Crustless Herby Quiche
If a giant omelet and a frittata had a fancy brunch baby, this crustless herby quiche would be it. Packed with fresh basil and sage, it smells like you put in effort—even though it’s really just a quick whisk-and-bake situation. No crust means it’s naturally gluten free, and nobody’s missing it. Trust me, the filling is the star here.
Eggs bring the protein, the golden top, and the fluff. But the real secret weapon? Greek yogurt. It makes this quiche creamy, tangy, and even more protein-packed without weighing it down.
Want to go dairy free? Just skip the cheese and sub the yogurt for a dairy-free version—still turns out great. This one looks just as good as it tastes, whether you’re serving brunch guests or hoarding it for yourself all week.
Eggs are loaded with high-quality protein, vitamin B12, choline (good for brain health), and antioxidants like lutein for eye health.
Greek yogurt adds extra protein, calcium for strong bones, and probiotics that support gut health.
Crustless Herby Quiche
Equipment
Ingredients
- 6 eggs
- ½ cup heavy cream, or use unsweetened dairy or non dairy milk of choice
- ½ cup Greek yogurt, plain, I use Fage 0%
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp fresh sage, chopped
- 2-3 tbsp fresh basil, julienned
- Optional: ½ cup shredded cheese, cheddar, goat cheese, or dairy-free
Instructions
- Preheat oven to 350°F. Grease your 9 inch quiche pan with oil.
- In a large bowl, whisk together the eggs, milk or heavy cream, and Greek yogurt until smooth.
- Stir in the salt, pepper, garlic powder, basil, and cheese if using.
- Pour into the pan. Smooth out the top and lay whole sage leaves on top.
- Bake for 35–40 minutes until the center is set and slightly golden. Let it cool for 10 minutes before slicing unless you enjoy tongue blisters.
