Crustless cheese pie is a recipe that I grew up eating. I would compare it to a simple quiche recipe with no crust, making it even easier to whip up. Just a few ingredients are needed to create this rich, cheesy dish that works as a side or main course. Breakfast, brunch, or dinner, this is always a hit!

This is a recipe straight from my mom’s recipe box that she passed down to me. Cheese pie is a versatile dish that can be used as a side, lunch or breakfast. It is a simple version of a breakfast casserole.

This is one of my favorite recipes to make when we have visitors. It is quick to assemble and everyone loves the simple flavors. You can customize this pie and add more veggies like diced peppers or mushrooms. This would also be delicious topped with some crumbled, cooked bacon for some extra protein.

Why you’ll love this recipe

• Easy comfort food. This is a nostalgic recipe that is cheesy and delicious.
• Just a few ingredients needed. You probably already have all of the ingredients in your kitchen.
• Customizable. You can add other ingredients like vegetables or protein.

Ingredients needed

• Cheese – You can use your favorite cheese blends. I like using shredded cheddar and jack or colby and Monterey jack. Shred your own or you can use the pre-shredded that you find at the store.
• Onion – This adds a little texture and taste. You can feel free to leave it out if you don’t like onion.
• Flour – All-purpose flour.
• Milk – Use whole for a richer flavor but 2% is also fine.
• Eggs – These help bind the cheese together.
• Seasonings – Dry mustard, salt and ground black pepper.

How to make savory cheese pie

Scroll to the bottom for the full recipe and ingredients.

1. Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with non-stick cooking spray.
2. Pour the eggs in a large bowl. Whisk until the eggs have broken up. Whisk in milk, flour, ground mustard, salt, and pepper.

3. Stir in diced onion and shredded cheese until combined.
4. Pour the mixture into the prepared pie plate.

5. Bake for 25-30 minutes or until the top starts to turn golden brown. If the center is still a little giggly, bake for a few extra minutes.

Heather’s recipe tips

• Shred your own cheese. For the best flavor I recommend shredding your own cheese. It also melts better than the packaged cheese.
• Don’t overcook. I recommend checking the cheese pie around 20-25 minutes. Look for a golden brown top and no giggle in the middle.
• Let it rest before slicing. Make sure to let the cheese pie slightly cool before cutting.

Variations

• Add a little heat. If you like spicy food, you can add a few dashes of hot sauce to the egg mixture.
• Protein. Feel free to mix in some cooked, chopped bacon, sausage, ham, or even ground beef.
• Vegetables. You can add in diced mushrooms, peppers, or other veggies.

How to store

Store: To store any leftover pie, let it completely cool and then cover with plastic wrap or cut and place servings in an airtight container. Keep in the refrigerator until ready to eat. Reheat in the microwave for 1-2 minutes or in the oven.

What to serve with this easy crustless cheese pie

There are many great side dishes that pair well with this cheese quiche. Here are a few favorties:

• A simple green salad.
• Roasted asparagus.
• Simple roasted potatoes.

Frequently asked questions

More easy cheese recipes

• Baked Velveeta Mac And Cheese – A simple side dish.
• Air Fryer Grilled Cheese – A wonderful way to make a sandwich.
• Bisquick Cheeseburger Pie – A simpe dinner recipe.