This bacon and Swiss cheese crustless quiche is what brunch dreams are made of. Not only is it super delicious, but it’s easy to make and is absolutely perfect for brunch, lunch or even dinner! It’s great served warm or cold, perfect paired with a green salad or fresh fruit and is a recipe that can be made ahead of time. Best of all, this quiche recipe is super simple to adapt to your personal preference; use your favorite cheese and meat for a dish your family is sure to love!
Made this for lunch today and hopefully leftovers for a couple of days. This isn’t going to make much leftovers because my husband and I can’t stay out of it. SO good!— Carol
You can never go wrong with a tasty quiche to start off your day, and this crustless quiche made with Swiss cheese and bacon is one of my all time favorites! It’s quick to put together, flavorful, and can satisfy even the heartiest of appetites.
I’m always looking for easy breakfast recipes that my whole family will happily eat, and I’ve found that tasty quiche recipes are always a big hit! I love that you can easily customize your quiche recipe to everyone’s tastes, and it’s not too complicated to whip up. In fact, I’ve made this crustless quiche recipe three times in the past month. It’s that good.
The holidays are coming to a close, but my kids are still home from school for another week. I just baked up another quiche, so they have breakfast ready to just grab and reheat each day. They’re pretty happy it!
This delicious bacon cheese quiche is made with simple ingredients that you probably have in your kitchen. Since there’s no crust, this pie is light and packed with protein. Here’s what you’ll need:
- Bacon. Always a favorite and it adds such delicious flavor to this recipe. You can swap the bacon for turkey bacon, Canadian bacon, diced ham or even sliced chicken sausage.
- Cheese. The combination of Swiss cheese and bacon is so wonderful in this breakfast. However, feel free to use any favorite cheese variety. Gruyere cheese would be delicious too!
- Eggs. You’ll need 4 large eggs for this recipe. If you can get your hands on farm fresh eggs, I highly recommend them.
- Onion. Adds delicious savory flavor. If you don’t like onion, simply leave it out or add in another cooked veggie that you prefer.
- Salt. Brings out all of the flavors.
- Flour. Most quiche recipes do not have flour in the filling, but I find that it helps everything bind together and gives the quiche a lovely fluffiness.
- Milk. You can use any milk that you have on hand: skim, 2%, whole, almond, or cashew milk. Heavy cream will work fine too.
How to make this recipe
Classic quiche recipes are made with a mixture of milk and eggs that gets poured into a crust, then baked. However, making a crustless version works great and personally, is how I prefer my quiches to be served. Here’s the simple method:
Full, printable recipe at the bottom of the page.
- Prep. Start this quiche by cooking the bacon until it’s nice and crispy, grate the cheese and sauté the onion.
Assemble. Preheat your oven to 350ºF and spray a pie dish with cooking spray. Layer the bottom with cheese, then onion, and then bacon.
Mix milk with eggs. In a blender or in a large bowl with a whisk, mix the milk, eggs, flour and salt. Then pour the mixture into the pie plate, over the cheese, onion, and bacon layers.
- Bake. Place in the oven and cook uncovered for 45 minutes. Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!
Tips for recipe success
- It’s important to pre-cook the onions and any other vegetables that you’ll be adding to your quiche, otherwise they’ll leach water if they cook in the egg mixture and they will make your quiche watery.
- Skip the bagged pre-shredded cheese from the grocery store and grate your own Swiss cheese. The store bought shredded cheese is often coated in anti-caking agents and preservatives, and will not melt smoothly.
- Don’t over-bake! The best quiche will jiggle a bit in the center, which means the quiche is extra creamy. Bake until the edges are set, but you still have a little wobble in the center.
- You can use any fresh herbs you have on hand to garnish your quiche. I typically use chives, but other options include basil, parsley, green onions or dill.
Can you serve quiche cold?
This dish can be served warm, cold or at room temperature. I personally prefer to serve my quiche either warm or at room temperature, only because I think it tastes better that way. That being said, it’s simply a matter of personal preference!
If I’m enjoying this for breakfast, I’ll pair it with some fruit. When I make it for lunch or dinner, I usually have a small green salad on the side. I like to combine whatever fruits are in season; such as strawberries, melon, pineapple and grapes. For a green salad, simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, avocado or croutons.
There are countless ways to customize this recipe to your taste preference. Here are some of my favorite flavor combinations:
- Greek. Roasted red bell peppers, chopped cooked spinach, kalamata olives, crumbled feta cheese and minced fresh dill.
- Mexican. Cooked and crumbled chorizo, cheddar cheese, red and green bell peppers.
- Ham & cheese. Diced smoked ham, Swiss cheese and sautéed onions.
- Veggie. Leave the meat out and add cooked spinach, mushrooms and any other favorite veggie.
- Sausage. Breakfast sausage, sautéed onions, red bell peppers with cheddar cheese.
How to store, freeze & reheat
Good news! This is a great make ahead dish. You can store this crustless quiche either in the refrigerator for about 5 days, or in the freezer for up to 3 months.
Storing in the refrigerator.
To refrigerate the entire quiche, allow it to cool completely, cover it, and store it in your refrigerator for up to 5 days. To reheat it, cover the quiche with foil and place it in the oven at 350ºF for 15-20 minutes. Alternatively, you can reheat individual servings in the toaster oven for about 10 minutes or in the microwave for about 1 minute until heated through.
Storing in the freezer.
To freeze individual slices that have cooled completely, wrap them in plastic wrap and foil, and then place them into airtight containers or zip-top bags in the freezer. To reheat, unwrap the slice and place on a microwave safe dish at 30-second intervals for about 1 minute until heated through.
If you want to freeze the entire quiche, make sure it cools completely, then wrap it in plastic wrap and cover it tightly with foil. Before reheating, allow the quiche to thaw out a bit, then place it in the oven for 20-30 minutes at 350ºF until it’s heated through.
I know you’re going to LOVE this easy recipe because it’s SO simple and flavorful. And it’s awesome that it can be adapted to any favorite add-ins! It’s quickly become one of my favorites for lazy weekend brunches, or prepping in advance for easy lunches.
If you try this delicious recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
- 8 slices bacon, cooked, then crumbled
- 4 ounces grated Swiss cheese (about 1 cup)
- 4 large eggs, beaten
- 1/2 cup diced onion, sautéed in 2 tablespoons of the bacon grease
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- Cook the bacon and grate the Swiss cheese. Cook the onion in 2 tablespoons of reserved bacon grease. Preheat oven to 350ºF and spray a pie dish with cooking spray. Layer the bottom with cheese, then onion, and then bacon.
- In a blender or in a bowl with a whisk, mix the milk, eggs, flour and salt. Then pour the mixture into the dish, over the cheese, onion, and bacon layers.
- Bake uncovered at 350ºF for 45 minutes. Allow to cool for 10 minutes before slicing and serving. Enjoy!