Crustless Quiche
This easy crustless quiche recipe is the ultimate fuss-free comfort meal—no pastry, no blind baking, just classic flavours the whole family will love. With a creamy, cheesy egg base and simple fillings like ham, spinach, and cheddar, it’s the kind of recipe you can throw together with whatever’s in the fridge.
Just like my zucchini slice, vegetable slice or egg muffins this recipe is perfect for breakfast, lunch, or a light dinner. This quiche delivers all the savoury satisfaction of a traditional quiche without the hassle of a crust. It’s naturally gluten-free, endlessly adaptable, and with a few small tweaks, it can be a baby-friendly favourite too.
Why You’ll Love This Easy Quiche
- No pastry required—less mess and quicker prep
- Packed with protein, veggies, and cheesy goodness
- Easy to customise and perfect for baby-led weaning
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Cream – Adds richness; full-fat cream is best. For dairy-free, swap with a creamy plant-based alternative.
- Cornflour (Cornstarch) – Helps the quiche set with a silky texture. Tapioca starch or arrowroot can be used as a substitute.
- Eggs – Six large eggs form the base. Not suitable for egg allergies.
- Dijon Mustard – Enhances flavour; can be omitted for a milder taste.
- Ham – Use sliced or chopped ham. Swap for cooked bacon, shredded chicken, or omit for vegetarian.
- Spinach – Fresh baby spinach is ideal; wilted frozen spinach (well-drained) also works.
- Spring Onion – Adds mild flavour. Can substitute with sautéed brown onion or leave out for picky eaters.
- Cheddar Cheese – Use your preferred shredded cheese; swap with mozzarella or a dairy-free cheese if needed.
Crustless Quiche Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my Crustless Quiche recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Layer the good stuff
Start by preheating your oven to 180°C (350°F), and give your pie dish a light grease. Then scatter about three-quarters of the chopped ham, shredded cheese, sliced spring onion, and baby spinach straight into the base of the dish.
This forms your flavour-packed foundation, and helps all the tasty bits float evenly through the quiche once the eggs go in. No soggy bottoms here!
Step two: Whisk it up
In a large jug or bowl, whisk the cornflour together with just ¼ cup of the cream to form a smooth slurry — this avoids clumps. Once that’s lump-free, crack in the eggs and pour in the rest of the cream, then add the garlic powder, Dijon mustard, and salt.
Give it all a good whisk until it’s completely combined. You’re aiming for a smooth, creamy base with no streaks of egg.
Step three: Pour on the eggs
Now carefully pour that creamy egg mixture over the ham, cheese, and greens in the baking dish. Pour slowly and evenly so it seeps into all the nooks and crannies and coats every bit of filling.
Don’t worry if some ingredients shift a little—just give it a gentle jiggle or use a fork to settle everything evenly if needed.
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Step four: Top up
Sprinkle the remaining ham, cheese, spinach, and spring onion over the top. This gives the quiche a lovely golden, slightly crisp topping and ensures every bite is loaded with flavour.
It might look a little full, but don’t stress—everything puffs up and sets beautifully in the oven.
Step five: Bake to golden perfection
Pop the dish into your preheated oven and bake for 30–35 minutes. You’ll know it’s done when the centre is set (give the dish a gentle wobble to check) and the top is turning lightly golden.
Resist the urge to over bake—it should still feel soft in the middle, not rubbery.
Step six: Slice and serve
Let it cool slightly before slicing—it helps the pieces hold together. Then serve up a wedge on a plate and dig in. This quiche is lovely warm, but also delicious cold, straight from the fridge.
Great for lunchboxes, light dinners, or a baby-led weaning meal.
Top Tips
Here is how you can make this Crustless Quiche perfectly every time!
- Whisk the cornflour into a small amount of cream first to avoid lumps.
- Use a ceramic or glass pie dish to help with even baking.
- Let it cool for 10 minutes before slicing for cleaner pieces.
- This quiche can be made ahead of time! It stores well in the fridge for up to 3 days and is delicious served cold or reheated.
- To freeze this quiche, Let it cool completely, wrap slices tightly, and freeze. Reheat in the oven for best texture.
How to Make This Recipe Suitable For Baby Led Weaning
This crustless quiche can be adapted for babies 6 months and older using baby-led weaning principles;
- Omit the salt.
- Skip the ham, try shredded chicken instead.
- Ensure vegetables are finely chopped and well-cooked for easy chewing.
- Cut the quiche into strips or fingers that baby can grasp.
The soft texture and finger-friendly shape make this a great self-feeding meal for babies.
Crustless Quiche
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Ingredients
- 1 cup cream
- 2 Tablespoons cornflour (cornstarch)
- 6 eggs
- ½ teaspoon garlic powder
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¾ cup ham (diced) (100 grams, 3.5 oz)
- 1 spring onion
- ½ cup spinach leaves (shredded)
- 1 cup cheddar cheese (shredded)
Instructions
- Preheat the oven to 180°C (350°F). Lightly grease a pie dish.
- Scatter three quarters of the ham, cheese, spinach and green onion in to the bottom of the pie dish.
- In a large bowl, whisk together the corn flour with ¼ cup of the cream, one this is well combined whisk in the remaining ingredients; cream , eggs, garlic powder, mustard and salt.
- Pour the egg mixture into the pie dish over top of the ham, cheese and veggies.
- Top with the remaining ham cheese and veggies.
- Bake for 30–35 minutes until the quiche is set and golden on top.
Video
Notes
- Whisk the cornflour into a small amount of cream first to avoid lumps.
- Use a ceramic or glass pie dish to help with even baking.
- Let it cool for 10 minutes before slicing for cleaner pieces.
- This quiche can be made ahead of time! It stores well in the fridge for up to 3 days and is delicious served cold or reheated.
- To freeze this quiche, Let it cool completely, wrap slices tightly, and freeze. Reheat in the oven for best texture.
- Cream – Adds richness; full-fat cream is best. For dairy-free, swap with a creamy plant-based alternative.
- Cornflour (Cornstarch) – Helps the quiche set with a silky texture. Tapioca starch or arrowroot can be used as a substitute.
- Eggs – Six large eggs form the base. Not suitable for egg allergies.
- Dijon Mustard – Enhances flavour; can be omitted for a milder taste.
- Ham – Use sliced or chopped ham. Swap for cooked bacon, shredded chicken, or omit for vegetarian.
- Spinach – Fresh baby spinach is ideal; wilted frozen spinach (well-drained) also works.
- Spring Onion – Adds mild flavour. Can substitute with sautéed brown onion or leave out for picky eaters.
- Cheddar Cheese – Use your preferred shredded cheese; swap with mozzarella or a dairy-free cheese if needed.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.