This is it, the festive season is over. We all feel a little bit heavier but with the cold weather and the lack of daylight we still crave comfort food… ummmhhh. I have a perfect recipe for this. This is an all year round favourite in our house, which I keep declining in different ways. We call it la “quiche sans pâte”, which means the crust-free quiche. It is much lighter than a traditional quiche because it does not have the crust/pastry, which means no butter, but it still feels very indulgent. It is great served with a simple green salad. 

You will find below the recipe of our favourite version of it, which I make with leek, emmental cheese and pancetta.

However as I was telling you I constantly revisit this classic keeping the proportion for the base (eggs, flour and milk). On the picture I took I had tried spinach with feta and when our family was here during the holidays I gave it a go with butternut squash :-) 

As you may have already noticed, I concentrate on recipes, which you can integrate in a balanced diet with a preparation time lower than 15 minutes. This recipe is no exception. The boys love this quiche and it is a great way to make them eat a wide array of vegetables. 

This recipe is as well great for lunchboxes, picnics and buffet food, keep it in mind!

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La quiche sans pate SQ

La quiche sans pâte - Leek, emmental and pancetta version

Course: Main Course
Cuisine: French
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people

La “quiche sans pâte”, which means the crust-free quiche, is much lighter than a traditional quiche. However it still feels very indulgent. It is great served with a simple green salad.



  • 150 g pancetta
  • 2 large leeks
  • 4 eggs
  • 80 g flour
  • 40 cl half fat milk
  • 100 g emmental grated
  • salt pepper, butter


  1. Preheat your oven to 180ºC.
  2. Cook the pancetta in a pan over moderate heat until lightly browned (2-4 minutes).
  3. Remove the pancetta from the pan leaving the fat in and adding a little knob of butter. Add the leeks and gently panfry until tender (5-10 minutes).
  4. Meanwhile, in a large bowl, beat your eggs, gently incorporate the flour and finally add the milk.
  5. Combine the above preparation with the pancetta, leeks and emmental and pour in a foiled or buttered tin.
  6. Bake for 30 minutes until the quiche is firm. Serve warm or cold.