Quiche is one of my favorite breakfast foods in the entire universe. And while a buttery, flaky pie crust is also high on that list, sometimes I just want something a little quicker and easier, especially in the morning. That’s where this crustless quiche comes in! It has the same rich, creamy egg filling as a traditional quiche, but without the extra step of rolling out a pie crust.
This version is loaded with Italian sausage, hash browns, peppers, onion, and cheese, so it’s really hearty and satisfying—and cowboy approved! Make it for a weekend brunch or prep it on Sunday and have it for breakfast the next several days.
If you’re looking for Mother’s Day brunch or Father’s Day brunch ideas, add this to your list!
What's the difference between a frittata and a crustless quiche?
Frittatas are usually made with just egg as the base, but crustless quiche is made with an egg custard, just like traditional quiche with a crust. That means, in addition to the egg, there's almost a whole cup of heavy cream that gives the quiche a smooth, creamy, extra dreamy texture. I tend to love both, but crustless quiche is definitely the more indulgent one of the two.
What else can you add to crustless quiche?
Consider the base of this recipe a blank canvas. As long as you include the eggs, cream, hash browns, and some sort of cheese, you can switch up the mix-ins. Use cheddar instead of pepper jack, swap in cooked crumbled bacon or diced ham for the sausage, or toss in whatever cooked veggies you like. Try sautéed mushrooms, spinach, or broccoli, or blanched asparagus. You could also mix in fresh herbs like chives, parsley, or thyme for extra flavor. I love quiche recipes because there are so many variations!
What is my crustless quiche watery?
There could be a few reasons. First, it may be due to the vegetables you added. Any vegetables should be sautéed or blanched first to remove excess moisture that can make the quiche turn out watery. In this recipe, the bell pepper and onion are cooked, but if you add extra veggies, be sure to cook them as well. If blanching a vegetable—such as asparagus—be sure to dry it really well before adding it to the mixture.
It’s also important to cook the hash browns long enough. Since they’re frozen, they can hold quite a bit of moisture, so it’s crucial to cook them until they’re nice and golden brown. This helps cook off that extra moisture so your quiche doesn’t turn out watery.
The final culprit could be undercooking the quiche. It needs to bake in the oven until it’s set and lightly golden on top. This typically takes about 20 minutes, but every oven is a little different, so keep an eye on it!
How long does crustless quiche last in the fridge?
It'll stay good for up to three days. Make sure you transfer the quiche from the skillet to an airtight container before refrigerating. This makes great leftovers. Plus, since there's no crust, you don't have to worry about it getting soggy!
What's the best way to reheat crustless quiche?
I like to reheat individual pieces in the microwave for about 30 seconds for a quick breakfast or lunch.
Yields: 8-10 servings
Prep Time: 10 minutes
Total Time: 1 hour
Ingredients
- 1 tbsp. olive oil
- 1 lb. loose sweet Italian sausage
- 2 tbsp. salted butter
- 2 c. frozen shredded hash browns
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 1 1/4 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 12 large eggs
- 3/4 c. heavy cream
- 8 oz. pepper jack cheese, grated (about 2 c.)
- 2 tbsp. roughly chopped flat-leaf parsley, for topping
- 2 tbsp. sliced chives, for topping
Directions
- Preheat the oven to 375°F. Heat a 12-inch ovenproof nonstick skillet over medium-high heat. Add the olive oil to the pan and allow it to heat up. Add the Italian sausage, breaking it up with the back of a spoon. Cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, remove the sausage from the pan and transfer to a paper towel-lined plate to drain.
- Add the butter to the pan. Once it's melted and bubbling, carefully add the hash browns. Cook without stirring until just beginning to turn golden at the edges, 3 to 5 minutes. Add the bell pepper and onion, along with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Continue to cook, stirring occasionally, until the pepper and onion have softened and the hash browns are golden brown, 8 to 10 minutes more.
- While the vegetables are cooking, whisk together the eggs, cream, and remaining 3/4 teaspoons salt and 1/4 teaspoon black pepper in a large bowl. Stir in the cheese and set aside. When the vegetables are ready, add the sausage back to the pan and pour in the egg mixture. Stir gently to evenly distribute everything, then continue cooking, undisturbed, until the edges of the quiche are just set, about 1 minute. Carefully transfer to the oven and bake until set and lightly golden, 18 to 20 minutes.
- Remove from the oven and set aside to cool slightly, about 5 minutes. Top with parsley and chives before slicing and serving.
