Easy Crustless Quiche (Freezer-Friendly)

Introduction

Imagine waking up to the smell of bacon and biting into fluffy, savory eggs in just minutes. These crustless quiches are a game changer for a filling breakfast that can be made in mini or individual versions.

If you have ever tried making these in a traditional metal muffin tin, you know how frustrating it can be to remove them from the tins and clean the stuck-on egg from the pan. Baking in Souper Cubes trays eliminates that struggle. Once they are baked, you can easily pop each quiche out of the flexible wells of the trays.

This is a perfect base recipe that has mastered the egg-to-milk ratio for a flawless texture every time. You can mix, pour into the wells of the Souper Cubes trays, bake, freeze, and store right in the tray, saving you cleanup and prep time.Whether you make minis in the Souper Cubes 2- tablespoon trays or larger versions in the Souper Cubes 1-cup silicone trays, you get a recipe that is perfect and customizable every time.

Why You Will Love This Easy Crustless Quiche Recipe (Freezer-Friendly)

Fluffy, Custard-Like Texture

Since these eggs are in smaller portions, they cook quickly, so they don’t overbake and dry out. They are incredibly light, with a velvety interior and are golden-brown, and cheesy.

Ultimate Freezer-Friendly Convenience 

The best part is you can bake, freeze, and store them right in the Souper Cubes trays. When you are ready to use them, pop them out and reheat or store in Souper Cubes pre-cut vacuum seal bags for longer term storage or freezer bags. You’ll have a stash of individual, filling breakfasts ready to grab and go.

Endless Flavor Customization

Consider this your master base recipe. This base recipe adapts beautifully to whatever mix-ins you have on hand – vegetables, proteins, or cheeses. Add any spices for more depth and herbs for brightness and freshness.

Key Ingredients & Substitutions for Easy Crustless Quiche Recipe (Freezer-Friendly)

Whole Milk 

This is the secret to getting that luxurious, custard-like texture. You can swap this 1:1 with heavy cream or half-and-half for an even richer quiche. Avoid skim milk, as the lack of fat will make the eggs turn out watery and spongy.

Sharp Cheddar Cheese 

We recommend shredding your own sharp cheddar from a block if you have time. Pre-bagged cheddar cheeses are coated in anti-caking starches that prevent a smooth melt. Great substitutions for cheddar include Gruyère, Swiss, or crumbled feta, which would all work beautifully here.

Why Use Milk Instead of Heavy Cream for Quiches?

While traditional French quiche relies on heavy cream for richness, crustless quiches can easily become overly dense or greasy when baked without a crust to absorb the fat. Whole milk strikes the perfect balance - it provides enough fat to keep the eggs velvety and soft, without weighing down the structure.

Mix-Ins

Whatever mix-ins you choose, add them into the wells of the Souper Cubes trays, then pour the egg custard over top. For example, add the bacon, broccoli, and cheddar into the well. Then pour the custard over the top and bake. Start with about ¼ cup of mix-ins per well, or about 1 ½ - 2 cups per recipe. If you are using the Souper Cubes 2-tablespoon trays, just divide the mix-ins evenly between the wells.

Flavor Variations for Easy Crustless Quiche Recipe (Freezer-Friendly)

Below includes ideas for some flavor combinations that would work well together to turn the base recipe into your favorite go-to crustless quiche.

Bacon & Onion 

This is a crowd favorite. Using the base recipe, mix in crispy, rendered bacon bits, sautéed onions, Gruyère, and smoked paprika for a smoky profile similar to a Quiche Lorraine.

Spinach & Feta 

Add in chopped cooked spinach (that is drained), mozzarella, and crumbled tangy feta for a bright twist.

Garden Veggie

Mix & match vegetables from your garden including diced bell peppers, sliced mushrooms, cheddar, and green onions. The key for this is to cook the vegetables to reduce the amount of moisture you are adding to the custard mixture. If it’s too wet, your quiche will end up watery.

Broccoli & Cheddar

Combine finely chopped raw broccoli florets and sharp cheddar cheese. It’s a classic comforting flavor profile that pairs beautifully with the custard egg base.

How to Make Easy Crustless Quiche Recipe (Freezer-Friendly)

1. Prep Your Ingredients 

Before assembling the egg base, chop all of your chosen vegetables and proteins. Pre-cooking your mix-ins is vital, otherwise you will have raw proteins and crispy vegetables in the quiche. Don’t forget to preheat your oven to 325°F.

2. Whisk the Egg Base 

In a large bowl, vigorously whisk together the 20 large eggs, ½ cup of whole milk, ¾ teaspoon of garlic and onion powder, and ½ teaspoon table salt and ¼ teaspoon freshly ground black pepper until completely smooth and slightly frothy.

3. Fill Your Souper Cubes Trays

If making one uniform flavor, fold all your toppings and 1 cup of cheddar cheese directly into the egg bowl, then ladle the mixture evenly across the wells. If making a variety of flavors, drop your toppings directly into the empty wells first (filling them about ¼ of the way), then pour the plain egg mixture over them. At this point you can freeze your raw eggs in the trays to bake at a later time, or you can bake directly in the trays.

Pro Tip: Only fill each well 2/3 of the way up (about ⅓ cup custard mixture or to the ½ cup line in our 1-cup trays). Eggs expand significantly like a soufflé as they bake!

4. Top and Bake 

Sprinkle the remaining 1 cup of cheese evenly over the tops of the wells (about 2 tablespoons per well). Place the Souper Cubes 1-cup trays directly onto the center rack of your preheated oven. Bake about 30 minutes until the tops are golden-brown and the center is set. Alternatively, you can skip the baking step here and put the tray with raw custard right into the freezer to bake later. If you choose this method, then it will take about 60 minutes to bake straight from the freezer to the oven.

Tips for the Best Easy Crustless Quiche Recipe (Freezer-Friendly)  

Baking in Souper Cubes Trays vs. Freezing Raw Batter 

Can you freeze the raw egg mixture in your trays and bake later? Technically yes, but we highly recommend baking them first. Freezing raw eggs can sometimes alter the texture of the yolks upon thawing, leading to a grainy consistency. Baking them fresh and freezing the cooked cubes locks in that perfect, fluffy texture.

How to Know When the Quiche is Set 

Ovens can vary. If your quiches look puffy on the outside but the center visibly jiggles or feels wobbly when you gently tap on the side of the tray, they aren’t done yet. Give them another 3 to 5 minutes. They should feel slightly firm to the touch when lightly pressed.

Avoid a Watery Quiche 

If you have ever ended up with a puddle of water at the bottom of your egg cups, several things likely went wrong: 1) using a low fat milk, like 2% or lower; 2) adding raw greens, or 3) not cooking your vegetables enough. The best crustless quiche uses higher fat milk or cream and uses cooked vegetables and greens. It is important to squeeze out every drop of excess using your hands or a kitchen towel before adding them to the wells or the egg mixture.

The Secret to Clean Removal 

Once out of the oven, let the quiches cool completely in the tray for 10 to 15 minutes. As they cool, they will naturally shrink just a fraction of a millimeter away from the walls. If you want to remove right away, run a flexible silicone or rubber spatula around the edges to loosen any baked-on cheese, then gently press up from the flexible bottom of the well to pop them right out. Alternatively, freeze directly into the trays and pop out as needed or pop out into freezer bags.

How to Store & Freeze for Easy Crustless Quiche Recipe (Freezer-Friendly)

Can you Freeze Crustless Quiche Recipe? 

Yes! In fact, that’s exactly what this recipe was designed for. Baked crustless quiche freezes incredibly well and maintains its texture after being in the freezer. Let your baked quiches cool down completely to room temperature. Write "Easy Crustless Quiche" on the lid with our water-based paint marker or kitchen-tape and place the lid onto the tray and place it flat in your freezer overnight.

How to Store Easy Crustless Quiche Recipe?

Once the quiche cubes are frozen solid, pop them out of the silicone tray. To protect them from freezer burn, transfer the cubes into standard freezer zip bags or Souper Cubes pre-cut vacuum-sealed bags. Label the bag with the date; they will stay completely fresh for up to 3 months.

How Long Does Easy Crustless Quiche Recipe Last? 

If you plan to eat them throughout the week, store the baked quiches directly in the Souper Cubes silicone tray or food-safe storage bags in the refrigerator for up to 4 days. freezer, you can store them in a freezer-safe bag for up to 3 months. Or for longer term storage in our Souper Cubes pre-cut vacuum seal bags.

How to Reheat Easy Crustless Quiche Recipe (Freezer-Friendly)

How to Reheat Easy Crustless Quiche Recipe in the Oven (baked)

Preheat your oven to 325°F. Place frozen cubes into a Souper Cubes rectangular baking dish or oven safe container. Bake, uncovered, for 15 to 20 minutes until heated through to an internal temperature of 165°F.

How to Reheat Easy Crustless Quiche Recipe in the Microwave (baked)

Place one frozen quiche cube on a microwave-safe plate or Souper Cubes rectangular baking dish. Cover with the silicone lid (this traps the steam so the egg doesn't dry out!). Microwave for about 1 minute on 50%. Then increase to high for about 2 minutes. If the quiche was thawed in the fridge beforehand, skip the reduced-power step and microwave on high.

How to Reheat Easy Crustless Quiche Recipe in the Oven (unbaked)

Preheat your oven to 325°F. Place frozen unbaked cubes into a Souper Cubes rectangular baking dish or oven safe container. Bake, uncovered, until cooked throughout, about 60 minutes.

FAQ

Can I swap bacon for another protein? 

Yes - cooked sausage, diced ham, or smoked tofu all work. Cook and drain any protein first so it doesn’t add water. 

Can I substitute eggs? 

Yes. But because eggs provide the main structure, liquid volume and rise, the substitution will change the texture. The best choice would be an egg substitute that replicates the fat, protein, and binding powder of real eggs. Substitute the eggs using a 1:1 liquid ratio. You could also use a firm silken tofu for the base by blending 1 pound of tofu with 1 tablespoon of nutritional yeast and 2 tablespoons of cornstarch. This choice will be slightly denser than the custard made with eggs. 

Can I bake directly in my Souper Cubes Trays? 

Yes! Our platinum, food-grade silicone trays are oven-safe up to 415°F. This recipe was specifically developed using our popular 1-cup trays. If you decide to use our half-cup or 2-cup trays, just keep an eye on your oven - the total baking time will vary based on the depth of the well. If you're going to make several varieties, first place the toppings in the well (fill about ¼ of the way) and then add the egg mixture until about ½ cup.

Can I make these vegetarian or vegan? 

To make this vegetarian, simply skip the bacon/sausage and double up on your favorite veggies like spinach, peppers, and sun-dried tomatoes. For a vegan alternative, swap the eggs for a commercial liquid plant-based egg substitute, use a splash of unsweetened almond or oat milk, and choose your favorite dairy-free shreds.

How do you keep a crustless quiche from getting watery?

Use whole milk (not skim) for enough fat, and squeeze excess water from cooked greens and veg before adding. Don’t overfill, stopping at the ⅔ line. 

Can you freeze quiche?

Yes! Baked crustless quiche freezes well for up to 3 months. We designed this recipe to go through the Souper Cubes system by baking in the tray, cooling, and freezing in the tray. Then popping out and reheating or placing in a freezer bag for storage.

Can you freeze eggs?

Yes, you can freeze cooked or fresh eggs. Preference for quality, would be to cook the quiche first, freeze it, then reheat it. But you can mix quiche mixture and put into the wells of Souper Cubes trays and freeze it raw, then bake it from frozen. Freezing raw eggs can destabilize the proteins in the yolks and turn the yolks grainy, which may alter the finished texture of the quiche.  

Should I cool the quiche before removing them from the trays? 

Once the quiche is baked through, you will want to wait about 10-15 minutes for it to fully cool. Then, use a rubber or silicone spatula to loosen the quiche from the tray's wall. You can also freeze the cooled quiches in the trays, then pop them out once solid.