Crustless Quiche Recipe

This incredibly versatile Crustless Quiche is a game-changer for breakfast, brunch, or even dinner! Wonderfully fluffy and packed with savory bacon and cheese, this protein-rich dish comes together with minimal prep work. Without the fuss of making a crust, you’ll enjoy a deliciously satisfying meal that’s naturally low-carb while still delivering all the creamy, cheesy goodness you crave from a traditional quiche.

Why You’ll Love This Recipe

• No Crust Required: Skip the tedious crust-making process while still enjoying a perfectly textured quiche that holds together beautifully.
• Protein-Packed: With six eggs and generous amounts of cheese and bacon, this dish provides satisfying protein that will keep you full for hours.
• Versatile: Works perfectly for any meal of the day – serve it hot for dinner or enjoy cold slices for breakfast or lunch the next day.
• Simple Ingredients: Uses basic ingredients you likely already have in your refrigerator, making it perfect for impromptu gatherings or weeknight dinners.

this Recipe

Ingredients You’ll Need

• Eggs: The foundation of our quiche, providing structure and protein. Use large eggs for the best results.
• Heavy Whipping Cream: Creates that signature silky texture and richness that makes quiche so irresistible.
• Whole Milk: Works with the cream to achieve the perfect custardy consistency without being too heavy.
• Bacon: Adds a wonderful smoky flavor and savory depth. Make sure to cook it until crispy before adding to the mixture.
• Green Onions: Provides a mild onion flavor without overpowering the dish. They add beautiful color flecks throughout the quiche.
• Sharp Cheddar Cheese: Brings that delicious tangy flavor and helps create those pockets of melty goodness. The sharper the better for maximum flavor impact!
• Seasonings: Salt, pepper, and paprika form the perfect trio to enhance all the other flavors without complicating things.

Variations

Want to customize your crustless quiche? Here are some fantastic options:

• Mediterranean: Swap the bacon for sautéed spinach, add feta cheese, and toss in some halved cherry tomatoes and olives.
• Veggie Lover’s: Skip the meat and load it up with sautéed mushrooms, bell peppers, zucchini, and swap the cheddar for Swiss cheese.
• Ham and Cheese: Replace bacon with diced ham and use a combination of Gruyère and Swiss cheeses for a classic flavor profile.
• Southwestern: Add a diced jalapeño, use pepper jack cheese, and mix in some black beans and corn for a Tex-Mex twist.

Note: When adding vegetables, pre-cook them briefly to remove excess moisture that could make your quiche watery.

How to Make Crustless Quiche

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F. Take a minute to thoroughly grease a 12-inch pie pan with butter, ensuring you coat the sides as well as the bottom.

Step 2: Mix Your Base

In a large bowl, whisk together the eggs, heavy cream, and whole milk until you achieve a smooth, well-combined mixture. This creates the custard base that will set into that perfect quiche texture.

Step 3: Add the Flavorful Ingredients

Add your cooked and chopped bacon, sliced green onions, and shredded sharp cheddar cheese to the egg mixture. Sprinkle in the salt, pepper, and paprika, then whisk everything together until evenly distributed throughout the custard.

Step 4: Prepare the Water Bath

Place a rimmed baking sheet on the center rack of your preheated oven. Carefully pour your quiche mixture into the prepared pie pan, then place the filled pan in the center of the baking sheet. Pour enough water into the baking sheet to create a shallow bath around the pie pan.

Step 5: Bake to Perfection

Bake the quiche for 40-50 minutes, or until the center is completely set and no longer jiggles when you gently shake the pan. The top should be lightly golden but not browned.

Step 6: Cool and Serve

Carefully remove the quiche from the oven and water bath. Allow it to cool for at least 10 minutes before slicing. This resting period helps the quiche set up properly for clean, beautiful slices.

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Take your eggs and dairy out of the refrigerator 30 minutes before starting for the smoothest texture.
• Don’t Skip the Water Bath: This gentle cooking method prevents cracks and ensures even cooking from the edges to the center.
• Cheese Tip: Reserve a small handful of cheese to sprinkle on top during the last 15 minutes of baking for an extra appetizing golden top.
• Testing Doneness: Insert a knife about an inch from the center – if it comes out clean, your quiche is ready. The very center can still have a slight jiggle as it will continue cooking after removal from the oven.

How to Serve

This crustless quiche is wonderfully versatile when it comes to serving options:

Breakfast or Brunch:

Pair with fresh fruit, toast, or roasted breakfast potatoes for a complete morning meal. A light arugula salad with lemon vinaigrette makes a perfect accompaniment.

Lunch or Dinner:

Serve with a simple green salad dressed with vinaigrette or a cup of tomato soup for a satisfying meal that feels both light and substantial.

Entertaining:

Cut into small squares as an appetizer for gatherings – it’s perfect at room temperature and can be picked up with fingers for easy mingling.

Make Ahead and Storage

Storing Leftovers

Store cooled quiche covered in the refrigerator for up to 4 days. The flavors actually improve after a day, making it perfect for meal prep.

Freezing

This quiche freezes beautifully! Cool completely, then wrap individual portions tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months.

Reheating

For refrigerated quiche: Reheat individual slices in the microwave for 1-2 minutes or place the entire quiche (covered with foil) in a 325°F oven for 15-20 minutes until warmed through.

For frozen quiche: Thaw overnight in the refrigerator, then reheat as above, adding 5-10 minutes to the oven method.

FAQs

Why is my quiche watery?
Watery quiche typically results from ingredients with high moisture content. Make sure to cook bacon until crispy and pat dry with paper towels. If adding vegetables like spinach or mushrooms, sauté them first to remove excess moisture. Also, allow your quiche to cool slightly before cutting to help it set properly.

Can I use milk instead of cream?
While you can substitute milk for cream, your quiche won’t be as rich and may not set as firmly. For best results with a milk substitution, use whole milk and consider adding an extra egg or two to help with setting. Half-and-half makes a good middle-ground alternative.

How do I know when my quiche is done?
A perfectly cooked quiche should be slightly jiggly in the very center but set around the edges. Insert a knife about an inch from the center – it should come out clean. Remember that quiche continues to set as it cools, so a slight wobble in the center is perfectly fine.

Can I make this ahead for a brunch party?
Absolutely! This is a fantastic make-ahead dish. You can prepare it the day before, refrigerate overnight, and then serve cold or reheat gently in a 325°F oven until warmed through, about 15-20 minutes. Cover with foil while reheating to prevent over-browning.

Final Thoughts

This Crustless Quiche recipe truly delivers that perfect balance of simplicity and indulgence. The creamy texture combined with savory bacon and cheese creates something that feels special enough for weekend brunch yet easy enough for weekday meal prep. I love how adaptable it is to whatever ingredients you have on hand—truly a recipe to make your own! Give it a try this week and discover your family’s favorite variation.

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