Crustless Quiche with Edamame and Sun Dried Tomatoes

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This is a yummy Japanese style crustless quiche packed with goodness! Bite into a fluffy cheesy quiche stuffed with crunchy edamame beans and sweet sun dried tomatoes. It’s the best!


  • 3/4 cup milk
  • 3/4 cup half and half
  • 60 grams shredded cheddar (mozzarella or other pizza cheese)
  • 2/3 teaspoon salt
  • pinch black pepper
  • pinch salt
  • 1 1/3 tablespoon olive oil
  • 4 large eggs
  • 150 grams shelled edamame beans (drained)
  • 6 sun dried tomatoes (sliced bite size)
  • 1 cup shiitake mushrooms (slice bite size)


  1. Preheat oven to 350 ºF.
  2. In a large mixing bowl add the milk, half and half, shredded cheese, salt and pepper.
  3. Break the eggs in a bowl and add to the milk and cheese mixture. Whisk everything together.
  4. In a pan over med heat, add olive oil, edamame beans, sun dried tomatoes and shiitake mushrooms, and cook for a few minutes. Season with salt and pepper and pour mixture in ramekins.
  5. Put ramekins on a cookie tray and add about an inch of water to the cookie tray.
  6. Baked in the oven for 20-30 minutes (depending on the size of ramekins), until quiche is cooked through. Serve hot or cold.


This quiche will keep refrigerated for up to 4 days. Reheat in the microwave for 1-2 minutes.


Keywords: Eggs

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