This Crustless Creole Quiche is loaded with shrimp, crawfish and ham. It's perfect for dinner or brunch and is so tasty, you'll never miss the crust!
This Crustless Creole Quiche Recipe is packed with crawfish, a pound of shrimp, ham and has just the right amount of spice! It's a savory dish full of rich flavors that will satisfy you without leaving you feeling stuffed. Crustless quiches are lighter than traditional quiches made with a crust. They can be low in carbohydrates too. The crust is never missed when you've got so much flavor packed into every bite.
Why This Recipe Works
- A crustless quiche is a wonderful low carb meal.
- They are easily customizable.
- It's wonderful to not have to bother with making a crust. I save so much time by eliminating the pastry step. If you would like to try to add a crust to this quiche recipe, I recommend using a frozen, or pre-made pie crust.
See recipe box below for ingredient amounts and full recipe instructions.
- Butter: Use a small amount of butter for greasing the baking dish. You may use an oil spray instead.
- Onions and garlic: Finely chopped onions and garlic add quite a lot of flavor to this quiche.
- Shrimp: A pound of peeled and deveined shrimp.
- Crawfish: I use crawfish tails that can often be found in the freezer section of your local supermarket. They're available year-round. Feel free to boil your own crawfish if preferred.
- Eggs and heavy cream: The key ingredients in this crustless quiche recipe. If you don't have heavy cream, half and half will work just fine.
- Seasonings: Salt, pepper, and creole seasoning.
- Ham: Ham is perfect in this recipe but you may use prosciutto, bacon, or pancetta instead.
- Cheese: I used Monterey Jack cheese, but feel free to use whatever cheese you may have on hand.
- Hot sauce (optional): I prefer Tabasco sauce.
How To Make This Recipe
- Preheat oven to 425 degrees F.
- Melt the butter in a large skillet on medium heat. Add onions and cook, stirring occasionally until tender, about 5 minutes.
- Add the garlic and cook for 1 minute more.
4. Add the shrimp to the pan and let it cook until almost pink.
5. Push the shrimp to one side of the pan to continue cooking and add in the crawfish tails.
6. Take the pan with the shrimp and crawfish off of the stove and set it aside.
Now, it's time to make the quiche.
7. In a large bowl, whisk the eggs until light.
8. Next, stir in the cream.
9. Mix in 3/4 cup chopped ham.
10. Add 2 cups of shredded Monterey Jack cheese along with the shrimp and crawfish mixture. Stir everything together.
11. Pour the quiche mixture into a buttered pie dish.
It's a good idea to place the pie dish on a baking tray of some sort, just in case a little of the liquid spills over.
12. Place in the preheated 425 degree F oven and bake for about an hour.
- This Crustless Creole Quiche would be wonderful served for breakfast, brunch or dinner. It can be made the day before and stored in the refrigerator until ready to slice and serve the next day.
- I go mild on my spices when I make this crustless quiche. To give the quiche a "spicier" flavor, add 1/2 teaspoon of Creole Seasoning and/or a few dashes of Tabasco Sauce to the egg/milk mixture before baking it.
- The key ingredients in a crustless quiche are eggs and heavy cream. Feel free to customize your quiche as you would like with seasonal ingredients or ingredients you already have on hand.
Frequently Asked Questions
Can You Freeze This Crustless Creole Quiche?
Yes, a crustless quiche freezes very well.
To freeze before baking:
Mix the ingredients together and pour the mixture into a zip-top freezer bag. Thaw the quiche filling in the refrigerator for about 24 hours before baking. Transfer the ingredients to an oven safe baking dish and bake as the quiche recipe states.
To freeze after baking:
Cook the quiche as directed and allow to cool. Tightly cover with plastic wrap and freeze. When you are ready to reheat the quiche, place the quiche in a 350 degree F oven and heat for 20 minute
How Should I Store A Crustless Creole Quiche?
Cover the quiche and keep in the refrigerator. It should be eaten within 3 days.
What's The Best Type of Crawfish To Use?
I always buy the crawfish tails you can often find in the freezer section of your local market. They're available year-round so I can make this quiche any time I want. Of course you can go all out and boil your own crawfish, but peeling crawfish for a recipe is just too much work sometimes. Bernard's is one brand I use.
Crustless Creole Quiche
- 1 tablespoon butter
- 1 cup onions , chopped
- 2 cloves garlic , minced
- 1 pound shrimp , peeled and devained
- 12 ounces crawfish tails
- 6 eggs
- 3/4 cup heavy cream or half and half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup ham , chopped
- 2 cups Monterey Jack Cheese , shredded
- 1/4-1/2 teaspoon Creole Seasoning (optional)
- 2-3 drops Tabasco Sauce (optional)
- Preheat the oven to 425 degrees F.
- Butter a pie or quiche dish and set aside.
- Melt the butter in a large skillet on medium heat. Add the onions and cook, stirring occasionally until tender, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Add the shrimp to the pan and let it cook until almost pink.
- Push the shrimp to one side of the pan and add the crawfish tails. Continue to cook until all the shrimp are pink and cooked through, about 5 minutes.
- Remove the pan from the stove and set aside.
- In a large bowl, whisk the eggs until light. Stir in the cream.
- Pour in the contents of pan (the shrimp, crawfish, onions and garlic) into the bowl.
- Add the salt, pepper and other seasonings if using.
- Add the ham and shredded cheese and stir together.
- Pour into buttered pie dish and place the dish on a large baking sheet.
- Bake until the quiche is puffed and golden brown, about 1 hour.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.