sundried tomato quiche sans crust

Sun-Dried Tomato Quiche Sans Crust

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When I was thinking of what I would call this dish, I was trying to decide whether it’s a baked omelette, frittata, or a quiche. Ultimately, I decided to call this a sun-dried tomato quiche sans crust because technically frittatas and omelettes aren’t made with any milk or cream, whereas a quiche is.

Typically, a quiche is made with cheese, lardon (pork fat), cream, and of course eggs. This batter is poured over a baked pie crust or shortbread crust to be enjoyed at almost any meal time.

I remember going to a small cafe in Saint-Germain, surprised to see a quiche lorraine (the traditional quiche) as an appetizer on the lunch menu. I had always thought of quiche as a breakfast food. I ended up ordering the French onion soup as my appetizer because I just couldn’t fathom eating quiche as an appetizer – it’s far too heavy!

In any case, I guess it’s more surprising to find out that the original quiche didn’t have any cheese in it, because finding one without cheese these days is a rarity. Although, maybe this isn’t really that surprising as, hello, cheese makes everything better, right? 

sundried tomato quiche sans crust

While I love a good pie crust, it can make an egg dish like this feel too heavy in the mornings. I’m much more of a toast and jam sort of girl, so when I do have eggs, I’d rather have a piece of toast to go with it than pie crust.

This sun-dried tomato quiche is my go-to egg dish to make because it’s really flavorful. I can’t believe I didn’t like sun-dried tomatoes as a kid because I absolutely love them now.

Just a couple tablespoons of chopped sun-dried tomatoes will really add a lot of flavor to this batter; I usually add anywhere from 2 to 4 tablespoons depending on how big of a quiche I’m making.

sundried tomato quiche sans crust

Before I bake the batter, I sauté some onion and garlic in a pan with some good olive oil. This combo in itself can transform eggs into a deliciously savory meal, but in this case, it’s another dimension of flavor.

After the two are cooked in the pan, I add the eggs that have been whisked with a couple tablespoons of heavy cream, sun dried tomatoes, chopped fresh basil, red pepper flakes, salt, and a little bit of grated sharp cheddar cheese (any kind of cheese works, though) to the pan of onions and garlic.

I place the pan in the oven and bake the eggs for approximately 15 to 20 minutes. When it’s nearly done, I sprinkle a little more cheese on top to melt, then pull it out of the oven and garnish with fresh basil leaves. 

sundried tomato quiche sans crust

The sun-dried tomato flavor adds this perfect, all-in-one balance of sweet, tart, and salty to the eggs in a way fresh tomatoes just can’t really do. While the amount of cream is not significant, don’t feel tempted to swap it out for milk.

The cream’s ability to make the eggs moist and almost custard-like is greater than that of milk’s. The fat content also does taste more favorable on the palate, so there’s that too.

This is the kind of breakfast you could eat outside in the sun, with a mimosa and some loved ones, and easily feel like you’ve been transported to the south of France for a Provencal morning. 

P.S. I just came across this gorgeous video of Paris in my Facebook feed. I thought I would share so that you could all enjoy some of my favorite city’s beautiful sights as well! 

sundried tomato quiche sans crust

Sun-Dried Tomato Quiche Sans Crust

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 5 eggs
  • 2 tbsp heavy cream
  • 2 tbsp chopped sun-dried tomatoes
  • 1/2 an onion, diced
  • 1 large clove of garlic, minced
  • 1/2 cup grated sharp cheddar cheese, divided 1 bunch basil leaves, divided
  • pinch of salt
  • pinch of red pepper flakes
  • 1-2 tbsp olive oil to sauté onions and garlic in


  1. Preheat the oven to 350°F.
  2. Sauté the onion in an oven-safe skillet until the onion is translucent. Add the garlic and red pepper flakes and stir until the garlic is cooked a bit but not yet golden.
  3. In a separate bowl, whisk the eggs, cream, sun-dried tomatoes, 1/4 cup cheese, a pinch of salt, and half of the basil (chopped).
  4. Pour the batter into the skillet and stir everything together. Place the skillet in the oven and bake for 15 to 20 minutes. Once the top of the quiche has set, sprinkle the remaining 1/4 cup of cheese and continue baking until the cheese has melted. Before serving, garnish with remaining basil leaves.

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  1. Great minds do indeed think alike, Beeta! How deliciously ironic that you and I both post a crustless quiche at virtually the same time but on different sides of the big drink! Your inclusion of sun-dried tomatoes is sheer culinary genius, of which I’m learning to expect nothing less from you. This is a great rendition and I look forward to trying it very soon!

  2. I couldn’t agree more about the creme in the eggs…. it gives the eggs a luxurious mouth feel for sure! Funny, I didn’t like sun dried tomatoes as a kid either, but now I love them. They add so much flavor to any dish they’re included in, so I know I’d love this quiche. And best of all, this is so quick and easy to whip up! Love this Beeta. Thank you too for the beautiful video… my desire to go to Paris is stronger than ever… !

    1. Right, Traci?? Creme makes everything better! 🙂 And I think because kids have such a boring palate that they can’t appreciate the vibrant flavor of sun-dried tomatoes. But we know better now, so that’s what’s important, right!? I’m so glad you liked the video too – you need to go to Paris, Traci!! Thanks so much for all the love <3

  3. This quiche looks delicious! I love that you skipped the full-on pie crust, which I agree can feel pretty heavy in a breakfast quiche. I also like toast and jam, and just light eggs for breakfast- so this is perfect! I have got to try this – quiche is one of my favorite breakfast/brunch foods.

    Also that video of Paris is BEAUTIFUL. Paris has always been one of, if not THE city I want to visit most in the future. The video confirms this x100!

    1. Thank you so much, Sarah! Seems like we are totally on the same wavelength when it comes to what we like for breakfast 🙂 I think you’ll really love this quiche. And you must plan your next trip to Paris – I think you will adore the city as it’s THE place to go for foodies. And if you think it’s beautiful just from the video, wait until you see it up close!!

  4. I love that this is made without the crust. I imagine having it for dinner or lunch, alongside some roasted veggies or a salad….And maybe white wine. 🙂 Do you know how long it would keep for in the fridge?

    1. Thanks, Amanda!! It would be perfect with roasted veggies and wine – love that! I’ve never refrigerated this particular quiche, but I’ve found that refrigerated eggs are generally good for a couple days max but that could just be because they’ve never really made it longer than that in my house! 😉

  5. That quiche looks beautiful Beeta. I would totally love to have this for lunch today! I’m now at work watching this gorgeous video of a city I’d love to explore one day!

    1. Thank you so much, Jessica! I know, I find these videos and get myself all excited and antsy to travel, and then realize I’m still working at my desk with no ticket in hand! I fail, I know! :p

  6. Giiiirrrlll, you can just name this dish MINE! or I’d even settle for GIMME! 🙂 I’m totally with you on not digging pie crusts with my eggs for breakfast… way to heavy for me and then I have to go the rest of the day feeling bloated and food pregnant. (<– Aka fat and ugly) I sundried tomatoes and I have an unopened container in a box somewhere. This crustless quiche definitely lights a fire underneath my bum to find that box, because I MUST have this! Immediately! Love the video of Paris, too! SO pretty! But, if I plan a trip to the City of Lights, I have to make time to fly (or train over) to where you are, because I absolutely must meet you and thank you in person for all the deliciousness you have brought into my life! And for being a great friend <3 Cheers, my sweets! xo

    1. LOL, Cheyanne! You always make my day with your comments. Feeling food pregnant is the worst…and unfortunately it happens to me all too often with me indulging in bread from morning to night! :p And will you pleaseeee visit me!? I would love that! In fact, we’d fly to Paris together and I’d personally show you around to all my favorite spots and get us both food pregnant :p Thank YOU for being such a beautiful, kind-hearted friend my dear! Much love! XO

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