Easy Breakfast Crustless Quiche

This is the cocktail-party version of quiche, made in an 8×8 pan and cut into tidy little squares perfect for passing around or stacking on a brunch platter. Marinated artichoke hearts bring their bright tangy character to a savory egg and cheese base, while a hit of red hot pepper sauce sneaks in just enough background heat to keep things interesting.

Use the reserved artichoke marinade to grease the pan, and you double the artichoke flavor that gets infused into every bite while skipping the extra olive oil. This is exactly the kind of cooks-trick economy that elevates this from a basic quiche to something memorable.

The Uneeda biscuit crumbs act as the binding starch that holds everything together without needing a crust. Cracker crumbs would work in a pinch since the Uneeda brand is increasingly hard to find. The crumbs absorb the marinade and excess moisture while baking, giving the finished squares enough structure to pick up by hand.

Make it the day before, since this dish reheats beautifully. Ten minutes at 325F (160C) brings it back to warm without overcooking the eggs, and the flavors deepen overnight in the fridge.

Pro Tips

• Drain the artichokes well before chopping but save the marinade, you need it for the pan
• Use sharp cheddar for the strongest flavor punch, mild cheddar gets lost behind the artichokes
• Beat the eggs thoroughly before mixing, this gives the squares a smooth uniform texture instead of streaky bites
• Let cool fully in the pan before cutting, hot squares fall apart
• For neater cuts, refrigerate the cooled quiche overnight and slice while cold

Variations

• Swap cheddar for Gruyère, Parmesan, or a Mediterranean feta-mozzarella blend
• Add chopped sun-dried tomatoes or roasted red peppers for color and sweetness
• Stir in a half cup of cooked crumbled bacon or diced ham for a meatier version
• Top with extra cheese and broil for 2 minutes at the end for a golden crackly crust