I love quiche, but I don’t always have the time or patience to make a crust — that’s why I love crustless quiches! They’re just as delicious as their crusty counterparts, but they’re so much easier to make just by mixing all ingredients in one bowl and baking the mixture in a pie pan.
And my favorite crustless quiche recipe? This 4-ingredient Crustless Ketovore Triple Cheese Quiche, which will certainly be one of your favorites, too, no matter which diet you are following (as long as you can handle dairy, that is!)!
What is a Ketovore Diet Anyway?
The ketovore diet is a high-protein, low-carb eating plan that prioritizes animal-based foods while reducing or excluding plant-based foods. It’s a variation of the keto diet and emphasizes consuming animal protein and fats as the primary source of calories while minimizing carbs.
The goal is to achieve not only a state of ketosis, where the body burns fat stores for energy instead of carbohydrates, but also avoid antinutrients in plants and ensure highly absorbable and bioavailable nutrients from animal foods. The ketovore diet has been shown to aid, among others, in weight loss, metabolic health, and mental performance.
In truth, this quiche is a carnivore quiche, but since it uses ample dairy, I prefer to call it ketovore as, for me, the carnivore diet — as the name indicates — consists purely of meat.
How to Make this Crustless Ketovore Triple Cheese Quiche
Quiche is a classic French dish that is perfect for breakfast, brunch, or even dinner. This crustless cheese quiche recipe is a healthier version of the classic dish without sacrificing any of the flavor. It’s quick and easy to make, and you can customize it with your favorite ingredients.
The best thing about this quiche is how incredibly easy it is to make: you mix everything in one bowl, pour into a pie pan (you even don’t have to grease it), and bake!
Let’s take a look at how to make this scrumptious quiche:
In a medium bowl, combine 6 organic free-range eggs…
… 9 oz (250 g) ricotta cheese…
…1 cup (240 ml) shredded sharp cheese such as Swiss cheese…
…1 cup (240 ml) grated mozzarella or other mild cheese…
…and salt and pepper to taste.
Whisk…
…until well combined.
Transfer into a ceramic or glass 10-inch (25 cm) pie pan.
Here we go.
Bake at 350 °F (175 °C) for about 30—40 minutes…
…or until the center starts rising. Don’t overbake!
Remove from the oven and let set for 15 minutes.
Serve warm, for example, with green salad and vinaigrette, or just as is.
Yum!
How I Came up with this 4-Ingredient Keto Recipe
Quiches are terrific and easy food. Therefore, it’s a bit of a shame that I make them so seldom. However, as I saw the idea for Crustless Keto Cheese Quiche on my idea list, I thought, why not, it’s about time to make a delicious quiche after a long time!
For my quiche, I had thought of two types of cheese, making the quiche as double-cheese quiche with a combination of sharp and mild cheese. That sounded indulgent!
However, when pondering the ingredients and measurements, I thought if I used ricotta cheese as a base, I’d get a triple-cheese quiche. Now, that sounded even more indulgent!
Usually, when you make quiche, you’ll combine cheese with eggs and cream. I thought replacing the cream with ricotta should work, too, as ricotta is a creamy ingredient, although much thicker than heavy cream. But still, it should work, I surmised.
After calculating the measures in my mind, I was ready to shoot the photos while making the first experiment.
To my luck, the experiment turned out perfect. Overall, I was a bit afraid of how well my quiche would turn out — so if there were too many eggs or too little cheese — but everything turned out well, and the quiche both looked gorgeous and tasted superb!
The ricotta worked so much better than just runny cream, and the balance of sharp and neutral cheese was just to the point. I immediately grabbed another slice. And yet another. Yum!
Here’s the recipe for you to enjoy:
4-Ingredient Crustless Ketovore Triple Cheese Quiche
I love quiche, but I don't always have the time or patience to make a crust — that's why I love crustless quiches! They're just as delicious as their crusty counterparts, but they're so much easier to make just by mixing all ingredients in one bowl and baking the mixture in a pie pan.
And my favorite crustless quiche recipe? This 4-ingredient Crustless Ketovore Triple Cheese Quiche, which will certainly be one of your favorites, too, no matter which diet you are following (as long as you can handle dairy, that is!)!
Ingredients
- 6 organic free-range eggs
- 9 oz = 250 g ricotta
- 1 cup = 240 ml shredded sharp cheese such as Swiss cheese
- 1 cup = 240 ml grated mozzarella or other mild cheese
- (salt and pepper to taste)
Instructions
- Preheat the oven to 350 °F (175 °C).
- Combine all ingredients in a bowl. Whisk until well combined.
- Transfer the mixture into a 10-inch (25 cm) pie pan.
- Bake in the preheated oven for about 30—40 minutes, or until the center starts rising (not longer!).
- Remove from the oven and let set for 15 minutes.
- Serve warm, for example, with green salad and vinaigrette, or just as is.
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| Nutrition information | In total | Per serving if 8 servings in total |
| Protein | 105.4 g | 13.2 g |
| Fat | 106.9 g | 13.4 g |
| Net carbs | 8.5 g | 1.1 g |
| kcal | 1414 kcal | 177 kcal |
Tips and Variations
One of the things I love about this recipe is how versatile it is. You can add all sorts of different ingredients to the egg and cheese mixture to create different variations. The possibilities are endless!
Tips for Making the Perfect Crustless Cheese Quiche
Making a perfect crustless cheese quiche is easy with these tips:
- Use enough sharp cheese — the cheese is the star of the show, so make sure you use a high-quality cheese that melts well and has enough flavor. Good sharp cheeses are Swiss cheese (my favorite!), sharp Cheddar, blue cheese, Limburger cheese, Parmesan, and feta.
- Use as fatty cheese varieties as you can get — fat tastes good, does you good, and this quiche is no exception. You’ll get more flavor and satiety with fatty cheese.
- Don’t overcook the quiche — overcooked quiche will be dry and rubbery. Keep an eye on it and remove it from the oven when it’s just set, i.e., the center starts rising.
- Let the quiche cool before slicing — letting the quiche cool for about 15 minutes before slicing will make it easier to slice and serve.
Variations on the Crustless Cheese Quiche Recipe
Here are some variations on this crustless cheese quiche recipe:
- Spinach and Feta Quiche: add 1/2 cup (120 ml) of chopped and sautéed spinach plus 1/2 cup (120 ml) of crumbled feta cheese.
- Ham and Cheddar Quiche: use sharp Cheddar as your sharp cheese. Add 1 cup (240 ml) of chopped ham.
- Mushroom and Swiss Quiche: use Swiss cheese as your sharp cheese. Add 1/2 cup (120 ml) of sliced and cooked mushrooms.
- 4-Cheese Quiche: add 1/4 cup (60 ml) of crumbled blue cheese.
Feel free to experiment with different ingredients and cheese combinations to find your perfect crustless cheese quiche recipe. Be sure to check my other recipes with cheese!
General Prattling
This week went smoothly, and against my expectations, it wasn’t overly busy even though I had my hands full of work. On Tuesday, I drove a couple of hours to Central Finland to re-label our electrolyte powders. With my colleague, we attached about 2,000 stickers with new barcodes to our electrolyte powder jars. It took some time, but the job became done eventually.
On Wednesday, I drove again for a couple of hours, this time to Southern Finland, to meet a possible contract manufacturer for our Ketokamu products. The company sounds really promising, and I would be happy to do business with them.
I had the possibility to relax on the weekend — which meant cooking and baking, and enjoying the sunny (yet chilly) weather by taking a long walk.
I developed an updated version of our baking mix and made lots of baking experiments with it. Here are a few of them (not very pretty, but they taste great and the consistency is perfect):
Five stars! Elviira, this is a game changer! I’ve been making quiche for decades, but this one is certainly the best I’ve ever tasted! I added spinach, broccoli, and feta. It’s GENIUS to tell doneness visually! I will never (hopefully) make a rubbery quiche again! Brilliant recipe! Thank you so much, from the USA!
Thank you so much for your kind words; so great to hear you liked the recipe!!