Crustless Creole Quiche

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!

A slice of Crustless Creole Quiche on a plate with the remainder of the quiche in a pie dish in the background 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.

A slice of Crustless Creole Quiche on a plate next to the remainder of the quiche in a pie dish and a pool in the background

My standard recipe for a traditional crustless quiche is simple – 6 eggs and 3/4 cup of half and half or cream.  I like to use cream because I love the rich flavor it imparts, however you can also substitute half and half or milk.  To the eggs and cream I add the other ingredients.

A slice of Crustless Creole Quiche on a plate next to the remainder of the quiche in a pie dish in the background

Start out by cooking a cup of chopped onions in butter.  When the onions begin to soften, add in two cloves of chopped garlic.
Closeup of chopped onions cooking in a pan

Next, add the shrimp to the pan.

Closeup of shrimp and chopped onions cooking in a pan

Push the shrimp to one side of the pan to continue cooking and add in the crawfish tails.

Here’s a tip:  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.  I enjoy peeling crawfish when I’m drinking a cold Abita beer and sitting outside with friends at a crawfish boil.   For this recipe, I’ll gladly take the package of crawfish tails instead.  Bernard’s is one brand I use.

A bag of cleaned and peeled crawfish tails
Crawfish, shrimp and onions cooking in a pan

Take the pan with the shrimp and crawfish off of the stove and set it aside.  Now, it’s time to make the quiche.

In a large bowl, whisk the eggs until light.

Whisking eggs in a large bowl

Next, stir in the cream.

Whisking in cream to the eggs in a large bowl

Mix in 3/4 cup chopped ham.

A measuring cup of chopped ham

Add  2 cups of shredded Monterey Jack cheese along with the shrimp and crawfish mixture.  Stir everything together.

Stirring in shredded cheese to crawfish and shrimp mixture in a large bowl

Pour the quiche mixture into a buttered pie dish.

Quiche mixture in a 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.

Quiche mixture in a pie dish on top of a baking sheet

Place in the oven and bake for about an hour.

Quiche mixture in a pie dish on a baking sheet in the oven

I love the gorgeous golden color.
Crustless Creole Quiche in a pie dish on a baking sheet fresh out of the oven

Closeup of a Crustless Creole Quiche in a pie dish on a baking sheet fresh out of the oven

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.

A few additional notes about this Crustless Creole Quiche Recipe:

* 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.

*  For single serving quiches, divide the mixture between six to eight buttered ramekins and bake as directed.

Crustless Creole Quiche ZagLeft.
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5 from 1 vote

Crustless Creole Quiche

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!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Dish
Servings: 8 servings
Author: Joanie Zisk

Ingredients

  • 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)

Instructions

  • 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.

Notes

I go mild on my spices when I make this crustless quiche but 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.
For single serving quiches, divide the mixture between six to eight buttered ramekins and bake as directed.

Other Crustless Quiche Recipes you might like…

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About The Author

10 thoughts on “Crustless Creole Quiche”

  1. Laura @MotherWouldKnow

    I’ve never cooked crawfish, but this quiche looks so tempting, I just might make this my first attempt. I love the idea of a crustless quiche – so nice for those trying to cut carbs.

  2. Renée ♥ The Good Hearted Woman

    As a food blogger myself, I see a lot of recipes. A lot. And many look delicious, but I can’t make every one, so a lot get pinned and (honestly) forgotten. Not this one! I am putting it on the menu this month – I am so excited to make it! And I’m even more excited to learn that I can buy crawfish tails in the freezer section! (How did I not know that?) Thanks!

  3. Carole West @ Garden Up green

    4 stars
    This is perfect I’ve been looking for a Quiche recipe – my chickens are laying eggs like crazy and I was wanting to get a little creative. One can only eat so many scrambled, fried or boiled eggs. -Carole

    1. Carole, I love crustless quiches. If you keep the milk to egg ratio the same, you can add almost anything else to them.

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