Crustless Quiche


I am on spring break right now.  And in theory I should be getting caught up on everything that I have trouble doing during a normal week.  But really who wants to work during their time off?  Therefore, easy and simple sounds just like the kind of recipe I want to make.


All you have to do is throw all the ingredients in a bowl, mix, put them in the pan, sprinkle cheese, bake.  Super simple!  This quiche has way more seasoning than any quiche I have ever tried.  Which I should have realized would happen if I am cooking from a Cat Cora cook book.  I enjoyed it, but will definitely experiment more next time.  This time all my changes were really minor.


Crustless Quiche

This recipe is slightly adapted Cat Cora’s Classics with a Twist by Cat Cora.


  • 4 large eggs
  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons finely chopped fresh oregano
  • 1 cup grated Gruyere cheese


1. Preheat the oven to 350 degrees F.

2. Oil a 9-inch pie plate or an 8-inch square glass baking dish.

3. In a medium bowl, whisk the eggs, cream, milk, salt, pepper, nutmeg, and oregano.  Pour into the dish.  Sprinkle the cheese evenly over the top.  Bake for 25-30 minutes, or until the custard has set and remains firm when you give the dish a little shake.

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