Hey y’all, Samad here!
If you’ve ever craved a warm, cheesy, bacon-loaded bite of something cozy but didn’t want the fuss of rolling out a crust this Bacon and Cheese Crustless Quiche is your new best friend. It’s everything we love about classic quiche, minus the extra work. And let me tell you, it’s perfect for busy American families who want something hearty, satisfying, and easy to whip up on a weeknight.
Table of Contents
Why You’ll Love This Crustless Quiche
This dish is basically the soul of breakfast, baked into one pan. You get all the golden, bubbly, cheesy goodness with smoky bacon bits and a rich eggy base but without any dough. That means fewer carbs, less mess, and way faster cleanup. Win-win-win.
Honestly, I make this at least once a month. It’s a hit whether you’re serving brunch guests or just using up leftovers in your fridge.
Ingredients You’ll Need
The ingredients here are simple pantry and fridge staples. Here’s what you’ll need:
- Eggs – The heart of the quiche. I use large eggs.
- Heavy cream – For that rich, custard-like texture.
- Cooked bacon – Crispy is key! I always make extra because… bacon.
- Shredded cheese – Cheddar is classic, but Monterey Jack or Swiss work great too.
- Salt & pepper – Keep it simple, let the bacon shine.
- Optional add-ins – Diced onions, chopped spinach, or even a handful of sautéed mushrooms.
How to Make It (Step-by-Step)
Step 1 – Preheat and Prep
Start by preheating your oven to 375°F. Grease a 9-inch pie dish (or similar baking dish) with butter or nonstick spray.
Tip from my kitchen: Use a glass pie plate so you can see those golden edges forming!
Step 2 – Cook the Bacon
Fry up your bacon until nice and crispy. I like to do this in a cast iron skillet something about that sizzle just feels right. Let it drain on a paper towel and crumble once cool.
Step 3 – Mix the Custard
In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper. This is your creamy, dreamy base.
Kitchen moment: I usually sneak a little grated nutmeg in there it adds warmth without overpowering.
Step 4 – Assemble and Bake
Sprinkle the cooked bacon and shredded cheese evenly in your pie dish. Pour the egg mixture over the top.
Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Let it rest for 5–10 minutes before slicing. This helps everything settle and makes cutting easier.
Common Problems & Easy Fixes
Problem: Quiche turns out watery.
Fix: Be sure to fully cook and drain any veggies before adding them. Also, don’t overdo the dairy.
Problem: Quiche is overbrowned on top but undercooked inside.
Fix: Check your oven temp with an oven thermometer. If needed, loosely tent foil over the top during the last 10 minutes.
Problem: Sticks to the pan.
Fix: Grease it generously, or use parchment paper. Or better yet, try a silicone baking dish works like a charm.
Make It Your Own
The best thing about this crustless quiche? It’s totally customizable.
- Swap bacon for cooked sausage or diced ham
- Use sharp cheddar for bold flavor, or go mellow with mozzarella
- Add green onions, roasted red peppers, or even jalapeños for a spicy twist
You can meal prep it too! It stores beautifully in the fridge for up to 4 days and reheats in the microwave like a dream.
More Eggy Goodness
Love eggs? You might also enjoy this Deviled Egg Recipe with Cream Cheese – a creamy, tangy crowd-pleaser perfect for gatherings!
For something hand-held and savory, these Cheesy Garlic Chicken Wraps are a tasty lunchbox option.
FAQs About Bacon and Cheese Crustless Quiche
Q: Can I make this quiche ahead of time?
A: Absolutely! You can bake it the night before and store it in the fridge. Just reheat slices in the microwave or oven when ready to serve.
Q: Can I freeze it?
A: Yep! Let it cool completely, wrap it tightly in foil or plastic wrap, and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 325°F.
Q: What kind of cheese is best?
A: I personally love sharp cheddar for its punch, but Gruyère, Swiss, or a blend of cheeses will work too. Use what you love or what you’ve got on hand!
Q: Can I make it dairy-free?
A: You can swap the heavy cream with unsweetened almond or oat milk, and use a dairy-free cheese. Just know the texture may be a little less creamy.
Q: Is this recipe keto-friendly?
A: It sure is! Since there’s no crust and it’s low in carbs, it fits right into a keto or low-carb lifestyle.
Final Thoughts from Samad
I hope this Bacon and Cheese Crustless Quiche brings warmth to your kitchen and smiles to your dinner table. Whether you’re feeding your family on a busy weeknight or serving up a lazy Sunday brunch, this recipe is one of those dependable go-to’s that never disappoint.
Remember the best meals are the ones you share. Now go grab those eggs and that bacon and let’s get cooking!
Bacon and Cheese Crustless Quiche
Equipment
- 9-inch pie dish
- Oven
- Mixing Bowl
Ingredients
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 8 slices cooked bacon crumbled
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup diced onions optional
- chopped spinach optional
- mushrooms optional
Instructions
- Preheat oven to 375°F and grease a 9-inch pie dish.
- Cook bacon until crispy, then crumble once cooled.
- In a bowl, whisk eggs, cream, salt, and pepper.
- Spread bacon and cheese evenly in the dish.
- Pour egg mixture on top.
- Bake 35–40 minutes until center is set and top is golden.
- Cool 5–10 minutes before slicing and serving.
