Cheesy Crustless Quiche

For when you want to whip up a quick quiche without the hassle of crust, here is a lovely creamy quiche. It’s a delicious combination of cheese, peas and potatoes, with a touch of horseradish that deepens the taste and makes it very moreish.

Naturally gluten-free and grain-free, this is a quiche without the crumbs! It is a super easy recipe and quick to pull together, this crustless quiche tastes fabulous for very little effort. It’s also a great recipe for using up left over ingredients in your fridge.

This recipe makes a filling lunch or quick evening meal. Once cooled, this quiche can be cut up and popped into packed lunch boxes or picnics.

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Cheesy Crustless Quiche

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Lunch Boxes & Picnics, Main Courses
Servings 4 People
Suitable for Special Diet (or adaptable) Nut-free



  • Cook the new potatoes, then cool and chop into chunks. Grate the cheddar cheese, defrost the peas and finely slice the chives.
  • Preheat the oven to 160℃ (fan) and line a 20cm square baking tin with baking paper.
  • Put the cooled potato chunks, defrosted peas and grated cheddar cheese into the prepared tin.
  • In a mixing bowl, whisk together the eggs, double cream, horseradish, chives, salt and pepper. Pour into the tin, and bake for 30-40 minutes, until golden and set.


  • This recipe is especially speedy if you already have some left over cooked potatoes! You could cook this in a frying pan on the hob – like an omelette. But by cooking it in the oven, you get a more even bake and a nice crisp top.
  • If anyone doesn’t like peas, swap for sweetcorn, diced carrot, chopped mushrooms or chopped tomatoes.
  • Once cooled, this crustless quiche can be stored in the fridge. Eat within two days.
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  1. The instructions mention double cream, but there’s no cream listed in the ingredients. It sounds lovely. How much cream do you need, or could you leave it out?