Magic Weeknight Quiche
A no-crust, pour-and-bake quiche that comes together with cream cheese, frozen vegetables, and pantry staples. Rich, custardy, and quietly impressive with minimal effort.
Ingredients
Quiche Base
- 6 large eggs
- 4 ounces cream cheese softened
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup frozen corn peas, or mixed vegetables (no need to thaw)
- 1/2 cup sliced green onions or small diced onion
- 1 tablespoon chili crisp optional
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Butter or oil for greasing the dish
Instructions
- Preheat the oven to 375°F and generously grease an 8x8-inch baking dish or oven-safe skillet.
- In a large bowl, whisk the eggs until smooth.
- Add the cream cheese and milk and whisk vigorously until mostly smooth; small lumps are fine.
- Stir in the cheddar cheese, frozen vegetables, green onions, chili crisp (if using), salt, and pepper.
- Pour the mixture into the prepared dish and gently level the top.
- Bake uncovered for 35–45 minutes, until puffed, lightly golden, and just set in the center.
- Let rest for 5–10 minutes before slicing and serving.
Notes
No crust means no stress — this quiche sets up beautifully without pastry. Cream cheese makes it rich and forgiving, while frozen vegetables are a feature, not a compromise. Excellent warm or cold. For a toddler-friendly version, skip the chili crisp or swirl it only on one side. Fancy-feeling food for fried people.