This Crustless Chicken Quiche is a simple, protein-packed dish made with shredded chicken, eggs, asparagus, and cheddar cheese. With no crust to prep, it's an easy, gluten-free option for breakfast, brunch, or a light dinner.
A Quick Look at the Recipe
✅ Recipe Name: Crustless Chicken Quiche
🕒 Ready In: About 55 minutes
👪 Serves: 6 servings
🍽 Calories: 320 per slice (estimate)
🥣 Main Ingredients: Shredded chicken, eggs, asparagus, cheddar cheese, milk
📖 Dietary Info: Gluten-free; low carb
👌 Difficulty: Easy - one bowl, one dish, simple baking
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The egg mixture bakes up firm and sliceable while staying tender, thanks to the balance of eggs, milk, and cheese. Shredded chicken adds substance and helps the quiche hold together without a traditional crust.
If you're looking for make-ahead meals that works for busy mornings or meal prep, try our Strawberry Overnight Oats, Chocolate Protein Shake, or Peanut Butter Granola.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Crustless Chicken Quiche:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Crustless Chicken Quiche:
- Recipe Notes & Tips:
- How to Store:
- Crustless Chicken Quiche FAQs:
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- Crustless Chicken Quiche
Why You'll Love this Crustless Chicken Quiche:
No crust required: This crustless chicken quiche skips the pastry, making prep quicker and the dish naturally gluten-free.
Protein-packed: Shredded chicken and eggs make this quiche filling enough for breakfast, brunch, or a light dinner.
Simple, balanced ingredients: Eggs, milk, cheese, and asparagus create a savory, well-rounded flavor without being heavy.
Easy to make ahead: This crustless quiche holds its shape well and reheats easily for meal prep.
Versatile serving option: Serve it warm or cold, on its own or with a simple side.
Key Ingredients:
- shredded chicken. Use pre-cooked or rotisserie chicken for convenience; it adds lean protein and hearty texture.
- fresh asparagus. Adds freshness and a subtle crunch, trim and chop into bite-sized pieces for even cooking.
- cheddar cheese. Melts smoothly and gives the quiche a rich, savory flavor; swap with mozzarella, Swiss, or feta if desired.
- milk. Adds creaminess, use whole milk or a non-dairy Homemade Almond Milk if preferred.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the vegetable: Broccoli, spinach, or bell peppers can replace asparagus with similar baking results.
- Change the cheese: Swiss, Monterey Jack, or mozzarella can be used instead of cheddar for a milder flavor.
- Use a different protein: Leftover rotisserie chicken or cooked turkey works well in place of shredded chicken.
- Adjust the spice level: Omit the cayenne for a milder quiche or add a pinch of red pepper flakes for extra heat.
- Make it dairy-free: Use unsweetened Homemade Almond Milk milk and a dairy-free shredded cheese alternative.
How to Make Crustless Chicken Quiche:
- Preheat the oven to 350°F. Grease a 9-inch pie dish with non-stick spray or butter.
- Add the shredded chicken and chopped asparagus evenly in the prepared dish. Sprinkle the shredded cheddar cheese on top.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, black pepper, and cayenne pepper until fully combined.
- Pour the egg mixture over the chicken, asparagus, and cheese in the baking dish.
- Place the dish in the oven and bake for 45 minutes, or until the center is set and a knife inserted comes out clean.
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Recipe Notes & Tips:
- Use cooked chicken: Make sure the chicken is already cooked before adding, it won't fully cook in the egg mixture.
- Don't over mix the eggs: Whisk just until combined to keep the quiche light and fluffy.
- Chop veggies evenly: This ensures the asparagus cooks through without over baking the eggs.
- Let it rest before slicing: Allow the quiche to cool for at least 5-10 minutes so it sets properly.
- Add-ins: Try mushrooms, spinach, or bell peppers for extra flavor and color.
- Cheese options: Mix in a second cheese like mozzarella or Gruyère for added richness.
- Avoid over baking: The center should be slightly jiggly when you remove it, it will finish setting as it cools.
- Serving idea: Pair with Wedge Salad or Garlic Roasted Potatoes for a balanced meal.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Slice the cooled quiche and freeze individual portions in airtight bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm slices in the oven at 350°F for 10-12 minutes or microwave for 45-60 seconds until heated through.
Crustless Chicken Quiche FAQs:
Yes, crustless chicken quiche is considered low carb because it's made without a pastry crust and relies on eggs, chicken, cheese, and vegetables instead of flour-based ingredients.
To prevent a watery crustless chicken quiche, use cooked, well-drained chicken and vegetables and avoid adding excess liquid. Baking until the center is fully set also helps the quiche hold together.
Crustless quiche can become rubbery if it's overbaked. Remove it from the oven as soon as the center is set and a knife inserted comes out clean.
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Crustless Chicken Quiche
Ingredients
- 2 cups shredded chicken
- 1 cup asparagus, chopped
- 1 cup cheddar cheese, shredded
- 5 large eggs
- ½ cup milk
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 350°F. Grease a 9-inch pie dish with non-stick spray or butter.
- Add the shredded chicken and chopped asparagus evenly in the prepared dish. Sprinkle the shredded cheddar cheese on top.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, pepper, and cayenne pepper until fully combined.
- Pour the egg mixture over the chicken, asparagus, and cheese in the dish.
- Place the dish in the oven and bake for 45 minutes, or until the center is set and a knife inserted comes out clean.
Nutrition
Notes
- Use cooked chicken: Make sure the chicken is already cooked before adding, it won't fully cook in the egg mixture.
- Don't over mix the eggs: Whisk just until combined to keep the quiche light and fluffy.
- Chop veggies evenly: This ensures the asparagus cooks through without over baking the eggs.
- Let it rest before slicing: Allow the quiche to cool for at least 5-10 minutes so it sets properly.
- Add-ins: Try mushrooms, spinach, or bell peppers for extra flavor and color.
- Cheese options: Mix in a second cheese like mozzarella or Gruyère for added richness.
- Avoid over baking: The center should be slightly jiggly when you remove it, it will finish setting as it cools.
- Serving idea: Pair with a side salad or roasted potatoes for a balanced meal.
Julia says
So good that I did not even miss the crust (or the carbs)!
Louis says
I love asparagus and I am always looking for new ways to use it. This was a very good recipe.
Kae says
this is great with leftover chicken