This crustless cheese quiche uses eggs, milk, and shredded cheese in a simple pie-dish bake. It can also be made in an ovenproof skillet, producing a puffed, golden top and a tender center.
Ingredients
- 6 large eggs
- 1 cup shredded cheese, cheddar or another favorite
- 1 cup milk
Bake the Quiche
- Preheat the oven to 375°F (190°C).
- Whisk the eggs and milk until fully blended.
- Stir in the shredded cheese.
- Pour the mixture into a greased pie dish or ovenproof skillet.
- Bake for 25–30 minutes, until puffed, golden, set, and 160°F (71°C) at the center.
- Cool slightly, slice, and serve.
Mixing and Slicing Notes
Distribute the cheese throughout the egg mixture instead of letting it settle in one area. A pie dish and an ovenproof skillet can brown differently, so use the center temperature alongside the visual cues and time range.
Let the quiche rest briefly before slicing. The pause allows the center to settle and makes cleaner portions without changing the soft texture.
