If you ask me, crustless quiche is one of those brilliant kitchen solutions.
This light and savory leek quiche keeps all the good stuff you love about the classic French dish, minus the fussy pastry work. Fresh leeks bring a mild onion flavor that works perfectly with the creamy egg filling.
I like to cook the leeks slowly until they’re soft and sweet, then fold them into a mixture of eggs, cream, and just the right amount of cheese. The result is wonderfully smooth and comforting.
It’s a no-fuss dish that works for breakfast, lunch, or dinner – exactly the kind of recipe that makes you feel like a smart cook.
Why You’ll Love This Crustless Quiche
- Low-carb friendly – Without a traditional crust, this quiche fits perfectly into low-carb and gluten-free eating plans while still delivering all the creamy, satisfying texture you crave.
- High in protein – With 6 eggs and cheese as main ingredients, this quiche gives you a protein-packed meal that will keep you full and energized.
- Simple ingredients – You only need 7 basic ingredients that you might already have in your kitchen – no fancy or hard-to-find items required.
- Lighter version – Using part-skim cheese and skim milk makes this a healthier alternative to traditional heavy cream-based quiches, without sacrificing flavor.
What Kind of Leeks Should I Use?
When shopping for leeks, look for ones with long, straight white stems and crisp, dark green leaves – though we’ll only be using the white and light green parts for this recipe. The smaller, thinner leeks tend to be more tender and have a milder flavor compared to their larger counterparts. When preparing leeks, be sure to clean them thoroughly since dirt and sand often hide between the layers – just slice them lengthwise and rinse under running water. If you can’t find fresh leeks at your store, you might spot them in the frozen vegetable section, though fresh ones will give you the best flavor and texture in your quiche.
Options for Substitutions
This simple crustless quiche is pretty adaptable – here’s what you can switch up:
- Leeks: If leeks aren’t available, you can use 1 medium onion or 2-3 shallots instead. Green onions work too – use about 6-8 of them. Just cook them the same way as you would the leeks.
- Cheddar cheese: Feel free to swap the cheddar with Swiss, Gruyere, or even goat cheese. Just keep the amount the same to maintain the right texture.
- Skim milk: Any type of milk works here – whole milk, 2%, or even non-dairy options like unsweetened almond or oat milk. You could also use half-and-half for a richer result.
- Olive oil: You can use butter or any neutral cooking oil like canola or avocado oil instead of olive oil.
- Eggs: The eggs are essential for this recipe and can’t be substituted – they’re what makes a quiche a quiche!
Watch Out for These Mistakes While Baking
The biggest challenge when making a crustless quiche is preventing it from becoming watery – this often happens when leeks aren’t properly dried after washing, so make sure to pat them thoroughly dry with paper towels before cooking. Another common mistake is not pre-cooking the leeks until they’re completely soft, as raw or undercooked leeks can release moisture during baking and make your quiche soggy – take the extra 5-7 minutes to cook them until they’re tender and slightly golden. To ensure your quiche sets properly, avoid the temptation to check it too frequently while baking, as opening the oven door can cause uneven cooking and sinking in the middle – wait until at least 20 minutes have passed before your first check. For the smoothest texture, let your eggs and milk come to room temperature before mixing, and remember to let the quiche rest for 5-10 minutes after baking to achieve clean, perfect slices.
What to Serve With Leek Quiche?
This light and eggy quiche pairs perfectly with a variety of simple sides to make a complete meal. A fresh green salad with cherry tomatoes and a light vinaigrette makes an excellent partner, especially for brunch or lunch. If you’re serving this for dinner, try it alongside some roasted potatoes with herbs, or some sautéed mushrooms to keep with the French-inspired theme. You can also add a basket of warm crusty bread to round out the meal – it’s particularly nice for soaking up any bits of quiche left on your plate!
Storage Instructions
Keep Fresh: This leek quiche is perfect for meal prep! Place any leftover quiche in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. I like to cut it into individual portions before storing, which makes it super easy to grab and go for breakfast or lunch.
Freeze: Want to save some for later? Let the quiche cool completely, then wrap individual slices in plastic wrap and aluminum foil. Pop them in a freezer bag and they’ll keep well for up to 2 months. It’s such a time-saver to have these ready to go!
Reheat: When you’re ready to enjoy your quiche again, warm it in the microwave for about 1-2 minutes if refrigerated, or 2-3 minutes if frozen. You can also heat it in the oven at 350°F for about 10 minutes – this helps keep the texture nice and fluffy. Just keep an eye on it to avoid overcooking!
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 40-45 g
- Fat: 30-35 g
- Carbohydrates: 15-20 g
Ingredients
- 1/2 cup skim milk
- 1/4 tsp black pepper (freshly ground for best flavor)
- 6 eggs (large)
- 2 leeks (white and light green parts only, thinly sliced)
- 2 tsp olive oil (I use Bertolli extra virgin olive oil)
- 1/4 tsp salt
- 1/2 cup shredded part-skim cheddar cheese
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the quiche evenly.
Step 2: Sauté the Leeks
In a small skillet, heat olive oil over medium heat.
Add the sliced leeks and sauté them until they are softened, which should take about 8 minutes.
Stir occasionally to ensure even cooking.
Once done, allow the leeks to cool slightly before adding them to the egg mixture.
Step 3: Prepare the Egg Mixture
In a medium-sized bowl, whisk together the eggs, nonfat milk, salt, and black pepper.
Once the sautéed leeks have cooled, add them to the egg mixture along with the shredded cheddar cheese.
Whisk until all the ingredients are well combined.
Step 4: Prepare the Pie Plate
Lightly spray a 9-inch pie plate with olive oil to prevent sticking.
Pour the egg and leek mixture evenly into the prepared pie plate to ensure a uniform bake.
Step 5: Bake the Quiche
Place the pie plate in your preheated oven and bake the quiche uncovered for 40-50 minutes.
The quiche is done when it is lightly browned on the top and set in the center.
Take it out of the oven once it has achieved the desired doneness.
Step 6: Cool and Serve
Allow the quiche to sit for 5 minutes before serving.
This resting time helps the quiche set completely and makes it easier to slice.
Serve warm and enjoy your delicious homemade quiche!
