Mary Berry Crustless Quiche Recipe

This Mary Berry crustless quiche is a wonderfully light and comforting dish, perfect for an easy lunch or relaxed supper. Without pastry, the texture is soft, gently set, and creamy, with plenty of savoury flavour in every bite. It is a straightforward recipe that suits beginners well and comes together with minimal preparation. From start to finish, you can have it on the table in about 50 minutes.

Ingredients

For the quiche base

• 4 large eggs
• 300ml full-fat milk
• 100ml double cream
• Salt and freshly ground black pepper

For the filling

• 1 small onion, finely chopped
• 1 tbsp olive oil or butter
• 100g mature Cheddar cheese, grated
• 75g cooked ham, chopped (optional)
• 1 tbsp chopped fresh chives or parsley

How to Make Mary Berry Crustless Quiche Recipe

Prepare the oven and dish

Preheat the oven to 180°C (160°C fan). Lightly grease a shallow 20cm ovenproof dish or quiche dish and set aside.

Cook the filling

Heat the oil or butter in a small frying pan over a gentle heat. Add the onion and cook for 5 to 7 minutes until soft and pale, not browned. Remove from the heat and allow to cool slightly.

Mix the custard

In a large jug or bowl, whisk the eggs with the milk and cream until well combined. Season generously with salt and black pepper.

Assemble the quiche

Scatter the softened onion over the base of the prepared dish. Add the grated cheese, ham if using, and herbs. Pour the egg mixture over the filling, making sure everything is evenly covered.

Bake and cool

Place the dish in the oven and bake for 30 to 35 minutes until the quiche is lightly golden, just set in the centre, and gently puffed. Leave to stand for 10 minutes before serving, as this helps it firm up and slice neatly.

Tips

Why is my crustless quiche watery?

This usually happens if vegetables release too much moisture. Always cook onions or other vegetables first and let them cool before adding to the egg mixture.

How do I know when the quiche is cooked?

The centre should feel just set when lightly pressed and a small knife inserted should come out mostly clean.

Can I change the filling?

Yes, this recipe is very flexible. Try cooked mushrooms, spinach that has been well squeezed dry, or smoked salmon for variety.

Serving Suggestions

• Serve warm with a crisp green salad
• Pair with buttered new potatoes for a heartier meal
• Enjoy cold as part of a picnic spread

Storage

Room temperature

The quiche can stand at room temperature for up to 2 hours, making it suitable for buffets and lunches.

Refrigerator

Store covered in the fridge for up to 3 days. Eat cold or reheat gently in the oven.

Freezing

Allow the quiche to cool completely, then wrap well and freeze for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 260 kcal
• Carbohydrates: 5 g
• Protein: 14 g
• Fat: 20 g
• Saturated fat: 11 g
• Sodium: 320 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this quiche ahead of time?

Yes, it can be baked a day in advance and stored in the fridge. Reheat gently or serve cold.

Is a crustless quiche suitable for low-carb diets?

Yes, without pastry it is naturally lower in carbohydrates than a traditional quiche.

Can I use milk instead of cream?

You can, but using some cream gives a richer texture. A mix of milk and cream works best.

What size dish should I use?

A shallow 20cm dish is ideal to ensure even cooking and a nicely set centre.

Mary Berry Crustless Quiche Recipe

Recipe by Milli RoseCourse: Lunch, DinnerCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A light and creamy crustless quiche made with eggs, cheese, and a simple savoury filling. Perfect for lunch or supper.

Ingredients

• 4 large eggs

• 300ml full-fat milk

• 100ml double cream

• 1 small onion, finely chopped

• 1 tbsp olive oil or butter

• 100g mature Cheddar cheese, grated

• 75g cooked ham, chopped (optional)

• Salt and black pepper

• Fresh chives or parsley

• Butter or oil, for greasing

Directions

• Preheat the oven to 180°C (160°C fan) and grease a shallow ovenproof dish.
• Cook the chopped onion gently in oil or butter until soft, then cool slightly.
• Whisk the eggs with milk, cream, salt, and pepper.
• Scatter onion, cheese, ham, and herbs into the dish and pour over the egg mixture.
• Bake for 30–35 minutes until lightly golden and just set.
• Rest for 10 minutes before serving.

Notes

• Always cook vegetables first to avoid excess moisture.
• Resting the quiche helps it set and slice cleanly.