Crustless Quiche

I’m sharing another one of my budget go-to recipes this time it’s a crustless quiche. I love crustless quiche because my husband is gluten and lactose intolerant, and frozen pastry that matches his dietary needs is expensive for us (so we simply avoid recipes that use it). I also love quiche because it’s a great way to use up your leftovers, and sad veggies.

I shop weekly on a Sunday, and as part of my Saturday routine will go through my fridge and find all the items I need to use up. I will then utilise these in various ways to avoid food waste. We rarely have food waste in our home as a result, and if we do it goes straight to our chickens who create the best compost around.

This recipe for crustless quiche is one of my favourite ways to use up my end of date items in my fridge, and my kids love it.

Please note this recipe has been adapted from the following recipe here.

Base Ingredients

  • 1 1/2 cups of grated cheese (150gm)
  • 2/3 cup of self-raising flour (80gm)
  • 4 eggs
  • 315mls Milk (315gm)
  • 3/4 teaspoon Mixed Herbs
  • salt and pepper to taste

Filling Ingredients

  • Your own fillings such as diced tomato, sliced bacon/ham, finely chopped broccoli/zucchini/onion, grated carrots, mushrooms, herbs etc. Be inventive.

Notes: If you want to make this gluten free or lactose free swap out the quantities of the base ingredients for the same amount of the lactose or gluten free alternative.


  1. Preheat oven at 180 Degrees Celsius (fan forced).
  2. Place all ingredients into a large mixing bowl and combine all ingredients together until they form a nice quiche batter (eg. All egg yolks and flour are combined and everything is equally mixed together).
  3. Pour batter into a baking paper lined tin.
  4. Bake for 40-45 minutes (checking at the 40 minute mark) until golden brown.
  5. Allow to cool for 10 minutes so that it’s easy to cut and eat. It will be firm to touch in the centre.
The finished result. Perfect for a light meal or lunchbox snack.

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