19 Crustless Pies and Quiches
Don't fuss with crust! Free yourself from the wheaty chains and flaky expectations of the crusty masses with this delicious collection of crustless dishes.
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Crustless Ham and Cheese Quiche from Skinnytaste
Some people love a good pie crust no matter what’s inside; the flaky, messy crust that surrounds any filling is their favorite part. And that’s ok. But there are others who are perhaps, let’s say, crusted out. One might even wonder why we bother: Crusts add a lot of carbs to the recipe and take extra time to prepare, plus it can be hard to achieve the perfect flaky texture without sacrificing buttery flavor, and any crust made correctly tends to shatter and make a crumbly mess as soon as you try to cut it.
So free your quiche, and the pies will follow. The easy recipes below are a path to freedom from the crusty oppression of round baked dishes. Liberate your quiches and pies; set your Thanksgiving dinner free with crustless pumpkin pies, both big and small; honor your keto goals with easy-to-make, no-starch pies; and savor the cuteness with mini quiches and pies that won’t send you into carb overload. There’s even a no-crust pizza, for the truly devoted. A little courage and a mixing bowl or two are all you need to be crust free.
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If you're intrigued by going crustless, read these tips before you get started
Isn’t "crustless quiche" just a sneaky name for a frittata?
The answer is a sincere no. While both dishes feature eggs, a quiche is custard-based, which entails eggs combined with milk or cream to deliver a more delicate, gentle texture. Quiches also baked in the oven to ensure a slower, even rise. While a frittata also has eggs as its base, there is little to no milk or cream so the texture is closer to an omelet and it won’t puff up like a quiche. Frittatas are mainly cooked on the stovetop (and occasionally finished in the oven), which also results in a different texture. So while both dishes may have similar ingredient lists, the end result differs in appearance, taste, and texture.
Can I freeze a crustless quiche?
You can freeze a crustless quiche, but there will be some texture changes to the egg as a result of the process. If you are particular about egg texture, it might not be for you; generally frozen, thawed, and reheated egg dishes will weep a little water and become a little tougher. But if that doesn't bother you, let the quiche cool to room temperature, then wrap it whole (or individual slices of it) airtight in plastic wrap, then in a layer of foil, and freeze. Be sure to consume it within a month for best flavor and texture; let it thaw on the counter for a half hour before you reheat it.
What’s the best way to reheat a crustless quiche?
The quick answer is: Very gently! These are great dishes to make ahead and reheat for a nearly instant and satisfying meal, but because of the eggs the process must be gentle. If you use a microwave, be sure to use it on a low power setting and only heat it until warmed through so the eggs don’t exude water and get tough and rubbery. In a preheated regular or toaster oven, loosely wrap the slice in foil so it doesn’t dry out and bake at 325°F for about 10 minutes, or until it’s warmed through.
Crustless savory satisfaction
Get ready for some delicious and easy sheet pan breakfasts with these simple pie recipes that provide a solid foundation
Fat-free Greek yogurt and low-fat milk combined with six egg whites and only two whole eggs keep this tasty quiche low in calories — but thanks to the colorful veggies and low-fat mozzarella and (naturally lower-fat) feta cheese, it’s also flavorful and satisfying.
Black pepper and blue cheese come together to make this savory and satisfying hamburger pie that is low-carb and oh-so-satisfying. Cajun seasoning and a pinch of cayenne keep it caliente, and if you plate it with a green salad with tomatoes it’s like having a hearty burger without the carbs.
This traditional Balkan dish, which is called zeljanik, is all about the greens, or zelje. It can be prepared with a crunchier bottom or be soft and delicate from top to bottom, depending on the pan you choose, baking temperature, and amount of baking powder. But whichever version you prefer, it’ll still make it to the table in under an hour.
You won’t notice the crust is gone when you bite into this brightly seasoned taco pie that calls for a homemade blend of taco seasoning made with selections from your own spice shelf. And because it’s from your private stash, you get to choose how spicy you like it.
Savory mushrooms, a package of frozen spinach, a bit of garlic, and a blend of feta, Parmesan, and mozzarella cheeses meld together in the oven for a luscious quiche with umami depth, plenty of protein, and a nice hit of iron and vitamins A and C thanks to the spinach. Just as delicious served at room temperature, it makes a wonderful potluck dish.
This clever keto pizza is quick to put together, mostly because it contains only two ingredients: cheese, pepperoni, and then any other seasonings or toppings you desire. Be sure to use a non-stick pan! It uses the same preparation as a frico, or Parmesan crisp, but with mozzarella cheese to magically form its own crust instead. It’s great with sugar-free pizza sauce for dipping.
This classic ham and Swiss cheese combo is a brunch favorite, and in this gluten-free, keto, and crustless version it delivers all of the protein and ham-tastic pleasure you crave — but with almost no carbohydrates and a healthful veggie boost from the chopped broccoli. This quick dish is also a great way to use up any leftover ham you’ve got in the fridge.
Small but mighty crustless pies
Everyone knows that a mini version is always more delicious
This veggie-forward pizza gives you all the flavors you crave with none of the refined flour that comes with the crust. Instead, potato and zucchini slices form the basis of each little pizza — but with pizza sauce, mozzarella, pepperoni, prosciutto, and diced red pepper, you might not even notice.
The best part of a pot pie is what’s inside, so why waste time with a fussy crust? Red bliss potatoes and chicken are augmented by mixed frozen veggies for a quick to put together dinner served in individual ramekins that make it to the table cozy and warm in under an hour.
Embrace self-care and bake up a batch of these protein-packed handheld quiches over the weekend; then all week you’ve got a quick, hot nutritious breakfast ready at the touch of a button. Veggies, cheese, and a meat of your choice ensures you’ll be full and focused until lunchtime. Go you!
The cuteness of these mini crustless pumpkin pies cannot be denied. And with only five ingredients it’s hard to think of reasons not to make them. Hearty, sweet, and satisfying — and also dairy-free — how can you say no?
Toasted pecans fill in for a traditional crust in these mini pies, which only gives them more nutty pleasure. The pie filling has all the elements of a gooey pecan pie, and the spoonful of bourbon in the mixture adds warming smoky notes that make the sweetness of the vanilla and maple syrup all the more poignant.
Sweet as (crustless) pie
All of the sweetness, (almost) none of the carbs. These crustless dessert pies will satisfy your sweet tooth while still helping you meet your goals.
This show stopping keto cheesecake looks like a glorious 1970s macramé wall hanging, and will have all your guests exclaiming aloud. It’s a divine summer dessert when you can’t stand to turn on the oven, and the layered chocolate flavors come from cocoa powder, while the cheesecake itself comes from Greek yogurt made sturdy with the help of gelatin.
This delicious crustless apple pie uses a little whole wheat flour to help it hold together, but gluten-free or oat flour can be substituted. There’s no dairy involved, but plenty of cinnamon, nutmeg, and crisp apple slices. A cup of pecans adds the crunch a crust would provide with some plant-based protein instead of more carbs. Go a la mode with a scoop of vanilla ice cream (just use dairy-free if necessary).
This cheesecake only calls for five ingredients and takes about 20 minutes of active prep time — the rest of the time it’s in the oven. And because it uses whole ingredients treated gently, it has a purity of flavor and satisfying texture that’ll have you reaching for another slice.
This crustless blueberry wonder is made with fresh berries and hovers somewhere in the magical space between a pie, a blondie, and fluffy cake. It can be hard to find crustless fruit pies, but this one is a winner. Because it has no crust it’s a snap to put together: It only requires two mixing bowls and a pie pan to get it in the oven. A few spoonfuls sprinkled on top before baking gives it a sweet crunch.
This lemony crustless pie is light and airy, thanks in part to the fluffy ricotta cheese that’s gently sweetened with vanilla extract and sugar. It’s quick to mix together before pouring it into a springform pan, but it has to be chilled for at least six hours so do keep the total time in mind and plan accordingly.
Sometimes you just want the simple sweet comfort of a custard pie. The batter will be thin, but it will bake up creamy and dense, yet delicate. Let the vanilla stand on its own or add a dash of coconut, lemon, or almond extract if you like. To achieve the pretty pattern on top, lay a paper doily on top once the pie is out of the oven and has cooled a bit, and sprinkle with powdered sugar tapped through a sieve.
Be sure to use pumpkin puree in this recipe if you’re avoiding wheat (pumpkin pie mixture usually contains wheat). Sour cream gives it a satisfying tang to balance the sweetness, and a bit of salt and pumpkin pie spice ensure the flavors truly pop in this delicious crustless pumpkin pie that’s still baked in a traditional pie dish. Top with whipped cream and no one will notice the crust isn’t there.
The pie love continues
If pie is what you’re craving, we’ve got more delicious savory and sweet recipes, with and without crust.