The Best Crustless Tomato Basil Mozzarella Quiche

By Jason Griffith

There is something inherently sophisticated about a quiche, yet many home cooks shy away from making them because of the finicky nature of pie crusts. Whether it’s getting the butter-to-flour ratio just right or preventing the dreaded “soggy bottom,” the crust is often more trouble than it’s worth. That is exactly why I fell in love with this Crustless Tomato Basil Mozzarella Quiche.

It delivers all the creamy, custardy satisfaction of a traditional quiche but skips the heavy carbs and the kitchen stress. It’s light, vibrant, and packed with the classic Mediterranean flavors of a Caprese salad. If you are looking for more morning inspiration, you might also enjoy this one-pan breakfast bake or the viral cottage cheese pancake that has been taking the internet by storm.

Why I Love This Recipe

I’ve been writing about food for years, and my favorite recipes are always the ones that look like they took hours but actually came together in minutes. This quiche is the ultimate “clean out the fridge” meal.

What makes this particular version a winner is the combination of fresh basil and burst cherry tomatoes. As the quiche bakes, the tomatoes soften and release their sweet juices into the mozzarella, creating little pockets of intense flavor. It’s naturally gluten-free, keto-friendly, and works just as well for a fancy Sunday brunch as it does for a Tuesday morning meal prep.

Ingredients You’ll Need

To get that perfect “melt-in-your-mouth” texture, quality ingredients are key. Here is what you will need to gather:

• Eggs: 6 large, farm-fresh eggs if possible.
• Milk: 1 cup (I prefer whole milk, but you can use half & half for an even richer, decadent texture).
• Mozzarella Cheese: 1 cup, shredded. Use low-moisture mozzarella for the best melt.
• Parmesan Cheese: ½ cup, grated. This adds a salty, nutty depth that balances the mild mozzarella.
• Cherry Tomatoes: 1 cup, halved. These are sweeter and hold their shape better than large sliced tomatoes.
• Fresh Basil: ½ cup, chopped. Do not use dried basil here; the fresh herb is essential for that signature aroma.
• Aromatics: 1 small onion (finely diced) and 2 cloves of garlic (minced).
• Olive Oil: 1 tbsp for sautéing.
• Seasoning: Salt and black pepper to taste.

Swaps and Notes

• Dairy-Free: You can substitute the milk with an unsweetened nut milk (like almond or cashew) and use a dairy-free mozzarella shred.
• Vegetable Add-ins: If you want more greens, fold in a handful of baby spinach or sautéed mushrooms.
• The “Wrap” Alternative: If you are in an extreme hurry and can’t wait for the oven, check out this 3-ingredient egg wrap for a similar high-protein fix on the go.

Step-by-Step Directions

1. Prep the Oven: Preheat your oven to 375°F (190°C). Generously grease a 9-inch pie dish or a similar-sized ceramic baking dish with butter or non-stick spray.
2. Sauté the Aromatics: In a small skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until they are soft and translucent (about 4-5 minutes). This step is crucial because raw onions can release too much moisture inside the quiche.
3. Whisk the Base: In a large mixing bowl, whisk together the 6 eggs and 1 cup of milk until completely combined. Season with salt and pepper.
4. Fold in the Flavors: Stir in the shredded mozzarella, grated Parmesan, chopped fresh basil, and your sautéed onion/garlic mixture.
5. Assemble: Pour the egg mixture into your prepared baking dish. Carefully scatter the halved cherry tomatoes across the top. I like to place them cut-side up for a beautiful visual presentation.
6. Bake: Place in the center rack of the oven and bake for 30–35 minutes. You’ll know it’s done when the center is set (it shouldn’t jiggle much when shaken) and the edges are a light golden brown.
7. Rest and Serve: Let the quiche cool for at least 5 minutes. This allows the custard to firm up so you get clean, beautiful slices.

Tips for Success

• Don’t Overbake: Overbaked eggs become rubbery and weep water. Keep an eye on it at the 30-minute mark.
• Pat Your Tomatoes Dry: If your cherry tomatoes are particularly juicy, pat the cut sides with a paper towel before adding them to the quiche to prevent excess liquid.
• Freshness Matters: Since this recipe has so few ingredients, the quality of the basil and the cheese really shines through. Use a block of Parmesan and grate it yourself for a better melt than the pre-shaken cans.

Serving Suggestions and Pairings

This quiche is incredibly versatile. For a light lunch, I love pairing a slice with a light tangy chicken salad on the side. The acidity of a vinegar-based salad cuts through the richness of the cheese perfectly.

If you are hosting a brunch, why not lean into the “vacation vibes”? A cold classic margarita is a surprisingly refreshing pairing for an egg-based brunch menu, especially on a warm Saturday morning.

Nutritional Information (Per Serving)

Serves 6

• Calories: 210
• Protein: 15g
• Fat: 14g
• Carbs: 6g
• Fiber: 1g
• Sugar: 3g

Storage and Leftover Tips

One of the best things about a crustless quiche is that it reheats beautifully.

• Fridge: Store leftovers in an airtight container for up to 3 to 4 days.
• Reheating: For the best texture, reheat in a toaster oven or air fryer at 300°F until warmed through. The microwave works in a pinch (30-45 seconds), but the oven preserves that “just baked” feel.
• Freezing: You can freeze slices of this quiche! Wrap them tightly in plastic wrap and foil. Thaw in the fridge overnight before reheating.

Final Thoughts

This Crustless Tomato Basil Mozzarella Quiche is proof that you don’t need a lot of ingredients or a lot of time to make a gourmet-level meal. It’s a staple in my household, and I hope it becomes one in yours too.

If you tried this recipe, I’d love to hear your thoughts! Did you add any extra veggies? Did you serve it for breakfast or dinner? Drop a comment below and let me know. Don’t forget to follow ChefManiac for more easy, delicious recipes delivered straight to your feed!