Crustless ‘Quiche’ Recipe (2024)

It would be enormously helpful if the size (capacity) of the ramekin were indicated. 3 oz? 4 oz? 6 oz? 9 oz?

I followed the recipe, including the notes for making a "quiche" Lorraine, verbatim with one exception; I layered the onions, bacon and (gruyere) cheese within the ramekins and then added the custard (with the parmigiano regianno mixed in the custard). Baked for exactly 30 min., then dusted again with grated parmigiano before serving. Absolutely wonderful!

I saw this Bittman recipe years ago and have made it at least one time a month since then. There are so many combinations of meats and veggies you can use with this and I have used buttermilk when I didn't have cream and it worked great. One of my favorites in a green chile/cheese combo that everyone loves.

I added a can of corn ,can of mild chilies, and used 1 cup cheddar for the cheese, it was wonderful...a corn pie !

I dust the buttered ramekins or pie plate with bread crumbs or grated Parmesan or hard pecorino. It's easier to remove from the pie plate.

I've been making this for years - usually with swiss or cheddar - but instead of grating it I cut the cheese in small cubes - this way you get bits of melted cheese nestled in the eggy custard.

I made this. BUT, I added 2 sliced onions, some broccoli & 2 sh*take mushrooms. And bacon. I cooked everything first. And I put it all in a 9 inch glass pie pan. I baked it for 30 minutes and we ate a couple of slices. It was good. But, it was still a little too loose for me so I baked what was left for another 10 minutes. That was perfect. It was very tasty. This morning, I had a couple of bites and it's really good cold as well.

Anyone, do you think this could work as little teeny 'quichelet' appetizers made in mini-muffin cups?

I layered caramelized sweet onions on the bottom of a 9 inch, buttered pie pan & baked for 45 minutes. It was delicious! We'll be making this recipe again.

This is my kind of recipe, anymore. I need something delicious, yet simple to make. I did take Mr. Bittman's suggestion and made it as a quiche Lorraine. I served it with a green salad, and we had a great meal. I did need to bake it longer (40 minutes). Maybe because I added the cooked bacon--don't know.

This shows how versatile eggs can be, with a tossed green salad and a glass of wine this is a lovely light meal
Or a super breakfast with buttered toast and a glass of juice..

Regarding the yield on this recipe: the original video shows 6 eggs and 2 cups of cream for 4-6 servings. The ingredients for this version have been halved but yield has remained 4-6 servings. In the video, Mark Bittman is filling the ramekins up almost to the brim. So I think this recipe really yields 2-3 servings in whatever ramekin you can fill to the brim (3/4 cup?).

Please tell us more about the green chile/cheese combo!

Solid, simple recipe. I added two pretty sautéd leeks to mixture and served with a spinach salad. Perfect lunch.

Does this really serve 4-6? Looks like it might serve 3.

I used the tiny muffin tins and doubling the recipe would be perfect. I also added cooked leeks and diced ham and a bit of Swiss cheese

Doubled recipe, using Emmentaler and Gruyère. Added more cheese than called for. Might have benefited from addition of onions, pancetta, or something else. Very good! Try sharp or extra sharp cheddar and maybe jalapeño peppers?

I like this not only because it’s easy but also because I can add whatever I have on hand, which, this morning, was fresh shiitake mushrooms, garlic, greens, cherry tomatoes, and capicola (sautéed first). Yum!

I've made this a zillion times over the years. I usually sauté vegetables and stir them in, or for Lorraine, I stir in sautéed onions and shredded/diced ham with parsley. I usually use a mix of shredded cheddar and whatever other cheese is handy, and I up the Parmesan to more like 1/3 of a cup. I pour it into a 9-inch Pyrex pie plate. It usually takes 30ish minutes to bake.This is easy, fail proof, absolutely delicious and the hit of every brunch I've ever given.

I made this in mini muffin tins(just under 1/4 cup sized and it made 22) and it worked perfectly. I buttered and sprinkled parmesan cheese in the tins first. I added some chopped bacon, tiny cubed and grated swiss and then the liquid.

The ramekins of egg were puffed golden an inch above their rims, but it was not to last. Still they were appreciated and eaten lox alongside lox and bagels. I added carmelised onion, but would not again--squishy. Perhaps chopped chives or parsley. Nice brunch addition

If I could give this recipe 10 stars, I would!

Way too rich for the amount of egg. Better you should make Jacques Pepin’s mom’s recipe: Maman’s Cheese Soufflé. Similar but so much more balanced. She used the proper ingredients but was unaware of the technique. Still, it’s one of Jacques favorites, mine too, and easily found online.

Delicious! Go-to dinner item for heavy work days. Feels so luxurious.

"Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate)" is way too vague. The height of the end product matters; height impacts both texture and taste. Anyway, I doubled it and poured it into 2 glass pie plates, 9" each. It was not enough mixture. I whipped up 2 more eggs w 1/2 milk and 3oz of Alouette garlic and herb (was out of gruyere and parm). That fixed the volume part. Tasty, too, but def a hit of garlic. Posting FWIW.

This is a mainstay at my home! Try it with thin blanched zucchini slices and Boursin cheese. DEVINE!!

Glad to have recipe as a start point. Wanted veg heavy, so sautéed broccoli mushrooms and onions in large cast iron skillet in olive oil. Whipped up eggs with sour cream & yogurt conveniently in stock. Flavored cooked Vegas with dill, cayenne ,salt,etc. Sprinkled 1/4” cubed cheese over, poured egg mix over, added slivered cheese. Baked about 30 min. Stuffed 2 folk, had 1/4 leftover. Will use as foundation for more play.

I amended the recipe to make a single serving. - added some sautéed shallots and bacon. This really was delicious and very easy to make! I cooked for about 23 minutes. I think next time will take it out at 20! Excited about all the possibilities!

This is my go-to fancy breakfast for my low-carb family. The proportion of cream to eggs is perfect! It lends itself beautifully to added flavors or fillings. I use 8-ounce ramekins and put the fillings in first. Here's my little secret -- I don't butter the ramekins and I don't worry about warming the cream or getting the eggs to room temperature. Too much fuss (and the quiches don't seem to mind). I've made quiche Lorraine, shrimp and shallots, and simple cheese quiches (as written). Great!

This is my go-to fancy breakfast for my low-carb family. The proportion of cream to eggs is perfect! It lends itself well to added flavors and fillers. I use 4-6 8-ounce ramekins, and add the filling first. My little secret: don't butter the ramekins and don't worry about warming the cream or bringing the eggs to room temperature. Too much fuss (and the quiches don't seem to mind). I've made quiche Lorraine, shrimp and shallots, and simple cheese (as written). Great!