There is nothing better than quiche on a Sunday morning, but how about Monday morning when time is shorter and there’s no time to make this almond flour tart crust.

Make a crustless quiche for two with any leftover ingredients you may have. The good news here is that I only ate half and reheated the second half the next day. It heats up surprisingly well, as it tasted even better!

Bottomless Pan for Crustless Quiche

I used a six-inch removable bottom cheesecake pan (Amazon Affiliate) and it worked perfectly. Mine did not leak, but you might wrap some foil around the bottom. Always put your crustless quiche pan on a baking sheet.

Ingredients for Crustless Quiche

I added fresh spinach to my quiche. Sausage or crispy bacon would be good too. I had Irish white cheddar cheese on hand and used that. Asparagus is another great option instead of spinach.

Heavy Cream
Eggs
Nutmeg
Pecorino Romano (or Parmesan)
White Cheddar Cheese (or gruyere)
Spinach (or any green you prefer)
Salt, Pepper, Garlic Powder
Options could include Italian Sausage, Bacon

Ratio Eggs to Heavy Cream

The best ratio for a custardy quiche is 7 extra large (8 large) eggs to 1 cup of heavy cream. This results in a creamy, silky quiche.

Baking Temperature for Quiche

Bake at 350 degrees F. (180 C.) for about 20 minutes or until the middle of the quiche is no longer soft.

Quiche is Breakfast, Lunch or Dinner

Quiche is easily a breakfast or brunch item. Consider serving quiche for dinner with this side salad. Since it’s crustless, you could serve with these keto cheddar biscuits or crusty bread.