Food and Recipes Recipes Easiest Crustless Quiche Be the first to rate & review! This simple recipe is a crustless spin on a classic Quiche Lorraine. Instead of only using Swiss cheese, this quiche filling uses a mix of Swiss cheese and Gruyère cheese for a combination of both punchy and buttery flavors. Instead of a crust, a thin coating of panko breadcrumbs around the pie plate allows the custard to cling to the side of the plate as it bakes, but once it has cooled, it releases into a beautifully sliceable quiche. This quiche pairs well with a simple salad and a piece of bread for a delightful lunch. Feel free to add other sautéed vegetables into the custard before baking to make this recipe into a vegetable and ham quiche. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. He has also developed nearly 200 recipes for SouthernLiving.com and Southern Living Magazine. Southern Living's editorial guidelines Published on January 4, 2019 Print Rate It Share Share Tweet Pin Email Photo: Micah A. Leal Active Time: 15 mins Total Time: 1 hrs Ingredients 1 1/2 tablespoons butter, divided 2 1/2 tablespoons panko (Japanese-style) breadcrumbs 1 cup finely diced onion 1/2 teaspoon kosher salt 1 cup small cubed pancetta (or small cubed ham) 1 cup shredded Swiss cheese 1 cup shredded Gruyère cheese 4 large eggs 2 cup half-and-half Directions Preheat oven to 425°F. Generously grease a 9 1/2-inch pie plate with 1/2 Tbsp. butter. Sprinkle panko breadcrumbs into the pie plate, and turn the pie plate so the panko evenly coats the inside of the dish. Melt the remaining 1 Tbsp. butter in a skillet over medium-high heat. Add onion, pancetta, and salt, and cook until the onion is slightly translucent, about 7 minutes. Remove from pan and spread evenly into pie plate. Scatter Swiss cheese and Gruyère cheese evenly on top of the onion mixture. In a large mixing bowl, whisk together the eggs and half-and-half until completely combined. Gently pour into pie plate. Bake in preheated oven until the center does not move when the pie plate is lightly shaken, about 35 minutes. Allow to cool before slicing. Rate it Print