If you want a satisfying, fuss-free meal that skips the pastry without sacrificing flavour, this Mary Berry crustless quiche recipe is exactly what you need. Inspired by the beloved British baker’s no-nonsense cooking philosophy, this version delivers a soft, creamy egg custard filled with savoury vegetables and melted cheese — all without a single pastry case in sight.
It is naturally lower in carbs, easier to make than a traditional quiche, and genuinely delicious. Whether you are cooking for a weekday lunch, a relaxed Sunday brunch, or a simple supper, this bake comes together in around 50 minutes from start to finish.
Ingredients
For the Quiche Base
- 1 tablespoon olive oil or unsalted butter (for greasing and cooking)
- 1 medium onion, finely chopped
- 1 teaspoon butter for the dish
For the Filling
- 4 large eggs
- 150ml whole milk
- 150ml double cream
- 100g mature Cheddar cheese, grated
- 100g chestnut mushrooms, sliced
- 75g cooked ham or bacon, roughly chopped (optional)
- 1 tablespoon fresh chives or flat-leaf parsley, finely chopped
- 1 tablespoon plain flour (helps the custard set)
- Salt and freshly ground black pepper, to taste
How to Make Mary Berry Crustless Quiche Recipe
Prepare the Oven and Dish
Preheat your oven to 180°C (160°C fan / Gas Mark 4). Lightly grease a 20cm (8-inch) round ovenproof dish or shallow flan dish with butter. Place a baking sheet on the middle shelf of the oven while it heats up. This preheated tray helps the base of the quiche set quickly and prevents a soggy bottom.
Cook the Filling
Heat the oil or butter in a non-stick frying pan over a medium heat. Add the chopped onion and cook gently for 7 to 10 minutes, stirring occasionally, until it turns soft and translucent. Add the sliced mushrooms and continue cooking for 4 to 5 minutes until all the moisture has fully evaporated. The mushrooms should look slightly golden at the edges. This step is essential for preventing a watery quiche. Remove the pan from the heat and allow the mixture to cool for a few minutes.
Mix the Custard
In a large jug or mixing bowl, whisk together the eggs, milk, double cream, and plain flour until the mixture is smooth and fully combined. Stir in roughly two thirds of the grated Cheddar. Season generously with salt and black pepper.
Assemble the Quiche
Spread the cooked onion and mushroom mixture evenly across the base of the prepared dish. If using ham or bacon, scatter it over the vegetables now. Pour the egg custard slowly over the filling, making sure it distributes evenly. Scatter the remaining cheese over the top along with the fresh herbs.
Bake and Cool
Carefully place the dish onto the preheated baking tray in the oven. Bake for 30 to 35 minutes until the quiche is lightly golden on top, puffed slightly at the edges, and just set in the centre. It is fine to have a very slight wobble in the middle when you take it out. Leave it to rest on a wire rack for 10 minutes before slicing. This resting time allows the custard to firm up fully and makes cutting much cleaner.
Tips
Why Is My Crustless Quiche Watery?
This is almost always caused by vegetables releasing moisture during baking. Always cook your onions, mushrooms, leeks, or spinach in a pan first and let every drop of liquid evaporate before adding them to the dish. Squeezing cooked spinach in a clean cloth is particularly helpful. Letting the vegetables cool before they go into the egg mixture also reduces the risk of a runny custard.
How Do I Know When the Quiche Is Cooked?
The quiche is ready when the edges are firm and the surface is golden. Give the dish a gentle shake — the very centre should have only the faintest wobble, similar to a just-set jelly. You can also insert a small knife or skewer into the middle; it should come out mostly clean with no raw egg mixture on it. Avoid overbaking, as this can cause the filling to become rubbery and develop an uneven, pitted texture.
Can I Change the Filling?
Absolutely. This recipe is very flexible. Some popular alternatives include:
- Cooked broccoli florets and smoked salmon
- Roasted red peppers and feta cheese
- Caramelised leeks and Gruyère
- Crispy bacon lardons and spring onions
- Spinach (well squeezed) and sun-dried tomatoes
Just make sure any vegetable you use has been pre-cooked and is as dry as possible before it goes into the dish.
Serving Suggestions
This crustless quiche works equally well warm or at room temperature, which makes it ideal for a range of occasions. Try serving it with:
- A crisp green salad dressed with a light lemon vinaigrette
- Roasted cherry tomatoes and a handful of rocket
- Steamed new potatoes or crusty bread on the side
- A simple coleslaw for a more filling lunch
- Pickles or chutney for added depth of flavour
It also travels well, making it a great addition to a picnic basket or a packed lunch box.
Storage
Room Temperature
The baked quiche can sit at room temperature for up to 2 hours, which makes it ideal for buffets, garden parties, or relaxed brunches where it needs to be served over time.
Refrigerator
Once cooled completely, cover the dish with cling film or transfer slices to an airtight container. Store in the fridge for up to 3 days. Reheat individual slices in an oven at 160°C for 10 to 12 minutes, or enjoy cold straight from the fridge.
Freezing
This quiche freezes well. Allow it to cool fully, then wrap individual slices tightly in greaseproof paper followed by a layer of foil. Freeze for up to 2 months. To reheat, defrost in the fridge overnight and warm in the oven at 170°C for 15 minutes until heated through.
Nutrition
The following values are approximate and based on one serving (recipe makes 6 slices):
| Nutrient | Per Serving |
| Calories | 245 kcal |
| Protein | 14g |
| Fat | 18g |
| Saturated Fat | 9g |
| Carbohydrates | 6g |
| Fibre | 1g |
| Sodium | 380mg |
Values will vary depending on your specific ingredients and any filling substitutions you make.
FAQ’s
Can I make this quiche dairy-free?
Yes. Swap the double cream for full-fat coconut cream or oat-based cream, and use a dairy-free cheese. The texture may be slightly softer, but it still sets well.
Do I need to add flour to a crustless quiche?
A small amount of plain flour gives the egg custard extra structure and produces a lighter, more soufflé-like result. It is not strictly essential, but it does help the quiche hold its shape when sliced.
Can I make it in a muffin tin?
Yes. Grease individual muffin cups well, fill them three quarters full, and bake at 180°C for 15 to 20 minutes. These mini quiches are great for lunchboxes and parties.
Can I use single cream instead of double cream?
Double cream is recommended because its higher fat content helps the custard set firmly. Single cream produces a thinner mixture that can result in a soft, hard-to-slice quiche.
Is crustless quiche suitable for a low-carb diet?
Yes. Without pastry and with only a small amount of flour in the custard, this recipe is naturally lower in carbohydrates than a traditional quiche, making it a popular choice for those watching their carb intake.
Can I prepare it the night before?
You can assemble the quiche up to the point of baking, cover it, and refrigerate overnight. The next day, bring it to room temperature for 15 minutes before baking as directed.
Final Thoughts
This Mary Berry crustless quiche recipe proves that simple cooking done well beats complicated cooking every time. It skips the shortcrust pastry but keeps everything you love about a classic quiche: the silky egg custard, the bold cheese flavour, and the satisfying, savoury filling. The method is straightforward enough for complete beginners, yet the results are impressive enough to serve to guests.
Once you master the basic version, experiment with different fillings to match the seasons and whatever you have in the fridge. This is the kind of reliable, flexible recipe that earns a permanent place in your weeknight rotation.
