Crustless Quiche with Caramelized Onions and Prosciutto

Breakfast & Brunch, Recipes

Crustless Quiche with Caramelized Onions, Prosciutto, Swiss Chard and Broccolini

In my experience, good things are often highly underrated. Fresh sheets on your bed, the feeling of breaking in new running shoes and quiche. Yes, quiche. Crustless quiche.

At first, quiche makes me think of something that my grandmother might have made at a dinner or brunch party years ago.

It’s a baked dish based on a mixture of milk, eggs and cheese with meat or vegetables in a pastry crust. In our diet-obsessed society (I’m not omitting myself from that classification) quiche is often thought of as a calorie trap – pastry crust, milk, eggs, cheese – but it most definitely doesn’t have to be.

It’s also easy. So easy.

When you don’t build the crust from scratch, quiche is probably one of the quickest dishes that you can throw together.

Omitting crust will save you a lot of time, a little bit of headache if you’re not a baker and a lot of calories/carbohydrates if you’re watching those.

I made this quiche primarily with ingredients from my CSA, which my friend Angie and I recently joined. You could substitute two cups of your favorite vegetables, and swap out the prosciutto for bacon, ham or porchetta — or even something lighter like chicken sausage.

So far, the produce has been fantastic and it’s great fun going through it each week, splitting it up and deciding what to make.

Crustless Quiche with Caramelized Onions, Prosciutto, Swiss Chard and Broccolini

Crustless Quiche with Caramelized Onions, Prosciutto, Swiss Chard and Broccolini
Recipe type: Breakfast and Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 pieces
  • 4 eggs
  • 1 cup milk (I used 1%)
  • ½ cup shredded low-fat cheddar cheese
  • ½ cup caramelized onions (optional)
  • 1 cup swiss chard, rinsed & roughly torn
  • 1 cup broccolini, finely chopped
  • 3 ounces prosciutto, chopped
  1. Preheat oven to 350 degrees F. Spray a traditional 9" quiche dish with olive oil spray (or a pie plate if you don't have a quiche dish. If you don't have a pie plate, buy one from my Amazon store and I'll get a little kickback).
  2. Meanwhile, sauté broccolini in a large non-stick skillet or saute pan. Cook until broccolini is bright green, about 4-5 minutes. Add chard and cook another 2-3 minutes or until just barely wilted.
  3. In a medium bowl, whisk eggs and milk. Fill quiche pan with cheese, vegetable filling and prosciutto. Pour milk mixture over cheese and filling. Sprinkle with freshly ground pepper, if desired.
  4. Bake 30-35 minutes until quiche is puffy and golden. Let cool slightly before slicing into 4-6 pieces.


(Visited 724 times, 1 visits today)
Previous Story
Next Story

You Might Also Like


  • Reply
    Tried and True: Crustless Quiche
    September 16, 2011 at 9:52 am

    […] need, for one thing.  And for another, it’s a bit of a pain to make.  But when I found this recipe for crustless quiche, it was love at first sight.  The only problem with egg dishes is that my […]

  • Reply
    Menu Plan Monday
    May 30, 2011 at 6:36 pm

    […] crustless quiche, […]

  • Reply
    Musings of a Housewife
    April 29, 2010 at 4:33 pm

    YUM. I must make this. We love quiche, but I hate making crusts, so this is perfect.

  • Reply
    Jessica Gottlieb
    April 29, 2010 at 4:16 pm

    I gained two pounds reading this.
    I’m going to try it, but rest assured, the pictures I take with my iPhone will not be nearly as helpful.

  • Reply
    Beth @ DiningAndDishing
    April 29, 2010 at 10:08 am

    I am such a fan of quiche!! It’s such a lovely lunch time treat because it’s so different to the usual. This recipe looks great :).

  • Reply
    April 27, 2010 at 6:12 pm

    Sounds delicious. I’d probably use Canadian bacon instead of proscuitto.

  • Reply
    April 27, 2010 at 5:36 am

    Hello Maris!!
    Brussels calling!! What a fab looking breakfast!! I would eat this as dinner!
    MMMMMM,..I so love swiss chard in here!

  • Reply
    April 26, 2010 at 11:17 pm

    This looks delicious. I wish we had CSA here, but we dont. So I make due with my grandpaps garden and the farmers market.

  • Reply
    Lynn @ The Actors Diet
    April 26, 2010 at 10:25 pm

    yum! thanks for stopping by our blog and commenting so that i could discover yours! and oh my god, how appropriate – i was just thinking “i have too much milk and eggs in my fridge, what will i make?!”

  • Reply
    Kristen Doyle
    April 26, 2010 at 9:49 pm

    Looks great and what a great way to use those veggies!

  • Reply
    April 26, 2010 at 7:35 pm

    Oh Maris, great idea of the crustless quiche…looks so tasty with all the goodies in it 🙂

  • Reply
    April 26, 2010 at 6:07 pm

    Ooooh, I LOVE quiche and the pictures look absolutely delicious! I NEED to try this!

  • Reply
    April 26, 2010 at 5:13 pm

    Yum. This sounds fanastic and so springy. Thanks for the thoughtful comment on my blog and enjoy your CSA share. I had two in Boston (one meat, one produce) and absolutely loved them. Once I have time to settle in I’d love to get one here next year, but for this year I’m going to be all about the Lincoln Park farmers’ market. Cannot wait!

  • Reply
    April 26, 2010 at 12:28 pm

    Crustless is a great way to cut calories. I’ve tried lightening it up with a polenta crust too

  • Reply
    April 26, 2010 at 1:02 am

    i definitely love a good quiche that consists of whatever just happens to be in your fridge at a given moment. crustless or not, they are just good. and this one is no exception. Love the caramelized onions. they are a must.

  • Reply
    Lydia (The Perfect Pantry)
    April 25, 2010 at 11:48 pm

    I’d go even further and eliminate the proscuitto (well, I don’t eat it, so that would be easy!); the cheese, veggies and caramelized onions will give this plenty of flavor. I love quiche with crust, and without, too.

  • Reply
    April 25, 2010 at 8:57 pm

    Fresh sheets are totally underrated. And so is quiche!! My mom used to make me one to take back to school every time I went to visit her in college. But this one with prosciutto and chard sounds absolutely amazing!

  • Reply
    April 25, 2010 at 6:13 pm

    is a crustless quiche not simply a fritatta? regardless, this sounds great. i love my crust, but sometimes it’s just not needed.

  • Reply
    April 25, 2010 at 1:57 pm

    Love it! I’ve seen a few Crustless Quiche recipes popping up on my feed lately – this one looks great! I’ll have to give it a try.

  • Reply
    Chez Us
    April 25, 2010 at 12:12 pm

    Seems we have all had crustless quiche on our minds lately. This sounds and looks amazing!! How is the new job?

  • Leave a Reply

    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.