I turned Caprese into a bright, crustless Keto Quiche that pairs basil, ripe tomatoes, and creamy mozzarella for a low carb brunch option.

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I love sharing recipes that feel a little unexpected. My crustless quiche is simple but has personality; I use eggs and fresh basil to keep it bright and satisfying.

Call it one of those Keto Quiche or Caprese Recipes crossovers that makes you look twice. Its custardy in the middle yet holds together when you slice it, and theres always that one awkward edge thats slightly more golden and somehow better.

I cant promise it wont disappear fast, but I can promise its worth the little risk. Makes breakfast, lunch, or a lazy brunch that looks like you tried.

Ingredients

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Eggs: big protein punch, silky texture, helps bind and add rich, custardy body.
Heavy cream: lush fat, makes quiche silky, boosts calories and creamy mouthfeel.
Cherry tomatoes: bright acidity, juicy pop, adds freshness and a little sweetness.
Fresh mozzarella: milky, soft cheese, melts creamy without overpowering, mild salty note.
Parmesan: sharp umami lift, salty depth, grated for nutty, savory finishing touch.
Basil: herbaceous, slightly sweet, brightens flavors and gives fresh aromatic lift.
Olive oil: fruity fat, helps meld flavors and adds glossy, savory richness.
Garlic powder: pantry shortcut, mild garlicky warmth, small amount goes a long way.

Ingredient Quantities

8 large eggs

1 cup heavy cream (or half n half if you want it lighter)

1/2 tsp fine sea salt

1/4 tsp black pepper, freshly ground

1/4 tsp garlic powder (optional)

1 cup cherry tomatoes, halved (about 8 oz)

8 oz fresh mozzarella, diced or small bocconcini, drained

1/4 cup freshly grated Parmesan

1/4 cup fresh basil leaves, sliced plus extra for garnish

1 tbsp olive oil

1 tbsp butter or nonstick spray for greasing the pan

How to Make this

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1. Preheat oven to 375F (190C) and grease a 9 inch pie dish with the butter or nonstick spray.

2. Heat 1 tbsp olive oil in a skillet over medium heat, add the halved cherry tomatoes with a pinch of salt and cook 3 to 4 minutes until they start to blister and most of the excess liquid has reduced; this keeps the quiche from getting soggy.

3. While tomatoes cook, dice or drain the fresh mozzarella and pat it dry with paper towels; slice 1/4 cup basil leaves and reserve a few whole leaves for garnish.

4. In a large bowl whisk together 8 large eggs, 1 cup heavy cream (or half and half if you want it lighter), 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp garlic powder if using. Whisk until the mixture is smooth and slightly frothy.

5. Scatter the blistered tomatoes evenly in the greased pie dish, then distribute the diced mozzarella over them; sprinkle in about half of the 1/4 cup grated Parmesan and half of the sliced basil.

6. Pour the egg and cream mixture over the tomatoes and cheese, pressing down gently so everything’s submerged and evenly distributed; sprinkle the remaining Parmesan on top.

7. Bake in the center of the oven for 30 to 40 minutes, checking at 30 minutes; it’s done when the edges are set, the center is mostly set with a slight jiggle, and the top is lightly golden. Don’t overcook or the eggs get rubbery.

8. Remove from oven and let the quiche rest for 10 to 15 minutes so it firms up and slices cleanly.

9. Garnish with the reserved basil leaves (torn or whole), a quick drizzle of olive oil if you like, slice and serve warm or at room temperature.

Equipment Needed

1. Oven (set to 375 F / 190 C)
2. 9-inch pie dish, greased with butter or nonstick spray
3. 8–10 inch skillet (nonstick preferred)
4. Large mixing bowl
5. Whisk
6. Chef’s knife
7. Cutting board
8. Measuring cups and spoons
9. Fine grater or microplane for the Parmesan
10. Paper towels to pat the mozzarella dry, and oven mitts, you’ll want both

FAQ

Q: How long and at what temperature do I bake this crustless quiche? A: Preheat oven to 350°F (175°C). Bake about 35 to 45 minutes until the edges are set and the center only slightly jiggles. Let it rest 10 to 15 minutes before slicing so the custard finishes setting. If you want to be exact, the center should reach about 160°F.

Q: Can I make it lighter or swap the cream? A: Yes. Use half and half or whole milk for a lighter version but expect a slightly softer, less rich texture. Non dairy milks will change flavor and texture, so stick to full fat coconut milk only if you like that taste. Heavy cream gives the creamiest result.

Q: My quiche sometimes turns out watery, how do I avoid that? A: Drain and pat the cherry tomatoes dry, and squeeze excess moisture from bocconcini or use oven dried tomatoes. You can quickly sauté very wet veg first to evaporate water. Don’t underbake either, and always rest the quiche after baking so excess moisture firms up.

Q: Can I change the fillings or add meat? A: Absolutely. Cooked bacon, ham, sautéed mushrooms, spinach or roasted peppers all work great. Just cook watery veggies first and cut back a little on high-moisture add-ins so the custard doesn’t get soggy.

Q: What size pan should I use and how many servings does this make? A: This recipe is best in a 9 inch pie or quiche pan and serves about 6 to 8 people. A 10 inch will make a thinner quiche, a smaller pan makes it taller and denser, so pick based on how thick you want it.

Q: Can I make it ahead or freeze leftovers? A: Yes. Make ahead and chill for up to 3 days. For freezing, cut into slices, wrap tightly and freeze up to 2 months. Reheat from frozen in a 350°F oven about 15 to 25 minutes until heated through. Microwaving works fast but can make it a bit soggy.

Crustless Quiche (Easy Recipe) Substitutions and Variations

Heavy cream: if you want it lighter use 1 cup half and half, or 1 cup whole milk plus 2 tbsp melted butter to mimic the richness. For dairy free try 3/4 cup canned full fat coconut milk (itll add a mild coconut note).
Fresh mozzarella: swap with 8 oz shredded mozzarella, or 6–8 oz crumbled feta or goat cheese for more tang, or use 8 oz fontina or gruyere for a richer, melty result. Keep the total cheese amount about the same.
Fresh basil: no basil? use 1/4 cup chopped fresh parsley, or 1/2 cup baby spinach (rough chopped and lightly wilted), or a handful of arugula for a peppery kick.
Cherry tomatoes: replace with 1/3 cup chopped oil packed sun dried tomatoes for concentrated flavor, or 1 cup roasted red bell pepper strips, or one medium tomato sliced and lightly drained if thats what you have.

Pro Tips

– Pat the mozzarella really dry before you use it, like press it between paper towels for a couple minutes. If the cheese is wet you’ll get watery pockets and messy slices.

– Cook the tomatoes in one single layer so they blister and brown instead of steaming, then dump them onto paper towels to soak up extra juice and let them cool a bit before adding. Hot wet tomatoes = soggy custard.

– Mix some of the diced mozzarella into the egg mixture and leave some on top, that way you avoid big floating globs of cheese and the melt is more even. Trust me, it makes the texture better.

– Use a toothpick or instant read thermometer to check doneness, aim for the center around 160 to 165 F and pull it when there’s still a slight jiggle because it will keep cooking while it rests. If the top gets too dark, tent loosely with foil.

– Let the quiche rest at least 10 minutes before slicing, it firms up and you get cleaner pieces; finish with a drizzle of good olive oil and a sprinkle of flaky salt and basil right before serving. Reheat gently in the oven or toaster oven, the microwave will make it rubbery.

Crustless Quiche (Easy Recipe)

Recipe by Toni Baldesera

0.0 from 0 votes

I turned Caprese into a bright, crustless Keto Quiche that pairs basil, ripe tomatoes, and creamy mozzarella for a low carb brunch option.

Servings

servings

Calories

587

kcal

Equipment: 1. Oven (set to 375 F / 190 C)
2. 9-inch pie dish, greased with butter or nonstick spray
3. 8–10 inch skillet (nonstick preferred)
4. Large mixing bowl
5. Whisk
6. Chef’s knife
7. Cutting board
8. Measuring cups and spoons
9. Fine grater or microplane for the Parmesan
10. Paper towels to pat the mozzarella dry, and oven mitts, you’ll want both

Ingredients

8 large eggs
1 cup heavy cream (or half n half if you want it lighter)
1/2 tsp fine sea salt
1/4 tsp black pepper, freshly ground
1/4 tsp garlic powder (optional)
1 cup cherry tomatoes, halved (about 8 oz)
8 oz fresh mozzarella, diced or small bocconcini, drained
1/4 cup freshly grated Parmesan
1/4 cup fresh basil leaves, sliced plus extra for garnish
1 tbsp olive oil
1 tbsp butter or nonstick spray for greasing the pan

Directions

Preheat oven to 375F (190C) and grease a 9 inch pie dish with the butter or nonstick spray.
Heat 1 tbsp olive oil in a skillet over medium heat, add the halved cherry tomatoes with a pinch of salt and cook 3 to 4 minutes until they start to blister and most of the excess liquid has reduced; this keeps the quiche from getting soggy.
While tomatoes cook, dice or drain the fresh mozzarella and pat it dry with paper towels; slice 1/4 cup basil leaves and reserve a few whole leaves for garnish.
In a large bowl whisk together 8 large eggs, 1 cup heavy cream (or half and half if you want it lighter), 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp garlic powder if using. Whisk until the mixture is smooth and slightly frothy.
Scatter the blistered tomatoes evenly in the greased pie dish, then distribute the diced mozzarella over them; sprinkle in about half of the 1/4 cup grated Parmesan and half of the sliced basil.
Pour the egg and cream mixture over the tomatoes and cheese, pressing down gently so everything's submerged and evenly distributed; sprinkle the remaining Parmesan on top.
Bake in the center of the oven for 30 to 40 minutes, checking at 30 minutes; it's done when the edges are set, the center is mostly set with a slight jiggle, and the top is lightly golden. Don't overcook or the eggs get rubbery.
Remove from oven and let the quiche rest for 10 to 15 minutes so it firms up and slices cleanly.
Garnish with the reserved basil leaves (torn or whole), a quick drizzle of olive oil if you like, slice and serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.