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This crustless tomato quiche with pesto is a creamy, savory single serving meal made with fresh tomatoes, basil pesto, eggs, and cheese. Baked in a small dish until set and lightly golden, it delivers classic quiche flavor without the crust.
Featured Comment
“Fork-lickin’ delicious, made it as written. Better than restaurant offerings.”
– J A H
Why You’ll Love This Recipe
- No Crust Needed: This crustless quiche skips the pastry, making it easier to prepare and naturally gluten free.
- Low Carb and High Protein: Made with eggs, cheese, and cream, it’s a satisfying, low carb breakfast or light meal.
- Single Serving: Baked in a small dish, it’s the perfect portion for one.
- Simple Ingredients: Fresh tomatoes, basil pesto, eggs, and cheese come together quickly with minimal prep.
- Great for Breakfast or Brunch: Serve it warm for breakfast, brunch, or even a light lunch.
Golden on the edges and soft in the center, this crustless tomato quiche with pesto is one of those recipes I turn to again and again. The sweet, roasted tomatoes settle into the creamy egg custard, and the pesto adds a fresh, herby layer that makes every bite feel balanced and flavorful.
I love that it bakes in a small dish and gives me a warm, satisfying meal without making a full-size quiche.
If you’d like to try another crustless quiche, I have several single serving options to choose from. Try my small crustless spinach quiche, small crustless quiche lorraine, small crustless pizza quiche, crustless coronation quiche, small crustless goat cheese and prosciutto quiche, and small crustless roasted potato quiche.
Ingredients
If you have any ingredients leftover from this crustless tomato quiche recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Used to lightly grease the baking dish and prevent sticking. I use extra virgin olive oil for its clean, true olive flavor.
- Heavy Cream: Adds richness and creates a smooth, custardy texture. You can substitute whole milk for a lighter option, though the quiche will be slightly less creamy. Use leftover cream in crack chicken for one, a small mushroom casserole, or tortellini soup for one.
- Pesto: Spinach or basil pesto adds bright, herby flavor and depth. Use homemade pesto or store-bought. Use leftovers in single serve pesto pasta or chicken margherita for one.
- Cheese: Shredded cheese melts into the egg mixture and adds flavor. Cheddar or Gruyère cheese are excellent choices, but mozzarella or Monterey Jack also work well. Gruyère adds a slightly nutty flavor that pairs beautifully with tomatoes. Use leftover cheese in an open-faced croque madame.
- Tomato: Fresh tomatoes add juiciness and balance the richness of the eggs and cream. Cherry tomatoes work especially well because they hold their shape and concentrate in flavor as they bake. You can also use sliced Roma tomatoes or well-drained canned diced tomatoes if needed.
Recipe Variations
This crustless tomato quiche is easy to customize based on what you have on hand.
- Spinach and Tomato Quiche: Add a small handful of fresh spinach. It wilts into the egg mixture and adds color and extra nutrition.
- Bacon or Ham: Stir a strip or two of cooked, chopped bacon or diced ham for a heartier crustless quiche with added protein.
- Feta or Goat Cheese: Swap the shredded cheese for crumbled feta or soft goat cheese for a tangy, Mediterranean-style flavor.
- Mushroom Quiche: Sauté sliced mushrooms in a little olive oil until their moisture cooks off, then fold them into the batter.
- Vegetable Quiche: Add sautéed bell peppers and onions for a slightly sweet, savory addition.
- Add Heat: Sprinkle in red pepper flakes or a few drops of hot sauce for a mild kick.
How To Make A Crustless Tomato Quiche
These photos and instructions help you visualize how to make this single serving crustless quiche recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Sauté the aromatics: Heat a medium skillet over medium heat. Add the olive oil, then stir in the chopped onion, minced garlic, and black pepper. Cook for 3 to 4 minutes, until the onions are soft and translucent. Remove from heat.
- Make the egg mixture: In a medium bowl, whisk together the eggs and heavy cream. Stir in the shredded cheese, pesto, and the sautéed onion and garlic.
- Prepare the baking dish: Lightly butter a 5×5-inch baking dish. Arrange the tomato slices in a single layer on the bottom.
- Assemble the quiche: Pour the egg mixture evenly over the tomatoes.
- Bake: Place the baking dish on a baking sheet and bake for 25 to 28 minutes, until the center is set and the top is lightly golden.
Expert Tips
- Cook the vegetables first: Sauté the onions and garlic until soft. This builds flavor and removes excess moisture so the quiche sets properly.
- Whisk the eggs well: Beat the eggs and cream until fully blended. This creates a smooth, custardy texture.
- Do not overbake: The center should be set but still have a slight jiggle. The quiche will continue to firm up as it rests.
- Let it rest: Cool for 5 to 10 minutes before slicing. This helps it hold its shape and slice cleanly.
- Use the right dish size: A small baking dish, about 5×5 inches or similar, ensures the crustless quiche bakes evenly and doesn’t turn out too thin.
Frequently Asked Questions
Yes. Bake the quiche, let it cool completely, then refrigerate for up to 3 days. Reheat in a 300°F oven until warmed through, about 10 to 15 minutes.
Yes. You can freeze it before or after baking.
Before baking: Mix the egg filling and freeze it in a sealed freezer bag. Thaw overnight in the refrigerator. When ready to bake, arrange fresh tomato slices in the baking dish, pour in the thawed mixture, and bake as directed.
After baking: Let the quiche cool completely, then wrap tightly and freeze. Reheat in a 350°F oven for about 15 to 20 minutes, until warmed through.
The center should be set with a slight jiggle. The top will be lightly golden. It will continue to firm up as it cools.
Yes, double the ingredients and bake in either two 5×5-inch baking dishes, one 6.5-inch square baking dish, or one 6×8-inch baking dish.
Yes. Since there is no pastry crust, this crustless tomato quiche is naturally gluten free.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini crustless quiche with tomato and pesto or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Crustless Tomato Quiche With Pesto For One
Watch How To Make This
Equipment
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic -minced
- ⅛ teaspoon coarsely ground black pepper
- 2 large eggs
- 3 tablespoons heavy cream
- ¼ cup shredded gruyere cheese
- ¼ cup shredded cheddar cheese
- 2 tablespoons pesto
- ¼ tablespoon butter, for greasing the baking dish
- 1 small tomato
Instructions
- Heat oven to 375° F (190° C).
- Heat olive oil in a medium skillet over medium heat. Add the chopped onion, garlic, and black pepper. Cook for about 2 to 3 minutes, until the onions are soft and translucent. Remove from heat.
- In a medium bowl, whisk together the eggs and heavy cream. Stir in the shredded cheese, pesto, and the sautéed onion mixture.
- Lightly butter a 5×5-inch baking dish. Arrange the tomato slices in a single layer on the bottom.
- Pour the egg mixture evenly over the tomatoes.
- Place the baking dish on a baking sheet and bake for 25 to 28 minutes, until the center is set and the top is lightly golden. Let rest for 5 minutes before serving.
Notes
- Cook the vegetables first: Sauté the onions and garlic until soft. This builds flavor and removes excess moisture so the quiche sets properly.
- Whisk the eggs well: Beat the eggs and cream until fully blended. This creates a smooth, custardy texture.
- Do not overbake: The center should be set but still have a slight jiggle. The quiche will continue to firm up as it rests.
- Let it rest: Cool for 5 to 10 minutes before slicing. This helps it hold its shape and slice cleanly.
- Use the right dish size: A small baking dish, about 5×5 inches or similar, ensures the crustless quiche bakes evenly and doesn’t turn out too thin.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Fork-lickin’ delicious, made it as written. Better than restaurant offerings.
Wow, thank you so much!
This was delicious! Thanks for sharing your recipe!
Hi. Quick question. I made this the other day (and love it) but what I did note was that even cooking for 27 minutes and with a single layer (mostly) of a Roma tomato on the bottom, the bottom center of the casserole was still a bit liquid which I would equate with the more juicy tomato’s but assume that is why we are using Roma’s instead. I don’t want to overcook it but not sure why it was still a little under cooked in the bottom center.
Hi Steve, I’m thinking that the quiche could have just needed more baking time. True, larger tomatoes contain more water which could have made the quiche not set properly too. Oven temperatures can vary, perhaps a few minutes longer in the oven may have helped set the quiche.
Thank you for these wonderful recipes. I lost my husband and soulmate six months ago and dreaded the thought of cooking for one again. Not only that, we often used to cook together. These recipes are not only delicious but easy to make and have helped me continue to enjoy cooking!
Hi Cecile, I’m so sorry for your loss and I’m glad to know our recipes have been helpful.
I am so thankful to have stumbled upon your site! I hate to have too many leftovers – they go to waste in my fridge. I find that most of your recipes are good for two of my meals, which is perfect: meal today, and work meal tomorrow! Thank you for your recipes. This one was fantastic cut in half with a side of English muffin drizzled with olive oil. You’ve got a much-needed niche here on the internet, cooking real meals for singletons!
I’m so happy you found us, Michelle and I’m glad to know our recipes are helpful. Thank you.
I love this sort of thing and will definitely make with some adjustments. I don’t like pesto, so could I use dried mixed Italian herbs instead? Also could I substitute plain greek yoghurt or creme fraiche instead of heavy cream?
Yes, dried herbs would be wonderful. Instead of using yogurt or creme fraiche, I would suggest using milk (cow’s milk, soy milk, or almond milk work fine).