Crustless Quiche to Make Ahead and Freeze

Sometimes I want quiche, but I don’t want all the calories from a doughy crust. Other times, I just don’t have a pie crust on hand when the craving sets in. Either way, my go to quiche recipe fits the bill. I simply grab a bag of the egg mixture from the freezer, defrost and bake. Woohoo! Perfect crustless quiche every time! (And, yes, it does work with a crust too.)


Read on for the tried and true recipe, the easy substitution formula and, of course, lots of tips!

Crustless Quiche to Make Ahead and Freeze
  • 5 eggs, lightly beaten
  • 1 cup milk (skim or whole)
  • ½ cup ham, diced
  • 1½ cup Swiss cheese, shredded
  • ¼ cup green onion, chopped
  • ½ teaspoon thyme
  • ¼ teaspoon salts
  • ⅛ teaspoon pepper
  • 9 inch pie crust (optional)
  1. Prepare all of the ingredients as indicated before you begin assembly.
  2. Add all of the ingredients to a ziplock bag (or bowl if you will be cooking right away) and combine.
  3. Follow the Cooking Instructions below if you will be cooking right away.
  4. To freeze, seal ziplock bag, removing excess air.
  5. Place ziplock bag with egg mixture inside another ziplock bag (for a little extra protection during the freezing and defrosting processes.)
  6. Print the Recipe/Cooking instructions and place it between the two bags so the cooking instructions are handy when you are ready to cook the quiche.
  7. Store in a flat position to minimize the defrost time and for easy storage.
  1. Thaw quiche in refrigerator for approx. 24-36 hours, if frozen.
  2. Preheat oven to 350F.
  3. Pour mixture into pie or cake pan coated with cooking spray (or a frozen pie shell.)
  4. Gently distribute egg mixture with fork.
  5. Bake uncovered for approx. 60-70 minutes or until an inserted knife comes out clean. The top should be lightly brown and will continue to set after removed from the oven.
  6. Allow quiche to sit for 10-15 minutes before cutting. Internal temperature should reach 160F.
Nutrition Information
Serving size: 6

Tips and Suggestions

  • If the quiche begins to brown to quickly, but is not ready to come out of the oven, cover it with a piece of aluminum foil.
  • Once the quiche is cooked, freeze individual pieces to quickly reheat in the microwave oven. Wrap pieces in plastic wrap and then store in a ziplock bag or airtight container. Microwave on high at 30 seconds intervals (about 1 minute) until heated through.
Two slices of quiche wrapped up for the freezer.
  • The quiche pictured used skim milk (to be South Beach friendly.) Use whole milk for a creamier texture.
  • It’s easy to make substitutions. Use any combination of up to 1 cup of meat and/or vegetables and 1-1/2 cups cheese. Adjust the seasonings too.
    • Quiche Lorraine – replace ham with bacon and add about 1/2 cup of diced onion. Replace thyme with 1/8 teaspoon of nutmeg.
    • Quiche Florentine – replace ham with chopped spinach (well drained) and about 1/2 cup of diced onion. Replace thyme with 1/8 teaspoon of nutmeg.
    • Other mix-ins: sausage, Canadian bacon, spinach, mushrooms and asparagus.
  •  Make mini quiches in muffin tins. Reduce cook time to about 30 minutes.



  1. If a use sausage what seasonings do you suggest


  1. […] making Ham Quiche Cups…a version of mini quiches that’s as easy and low-carb as Crustless Quiche, that you can make ahead and freeze, and that you can eat on the run. No fork necessary. They are […]

Speak Your Mind


Rate this recipe: