Anna Louise A crustless quiche is not a compromise — it is a choice. The filling of a great quiche — that silky, slightly trembling egg and cream custard packed with well-seasoned ingredients — is genuinely wonderful on its own, without pastry. It is lighter, faster, naturally gluten-free, and considerably less work than a version with a pastry case.
Mary Berry’s crustless quiche recipe takes the classic cheese and bacon filling from the full quiche recipe on this site and bakes it directly in a greased dish — no pastry, no blind baking, no resting time. The result is set in thirty to thirty-five minutes, slices cleanly, and tastes genuinely excellent.
This is the quiche for weeknights, for gluten-free guests, for occasions when you want something impressive without the time investment of proper pastry, and for anyone who has always found pastry the most daunting part of quiche-making.
Why a Crustless Quiche Works
A quiche filling is held together by the coagulation of eggs during baking — the same process that sets a custard. The pastry case provides structure and texture contrast but is not structurally essential.
Without the pastry, the filling bakes directly in the dish and sets to a completely self-supporting custard that slices and serves cleanly. The texture is slightly softer and more yielding than a pastry-cased version — closer to a baked frittata than a classic quiche — but the flavour is identical.
The most important difference in technique is the dish. A crustless quiche needs a slightly deeper, well-greased ovenproof dish or springform tin so the filling can be released and served neatly.
Ingredients for Mary Berry Crustless Quiche
For the Filling (Serves 6–8)
- 150g smoked bacon lardons or smoked streaky bacon, roughly chopped
- 1 tbsp olive oil
- 4 large eggs
- 300ml double cream
- 150ml whole milk
- 150g mature Cheddar, finely grated
- 50g Parmesan, finely grated
- ½ tsp English mustard powder
- ¼ tsp freshly grated nutmeg
- 2 tbsp fresh chives, finely snipped
- Salt and freshly ground black pepper
Filling Variations
- Cheese and onion: Omit bacon. Add two large onions, thinly sliced and cooked in butter for 20 minutes until caramelised.
- Spinach and feta: Omit bacon. Add 150g wilted, thoroughly squeezed spinach and 100g crumbled feta in place of Cheddar.
- Roasted vegetable: Omit bacon. Add 200g roasted mixed peppers, courgette, and mushrooms.
- Smoked salmon: Omit bacon. Add 100g flaked smoked salmon and replace half the Cheddar with cream cheese stirred into the egg mixture.
How to Make Mary Berry Crustless Quiche — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 180°C / 160°C fan / Gas 4. Grease a deep 23cm round ovenproof dish or springform tin very generously with butter — including the sides. Line the base with a circle of baking parchment for easier removal if using a springform tin.
Step 2 — Cook the Bacon
Heat the olive oil in a frying pan over a medium-high heat. Add the bacon lardons and cook for four to five minutes until crispy and golden. Drain on kitchen paper. Set aside.
Step 3 — Make the Custard
Whisk the eggs, double cream, and whole milk together in a large jug until completely combined. Add the mustard powder, nutmeg, 100g of the Cheddar, all the Parmesan, chives, and generous seasoning with salt and pepper. Whisk to incorporate.
Step 4 — Assemble
Scatter the crispy bacon evenly over the base of the prepared dish. Pour the egg and cream custard over the bacon — fill to within 1cm of the top.
Scatter the remaining 50g of Cheddar evenly over the surface.
Step 5 — Bake
Place the dish on a baking tray. Bake for 30 to 35 minutes until the filling is just set — a very slight wobble in the very centre when the dish is gently shaken is correct. The top should be golden and slightly puffed at the edges.
Do not overbake — the filling continues to set as it cools. An overcooked crustless quiche has a slightly rubbery, eggy texture that is unpleasant.
Step 6 — Rest and Serve
Leave to cool for ten minutes before slicing. A crustless quiche slices most cleanly when slightly warm rather than hot. Serve warm or at room temperature.
My Top Tips For Mary Berry Crustless Quiche
Grease the dish very generously. Without a pastry case there is nothing between the egg custard and the dish. A generously buttered dish — including the sides — ensures the quiche releases cleanly. If in doubt, add an extra knob of butter around the sides.
Do not overbake. The most common error with any quiche filling. A slight wobble in the centre when the dish is shaken is the correct signal for doneness. The filling sets further as it cools. A completely set, no-wobble quiche in the oven will be slightly rubbery by the time it reaches the table.
Rest for ten minutes before slicing. The filling needs time to settle and firm slightly after coming out of the oven. Slicing immediately gives soft, ragged edges. Ten minutes gives clean, defined slices.
Use a springform tin for the cleanest presentation. A springform tin allows you to release the sides and serve the quiche on a board or plate with beautifully clean edges. A fixed dish works perfectly well but the serving is slightly less elegant.
Season the custard generously. The egg and cream custard needs confident seasoning. Taste the raw custard before it goes into the dish — it should taste well-seasoned. Underseasoned custard in a quiche is immediately apparent.
Serving Suggestions
Warm with a simple green salad — the most natural combination. Cold the next day in a packed lunch — crustless quiche travels and keeps beautifully. As a buffet dish — it can be made ahead, served at room temperature, and requires no serving utensil beyond a knife.
How to Store Mary Berry Crustless Quiche
In the fridge: Store covered for up to 3 days. Serve cold or warm briefly in a 160°C oven for ten minutes.
In the freezer: Freeze in slices for up to 2 months. Defrost overnight in the fridge and warm gently before serving.
Mary Berry Crustless Quiche Recipe
Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease a deep 23cm dish or springform tin very generously with butter.
- Cook bacon lardons in oil 4–5 minutes until crispy. Drain. Set aside.
- Whisk eggs, cream, and milk together. Add mustard powder, nutmeg, 100g Cheddar, all Parmesan, chives, and generous seasoning.
- Scatter bacon over base of dish. Pour custard over. Scatter remaining 50g Cheddar on top.
- Place on baking tray. Bake 30–35 minutes until just set — slight central wobble is correct. Top should be golden.
- Rest 10 minutes. Slice and serve warm or at room temperature.
Notes
Frequently Asked Questions
Is crustless quiche gluten-free?
Yes — as long as the other ingredients are certified gluten-free (check the mustard powder and bacon) this recipe is naturally gluten-free.
Can I use single cream instead of double?
You can but the filling will be slightly less rich and slightly less firmly set. Single cream also increases the risk of the filling being watery. Double cream gives the best result.
Can I make individual crustless quiches?
Yes — divide the filling between well-greased muffin tin holes or individual ramekins. Reduce the baking time to 18 to 22 minutes. They look charming and are perfect for a party or buffet.
Why is my crustless quiche watery?
Either it was undercooked, the filling ingredients released too much moisture, or the cream-to-egg ratio was off. Cook until just set with a slight central wobble and make sure any vegetables are pre-cooked and well drained before adding.
Can I make this dairy-free?
Yes — use a dairy-free cream (oat cream or coconut cream) in place of double cream, plant-based milk, and dairy-free cheese. The result is slightly less rich but still very good.
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