Quiche is a savory tart that originated in France. It consists of an egg custard baked in a pastry crust. The key ingredients in a classic quiche are eggs, cream or milk, cheese, and bacon or other meats. Whether or not quiche always has a crust depends on the type of quiche.
Types of Quiche Crusts
There are several common types of quiche crusts:
- Shortcrust pastry crust – The most traditional quiche crust is made from shortcrust pastry. This flaky and buttery crust is baked blind before the egg custard is added.
- Puff pastry crust – Puff pastry can also be used to make a flaky quiche crust. It rises up tall around the edges of the quiche.
- Graham cracker crust – For a cookie-like texture, some quiches are baked in a graham cracker crust.
- No crust – Crustless quiche is baked directly in a pie dish, with no crust on the bottom or sides.
When Quiche Has No Crust
While a baked pastry crust is part of a traditional French quiche, some modern versions are made without any crust. Reasons why quiche may be crustless include:
- Convenience – It’s faster and easier to make crustless quiche. There’s no need to prepare pastry dough.
- Low carb diet – People restricting carbohydrates often make quiche without the crust.
- Preference – Some people simply prefer the flavor and texture of quiche filling without the crust.
So while crustless quiche is uncommon compared to the traditional baked crust versions, it’s still considered quiche. Purists may argue that a crustless Baked egg dishes like crustless quiche became especially popular in the late 20th century with the rise of lower carb diets.
When Quiche Typically Has Crust
There are some instances when quiche will nearly always have a crust:
- Quiche from a bakery – Professionally made quiche ordered at a bakery or cafe will typically have a baked pastry crust.
- Quiche Lorraine – This classic French bacon and onion quiche is always baked in a pastry crust.
- Regionally authentic quiche – Quiches made according to traditional recipes from France, Italy, or other parts of Europe will have a crust.
In professional kitchens and restaurants, quiche is very often baked in a standard shortcrust pastry. Home cooks may be more likely to experiment with crustless and alternative crust quiches.
Nutrition Differences
Here is a nutrition comparison between a classic Quiche Lorraine made with a shortcrust pastry crust and a crustless quiche baked in a pie dish:
| Nutrient | Quiche Lorraine with Crust | Crustless Quiche |
|---|---|---|
| Calories | 415 | 335 |
| Total Fat | 27g | 23g |
| Carbs | 19g | 4g |
| Protein | 16g | 19g |
The nutrition data shows that a crustless quiche is lower in calories, fat, and carbohydrates compared to a quiche with pastry crust. The protein content is slightly higher when the crust is left out.
Cooking Tips
Blind Baking Crust
For quiches with a pastry crust, it’s important to blind bake the crust before adding the filling. This prevents the crust from becoming soggy.
Prevent Cracking
When making crustless quiche, prevent the egg custard from cracking as it bakes by spraying the pie dish with nonstick spray and baking the quiche in a water bath.
Flavorful Fillings
Since crustless quiche doesn’t have the pastry for flavor, be sure to use flavorful fillings like cheese, vegetables, and herbs.
Conclusion
While traditionally quiche is baked in a savory shortcrust pastry, modern versions are sometimes made without a crust. Crustless quiche is convenient but lacks the rich flavor and texture of a baked pastry crust. When making or ordering quiche, consider whether the pastry crust is an important part of the experience for you. Both crustless and traditional crust quiches can be delicious.