Easy Mexican Crustless Quiche Recipe (Perfect for Easter or Brunch!)

Looking for a delicious and easy brunch recipe to serve a crowd? This Mexican Crustless Quiche is the perfect make-ahead dish for holidays, baby showers, or weekend brunches. Packed with protein, sweet corn, and melty cheese, this cheesy, veggie-loaded egg bake is always a hit—and it reheats beautifully, too.

I first made this quiche for a breakfast with a dear friend and her new baby boy, and it was such a success that I’m planning to make it again for Easter brunch this year!

Why You’ll Love This Crustless Quiche:

• No crust = less prep

• Feeds 8–10 people

• Make it ahead and bake the next morning

• Loaded with veggies and cheese

• Customizable with sausage, mushrooms, or your favorite mix-ins

A Cottage Cheese Hack You’ll Want to Try

Here’s a tip I’ve recently started using in the kitchen: pureeing cottage cheese in the food processor! It creates a smooth texture that’s very similar to ricotta, which makes it ideal for quiches and lasagnas. Combined with shredded cheese, it gives this dish its rich, savory flavor.

Mexican Crustless Quiche

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Servings: 8 to 10
Make-Ahead Friendly: Yes! Refrigerate overnight and bake in the morning.

Ingredients:

• 1 ½ cups Nature Blessed Super Sweet White Corn, defrosted*

• 2 cups (16 oz) cottage cheese, pureed**

• 12 large eggs

• ¼ cup all-purpose flour

• ¼ tsp baking powder

• 1 tsp salt

• ½ tsp black pepper

• 1 large bell pepper, any color, diced (about 1 cup)

• 4 whole green onions (scallions), diced (about ¾ cup)

• 1 lb. Mexican-style shredded cheese blend (about 4 cups)

• About 2 cups Eckert’s Fresh Tomato Salsa, for serving

Directions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray.

2. In a large mixing bowl, beat the eggs for about 1 minute using a whisk or hand mixer.

3. Stir in the pureed cottage cheese until fully combined.

4. In a separate small bowl, whisk together flour, baking powder, salt, and pepper. Fold the dry ingredients into the egg mixture.

5. Add in the diced bell pepper, green onions, corn, and shredded cheese. Stir to combine.

6. Pour the mixture into the prepared baking dish and bake for 40 to 45 minutes, or until the center is just set and the top is golden brown.

7. Let sit for 5–6 minutes before slicing. Serve with Eckert’s Fresh Tomato Salsa on the side.

Tips & Variations:

• Add Protein: Stir in ½ pound of cooked sausage or bacon. Pork sausage and mushrooms are a delicious combo!

• Use What You Have: Swap in other veggies like spinach, zucchini, or tomatoes.

• Make It Ahead: Prepare the mixture the night before and refrigerate. Bake in the morning, adding 5–10 extra minutes to the cook time.

Perfect for Easter, Showers, or Weekend Brunch

Whether you’re hosting Easter brunch or prepping a dish for a morning gathering, this crustless quiche is a go-to recipe that’s both easy and impressive. Serve it with fresh fruit, a side salad, and of course—plenty of Eckert’s salsa!

Eat well this spring,
–Angie

*Kitchen Notes:

*To defrost frozen corn: Place in a microwave-safe bowl and microwave on high for 1–2 minutes, stirring halfway through.
**To puree cottage cheese: Use a food processor or immersion blender to blend until smooth (30–40 seconds).