Crustless Quiche {Easy Vegetarian Recipe} (2024)

FAQs

What is the difference between a quiche and a crustless quiche? ›

Crustless quiche is similar to a traditional quiche where it has savory egg custard loaded with cheese and mix-ins, but it's baked without a pie crust. It's the easygoing egg bake answer to practically every breakfast problem I've ever seen.

Avoid Fillings That Are Too Wet

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.

Origin: Frittata is an Italian dish whereas quiche is a French dish. Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk.

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

A frittata is an Italian egg dish that is like an omelet or quiche but lazy and forgiving. It's lazy because the recipe is easy, and you don't have to do the tricky omelet fold. It's also forgiving since you don't have to make a crust and uses no cream or milk, unlike an omelet or quiche.

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Too much liquid - the batter should not be runny so maybe you could reduce the liquid content just a little. Too much sugar in the cake can also sink the cake. In your recipe you use 2 cups of sugar for 2 cups of flour...

How long does crustless quiche last in fridge? ›

TO STORE: Refrigerate quiche in an airtight storage container for up to 3 days. TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F. TO FREEZE: You can freeze a crustless quiche.

A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet.

WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche.

Originally, it was a savory pie consisting of an egg and cream custard with bacon or salmon. The French word for cake is "quiche," which might have influenced the name. The dish as we know it today originated in the Lorraine region of France in the 1800s. It consists of eggs and cream or milk in a pastry crust.

WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata.

In the most basic framework, a quiche has a pie crust and a frittata does not. A quiche is an egg custard pie and a frittata is, well, a crustless quiche.

To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.