This easy crustless tomato quiche is a simple way to turn eggs, fresh tomatoes and Cheddar into a satisfying family meal without making or buying pastry. The soft, savoury filling is flavoured with onion and mixed herbs, while slices of tomato and a little golden cheese give the top an inviting finish.
It is a useful recipe for busy days when you want something that can be served warm for dinner or chilled with a salad the following day. With just a few familiar UK supermarket ingredients, it also fits neatly into an affordable weekly meal plan.
The secret to a good crustless quiche is keeping excess moisture out of the egg mixture and allowing the finished dish to rest before slicing.
Why Make This Crustless Tomato Quiche?
- No pastry to prepare, roll or blind-bake.
- Made with affordable everyday ingredients.
- Suitable for a simple vegetarian family meal.
- Easy to serve warm or chilled.
- Can be adapted with small amounts of leftover cooked vegetables.
Recipe at a Glance
| Details | Information |
|---|---|
| Servings | 4 |
| Preparation time | 10 minutes |
| Cooking time | 35–40 minutes |
| Resting time | 5 minutes |
| Total time | Approximately 50–55 minutes |
| Course | Lunch or main meal |
| Cooking method | Hob and oven |
Ingredients
- 6 medium eggs
- 150ml milk
- 2 medium tomatoes, thinly sliced
- 1 small onion, finely diced
- 80g grated Cheddar cheese
- 1 tbsp vegetable oil
- 1 tsp dried mixed herbs
- Freshly ground black pepper
Ingredient Notes
Eggs: These form the base of the quiche, allowing it to set without pastry or flour.
Milk: Adds tenderness to the filling. Whole or semi-skimmed milk can be used.
Tomatoes: Choose firm tomatoes where possible. Remove excess surface moisture before arranging the slices over the filling.
Onion: Cooking it first softens its texture and brings out a little natural sweetness.
Cheddar: Adds flavour and a golden finish. Choose a Cheddar suitable for vegetarians if required.
Mixed herbs: Dried mixed herbs are convenient and work well with the tomatoes and cheese.
How to Make Crustless Tomato Quiche
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 190°C (170°C fan).
Lightly grease a medium ovenproof dish using a little of the vegetable oil.
A dish approximately 20–22cm across works as a useful starting point, although baking time will vary with its depth.
Step 2: Soften the Onion
Heat the remaining oil in a small frying pan over a medium heat.
Add the finely diced onion and cook gently for approximately five minutes, stirring occasionally, until softened.
Remove from the heat and allow it to cool slightly.
Step 3: Prepare the Egg Mixture
Crack the eggs into a large mixing bowl.
Add the milk, dried mixed herbs and freshly ground black pepper.
Whisk until combined, then stir in the softened onion and half the grated Cheddar.
Step 4: Prepare the Tomatoes
Slice the tomatoes thinly.
If they are particularly juicy, pat the slices gently with kitchen paper to remove excess moisture.
This helps prevent liquid from collecting on top of the quiche during baking.
Step 5: Assemble the Quiche
Pour the egg mixture into the prepared ovenproof dish.
Arrange the tomato slices evenly across the surface.
Sprinkle over the remaining grated Cheddar.
Avoid overfilling the dish, as the mixture needs space to cook evenly.
Step 6: Bake Until Set
Place the dish in the preheated oven and bake for approximately 30–35 minutes.
The quiche should look lightly golden, with a centre that is set rather than liquid.
If the top browns too quickly, cover it loosely with foil towards the end of cooking.
Step 7: Rest Before Slicing
Remove the quiche from the oven and allow it to stand for five minutes.
Resting helps the filling settle and makes it easier to cut into neat portions.
Serve warm with your preferred side dishes.
How to Stop a Crustless Quiche from Becoming Watery
Tomatoes naturally contain a considerable amount of moisture, so preparing them correctly is important.
Use firm tomatoes, slice them thinly and gently pat away excess liquid before adding them to the egg mixture.
Cook the onion separately rather than adding it raw, and drain any additional cooked vegetables before using them.
Avoid adding too much milk or overcrowding the dish with extra ingredients.
Finally, check that the centre is fully set before removing the quiche from the oven.
Budget-Friendly Variations
This is a useful recipe for using up small amounts of suitable leftover vegetables.
Try adding:
- A handful of cooked spinach, squeezed to remove excess water.
- A few softened mushrooms.
- Finely chopped leftover roasted peppers.
- A small amount of cooked broccoli.
Keep additional ingredients modest so the egg mixture can set properly.
For a slightly different flavour, replace a little of the Cheddar with another suitable cheese already in your fridge.
What to Serve with Tomato Quiche
For a filling family dinner, serve the quiche with boiled baby potatoes and steamed vegetables.
For a lighter lunch, try a green salad, cucumber sticks or grated carrot.
It also works well as part of a simple weekend lunch alongside other dishes prepared from ingredients already available at home.
Make Ahead and Storage
You can soften the onion and grate the cheese in advance, keeping them appropriately refrigerated until needed.
Once cooked, allow the quiche to cool promptly and refrigerate within two hours.
Store in a covered container and eat within 48 hours. Serve chilled or reheat once until steaming hot throughout.
Avoid leaving cooked egg dishes standing at room temperature for extended periods.
Frequently Asked Questions
Does crustless quiche need flour?
No. This recipe uses eggs and milk to create a filling that sets directly in the baking dish, so flour is not required.
Can I make tomato quiche without pastry?
Yes. This recipe is specifically designed to be baked without a pastry case, making it quicker to prepare.
Why is my crustless quiche watery?
Juicy tomatoes, wet vegetables, too much liquid or insufficient baking time can all contribute. Pat the tomatoes dry and check that the centre is set.
Can I use a different cheese?
Yes. Another suitable melting cheese can work, although its flavour and texture may differ from Cheddar.
Can I eat crustless quiche cold?
Yes, provided it has been cooked thoroughly, cooled promptly and stored safely in the fridge.
How do I know when the quiche is cooked?
The top should be lightly golden and the centre should be set, without visible liquid egg. Baking time depends on the size and depth of your dish.
Plan More Affordable Family Meals
Simple recipes made with eggs, vegetables and everyday cupboard ingredients can make weekly cooking more manageable.
Explore our Budget Family Meals UK guide for more practical dinner ideas, or organise your weekly menu with our Free UK Family Meal Planner.