Crustless quiche

Pastry, mmmm….DEELISH. But, not conducive to staying in the same size trousers if you eat it often. So what we need sometimes is a gorgeous crustless quiche, all the flavour, less of the trouser-shopping. And here it is.

Mix and match with the suggested ingredient variations. Serve with salad, and I have mine with baked beans too cos I’m weird like that. Shhluurrp.

P.S. This is brilliant for using up surplus eggs if you keep chickens, sometimes I have a kitchen full of eggs in summer when they’re laying at full-pelt, so I make a few of these and freeze them. You can make individual ones using muffin tins too.

Prep time: 10 mins
Cook time: 20 mins
Servings: 4
Servings: 4


  • 6 large free range organic eggs
  • 1 chopped white (as opposed to red) onion
  • 150g strong cheddar, grated
  • splash of double cream, about 6 tablespoons
  • sea salt, black pepper
  • olive oil
  • dried mixed herbs

Choose 1-2 of the following to add:

  • sun dried tomatoes
  • halved baby tomatoes
  • peas
  • feta
  • spinach
  • cooked chopped pancetta or bacon
  • leeks
  • broccoli


Gently fry the onion in olive oil. Mean time beat the eggs with the cream, salt and pepper and stir in the cheese.

Butter a 20-22cm flan dish and fill it with the grated cheese. Now stir the cooked onion and other chosen ingredient/s into the egg mix and pour it over the cheese.

Bake at 180C for about 20-25 mins until cooked through and browned.

Sprinkle with chopped fresh herbs to serve.

Nutrition Info


Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.

Find your new natural

Make every day this delicious with a weekly nutrition plan from Nuush.

WARNING. Pastry can lead to bigger trousers.

Sally Pinnegar

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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