Crustless Creole Quiche

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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!

Crustless Creole Quiche ZagLeft.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’re can be low in carbohydrates too.  The crust is never missed when you’ve got so much flavor packed into every bite.

Creole Crustless Quiche - ZagLeftYou can take this girl out of Louisiana, but you certainly can’t take Louisiana out of her.  New Orleans is my home and although I’m a very happy Texan and quite satisfied with my life in the Lone Star State, I can’t help but long for good old creole and cajun cooking.  In my opinion, no other cuisine matches the level of flavor I’ve found in so many dishes originating in New Orleans and I’ve been on a quest lately to recreate many of my favorite recipes from back home.

The combination of crawfish and shrimp bring me to the home of my memories and what could possibly be better than these two together?  Not much, I assure you.

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.

Creole Crustless Quiche from ZagLeft

Start out by cooking a cup of chopped onions in butter.  When the onions begin to soften, add in two cloves of chopped garlic.
Crustless Creole Quiche - onions - ZagLeft

 

Next, add the shrimp to the pan.

Crustless Creole Quiche - shrimp - ZagLeft

 

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.

Crustless Creole Quiche - crawfish - ZagLeft
Crustless Creole Quiche - shrimp and crawfish - ZagLeft

 

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.

Crustless Creole Quiche - eggs - ZagLeft

 

Next, stir in the cream.

Crustless Creole Quiche - cream - ZagLeft

 

Mix in 3/4 cup chopped ham.

Crustless Creole Quiche - ham - ZagLeft

 

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

Making a Crustless Creole Quiche - ZagLeft

 

Pour the quiche mixture into a buttered pie dish.

Creole Crustless Quiche - pour into pan - ZagLeft

 

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.

Crustless Creole Quiche a - ZagLeft

 

Place in the oven and bake for about an hour.

Crustless Creole Quiche b - ZagLeft

 

I love the gorgeous golden color.
Crustless Creole Quiche -c-ZagLeft

 

Beautiful Crustless Creole Quiche - ZagLeft

 

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.

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Crustless Creole Quiche
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

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!

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
  1. Preheat the oven to 425 degrees F.
  2. Butter a pie or quiche dish and set aside.
  3. Melt the butter in a large skillet on medium heat. Add the onions and cook, stirring occasionally until tender, about 5 minutes.
  4. Add the garlic and cook for 1 minute more.
  5. Add the shrimp to the pan and let it cook until almost pink.
  6. 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.
  7. Remove the pan from the stove and set aside.
  8. In a large bowl, whisk the eggs until light. Stir in the cream.
  9. Pour in the contents of pan (the shrimp, crawfish, onions and garlic) into the bowl.
  10. Add the salt, pepper and other seasonings if using.
  11. Add the ham and shredded cheese and stir together.
  12. Pour into buttered pie dish and place the dish on a large baking sheet.
  13. Bake until the quiche is puffed and golden brown, about 1 hour.
Recipe 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.

 

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!

Other Crustless Quiche Recipes you might like…

Roasted Potato, Caramelized Onion and Gruyere Crustless Quiche

Roasted Potato, Caramelized Onions and Gruyere Crustless Quiche recipe from ZagLeft

 

Roasted Sweet Corn and Kale Crustless Quiche

Roasted Corn and Kale Crustless Quiche from Zagleft c

 

Roasted Tomato and Feta Crustless Quiche

Roasted Tomato and Feta Crustless Quiche via zagleft

 

Spinach, Tomato and Brie Crustless Quiche

Spinach, Tomato and Brie Crustless Quiche by Zagleft

 

Crustless Spinach and Bacon Quiche 

Crustless Spinach and Bacon Quiche from Zagleft.com


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12 COMMENTS

  1. 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!

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