Best 20 Crustless Cheese Quiche Recipes

CRUSTLESS BROCCOLI AND CHEESE QUICHE

Steps:

• Preheat oven to 350°.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add broccoli; sauté 1 minute.
• Spread broccoli mixture into a 9-inch pie plate coated with cooking spray.
• Combine milk, cheese, parsley, mustard, salt, pepper, nutmeg, eggs whites and eggs in a large bowl. Pour mixture over broccoli mixture; sprinkle with Parmesan.
• Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes before slicing.

CRUSTLESS FOUR-CHEESE QUICHE

Steps:

• In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool for 15 minutes. , Meanwhile, in a small bowl, combine the cottage cheese, baking powder, mustard and salt. In a large bowl, beat eggs. Slowly beat in the cream cheese, cottage cheese mixture and white sauce until smooth. Fold in the Jarlsberg and Parmesan cheeses. , Pour into a greased 9-in. pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve warm. Refrigerate leftovers.

CHILI & CHEESE CRUSTLESS QUICHE

Steps:

• In a greased 4- or 5-qt. slow cooker, layer tortillas, whole green chiles, chili con carne and 1 cup cheese., In a small bowl, whisk eggs, milk, biscuit mix, salt, pepper and, if desired, pepper sauce until blended; pour into slow cooker. Top with chopped green chiles and tomatoes., Cook, covered, on low until a thermometer reads 160°, 3-4 hours, sprinkling with remaining cheese during the last 30 minutes of cooking. Turn off slow cooker; remove insert. Let stand 15 minutes before serving. If desired, top with sour cream.

CRUSTLESS EGG AND CHEESE QUICHE

Steps:

• Heat oven to 325 degrees with the rack positioned at the top. Butter a deep 8-inch round, square or oval casserole generously and sprinkle all over with bread crumbs.
• Heat the 2 tablespoons butter in a large pan over medium-high heat. When melted and foamy, add the mushrooms and cook until lightly browned, about 3 to 5 minutes. Scatter the cooked mushrooms and grated cheese over the bread crumbs.
• Whisk together the half-and-half, whole milk, eggs, salt, pepper and nutmeg. Pour the mixture over the cheese. Sprinkle the top with Parmesan, and bake until the top is golden and the custard is just set in the center, about 40 to 45 minutes. Set aside 5 to 10 minutes to cool before serving. Sprinkle with chives, cut into wedges or scoop out, and serve.

CRUSTLESS CHILI CHEESE QUICHE

Steps:

• Preheat oven to 400°F
• Combine eggs, drained cottage cheese, shredded cheese, chilis, peppers, mushrooms, flour, and baking powder and beat until smooth with a wire whisk. Pour into a well-greased quiche pan.
• Bake for 10 minutes.
• Remove from oven and garnish with 8 small tomato slices placed evenly around quiche.
• Return to oven, reduce temperature to 350°F and bake 20 minutes longer.
• Cut into wedges and serve at once.

CRUSTLESS CHEESE QUICHE

Steps:

• In a large bowl, combine the first 7 ingredients. Combine flour, baking powder and salt; add to the cheese mixture and mix well. Transfer to a greased 9-in. pie plate. , Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes longer or until a knife inserted in the center comes out clean. Garnish with tomatoes and olives.

BROCCOLI AND GOAT CHEESE CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with the butter and sprinkle the Parmesan evenly on top. Put on a rimmed baking sheet.
• Whisk the half-and-half, eggs, egg yolks, cayenne, 1/2 teaspoon salt and a few grinds of pepper in large bowl. Spread the broccoli in the prepared pie plate and top with the goat cheese. Pour the egg mixture over top and sprinkle with parsley.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then cut into wedges.

CRUSTLESS QUICHE WITH GREENS, HERBS, AND GOAT CHEESE

Steps:

• Spray a 9-inch glass pie dish with non-stick spray and sprinkle the breadcrumbs over the bottom and sides of the dish. Shake the dish around to distribute evenly.
• Slice the white and light green parts of the leek 1/2 inch thick. Boil 4 cups of salted water and add leeks. Boil 3 minutes. Remove from heat and add spinach and kale. Set aside for 30 minutes for greens to wilt and soften. Drain, rinse with cold water, squeeze out the water, and set aside.
• Preheat oven to 425 degrees. Whisk egg whites until frothy and then whisk in the whole eggs. Whisk in milk, salt, pepper, nutmeg, tarragon, and basil.
• Scatter the greens mixture in the bottom of the pie plate over the breadcrumbs. Sprinkle on the goat cheese. Pour egg mixture over the greens and bake 25 minutes. Cool 5 minutes before serving.

CRUSTLESS THREE-CHEESE SPINACH QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat.
• Add onions and cook, stirring occasionally, until onions are soft.
• Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, table cream, cheese, salt and pepper.
• Add spinach mixture and stir to blend.
• Bake in preheated oven until eggs have set, about 30 minutes.
• Let cool for 10 minutes before serving.

CRUSTLESS DILL SPINACH QUICHE WITH MUSHROOMS AND CHEESE

Steps:

• Preheat oven to 350°F Spray an 9-inch springform pan with vegetable spray.
• Wash spinash and shake off excess water. In the water clinging to the leaves, cook the spinach over high heat just until it wilts. Squeeze out excess moisture, chop and set aside.
• In large nonstick skillet, heat oil over medium heat; add garlic, onions and mushrooms and cook for 5 minutes or until softened. Remove from heat and add chopped spinach, ricotta, cottage, Cheddar and Parmesan cheeses, whole egg, egg white, dill and pepper; mix well.
• Pour into prepared pan and bake for 35 to 40 minutes or until knife inserted in center comes out clean.

CORN AND CHEESE PASHTIDA (CRUSTLESS QUICHE)

Steps:

• Preheat oven to 180C (350F).
• Use oil or butter to grease a baking pan.
• Remove the corn kernels from the cob. (If using zucchini or sweet potato, grate or slice finely. Spinach should be cooked with a little oil in a pan and drained of its water.).
• In a large bowl, scramble the eggs. Add the cheeses and cream to the eggs. Add the vegetable. Slowly stir in the flour, salt, and pepper.
• Pour the mix into the greased baking pan.
• Place in the oven and bake for approximately 45 minutes, or until the top and edges become very lightly brown.

CARROT AND CHEESE CRUSTLESS QUICHE

Steps:

• In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
• Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
• Remove from heat and cool.
• In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
• Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
• Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
• Cut into square and serve.

SLOW-COOKER HAM, CHEESE AND SPINACH CRUSTLESS QUICHE

Steps:

• Line a 6-quart slow cooker insert with a large piece of foil so it goes about 2 inches up the side. Spray generously with cooking spray.
• Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the shallots, and cook, stirring frequently, until they turn lightly golden, about 1 minute. Remove from the heat, and stir in the lemon zest and a pinch of salt.
• Whisk together the eggs, egg yolks, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Transfer the cooked shallots to a medium bowl. Add the ham, fontina and cornstarch, and toss. Scatter the mixture over the bottom of the lined insert. Pour in the egg mixture. Cover the slow cooker, and cook on high until the middle is set and no longer jiggles, about 3 1/2 hours. Remove the lid, dab the quiche with a paper towel to absorb any excess liquid and let rest for 20 minutes.
• Meanwhile, wipe out the large skillet and heat the remaining 2 teaspoons oil over medium heat. Add a few handfuls of spinach, and cook, tossing and stirring, until wilted; repeat until all the spinach is wilted, about 8 minutes total. Season with 1/2 teaspoon salt a few grinds of pepper.
• Use the foil to help remove the quiche from the insert. Use metal spatulas to lift it from the foil and onto a serving platter. Top with the wilted spinach, and scatter the Parmesan over the top. Serve warm or at room temperature.

CRUSTLESS SPINACH QUICHE (3 CHEESE)

Steps:

• Preheat the oven to 375.
• Heat oil in a skillet, add onion, saute until soft.
• Add fresh spinach and chicken broth (or water) and toss until wilted but not mushy.
• whisk flour with milk until smooth.
• Add nutmeg, salt and pepper.
• Whisk in 6 eggs.
• Stir in all cheeses with the spinach and onion mixture.
• Pour everything into a greased 8x8 or 9x9 baking dish.
• Bake 45-55 minutes until puffed up and set.

LOW-CARB CRUSTLESS GREEN CHILE AND CHEESE QUICHE

Steps:

• Preheat oven to 375°F.
• Lightly spray or butter an 8-inch deep-dish pie plate or a 7" X11" casserole dish.
• * Optional: in a saucepan, heat 2 tablespoons Olive Oil on medium-high heat, and add 6 oz. uncooked Spinach, and sauté until wilted, about 2-3 minutes. Set aside.
• In a large bowl, whisk eggs until well blended.
• Add half and half, cottage cheese, salt and pepper and mix well.
• Whisk in well-drained chilies and cheese (and wilted Spinach if desired).
• Pour into prepared dish and bake until top is golden and quiche is set in center, 25 to 30 minutes.
• Cool for at least 5 minutes before cutting into wedges.

CRUSTLESS BROCCOLI AND CHEESE QUICHE

Steps:

• Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add broccoli; sauté 1 minute. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.

CRUSTLESS TURKEY SAUSAGE, CHEESE & MUSHROOM QUICHE

Steps:

• 1. Preheat oven to 350°. Grease a 9-inch deep-dish pie pan with non-stick cooking spray, set aside. In a large bowl, add eggs and beat, add turkey sausage, mushrooms, cheese, peppers and salt, stir until ingredients are well incorporated. Pour mixture into prepared pie pan. Bake for 30 - 40 minutes, or until eggs are cooked and set. Let cool 5 minutes before slicing and serving. Note: You can use a variety of veggies in place of the mushrooms such as; asparagus, spinach, zucchini etc. You can use cooked, crumbled turkey bacon in place of the turkey sausage, you can also layer thinly sliced tomatoes, or chopped sun-dried tomatoes on top of the quiche before baking.

CRUSTLESS SPINACH CHEESE QUICHE RECIPE - (3.8/5)

Steps:

• Preheat the oven to 325°F. Spray an 8 by 8-inch baking dish with cooking spray. Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl. Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top. Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.

CRUSTLESS QUICHE WITH GOAT CHEESE AND SCALLIONS

Steps:

• Preheat oven to 400 degrees F. Grease bottom and sides of 9-inch round glass baking dish with 1 tablespoon I Can't Believe It's Not Butter!® Spread; set aside.
• Melt remaining 1 tablespoon Spread in 10-inch skillet over medium heat and cook green onions, 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until green onions are crisp-tender, about 2 minutes. Turn onto baking sheet, then cool in refrigerator.
• Whisk eggs in medium bowl. Stir in goat cheese, breaking up lumps. Season with remaining salt and pepper. When it is fairly smooth, whisk in remaining ingredients.
• Pour egg mixture into prepared dish, then sprinkle with green onions. Bake 30 minutes or until golden brown. Cool 20 minutes. Garnish, if desired, with additional green onions.
• Nutrition Information Per Serving:
• Calories 180, Calories From Fat 140, Saturated Fat 8g, Trans Fat 0g, Total Fat 16g, Cholesterol 140mg, Sodium 260mg, Total Carbohydrates 4g, Sugars 2g, Dietary Fiber 1g, Protein 7g, Vitamin A 20%, Vitamin C 8%, Calcium 10%, Iron 6%

CRUSTLESS BACON & CHEESE QUICHE RECIPE - (4.6/5)

Steps:

• Heat oven to 350ºF. Reserve 2 tablespoons each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 minutes or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well. Beat eggs and sour cream with whisk until blended. Pour into 13x9-inch baking dish sprayed with cooking spray; top with bacon mixture and cheeses. Bake 30 minutes or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve. Use your imagination with this recipe. Substitute cooked, crumbled sausage; add cooked broccoli or spinach; use a spicy cheese. Recipe can be cut in half and cooked in a square pan.