Crustless Quiche

Yesterday, I decided that I needed to finish up some leftovers and make room in my fridge. I had some Irish potatoes (a new family favorite), lots of eggs, a small head of broccoli, various cheeses, and some plain, homemade yogurt. I decided to make a frittata.

As I was prepping and cooking the vegetables in my cast iron skillet (which was going to double as my vessel for baking), I noticed that the milk that was days away from being expired. So, I ended up making a crustless quiche using the above ingredients, plus the milk.

My family demolished 75% of the quiche in one meal. Mission accomplished! This makes an awesome breakfast too.

Prep Time: 15 minutes

Bake Time: 25-30 minutes

Yield: 8 large or 12 average size servings


  • 3 cups cubed potatoes either baked or boiled
  • 9 large eggs
  • 1/2 head broccoli washed and chopped into 3/4 inch dice
  • 1 onion sliced long and thin
  • 3/4 cup yogurt
  • 2 1/2 cups milk
  • a handful of parsley (or basil or tarragon) chopped fine (optional)
  • 2 cups cheese shredded, or finely diced, any kind you like – melty cheeses work best, however, I only had about 15 1-inch balls of fresh Burrata (whole) and a 2-inch wedge of brie, thinly sliced for this recipe
  • 1/3 teaspoon turmeric – yes, you read correctly, I sneak this in for health purposes and no one is the wiser – did I mention how much I like this spice? (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 tablespoons olive oil, divided
  • 1 1/2 teaspoons salt, divided
  • fresh ground pepper to taste


1.Preheat oven to 400 F and place an empty 9×13 inch pan in it to heat.

2. Peel and slice the onions and saute with 2 tablespoons of oil in a skillet over high heat until soft.

3. Add the turmeric and the red pepper flakes (if using) and cook for another minute.

4. Add the broccoli and cook until it turns bright green. It’ll take about 4-5 minutes over high heat.

5. Add 3/4 teaspoon salt, some cracked pepper, and the parsley. Stir, and turn off the burner.

6. Crack the eggs and beat them together with the yogurt and milk and the remaining 3/4 teaspoons salt until well mixed. If I was using cheddar or another kind of salty cheese, I would have cut down the salt to 1/2 teaspoon.

7. Remove the hot pan from the oven and coat with the remaining 2 tablespoons of oil. Spread the sauteed vegetable mixture over the bottom of the pan.

8. Layer the potatoes over the vegetable mixture.

9. Pour the egg/yogurt/milk mixture over the top and cover with the cheese.

10. Bake for 25-30 minutes or until the top turns golden brown and a knife inserted in the center comes out clean. Let rest for 20 minutes before cutting.

Written by Anju Kapur of Anju’s Table. All content and images on this site are copyright protected. Please do not use any of my images without my permission. Should you wish to share this recipe on your site, please add a link to this post as the source.

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