How to Make Egg Casseroles & Quiche Without a Recipe

I just love hearty egg dishes for breakfast. Fluffy quiches, egg casseroles, frittatas…they’re all delicious! The beauty of working with eggs in dishes like these is that you can let your creativity run wild. Today I want to show you several simple rations that will help you make egg-based dishes without the confines of a recipe. Let’s get right into it!

Part 1: Base Ingredients & Ratios for Egg Dishes

When it comes to quiches, casseroles, and frittatas, there are a few ingredients you will pretty much always need. These form the “custard” mixture that give your egg dish the right body and texture.

From there, you can add endless amounts of fillings and toppings!

Below you will find the basic ingredients for an egg custard in a ratio form. This will help you customize egg dishes that know no bounds!

Basic Pesto Ratio

– 1 part basil or other leafy herb (i.e. 4 oz)
– 1 part cheese (i.e. 4 oz)
– 2 parts olive oil 1 parts olive oil (i.e. 8 oz)
– 1/2 part nuts (i.e. 2 oz)

You’ll need both eggs and milk to make a great egg custard dish. Now, there are variations of course that you can do (for example, sour cream instead of milk). But we’ll get into that in a little bit.

First, let’s delve a little deeper into the ratio.

cheese + chive quiche

The Amount of Milk

As you can see, I wrote two different options for the ratio of milk to eggs. Each amount of milk will yield a slightly different texture in your final egg dish!

The only time I don’t like using more milk is when I’m making a deep quiche. I’ve found that the texture just gets to be a little too custardy and not “eggy” enough. The word I would use to describe it is jiggly.

It’s not my preferred texture, but it might be yours! If so, you can still use this ratio for a large, deep quiche.

As for egg casseroles, I’ve tried both ratios of milk and I like them both just fine.

Here’s what you need to keep in mind: the higher the percentage of eggs to milk, the more firm your eggs will end up.

Serving Size

If you’re using only 6 eggs + milk, this amount works great in a square pan or a pie pan. You should have just enough custard!

On the other hand, 12 eggs works great for a 9″ by 13″ pan, or 2 small quiches. It does depend on how full you want to fill your pans. You could use the bigger formula for just one quiche and it would fill up the pan very high.

Salt Levels

It is essential that you include enough salt in your egg custard mixture. Your final egg dish will just be THAT much better if it is seasoned well.

I thought about giving a specific amount of salt in the ratio based on my tests, but that doesn’t work because the salt will also be impacted by the cheese you use.

If you’re using a very salty cheese, you’ll need less salt in the eggs. One thing I like to do is scramble up a tiny little portion of my egg custard, and then taste it with a small piece of the cheese I’m using.

Formula Varations

There are many ways you can change up the original custard ratio! Here are some ideas:

  • Sub the milk for half and half or heavy cream: this will result in a richer custard base
  • Sub the milk (or half the milk) for sour cream: this will be richer and add a little tang
  • Dairy free? You can use other options like almond milk or oat milk, but the creaminess won’t be quite the same.
  • No milk at all? You can also sub in water like this recipe does.
  • You can also change up the ratio of eggs to liquid! This ratio is what I learned in culinary school and I do think it works well, but you are always free to experiment. (For example, the recipe linked right above uses 5 eggs to 1/2 cup water).

Part 2: Filling Ingredients in Egg Casseroles + Quiche

Now comes the FUN part: adding other ingredients to your egg dishes! This has got to be my favorite part.

Once you have the basic custard recipe in your head, you can come up with a million different flavor combinations! Before I give you a list of suggestions on that front, let’s talk about a few key principles for egg dish fillings.

1. Saute Hearty Vegetables

You almost never want to put veggies into a quiche or casserole raw. I know its one extra step, but it really is a needed step.

The veggies just won’t break down enough in the oven. So throw them in some hot oil and saute them in a pan until they start to get tender and release their moisture (we don’t want that moisture in the egg dish!)

2. Get Creative With Cheese

While you don’t HAVE to add cheese to your egg dish, it really adds depth of flavor that I personally don’t like to miss out on.

Yes, you can simply use cheddar. But why stay with just one option? Cheese have all SORTS of flavors, levels of saltiness, etc.

Extra sharp white cheddar, gruyere, feta, ricotta, parmesan…they all can add something unique to your egg dish.

Some cheese are more expensive than others, so I totally get that’s not an option for everyone. If you go for anything unique, at least try adding some fresh parmesan or sharp white cheddar. The parm will add a little sweetness and nuttiness, whereas sharp white cheddar adds a unique saltiness that I very much enjoy.

How much cheese to add? It is variable! I would do roughly 1 cup per 6 eggs. But honestly, I never measure. I just throw a layer of cheese in and call it good.

3. Add a Starch

When it comes to egg casseroles, you can go further than just veggies and cheese: you can add a starch! Here are the most common options:

  • Hashbrowns
  • Tater Tots
  • Biscuits
  • Day old bread

I haven’t really seen these ingredients used in quiches, but they are great for casseroles. If you’re using bread, moisten it in the egg mixture.

Frozen hashbrowns, frozen tater tots, and biscuits can be added right in the bottom of a greased pan, topped with veggies and eggs, and cooked!

Also, note that you may not need as many eggs when adding a starch. For example, this recipe that uses 16oz of biscuits only uses 6 eggs for a 9″ by 13″ pan. There are SO many other ingredients that you don’t need to completely fill the pan with eggs!

15 Egg Dish Flavor Combo Ideas

Broccoli Cheddar: sauted onion & broccoli, cheddar cheese
Cheese & Chive: Cheddar, gruyere, parmesan, and fresh chives
Mushroom Leek: sauted mushrooms and leeks, gruyere or white cheddar with parmesan
Cheddar & Sausage: sauted onions, browned sausage, cheddar cheese
Sun Dried Tomato: fresh mozzarella, sundried tomatoes, fresh basil
Ultimate Veggie: sauted onion, broccoli, bell peppers, etc. Cheese optional
Spinach Feta: sauted onions, spinach, and feta sprinkled on top
Sausage Mushroom:
sauted onions & mushrooms, browned sausage
Ham & Swiss:
chopped ham, swiss cheese
Asparagus Goat Cheese:
sauted asparagus topped with goat cheese
Kale & Parmesan:
sauted onions & kale, parmesan
Feta & Dill: fresh dill, lemon zest, sauted garlic, topped with feta
Caramelized Onion: caramelized onions, bacon (optional), parmesan
Tater Tot Casserole: bacon, frozen tater tots, cheddar
Sausage Biscuit: can of biscuits, browned sausage, sauted onion, white cheddar

mushroom leek quiche

Part 3: Layering Your Egg Dish

Once you’ve got the ingredients for your egg dish finalized, it’s time to assemble and bake it, right?

This is very easy to do. If you’re making a quiche, you’ll need the crust in the pie plate first.

If you’re making a casserole or crustless quiche, make sure to grease the pan with butter or olive oil first.

Then, you’re going to follow a series of steps:

Egg Dish Assembly

1. Add starch (biscuits, hashbrowns, etc.) in a layer (if using)
2. Add a layer of veggies
3. Add a layer of cheese
4. Pour over the egg custard mixture
5. Top with more cheese & decorative veggies (optional)

It really is that simple! When you’re prepping and chopping, keep in mind the veggies will shrink after sauteing.

You really just want enough veggies to make a nice layer in the bottom of the pan you’re using.

Bake Time & Temperature

Egg dishes are usually baked at either 350 or 375 degrees. The baking time will vary depending on how full your pan is.

You’ll know its done when it reaches an internal temp of 160 degrees.

You can also look for these visual cues: the eggs should rise quite a bit, and start to brown slightly. Any pockets of egg white on top should be cooked and opaque, not raw.

Conclusion

I hope this article is helpful in creating your own custom egg dish at home, with ingredients you already have! Have flavor combo ideas? Comment and let me know, I would love to hear!

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