Southwest Quiche Without Crust

Name: Southwest Quiche without Crust
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 8 Large Eggs; 1/2 Cup White Onion ((diced)); 14.5 Ounces Diced Tomatoes and Green Chiles ((one can, drained)); 1 1/2 Cups Heavy Cream; 1/2 Teaspoon Salt; 1/4 Teaspoon Black Pepper; 1/4 Teaspoon Chipotle Powder

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Our easy crust-less Southwest quiche has all the fresh and smoky flavors from the Southwest; including diced green chiles and tomatoes and Chipotle spices.

Growing up, my Dad used to make quiches from time to time. He used tomatoes, peppers, onions, bacon, and cheese in his dish.

Usually, he would make them for breakfast with a side of toast. Other times, he made his fluffy scrambled eggs.

As I got older, I wanted to do something similar. So, I started experimenting with flavors until I came with my own crustless Southwest quiche.

A slice of the Southwest quiche on a plate. — A crust less quiche makes the perfect breakfast or brunch dish.

Is breakfast your favorite meal of the day? Then, check out this Dutch baby pancake recipe!

What goes in quiche?

Quiche can be made a number of ways; either with or without crust. Additionally, you can add a lot of different ingredients to this brunch time classic. For example, bacon, cheese, ham, peppers, onions, spinach, and feta are all tasty ingredient options.

Can you freeze quiche?

Technically, you can freeze a cooked quiche. However, I don’t recommend it due to the delicate natural of baked eggs. The texture can be very unappealing so, freeze at your own risk.

A slice of the quiche has been removed from the pie. — Keep an eye on your quiche while it cooks. The top can brown quickly!

How to make a Southwest quiche?

First, start by preheating your oven to 350 degrees F. and spraying a 9-inch pie pan with non-stick cooking spray.

Eggs, heavy cream, and other ingredients in a mixing bowl. — All you need is a mixing bowl and a whisk to create the batter.

Next, grab a large mixing bowl. Crack the eggs and add them to the bowl.

After that, toss in the onions, drained tomatoes and green chiles, heavy cream, salt, pepper, and Chipotle powder.

The ingredients have been combined into a batter. — Toss everything into the bowl and whisk to combine.

Use a whisk to combine everything.

Then, transfer the mixture to the pie pan. Be careful not to spill the batter because the pie pan will be pretty full.

The batter has been moved to the pie pan. — As you can see, the pan is almost filled to the brim with quiche batter.

Afterward, place the pan into the oven to bake for about 60-75 minutes. When done, the quiche should be cooked through and brown on top.

Last, remove the pan from the oven and let the baked egg dish rest for about 5-minutes before serving.

A piece of the crustless quiche on a plate. — Baked eggs are soft and have a rich flavor.

That’s it, your Southwest quiche without crust recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂

Recipe Tips:

Keep an eye on the quiche, especially during the last 15-20 minutes of cooking as it can over brown. If this starts to happen, cover it with a tin-foil tent to keep the top from over cooking.
It might be a good idea to place the pie pan on a sheet pan while the quiche cooks. Just in case it tries to bubble over the rim of the pan.
If you want to add meat and cheese to the Southwest quiche, I recommend Monterey Jack and Pepper Jack along with diced precooked ham or precooked chopped bacon.

An aerial view of a slice of the finished crustless quiche. — Hot sauce makes a wonderful condiment for this dish.

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