Crustless quiche needs to be a firmer quiche than many so it stays together.
I had one at a restaurant recently and didn't miss the crust at all. I think I would look for a specific recipe (instead of adapting a regular recipe) as the proportion of eggs, cheese, cream, fillings and such needs to be right.

Thanks Bumble, I will do that. I wouldn't miss the crust either.

I use my regular recipe and make a crustless (gluten free) quiche all the time.

Here's one recipe:

Here is a link that might be useful: Crustless quiche

I don't see why you can't use your regular recipe, just make sure to butter the pan. Most quiches I've had bake up to hold their shape.

Thanks everyone!!

Just curious..... what would be the difference then between a fritata and a crustless quiche or is there any?

My quiches tend to have lots of stuff in them: onions, peppers, ham, cheese, tomatoes on top, etc. and the egg part is minimal. They definitely wouldn't hold together without a crust and barely do with a crust. However, they are delicious and I'm going to keep making them that way.
The crustless one I had in the restaurant recently did surprise me, it was firm, high and had minimal filling. It was a cheese spinach and the cheese was blended in and the spinach minimal.

I make frittatas all the time because I am too lazy to make a crust and do not need the extra calories and the number of eggs varies according to what else is the pan and how many eggs are in the fridge.

Good question DLM. I think of a frittata as more like Bumble described her quiche and a quiche as having more egg/cream, etc. and less filling ingredients. I do not use cream in a frittata. However, I've never had any problem with a frittata holding up. I've had one frittata recipe and then just started coming up with my own - so maybe that's it. Maybe I'm just lucky LOL.

Not sure if that's a correct answer or just how I think of it! haha

Thanks, Tina - just checking because I make a crustless egg dish, that I bake in a skillet. Ingredients vary depending on mood and what I have on hand - and will add cream or 1/2&1/2 if I don't have enough eggs and need to stretch it out to make enough for my DH ;-) They are stuffed with chopped ingredients just like Bumble's and cut into and hold the wedges just fine. I think of it as a frittata because of the skillet and relatively high baking temp - I like the top browned and the cheesy edges crisp. Quiche in my mind, is a more tender, delicate egg dish, with no browning or crisping of edges. So I didn't know if it was a terminology thing or just my personal definition! Doesn't matter - a crustless egg dish is a good thing!

I follow the Bisquik recipes for crustless quiches and pies. Technically, there is a very, very thin crust at the bottom (maybe 1/16")that forms when the bisquik sinks to the bottom.

You might do a Google search for the recipes. I find them quite tasty and it cuts out lots of carbs and calories.

I had a crustless quiche recipe, but can't find it. This one sounds similar, but I'm pretty sure I didn't use that much bacon. Maybe half if that.

Here is a link that might be useful: Crustless Swiss Chard Quiche

Here it is. It's a Mark Bittman recipe I found on another blog.

You have to scroll down a bit.

Here is a link that might be useful: Swiss Chard, Bacon and Cheddar Crustless Quiche

Thanks Natal.

Sue, I've tried a few of those "pies" from Bisquick and some are okay. I didn't realize they have quiche recipes, will have to look those up. Thank you!