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When it comes to high-protein savory breakfasts or brunches, nothing beats a crustless quiche. This egg bake is loaded with bacon, veggies, and cheese, and oven-baked until golden and fluffy. It’s easy to make, healthy, and low in carbs.
Table of Contents
Why you need to make my crustless quiche
My easy crustless quiche recipe is just the recipe to turn to when you need something impressive but low-effort for the brunch table fast. 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 it’s a fantastic high-protein meal prep option.
For more savory breakfasts, try my turkish eggs, over easy eggs, sous vide egg bites, or egg white omelette.
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. Using both milk and heavy cream gives the quiche a custardy texture, which is precisely what we are looking for. I typically use whole milk, but any milk works.
- Bacon. I typically add some protein element, and I think crispy bacon is always a winner. 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.
- 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 feel free to use whatever veggies you have on hand or try one of my suggested combinations below.
How to make crustless quiche
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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
- 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 slices of deli ham, then stir them 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.
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 down.
- Think about the veggies. Vegetables that release a lot of water when cooked (such as mushrooms, squash, or spinach) must be par-cooked before adding them to the egg mixture, lest you end up with a soggy quiche.
Storage and make-ahead tips
To store: Transfer the leftover slices to an airtight container and refrigerate 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.
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
- Reheating: Reheat the leftover quiche in the microwave for 30 to 60 seconds or until hot.
- Storage: 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
Frequently asked questions
A soggy quiche likely means the ingredients released too much moisture while baking. 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.
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.
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.