Irresistible Crustless Tomato and Basil Quiche

If you ask me, a crustless quiche is one of the smartest shortcuts in the kitchen.

This Italian-inspired dish brings together fresh mozzarella, ripe tomatoes, and fragrant basil in a simple egg custard. The garlic adds a nice bite while the almond milk keeps things light and creamy.

There’s no fussing with pie dough or blind baking a crust. You just whisk your eggs, layer in the good stuff, and let the oven do its thing.

It works for breakfast, lunch, or dinner, and it tastes just as good at room temperature as it does warm from the oven.

What Kind of Tomatoes Should I Use?

Grape or cherry tomatoes are perfect for this crustless quiche because they’re naturally sweeter and hold their shape well during baking. You can use either one interchangeably since they’re pretty similar in size and flavor, though grape tomatoes tend to be slightly less watery. If you can only find larger tomatoes at the store, you can absolutely use those instead – just cut them into bite-sized pieces and consider draining them on a paper towel for a few minutes to remove excess moisture. When picking out your tomatoes, look for ones that are firm and brightly colored, avoiding any that feel mushy or have soft spots.

Options for Substitutions

This quiche is easy to customize based on what you have in your kitchen:

• Grape or cherry tomatoes: Regular tomatoes work fine too – just dice them and drain excess liquid on paper towels before adding them to the quiche to avoid a watery texture.
• Fresh basil: If you don’t have fresh basil, you can use 1-2 tablespoons of dried basil instead. Fresh parsley or oregano also make nice alternatives for a different flavor profile.
• Almond milk: Any milk works here – whole milk, 2%, oat milk, or even half-and-half if you want a richer quiche. The amount stays the same regardless of what you choose.
• Fresh mozzarella: Shredded mozzarella, feta, goat cheese, or gruyere all work well. If using pre-shredded cheese, you’ll need about 1 to 1 1/2 cups.
• Eggs: The eggs are essential for this quiche and shouldn’t be substituted, as they create the structure and texture that holds everything together.

Watch Out for These Mistakes While Baking

The biggest mistake when making crustless quiche is not draining your tomatoes properly, which can lead to a watery, runny filling – after halving them, pat the tomatoes dry with paper towels or let them sit cut-side down on a clean kitchen towel for 10 minutes.

Another common issue is adding cold eggs straight from the fridge, which can cause the quiche to cook unevenly and take longer to set, so let your eggs sit at room temperature for about 20 minutes before whisking them.

To avoid a rubbery texture, don’t overbake the quiche – it’s done when the center still has a slight jiggle (around 160°F on an instant-read thermometer), as it will continue cooking from residual heat once removed from the oven.

Finally, resist the urge to slice into it right away and let it rest for at least 15 minutes, which allows the custard to firm up and makes for cleaner, prettier slices.

What to Serve With Tomato and Basil Quiche?

This quiche is perfect for brunch or a light dinner, and I love serving it with a simple arugula salad tossed with lemon juice and olive oil to balance out the richness of the eggs and cheese. A side of roasted potatoes or hash browns makes it feel more like a complete meal, especially if you’re serving it for breakfast or brunch. For something lighter, try pairing it with fresh fruit like melon or berries, or even a cup of gazpacho if you’re going for a tomato-themed spread. Since the quiche is already packed with Italian flavors, some crusty bread or focaccia on the side is always a good call for soaking up any extra bites.

Storage Instructions

Store: This quiche keeps really well in the fridge for up to 4 days in an airtight container. I love making it on Sunday and having slices throughout the week for quick breakfasts or lunches. It tastes great cold straight from the fridge, or you can warm it up if you prefer.

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. This makes it super easy to grab a slice whenever you need a quick meal without thawing the whole thing.

Reheat: Warm up slices in the microwave for about 45-60 seconds, or pop them in a 350°F oven for 10-15 minutes until heated through. The oven method helps keep the texture a bit firmer, but the microwave works great when you’re in a rush.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 50-55 g
• Fat: 45-50 g
• Carbohydrates: 15-20 g

Ingredients

For the filling:

• 6 oz fresh mozzarella cheese (torn into small pieces)
• 4 garlic cloves (minced)
• 1.5 cups grape tomatoes (halved lengthwise)
• 1/2 cup fresh basil (roughly torn, about 15-20 leaves)

For the egg custard:

• 1/4 tsp black pepper (freshly ground preferred)
• 8 large eggs (room temperature for better mixing)
• 1/2 tsp sea salt
• 1/3 cup almond milk

Step 1: Prepare Mise en Place and Preheat

• 4 garlic cloves, minced
• 1.5 cups grape tomatoes, halved
• 1/2 cup fresh basil, roughly torn
• 6 oz fresh mozzarella cheese, torn into pieces

Preheat your oven to 350°F.

While the oven heats, prepare all your ingredients: mince the garlic cloves, halve the grape tomatoes lengthwise, roughly tear the fresh basil into pieces, and tear the mozzarella into small, bite-sized pieces.

Having everything ready before you start mixing ensures the quiche comes together smoothly without rushing.

I like to keep the eggs out at room temperature for about 10 minutes before mixing—they incorporate more evenly into the custard base, creating a creamier texture.

Step 2: Build the Tomato and Cheese Layer

• 4 garlic cloves, minced
• 1.5 cups grape tomatoes, halved
• 1/2 cup fresh basil, roughly torn
• 4 oz fresh mozzarella cheese

In a bowl, combine the minced garlic, halved tomatoes, torn basil, and 4 ounces of the mozzarella.

Gently toss everything together, being careful not to crush the tomatoes too much—you want them to stay intact so they create little pockets of moisture and flavor throughout the quiche.

Transfer this mixture into your 9-inch pie pan or 8-inch baking dish, spreading it evenly across the bottom.

Step 3: Create and Pour the Egg Custard

• 8 large eggs, room temperature
• 1/3 cup almond milk
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

In the same bowl you used for the tomato mixture (no need to wash it), whisk together the room-temperature eggs, almond milk, sea salt, and freshly ground black pepper until well combined and smooth.

Pour this custard mixture directly over the tomato and cheese layer in the baking dish, making sure it settles evenly throughout.

I find that tilting and gently shaking the dish helps distribute the egg mixture into all the gaps.

Step 4: First Bake Until Nearly Set

Place the quiche in the preheated 350°F oven and bake for 30-35 minutes.

The quiche is ready to move to the next step when it’s mostly set but still has a slight jiggle in the very center when you gently shake the pan—this is crucial because it will continue cooking as it cools.

The edges and most of the filling should be visibly cooked and set by this point.

Step 5: Top with Remaining Cheese and Final Bake

• 2 oz fresh mozzarella cheese

Remove the quiche from the oven and carefully distribute the remaining 2 ounces of mozzarella cheese evenly over the top.

Return it to the oven for another 15 minutes until the cheese is melted and golden and the center is completely set with no jiggle remaining.

The quiche should have a nice, lightly browned top when it’s done.

Step 6: Cool and Serve

Remove the quiche from the oven and let it rest for 5-10 minutes before serving.

This resting period allows the eggs to fully set and makes it easier to slice without the custard running.

If there’s excess liquid pooled on top (sometimes the tomatoes release moisture), carefully tilt the pan to drain it, or use a paper towel to blot it up.

Garnish with fresh basil leaves if desired, then slice and serve warm or at room temperature.

Irresistible Crustless Tomato and Basil Quiche

Delicious Irresistible Crustless Tomato and Basil Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 750 kcal

Ingredients

  

For the filling:

• 6 oz fresh mozzarella cheese (torn into small pieces)
• 4 garlic cloves (minced)
• 1.5 cups grape tomatoes (halved lengthwise)
• 1/2 cup fresh basil (roughly torn, about 15-20 leaves)

For the egg custard:

• 1/4 tsp black pepper (freshly ground preferred)
• 8 large eggs (room temperature for better mixing)
• 1/2 tsp sea salt
• 1/3 cup almond milk

Instructions

 

• Preheat your oven to 350°F. While the oven heats, prepare all your ingredients: mince the garlic cloves, halve the grape tomatoes lengthwise, roughly tear the fresh basil into pieces, and tear the mozzarella into small, bite-sized pieces. Having everything ready before you start mixing ensures the quiche comes together smoothly without rushing. I like to keep the eggs out at room temperature for about 10 minutes before mixing—they incorporate more evenly into the custard base, creating a creamier texture.
• In a bowl, combine the minced garlic, halved tomatoes, torn basil, and 4 ounces of the mozzarella. Gently toss everything together, being careful not to crush the tomatoes too much—you want them to stay intact so they create little pockets of moisture and flavor throughout the quiche. Transfer this mixture into your 9-inch pie pan or 8-inch baking dish, spreading it evenly across the bottom.
• In the same bowl you used for the tomato mixture (no need to wash it), whisk together the room-temperature eggs, almond milk, sea salt, and freshly ground black pepper until well combined and smooth. Pour this custard mixture directly over the tomato and cheese layer in the baking dish, making sure it settles evenly throughout. I find that tilting and gently shaking the dish helps distribute the egg mixture into all the gaps.
• Place the quiche in the preheated 350°F oven and bake for 30-35 minutes. The quiche is ready to move to the next step when it's mostly set but still has a slight jiggle in the very center when you gently shake the pan—this is crucial because it will continue cooking as it cools. The edges and most of the filling should be visibly cooked and set by this point.
• Remove the quiche from the oven and carefully distribute the remaining 2 ounces of mozzarella cheese evenly over the top. Return it to the oven for another 15 minutes until the cheese is melted and golden and the center is completely set with no jiggle remaining. The quiche should have a nice, lightly browned top when it's done.
• Remove the quiche from the oven and let it rest for 5-10 minutes before serving. This resting period allows the eggs to fully set and makes it easier to slice without the custard running. If there's excess liquid pooled on top (sometimes the tomatoes release moisture), carefully tilt the pan to drain it, or use a paper towel to blot it up. Garnish with fresh basil leaves if desired, then slice and serve warm or at room temperature.