Crustless Chicken Quiche
This recipe is for a simple chicken quiche that is so easy to make and packed with flavor! You’ll need only 5 minutes of hands-on time and then 45 minutes in the oven while you clean the kitchen, or sit back and relax until dinner is ready.
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Crustless Chicken Quiche takes shredded chicken, cheese, and asparagus and puts it in a delicious quiche. As with all quiche recipes, you get the amazing flavors of eggs working in tandem with the other filling ingredients. This is no exception! Chicken and asparagus have a great balance of flavor and nutrients.
It can be served as a great breakfast or at dinner time. Best of all, this is easier than your traditional quiche with a pie crust. Without having to worry about making a homemade pie crust, you save on carbs as well as time.
As with any quiche, feel free to add in your favorite ingredients that aren’t listed here. Some of our other favorites that come to mind are green onions, cherry tomatoes, and crispy bacon.
Why You’ll Love This Recipe:
Low-carb and protein-packed: A wholesome, filling meal without the crust.
Simple to make: Just mix, pour, and bake, no complicated steps or prep.
Great for meal prep: Reheats beautifully for quick breakfasts or lunches all week.
Versatile: Easy to customize with different veggies, cheeses, or herbs.
Light yet satisfying: Perfect balance of creamy eggs, tender chicken, and melty cheese.
Ingredients to Make Crustless Chicken Quiche:
- 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 alternative if preferred.
- eggs. The base of the quiche, creating a fluffy and custardy texture when baked.
- seasonings. Simple seasonings that enhance flavor with just a hint of spice.
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.
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 a side salad or roasted potatoes for a balanced meal.
Serving Suggestions:
- Lobster Bisque
- Italian Chopped Salad
- Honey Garlic Carrots
- Almond Crusted Mushrooms
- Sourdough Flatbread
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.
FAQs:
Yes, spinach, broccoli, mushrooms, or bell peppers all work great. Just cook or steam them first to remove excess moisture.
You can, but the texture will be lighter and less rich. Use about 8 egg whites in place of 5 whole eggs.
It may be slightly underbaked or have too many watery vegetables—be sure to cook veggies before adding them in.
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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.
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