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Don’t have time for rolled dough in the morning? I grab my trusty pan and make crustless quiche instead. Just throw together some eggs, rich milk, cheeses you like, plus any veggies or ham you’ve got. It comes out fluffy and light every single time. Perfect for lazy brunches, prepped-ahead breakfasts, or if your crew likes to eat together in the morning.
I first tried making this one Christmas morning when I forgot the pie crust. It turned into one of those easy wins everyone asked for again and again. Now we make it every week, especially if our schedule’s packed.
Irresistible Ingredients
- Cooked bacon or ham: Brings a bite of smoky goodness. Pat dry with a towel so your dish doesn't get greasy.
- Shredded cheese: Melts in and gives big flavor. Grab cheddar if you like the usual, try Swiss for something nutty, or mix up any cheese you love.
- Large eggs: The backbone. Go for eggs with bold yellow yolks if you can – they make everything taste better.
- Chopped spinach or broccoli: These add some green color and a fresh feel. Give veggies a good squeeze so your quiche isn’t runny.
- Salt and black pepper: Wake up all the flavors. Fresh-ground pepper always makes a difference.
- Milk or half and half: Makes it extra fluffy and silky. Use whole milk or half and half for richness.
- Diced onion: Sweetens everything and adds layers of flavor. Yellow onions are simple, but use sweet ones if you want it even milder.
Simple Step-by-Step
- Cool and Serve
- Give your baked quiche a break for about 5 to 10 minutes before slicing it up. This way, the texture stays together and it’s easier to cut neat pieces.
- Bake Until Golden
- Pop your dish right in the middle of your oven and bake it for half an hour to 35 minutes. Watch for a gentle golden top, and check for a set center by jiggling the pan—it shouldn’t wiggle if it’s ready.
- Fill the Baking Dish
- Carefully pour your packed egg mix into the greased dish and smooth out the fillings so every slice gets something good.
- Season the Mixture
- Toss in your salt and pepper now. Try a little taste to check the flavor, because once it’s in the oven, you can’t go back and fix the seasoning.
- Combine Fillings
- Mix your cheese, greens, onion, and meat into the eggs and milk. Give it a solid stir so there’s a little of everything in every bite.
- Mix the Egg Base
- Grab your biggest bowl and get those eggs and milk nice and blended. A few bubbles on top let you know you’ve whipped up enough air for a soft quiche.
- Preheat the Oven
- Switch your oven to 375 Fahrenheit (or 190 Celsius) before you do anything else. While that heats, generously butter or spray a 9-inch round baking dish so the finished quiche comes out easily.
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Whenever I toss in some smoky bacon, the kitchen smells so good. It reminds me of those Saturdays when everyone waited on breakfast and couldn’t stop reaching for another piece—even before it cooled down.
Keeping It Fresh
Store any leftovers in the fridge, fully covered, and they’ll stay fresh for about 4 days. If you’re prepping ahead, slice the quiche once it’s cooled, so you can grab a piece and go. Keeping it longer? Wrap individual pieces and pop them in the freezer. Bring back the heat by microwaving or warming in a toaster oven until just hot.
Swap Options
Change up spinach for kale or throw in cooked zucchini for something different. Add some roasted red peppers or sun-dried tomato if you want more color and zip. No dairy? Go for plant milk with no added sugar and sprinkle nutritional yeast for that cheesy vibe.
How to Serve
Enjoy it hot out of the pan or later, even cold. For brunch, add a tangy salad or sliced fruit. Doing lunch? Try a mug of soup and some thick toast on the side. And honestly, it tastes awesome straight from the fridge for a snack.
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Why It’s Popular
French cooks usually use a pastry base, but skipping it became a time-saving trick—and it cuts out some carbs. This version keeps every bit of the creamy, cheesy goodness, and that’s why it’s a hit for home cooks who want tasty food with less work.
Recipe FAQs
- → How do I swap out the veggies?
For sure! Pick any of your top cooked veggies—like mushrooms, broccoli, spinach, or peppers. Just drain them first so your dish isn't watery.
- → Which cheese should I pick?
Try a handful of cheddar or Swiss, or toss in a mix of your favorites. Melty cheeses work best for great taste and texture.
- → Is there a way to make this without dairy?
Totally! Switch regular milk for a non-dairy one, and use vegan cheese if you like. You can skip the cheese and it'll turn out fine, too.
- → Can I make this in advance?
Absolutely. Pop slices in the fridge and just heat one up in the microwave or oven whenever you're hungry.
- → What protein add-ins work nicely?
Cooked and chopped bacon or some ham go great, but any leftover sausage or cooked meat you have is tasty, too.
- → How do I keep it from turning soggy?
Make sure your veggies are cooked well and drained before mixing them in. That keeps everything light, fluffy, and not too wet.