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Save time and make my low-effort crustless quiche recipe. Featuring fluffy baked eggs, bacon, tender veggies, and cheese, it’s a healthy and low-carb breakfast!
Need more savory breakfast recipes? Try my Turkish eggs, over easy eggs, sous vide egg bites, or egg white omelette next.
When I’m hosting friends for breakfast or brunch, I gravitate to dishes that look impressive but are low-effort. That’s where my crust-free quiche comes in.
Made with fluffy eggs, bacon, veggies, and melted cheese, it’s a guaranteed crowd-pleaser that LOOKS like it took me all morning.
Table of Contents
Why I love this recipe
- Tailor it to your taste buds. Treat it like a blank canvas–one that you can customize with your favorite proteins, veggies, and cheeses.
- No crust, no fuss. No pie crust makes for a streamlined recipe that cooks in less time.
- Easy to make ahead. If I’m making one quiche, I always make two. It’s the same amount of effort and the leftovers make the perfect breakfast the following day.
- Healthier. By ditching the crust, it’s low-carb, lower in fat, and naturally gluten-free.
Ingredients needed
- Eggs. Use large, fresh eggs to make a fluffy egg custard.
- Milk and heavy cream. Using both milk and heavy cream gives the baked eggs a custardy texture. Additionally, milk gives the custard a subtle sweet flavor, while heavy cream adds to the texture.
- Salt and black pepper. To season the filling.
- Bacon. Cooked until crispy and thinly sliced.
- Shredded cheese. I’m a diehard cheddar cheese fan, but you can use whatever type of cheese you prefer. I recommend shredding your cheese if possible so it melts more smoothly.
- Vegetables. I went with green onions, red bell peppers, and red onion, but use whatever veggies you have or try one of my combinations below.
How to make crustless quiche
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Whisk the eggs. In a large bowl, whisk together eggs, milk, heavy cream, salt, and pepper.
Step 2- Add veggies. Add the bacon, cheese, and veggies to the egg mixture and mix to combine.
Step 3- Assemble. Pour the mixture into the pie dish and scatter the veggies evenly around it.
Step 4- Bake for 30-35 minutes until the quiche is set in the center and gets a light brown color along the edges. Let rest for 5-10 minutes before slicing.
Arman’s recipe tips
- Pre-cook the bacon. I tested this recipe with pre-cooked and uncooked bacon, and uncooked bacon released too much grease as it cooked, which made the quiche soggy. If you want speedy bacon, make my air fryer bacon.
- Scale up or down. This recipe fills one 9-inch pie pan, but you can make a bigger or smaller quiche once you get the ratio down. Stick to about 2 ½ tablespoons of milk/cream per egg to get the perfect texture.
- Don’t over-bake. Quiches are notoriously easy to overcook. It should be mostly set with a slight jiggle in the center.
- Think about the veggies. Veggies that release a lot of water when cooked (like mushrooms, squash, or spinach) must be par-cooked before adding to the egg mixture, lest you get a soggy quiche.
- Garnish with fresh herbs. Like thyme, basil, chives, or parsley.
Variations
- Classic Quiche Lorraine. Omit the milk and veggies, and make the filling with all heavy cream, bacon, and Swiss cheese.
- Sausage, peppers, and onions. Use cooked ground sausage, diced bell peppers and onions, and shredded mozzarella cheese.
- Ham and cheese. Dice up slices of deli ham, then stir it into the egg filling with shredded cheddar cheese.
- Seafood, leeks, and shallots. Add salmon, shrimp, or lump crab meat, thinly sliced leeks, minced shallots, and fontina cheese.
- Spinach and feta. Use lightly wilted spinach and crumbled feta cheese.
- Mushroom and gruyere cheese. Fold in sautéed mushrooms and shredded gruyere.
Storage instructions
To store: Transfer the leftover slices to an airtight container and store them in the refrigerator for 3-4 days.
To make ahead: Pour the filling into the prepared pan, cover it with plastic wrap, and refrigerate for up to one day. Let it come to room temperature for 10 minutes before baking.
To freeze: Wrap quiche slices in aluminum foil and store in the freezer for up to three months. Let them thaw overnight in the fridge before reheating.
To reheat: Microwave in 20-second intervals until warm.
Frequently asked questions
While both are egg-based breakfast dishes, a crust-free quiche typically has more cream, whereas a frittata has a lower ratio of eggs to dairy.
A soggy quiche likely means the ingredients released too much moisture as it baked. This can happen if you use too much liquid or don’t par-cook vegetables before adding them to the filling.
Yes, you can make a dairy-free quiche by replacing the milk and cream with non-dairy milk and swapping the cheese for vegan cheese or nutritional yeast.
More all-in-one breakfasts
Crustless Quiche
Video
Ingredients
- 6 large eggs
- 3/4 cup milk
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup bacon thinly sliced
- 2/3 cup cheese shredded
- 2 green onions chopped
- 1/2 cup bell pepper chopped
- 1/2 cup red onion chopped
Instructions
- Preheat the oven to 180C/350F. Grease a 9-inch baking dish and set aside.
- In a medium bowl, whisk together eggs, milk, heavy cream, salt, and pepper until combined.
- Add bacon, cheese, green onion, red pepper, and red onion in an egg mixture and combine everything.
- Pour the mixture into the greased dish and scatter the veggies evenly around it.
- Bake for 30 minutes, until the quiche is set in the center and it gets light brown color on the edges.
Notes
Nutrition
Originally published May 2023, updated and republished August 2024
Quiche is one of my favourite lunches.
This recile is different than other I read. Look really tasty.
Hi to make a crustless quiche super healthy just mix 100g fat free plain greek yogurt, 3 medium eggs, 80 g low fat grated cheddar, fillers can be salmon or bacon or ham onion etc but these fillings must not be too wet or cheese will be wet, bake at 160 C for 40 mins or until yum, season with generous pinch of salt, chilli flakes,paprika.
Can we omit heavy cream and use whole milk instead? TIA!:))
You could try 🙂
Wish your recipes included all of the notes you add. I have to keep coming back to the recipe to read your tips. Maybe that could be an option in the future??
Absolutely- we include storage tips there but will include more too.
Can you bake this in a muffin tray to make small “egg bites” type of servings? What would you suggest doing differently for the muffin pan?
I don’t see why not 🙂
Love your quiche dish!
Absolutely the best quiche.
So tasty and so easy to put together.
Baked up beautifully and tasted delicious.
Thank you so much for the recipe.