Breakfast & Brunch
This 10-egg quiche recipe delivers the perfect balance of rich, creamy custard and savory fillings—ideal for brunch crowds or meal prep. The secret lies in a foolproof crustless technique that ensures tender eggs without a soggy bottom, while the high egg count guarantees hearty portions for everyone.
I’ve perfected this version after years of testing, and it never fails to impress, whether you’re serving it at a weekend gathering or packing leftovers for lunch.
The beauty of this recipe is its versatility—swap in your favorite fillings like spinach, bacon, or mushrooms without sacrificing texture. A simple blend of milk, cream, and sharp cheddar creates the ultra-smooth custard, while a touch of mustard adds depth.
The eggs cook to a silky, set-but-still-slightly-jiggly center, ensuring every bite is creamy and satisfying. It’s the kind of dish that transforms a simple breakfast into a showstopper.
Baking time is critical here: a 400°F oven for 35-40 minutes yields a golden top with a perfectly set custard inside. The lack of crust doesn’t mean sacrificing flavor—just a lighter, cleaner plate that’s easier to serve and reheat.
Whether you’re feeding a family or hosting a brunch, this quiche delivers restaurant-quality results with minimal effort. Ready to make it?
Pro tip: For extra richness, stir in a dollop of sour cream or crème fraîche before baking. This recipe scales beautifully, so double it for parties—just adjust baking times accordingly. The possibilities are endless, but the foundation remains the same: creamy, golden, and impossible to resist. Let’s get started!
Ingredients for 10 egg quiche
Ten eggs, rich dairy, and vibrant vegetables create this crowd-pleasing quiche masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 10 whole | Room temperature for even cooking |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Heavy Cream 🥛 | ½ cup | 36% fat for richness |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Freshly grated, block preferred |
| Dijon Mustard 🌶️ | 1 tbsp | Adds tangy depth |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for flavor |
| Unsalted Butter 🧈 | 2 tbsp | For greasing baking dish |
| Fresh Spinach 🌿 | 5 oz | Chopped, stems removed |
| Red Bell Pepper 🍅 | 1 whole | Diced, seeds removed |
| Yellow Onion 🧅 | 1 whole | Finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Crème Fraîche 🥛 | ¼ cup | Optional for extra richness |
The eggs are the star here—room temperature is non-negotiable for even cooking. Whole eggs from pasture-raised hens at Whole Foods or your local farmers market deliver the best flavor, but any large eggs work. The cheese matters too: sharp white cheddar cuts through the richness, while crème fraîche adds that restaurant-quality tang. For the dairy, Organic Valley milk and cream are my go-tos—they're reliable and consistently rich. If you're watching fat content, you can reduce the heavy cream to half-and-half, but trust me on the full-fat version for that silky texture.
No crème fraîche? Sour cream at half the amount works in a pinch, though it's slightly tangier. Fresh spinach wilts down dramatically—5 ounces packed gives you about 1 cup chopped. Red bell pepper adds sweetness, but yellow or green works just as well. The mustard is key for depth—Dijon is non-negotiable here, as American yellow mustard lacks the complexity. For the vegetables, sauté them until just tender—no mushy bits—or they'll turn your custard watery. Prefer mushrooms? Swap them in at a 1:1 ratio with the bell pepper, but cook them extra long to remove moisture.
This quiche reheats beautifully—just 10 minutes at 350°F restores that creamy texture. Keeps 4 days in the fridge, fully set but still creamy. For meal prep, portion into individual servings and reheat as needed. Freezes for 3 months—thaw overnight in the fridge before reheating. The baking dish? A 9-inch glass pie dish works perfectly, but any oven-safe dish with similar dimensions will do. Grease it well with butter to prevent sticking, and don't skip the parchment paper underneath for easy removal.
Why You'll Love This Recipe
- No Fuss Assembly: I swear by this recipe because it’s the kind of thing you can make while scrolling through emails—just whisk eggs, milk, and cream, stir in cheese and mustard, pour into a crust, and bake. The Dijon mustard adds depth without extra effort, and honestly? The hardest part is waiting for it to set.
- Rich Without Guilt: That sharp white cheddar and heavy cream combo makes this quiche ridiculously satisfying, but the 10-egg ratio stretches it far without feeling heavy. Between us, the first slice is always gone before the second hits the plate, and the mustard’s tang cuts through the richness perfectly.
- Meal Prep MVP: This quiche keeps like a champ—slice it up, store it in the fridge, and grab a portion for lunch all week. I make a double batch every Sunday because it’s the only thing that survives my kids’ “I’m not hungry” phase. Plus, it reheats beautifully (or eat it cold—no judgment).
- Budget Breakthrough: Using 10 eggs means you’re not shelling out for specialty ingredients, and the cheese and mustard cost pennies compared to fancier quiche toppings. It’s my go-to for feeding a crowd without breaking the bank—imagine brunch for 10 people for under $15. That’s a win.
Step-by-step instructions for the ultimate crustless quiche
This method delivers a silky, golden quiche with perfect texture every time—no crust, no fuss.
Sauté the Vegetable Base
Heat a large skillet over medium heat and melt the 2 tablespoons unsalted butter. Add the finely diced yellow onion and cook for 4-5 minutes until soft and translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant—this prevents raw garlic flavor in your quiche.
Add the diced red bell pepper and chopped spinach, stirring until the spinach wilts completely (2-3 minutes). Season immediately with 1 teaspoon salt and ¼ teaspoon freshly ground black pepper. Remove from heat and let cool for 5 minutes—this prevents the egg mixture from curdling when combined.
Whisk the Egg Mixture to Perfection
In a large bowl, whisk together the 10 whole large eggs until no streaks remain. Gradually whisk in the 1.5 cups whole milk and 0.5 cup heavy cream until completely combined. The mixture should be smooth and pale—this ensures a tender, not rubbery, quiche.
Add the 1.5 cups freshly grated sharp white cheddar cheese, 1 tablespoon Dijon mustard, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. Whisk vigorously for 1 minute until the cheese is fully dissolved and the mixture is homogeneous. Fold in the sautéed vegetable mixture and 0.25 cup crème fraîche (if using) with a spatula.
Prepare the Baking Dish
Preheat your oven to 350°F. Generously grease a 9-inch pie dish or 9x13-inch baking dish with the remaining 1 tablespoon butter, coating the bottom and sides thoroughly. This prevents sticking and creates a golden crust. Pour the egg mixture into the prepared dish, spreading evenly with a spatula.
Here's the thing—tap the dish gently on the counter 3-4 times to release any air bubbles trapped in the mixture. This ensures an even rise and prevents cracks in the finished quiche. Bake for 40-45 minutes until the top is golden brown and the center is just set (it should still jiggle slightly).
Finish and Rest for Maximum Flavor
Remove the quiche from the oven and let it rest for 10 minutes before slicing. This resting period allows the proteins to fully set and the flavors to meld. The quiche should be slightly custardy in the center—this is ideal for a rich, creamy texture.
For extra richness, broil for 1-2 minutes on high heat to create a golden-brown top. Let it rest another 5 minutes before serving. Each slice should be silky, cheesy, and packed with flavor—no dry edges, no rubbery texture, just perfect quiche every time.
Pro Tips For Making 10 Egg Quiche
- Whisk Eggs Like a Pro: Whisk the eggs and cream first—before heating the oven—until the mixture is thick, pale, and holds gentle ribbons when you lift the whisk. I used to rush this, and the quiche always ended up dense; now it’s light enough to cut with a butter knife.
- Prevent Cheese Clumps: Shred the sharp white cheddar yourself (store-bought pre-shredded cheese has anti-caking agents that make it gummy). Pulse it in a food processor for 3–4 seconds, then fold it into the egg mixture last—this keeps it evenly distributed and melty, not gloppy.
- Bake Until the Center Jiggles: The quiche is done when the edges are golden and the center still wobbles slightly when you shake the pan. Overbaking turns it dry; trust the jiggle—it’ll set as it cools. (Yes, even if you’re impatient like me.)
- Preheat the Pan: Place your quiche dish in the oven for 5 minutes before adding the filling—this ensures the crust (or your baking dish) doesn’t steal heat from the custard. I learned this after a batch where the bottom stayed lukewarm while the top browned too fast.
Flavor customization for these flavors
Classic Spinach & Cheese
This is the original crowd-pleaser—just swap in 5 oz fresh spinach and 1.5 cups sharp white cheddar for that signature creamy, cheesy texture. I always add 2 tbsp crème fraîche before baking to elevate it to restaurant quality.
The spinach wilts beautifully, releasing its earthy flavor while the cheese melts into a luscious custard. 🥗
Smoky Bacon & Caramelized Onion
For meat lovers, cook 8 oz crispy bacon until fully rendered, then crumble it into the egg mixture. Add 1 large caramelized onion (about 1.5 cups) for sweetness that balances the smokiness.
Use ½ cup crumbled feta instead of cheddar for a tangy twist. This version is a brunch showstopper every time.
Mushroom & Thyme
Sauté 12 oz mushrooms (cremini or shiitake) with 2 tbsp butter and 1 tbsp fresh thyme until deeply browned. Fold them into the egg mixture along with 1 cup goat cheese for a sophisticated, earthy flavor. The umami from the mushrooms pairs perfectly with the creamy custard. 🍄
Sweet Potato & Gruyère
Roast 1.5 cups diced sweet potato until tender, then mix into the egg base with 1 cup grated Gruyère cheese. The natural sweetness of the sweet potato complements the nutty Gruyère beautifully. Add ½ tsp cinnamon for warmth—this version works perfectly for fall brunches.
Mediterranean Herb
Add ¼ cup chopped fresh herbs (dill, parsley, and chives) along with 1 cup crumbled feta and ½ cup sun-dried tomatoes. The bright herbs cut through the richness, while the sun-dried tomatoes add a tangy depth. This version is light yet flavorful—ideal for summer gatherings.
Spicy Chorizo
Brown ½ lb chorizo in a skillet, then crumble it into the egg mixture with 1 cup Monterey Jack cheese. The chorizo adds smoky heat that pairs perfectly with the creamy custard. For extra kick, sprinkle ½ tsp smoked paprika on top before baking. 🌶️
Nutrition facts
Frequently asked questions about 10-Egg quiche
Why does your recipe use 10 eggs instead of the usual 6-8?
This recipe scales up to serve 10 generous portions while maintaining perfect texture. The extra eggs create a richer, creamier custard that stays tender even when sliced thin. For smaller groups, reduce eggs proportionally—8 eggs serves 8 people, but the ratio of milk and cream stays the same for consistency.
Can I make this quiche ahead of time?
This quiche actually tastes better the next day. Bake it fully, then refrigerate for up to 4 days in an airtight container. Reheat individual slices at 350°F for 10 minutes—the texture remains creamy, not rubbery. For meal prep, portion into single servings before baking for easy grab-and-go lunches.
What if my quiche comes out too dry?
Overbaking is the #1 cause of dry quiche. The center should jiggle slightly when done—40 minutes at 350°F is your target. If yours is dry, try these fixes: Add 2 tbsp milk or cream to the egg mixture before baking next time, or cover with foil after 30 minutes to trap moisture. For reheating, use low heat to prevent further drying.
Do I need a crust for this recipe?
No crust required—and this version is actually easier to make! The buttered baking dish creates a golden, crisp edge that mimics crust texture. For extra flair, sprinkle crushed cornflakes or breadcrumbs on top before baking. The crustless approach also makes this quiche lighter and easier to slice for brunch buffets.
How can I make this vegetarian-friendly?
This recipe is already vegetarian, but you can enhance it further! Swap the spinach for sautéed mushrooms or roasted sweet potatoes, and use vegan cheese alternatives like Miyoko's or Violife. For extra protein, add tofu crumbles or white beans to the egg mixture. The base recipe remains the same—just adjust fillings to your preference.