Crustless Quiche
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When it comes to high-protein savory breakfasts or brunches, nothing beats my crustless quiche. This egg bake is loaded with bacon, veggies, and cheese and baked in the oven until golden and fluffy. It’s easy to make, healthy, and low in carbs.
Table of Contents
Why I love this healthy crustless quiche recipe
My easy crustless quiche recipe is just what you need when you want something impressive but low-effort for a fast brunch table. Whisk the eggs, add the fillings, and bake in a large dish until golden. Serve it with some toast, pastries, or on its own, and voila- breakfast or brunch is done!
I like to treat crustless quiches like a blank canvas, which works with any protein, veggies, and cheeses. I’ll share a few ideas in the variations section. It’s easy to make ahead and is a fantastic high-protein meal-prep option.
Key Ingredients
Scroll down to the recipe card below for the full list of ingredients. These are just a few notes about the main ones:
- Eggs. Room temperature eggs, please.
- Milk and heavy cream. Instead of omitting the cream completely, I use just 1/4 cup to keep the richness. I also find that both milk and cream give a gorgeous custard texture.
- Bacon. I typically add some protein element, and I think crispy bacon is always a winner. I tested this recipe with both pre-cooked and uncooked bacon, and the uncooked bacon released too much grease as it cooked, making the quiche soggy.
- 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 onions, but feel free to use whatever veggies you have on hand or try one of my suggested combinations below. Please note: you may need to par-cook other veggies!
How to make a crustless quiche
Step 1- In a large bowl, whisk together eggs, milk, heavy cream, salt, and pepper.
Step 2- Add the bacon, cheese, and veggies to the egg mixture. Mix to combine.
Step 3- 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. Let rest for 5-10 minutes before slicing.
Crustless Quiche Variations
I’ve been making this healthy quiche for years, even before having a food blog. Here are some of the tested flavors I’ve dabbled with that you might enjoy:
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, onions, and shredded mozzarella cheese.
Ham and cheese. Dice up deli ham, then stir it into the egg filling with shredded cheddar cheese.
Seafood, leeks, and shallots. My dad’s favorite and inspired by Deli France: 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.
Arman’s recipe tips
- Scale up or down. This recipe fills one 9-inch pie pan, but you can make a quiche of any size once you get the ratio right. Stick to about 2 ½ tablespoons of milk or cream per egg to achieve 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. Remember, it will continue to firm up as it cools (a process called carryover cooking).
- Think about the veggies. I’m specific about the vegetables I use in my quiche, but if you use different ones, you may need to par-cook them to prevent excess moisture. Mushrooms and spinach are notorious for this (but also delicious additions!).
Storage and make-ahead tips
To store: Transfer the leftover slices to an airtight container and refrigerate for about 4 days.
Freezing: 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 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.
Frequently asked questions
When developing this recipe, I intentionally opted for vegetables that don’t really release much water into the filling. If you change them to others that may have excess moisture, you risk a soggy quiche. If you stray from my original recipe, I recommend sauteing or pan-frying those vegetables first.
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. Yes- I recently tested this to be made completely dairy-free. Replace the milk and cream with non-dairy milk (I like unsweetened almond or cashew) and the cheeser for vegan cheese or nutritional yeast (I love Daiya or Violife).
Yes, you can. 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.
✅ Nutrition reviewed
“A crustless quiche is great for meal prepping something high protein and low in carbs to enjoy on its own, or paired with whole-wheat toast or potatoes for a balanced meal.” – Felicia Newell, MScAHN, RD, CPT.
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 and pre-cooked
- 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 the pre-cooked 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
- Recipe variations: See my quiche variations above for some tested flavors to try.
- Tips: See my recipe tips above for making the best quiche.
- Leftovers: Wrap the baked and cooled quiche or individual slices with plastic wrap or aluminum foil. Store in the fridge for up to 4 days or in the freezer for up to 3 months. If frozen, let it thaw in the refrigerator before reheating.
Nutrition
More healthy savory breakfasts
- Sausage McMuffin– I sandwich my homemade sausage patty with an egg and cheese to give the McDonald’s classic a healthy makeover.
- Asparagus quiche– A sneaky way to add greens to a quiche.
- Spinach frittata– Similar to this quiche, this is more egg-heavy and a little denser.
- Sous vide egg bites– Starbucks inspired me to try this out, and my version is SO much better.
- Cottage cheese quiche– Mixing cottage cheese with ricotta adds extra protein without sacrificing the creaminess.
Best frittata ever! The add ins created a great flavor combo. The eggs were the best texture
Sounds good can’t wait to try it for Saturday to get together 12 2025
Hi Phyllis- hope you enjoy it- let me know how it goes, it’s such a great brunch or lunch idea!
This is a delicious recipe. I made the the spinach and feta version because that is one of my favorite flavor combinations and it turned out great. Perfect for a lunch or light summer dinner.
Thanks so much, Adrienne- LOVE the spinach and feta version- it’s one of my favorites too. I kind of overdid it a few years ago when I made it for meal prep. Time to bring jt back into rotation though!
This was delicious! It took double the time for mine to cook, and in an effort to use up fresh veggies I had in the fridge, I added thinly sliced zucchini and diced potatoes instead of the meat. Also topped it with pepper and red pepper seasoning. Consistency and texture is good and it’s delicious! Love that this recipe is versatile and we’ll definitely be making it again!
Love to hear that, Andrea. I’m wondering if you used a smaller dish to bake it, as double the cooking time is a little unusual. I love the changes and tweaks you made- they sound fantastic!!!
I made the quiche though I didn’t have green onions in the house. ☺️But even without those this quiche was fantastic and even better, hubby loved it! Will be a keeper recipe for us. And I can’t wait to get some green onions cause that will put it over the top. Thank you for this recipe!!
That is okay! I’m so glad you both enjoyed it, Regina- thanks for taking the time to leave a lovely comment and review.
I don’t like to turn on the oven in the summer. How long do you suggest for the air fryer (mine has a bake option)?
Hello Susan- I just tested this out for you. For the air fryer, same temperature but I found that checking it at the 20 minute mark was a good indication. It wouldn’t be fully cooked then, but continue air frying in 5 minute increments until done 🙂
Fab!
This was the best crustless quiche recipe and I’ve made SO many.
Thanks so much, Lenny- I’m so glad you enjoyed this recipe 🙂 Thanks for taking the time to leave a comment and star rating 🙂
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.
Thanks for sharing your tweaks, Maeve. Those changes sound delicious. 🙂
Can we omit heavy cream and use whole milk instead? TIA!:))
Hi Samia- I really recommend using what I suggest for the silkiest texture. When I tested this with all milk, it just didn’t have that subtle richness.
I recently made a quiche and didn’t have heavy cream. I used evaporated milk in place of the cream and evaporated milk diluted by half with water for the milk (so 6 T water and 6 T evaporated milk) and my quiche turned out fine.
Thanks for the comment, MK!
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.
Love to hear that, Julie. Thanks for taking the time to leave a lovely comment and rating 🙂