Easy cheesy crustless quiche

8-10 servings; 15 min preparation; 40 min cooking time.
There are many days when you come home from work and you are too tired to stay for hours in the kitchen. You wished you have prepared something from the day before. I put an easy recipe together that is perfect for such a day.

The good thing about this quiche is that crustless. You don’t need to prepare and roll pastry and worry if it would be crispy enough. Just prepare the batter, put it in the oven and let it does its job until you relax on the couch with a cup of tea. You can even make it the day before and eat it cold. Just don’t put the quiche in the fridge, but leave it on room temperature.

If you prefer any other vegetable or cheese, please add it to the batter. You can make endless combinations using your favorite products. So no obligation here to follow the recipe entirely. Depending on what you put in it, you can eat this easy cheesy crustless quiche for breakfast, lunch or dinner. It is also easy to take with you to work.


  • 1 sweet onion, minced
  • 1/2 red bell pepper, minced
  • 150 g ham, chopped
  • 150 g broccoli, blanched
  • 100 g grated swiss cheese
  • 100 g black olives, pitted, chopped
  • 6 eggs
  • 120 g quinoa flour
  • 1 tsp baking powder
  • 80 ml heavy cream
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp olive oil


Preheat the oven to 180 degrees C/360 degrees F. Grease a spring form or another baking dish with butter.

Put a big pan with water over a medium heat. Put salt and bring to the boil. Cut the broccoli in evenly big roses. Blanche the broccoli for 2-3  min. They should be a little bit undercooked and crispy.

Heat oil in a pan over medium heat. Sauté the minced onion until transparent. Add the minced paprika and chopped ham. Add the chopped olives. Cook until the vegetables are soft and golden.

Mix flour and baking powder together. Beat the eggs in a big bowl. Add the cream. Whisk the flour until the flour is fully incorporated. Add the cheese and the onion mixture. Add the broccoli. Season with salt and pepper.

Pour the batter into the spring form. Bake the quiche for 40 min in the preheated oven. Let it cool for at least 10 min until you cut it. Enjoy!

6 Comments Add yours

  1. Maria Margareta says:

    This looks so delicious!


    1. V says:

      Thank you! 🙂 You have a beautiful blog!

      Liked by 1 person

      1. Maria Margareta says:

        Thank you so much! You too have a very beautiful blog and amazing food photos!


  2. V says:

    I’m glad you like them! It’s still a learning process 😉


  3. This. looks. amazing. I’ve tried making crustless quiches before, and my egg always browns too much on the edges.


    1. Thank you! 🙂 It’s really easy to make. If it browns too fast, perhaps the temperature is too high. When you see that the color is right, cover it with aluminium foil. It will keep it from burning, but it will still keep baking 🙂

      Liked by 1 person

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