Crustless Quiche
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!
ingredients
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.
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Assemble. Preheat your oven to 350ºF and spray a pie dish with cooking spray. Layer the bottom with cheese, then onion, and then bacon.
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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!
Serving suggestions
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.
Flavor variations
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.
Other favorite breakfast recipes to try
Looking for more delicious breakfast recipes? Here’s some of our favs:
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.
Crustless Quiche
Ingredients
- 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
Instructions
- 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!
Notes
Did you make this recipe?
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Kim! I was so excited to make your crustless quiche and it’s so dang delicious!!! And easy!! I’m going to share some with my neighbor who gave me the flour! Take 1/2 to dinner with my friend later this week, freeze a slice for later and eat a slice for lunch tomorrow!! I’m looking forward to using more of your recipes.
Thank YOU!
That makes me so happy to hear! Thanks so much for your comment!
So good! Loved this recipe!
Great recipe and easy. I added about 1/2 cup of Mexican cheese in between bacon, onion and 1/2 can mild rotel (did sauté rotel withonion) & baked for 50 at 375. It was perfect. Best our friends had ever had. Served with a side of avocado, salsa and sour cream and a glass of sangria.
That sounds amazing! So happy you enjoyed!
Hi! This recipe looks delicious. Is this a 9 or 10 inch pie pan? Could you substitute cream for part of the milk? Thanks.
Hi Cynthia, Either 9 or 10-inch should work fine. I typically use a deep 9-inch dish. And you can definitely substitute cream for some or all of the milk. Enjoy!
This is a great recipe. I followed the instructions as stated and it tasted amazing! Definitely recommend trying this.
So happy you enjoyed! Thanks for your comment!
South Australian here! I made this for dinner tonight vut exchanged the onion for leek as I had one to use up.
Also added corn. It was delicious and so very easy to make. A versatile base recipe to use other ingredients. Might try spinach and fetta next time.
Thanks for the great idea.
So happy you enjoyed!
Hi, can I Bake this in our cast iron skillet? Or is a baking pan required?
That should work great! Just grease it really good. Enjoy!
Is this self rising or plain flour
plain all-purpose flour
This is the second time I’ve made this amazing quiche! My family LOVES IT! It’s so easy. I had all the ingredients on hand. I wish I could eat the way they do, but I made one meat and dairy free for myself and my son’s girlfriend. I sautéed broccoli, mushrooms and green onion. Put fresh cut spinach in bottom of pie pan. I used almond flour, almond milk, eggs, no cheese and added nutritional yeast for some cheese flavor! DELISH!
That’s awesome! This makes me so happy to hear and I really appreciate you commenting and leaving your feedback.
This recipe looks amazing! Do you have any recommendations for a substitute for the flour? Thanks!
Thanks! You could try leaving it out, but I haven’t tried this myself.
Could shredded swiss cheese be used? Also, I’m thinking of adding fresh spinach to this…what’s your opinion on that?
Yes, I used shredded Swiss cheese for the one pictured. Also, I think fresh spinach would be a great addition. I would probably add about 3 packed cups fresh spinach and cook it down a bit before adding it in. Enjoy and please come back and let us know how it turned out!
Thank you so much…I’m going to make this VERY soon!
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!
Just made this easy peasy quiche. Just plain delicious. Will make it again for sure.
Thank you for this great recipe.
Yay! So glad to hear you loved it as much as I do! Thanks so much for your comment!
Print button didn’t work for me. Did a print screen. The recipe looks great. Will try it. Reminds me of the Impossible Pumpkin Pie recipe. Love that! Thanks
Sorry you’re having trouble with the print button. It could be the internet browser you’re using. Hope you enjoy and please comment and let us know what you think, if you make it.