotta. Any kind of cheese will work.

Lastly, I sometimes set aside some vegetables and put them on top after about 25 minutes in the oven so they don't all sink to the bottom. It's just more presentable when you have guests over. This method works great with asparagus quiche too!

Just remember 6-1-1-1

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