View from above: slice of green onion cheddar crustless quiche

Green Onion and Cheddar Crustless Quiche

I suppose that quiche without the crust becomes a frittata, but in my mind, quiche is just a tiny bit more elegant. Or at least, it implies more elegance. Quiche of any sort always makes me think of having a girlfriend over for a lunch day, catching up on each other’s lives, in a relaxed setting.

To go straight to the recipe for Green Onion and Cheddar Crustless Quiche, click here.

This is actually precisely how this dish came to be. After sharing Okroshka a couple of weeks ago, I had an insane amount of fresh greens leftover in the fridge. I was all set to host a friend for lunch, and I wanted to include the abundance of greens in whatever I’d make. I saw the eggs, thought of a nice, sharp Cheddar – and here we are. It was so easy to make. I made it the day of, right before my friend arrived, and took notes. I had a feeling that it would be a good recipe.

Some recipes turn out perfect the very first time. To be sure, I followed my notes and made it two more times and it was just as good as the first time!

Pie dish with green onion and cheddar crustless quiche


Baking Dish

I have this set of pie pans from Williams Sonoma and I bake this quiche in the smallest one. It’s 9 1/4 inch diameter. You can, of course, use smaller or larger, oval or square dish. Adjust the cooking time as needed (see next note.)

Cooking Time

For the pie dish mentioned above, the cooking time was 35 minutes. It may take more or less, depending on your oven and the dish you pick. My advice is to check after 20 minutes, and add 5 more minutes at a time, until it’s set.


Cheese is the only thing I can think of that can be substituted without changing this recipe drastically. I love Kerrygold Cheddar and in my opinion, it really shines in this recipe. If you can’t find it, ask your cheesemonger for a sharp white Cheddar.

Blue plate with slice of green onion and cheddar crustless quiche

Green Onion and Cheddar Crustless Quiche

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4


  • 9 1/4 inch pie or baking dish
  • Hand mixer


  • 1 Tb melted butter or ghee
  • 8 eggs
  • 1/2 C heavy cream
  • 1 tsp fine sea salt
  • 1/2 C thinly sliced green onion
  • 1 C shredded sharp white Cheddar (such as Kerrygold) + extra for an optional topping


  • Preheat the oven to 350 F.
  • With pastry brush or your finger, cover the inside of a baking dish with melted butter.
  • In a large bowl, combine eggs, heavy cream, salt, green onion, and shredded Cheddar.
  • Mix with hand mixer until the eggs are smooth and there are no large visible egg white strands.
  • Transfer to buttered dish, place in the oven and bake for 35 minutes or until set.
  • Serve with extra grated cheese and freshly ground black pepper.


Equipment: The rule is that you need a dish that is large enough to fit the egg mixture in. It will puff up a little as it cooks but not too much. I’ve used an 8 inch pie dish and a 10 inch stainless steel saute pan. The wider the pan, the thiner your quiche will be and it will cook faster. And vice versa. 
Keyword Batch cooking, carnivore, Crowd pleaser, eggs, Entertaining, healthy breakfast, low carb

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