Low Carb Crustless Anything Quiche

What can you do with the little bits of things left over from the week? Those bits of meat and vegetables, too much to throw away and too little to make a serving? I know a lot of you out there make soup. My brother-in-law likes to put leftover veggies cold in salads. Actually it is quite good that way, cold corn and asparagus go well with salad greens.  But, what if you don’t want soup or salad? Then there is my dish, crustless quiche. Some might call it a frittata, but that brings to my mind an Italian flavor dish and frittatas are mostly cooked on top of the stove. This is going to be more of a French inspired baked egg dish.


I call it the Anything Quiche because you can literally clean out your refrigerator. Almost anything will go well in here. One night last week I was looking at what I had to take to work for a lunch the next day, and all I had was one slice of deli ham, a mushroom, the last bit of an onion, half a bag of fresh spinach that wasn’t going to last much longer, half a piece of chicken left over from dinner and some cheese. I did have eggs and half-and-half (fat free of course!). So, Anything Quiche it was.


Start by spraying a nine-inch pie pan with no stick. I like this little glass one, like my grandmother used to use. Chop the onions and saute them briefly in a bit of olive oil adding the chopped mushroom too. Pour over the bottom of the pie plate. Wilt the spinach in the pan you cooked the onions in, and spread it around the pan. Add the chopped chicken and ham. Sprinkle liberally with shredded cheese. Up to this point, you can change whatever you want. Just fill the pie plate about 3/4 full of meat, veggies and cheese.


Crack 4 eggs into a bowl.


Add 1/4 cup of fat free half-and-half (or use milk). Beat the eggs until the mixture is smooth, and add salt and pepper to taste.



Pour over the pie filling.


Bake at 350 degrees until the center is puffed, brown and lightly firm, about 45-60 minutes.


I take 1/4 of the pie for lunch. DH gets it for dinner with a big crusty roll (he can afford the carbs) and a salad.


Need a smaller size? Use a single serving souffle dish, fill with meat, veggies and cheese about 3/4 full. Pour over 2 eggs beaten with a splash of half-and-half or milk, and bake about 35-40 minutes. Serving for one as a whole meal, or two with salad and bread.


It works nicely for breakfast too, with just cheese and onion.


So it is Anything Quiche for any meal. Low Carb and delicious!


Thanks for stopping by!

9 thoughts on “Low Carb Crustless Anything Quiche

  1. Patricia J D'Hondt

    Wow! never would have thought of this! Definitely going on my “gotta’ try” list. Trying to eat lower carbs this year is a goal of mine, so this will fit right in…and it looks so yummy!!!!

  2. I am all about low carb and I love anything that resembles a quiche or egg dish. I love the idea of emptying out the frig! From one NC girl to another, this is just GREAT! I also have a glass pie pan just like that…and you are right, it reminds me of my sweet mom in heaven 🙂

  3. Debbie Harris

    I will have to remember this and give it a try. I wouldn’t have thought to make this without the crust, but it appears to be possible. 🙂
    You have a lovely place here.


  4. Stephanie

    Mmmmm… What a delicious-looking recipe! I am headed to the grocery store today so maybe I will pick up the needed ingredients and my family and I can enjoy this on Saturday morning. Thanks for sharing!

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