Crustless Bacon and Cheese Quiche
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This bacon and cheese quiche is crustless, so it’s lighter than traditional quiche, and incredibly easy to make! It’s a baked egg dish, making it perfect for brunch or breakfast for dinner, and it’s easy to meal prep, too.
This crustless quiche recipe is my go-to make-ahead breakfast for busy mornings or easy lunches. I don’t have to fuss with pie crust—just mix everything together, pour it into a dish, and pop it into the oven. Meanwhile, I can get the kids ready for school.
Why This Recipe is a Family Favorite
Quiche is a very customizable dish. You can keep it simple or use leftovers from your fridge. Use any cheese, cooked protein, or veggies based on what you have on hand.
As a busy parent, I think you’ll appreciate how simple and quick it is to make. Everything mixes in one bowl and bakes up in about half an hour.
Because it reheats well, it’s a great meal prep recipe, too. And of course, because it’s a crustless quiche, this is a low carb breakfast!
If you’re looking for a traditional version, I recommend making this salmon quiche recipe.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this crustless quiche recipe. I’ve made this countless times to save you from a failed attempt.
- Grease the pan well. This prevents sticking and makes cleanup easier.
- Use pre-cooked ingredients. Meats and vegetables should be cooked before adding to the egg mixture.
- Let it rest before cutting. Allowing the quiche to cool slightly helps it set up and slice cleanly.
Ingredients
Substitutions and Variations
Vegetables: Go ahead and use your favorite veggies! Maybe some chopped broccoli, baby spinach, mushrooms, bell peppers, and/or onions.
We make a lot of air fryer bacon at our house, so making bacon and cheese quiche was a no-brainer for me. If you prefer a different protein, good substitutes are cooked turkey, chicken, bacon, ham, and/or breakfast sausage.
Milk: You can choose any variety of milk you like, but I prefer whole milk for a rich, custard-like consistency. You can also use half and half for a richer flavor.
Dairy-free: Use a plant-based milk and dairy-free cheese alternative.
Vegetarian: Skip the meat and double up on vegetables.
Different cheeses: Try goat cheese, mozzarella, pepper jack, or a sharp white cheddar for variety. Use Swiss cheese, bacon, and onion for a take on the classic Quiche Lorraine!
Skillet: Cooking the bacon and cheese quiche in a cast iron skillet instead of a pie dish will create something closer to a frittata.
How to Make the Bacon and Cheese Quiche
This is a summary of the steps. For the full instructions, see the recipe card! ⬇️
Jump to Recipe
- While your oven is preheating, crack the eggs into a large bowl, then measure and add the spices and milk.
- Use a whisk to beat the eggs and combine them with the other ingredients.
- Add any cheese, cooked meat, and diced veggies you want. Now, whisk the ingredients together.
- Pour the quiche mixture into the prepared pie dish. Be careful so it doesn’t splash onto your clothes!
- It usually takes about 30 minutes for the eggs to bake. The center of the quiche should be completely set, so If it still looks jiggly, let it bake for a few more minutes.
- Let it cool slightly before slicing and serving.
Crustless Quiche Recipe FAQs
A metal or ceramic 9-inch pie dish, 9×9-inch baking dish, or 2 quart casserole dish work best to prevent excess shrinkage. If using glass, reduce the heat slightly and keep an eye on the baking time.
Store leftover quiche in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a 325°F oven until warmed through.
Absolutely! Let it cool completely, wrap it tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Ideas
At my house, we like quiche for any meal of the day.
- Breakfast: Serve for breakfast or brunch with a side of fruit salad or a piece of air fryer turkey bacon.
- Lunch: This is a great recipe to serve as a light lunch with a simple green salad with homemade ranch dressing.
- Meal prep: Pack your quiche into meal prep containers with air fryer potato wedges or sautéed vegetables.
After you make it, please leave a comment and star rating below to let me know how it went!
Crustless Quiche
Ingredients
- 6 large eggs
- 1 cup milk or half-and-half for a richer texture
- 1 cup shredded cheese cheddar, Swiss, or feta
- ½ cup cooked bacon ham, or sausage (optional)
- ½ cup diced vegetables spinach, mushrooms, bell peppers, onions, etc.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Stir in cheese, cooked meat (if using), and diced vegetables.
- Pour the mixture into the prepared dish and spread evenly.
- Bake for 30–35 minutes, or until the center is set and the top is golden.
- Let it cool slightly before slicing. Serve warm.
Notes
- Pour into a greased muffin tin for individual quiche bites. Bake 18–20 minutes.
- Store cooked quiche in the fridge for up to 4 days. Reheat in the microwave or oven at 325°F until warmed through.
- To freeze, let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
