Lose the crust and keep the flavor with this easy recipe for a light and airy crustless bacon cheddar quiche. A perfect delicious brunch dish! Or supper. Or lunch. Hey, it’s bacon and cheese and eggs, so any time of day is pretty dang perfect to dig into this scrumptiousness!
You know what I love about quiche? The fluffy flavorful eggs, and (in my favorite variety) the melty cheese and the delectable bites of bacon. You know what I don’t care that much about? The crust.
Call me crazy, but for me the crust just gets in the way of all that eggy, cheesy, bacon-y deliciousness, and I would much rather spend my calories on, say, a lovely naughty glass of red wine on the side.
Which is one of the reasons that I am head over heels for this crustless bacon cheddar quiche! Ready for some super easy, super scrumptious, not a crust in sight quiche? Let’s make it!
Ingredients You need!
Here’s how you make this easy quiche!
(Scroll down for the handy complete printable recipe with nutrition info!)
STEP 1: You want to start by cooking up some chopped bacon, and then spreading it on the bottom of your favorite pie plate along with a generous amount of cheddar cheese.
(As always, I am super partial to Cabot cheese – the best!) After all, we are skipping the crust, so we can be magnanimous with the cheese.
STEP 2: Now whisk up some eggs with milk and a little flour and butter, and pour that mixture over the bacon and cheese. Grind some pepper on top – you can also add a sprinkle of salt, but I find that between the bacon and the cheese, there’s enough salt going on.
STEP 3: Pop it in the oven for about a half hour, and then voila!
(It’s amazing how fast this one disappears!
More tips for making this recipe!
Yes. (Sob.) You can swap in some veggies – cooked broccoli, baby spinach, halved cherry tomatoes will all work great.
Yes, if you are okay with room temperature quiche (I am 100% okay with it!). Reheating it will overcook the eggs, so just let it sit out for a hour or so and it will be a-ok.
Pop your question in the comments and I will answer pronto!
I hereby promise that you are going to forget that crusts on quiches ever existed in the world. Ooh-la-la!
Like the looks of this recipe? Pin it now so you can make it later!
Crustless Bacon Cheddar Quiche
Prep Time: 10 minutes- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American
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Print Recipe
Pin RecipeDescription
Lose the crust and keep the flavor with this easy recipe for a light and airy crustless bacon cheddar quiche. A delicious brunch dish!
Ingredients
- 6 pieces of bacon, cut into bite sized pieces
- 1 cup grated cheddar cheese (as always, I recommend Cabot cheddar!)
- 4 large eggs
- 1 1/2 cups milk
- 1/2 cup flour
- 2 tablespoons butter, room temperature
- Freshly ground pepper
Instructions
- Preheat oven to 350.
- Cook bacon until crispy and drain on paper towels.
- Spray a 9-inch pie plate with cooking spray. Scatter cheese and cooked bacon evenly on the bottom of the plate.
- Whisk together eggs, milk, flour and butter until thoroughly combined. Pour the egg mixture into the pie plate and grind fresh pepper on top.
- Bake until eggs are set, about 30 to 40 minutes. Cool for 5 minutes, cut into wedges and serve.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
OTHER QUICHE RECIPES WE LOVE!
 Swap out the usual pie crust for a Tater Tot crust with this easy recipe for Tater Tot quiche! It’s a brunch treat that even the kids will love. |
 This one dish recipe for crustless corn and honey quiche is the perfect way to enjoy fresh summer corn! |
You have made my day! For the life of me, I cannot make a decent pie crust. Now I can make quiche without fear of crust failure! And if I serve a nice green salad alongside this, I can tell the family it is dinner. :)
Same here on piecrust! And you can DEFINITELY serve it with salad and it is a lovely dinner!
This recipe rocks!! I used a 10oz box of thawed chopped spinach instead of bacon and a bacon-cheddar cheese. It was awesome! Just needed a little salt upon plating- hubby used hot sauce and also loved it. Wonder what would happen if I omit the flour next time (?) Any ideas? Thanks!
★★★★
I love your variations, Louise! Bacon-cheddar cheese – wow!!!
Oh, and I think it would be okay without the flour – a little less substantial maybe. If you try it, let me know!
I agree! I make crustless quiche & pumpkin pie. Can’t wait to try this recipe.
I make crustless pumpkin pie too! When my daughter was little, that was the only way she would eat it. :)
Looks wonderful. I wonder if I can substitute a bit of cornstarch for the flour and make this gluten-free as well… there is also a voice in my head saying add some jalapenos!
★★★★★
Hi Anne! I’m with you on the jalepenos – not sure about the cornstarch, but if you try it will you let me know how it turns out? Happy cooking!
Do I melt the butter?
You can – but if it is soft enough you can also just whisk it up with the eggs and milk and flour – don’t worry if there are little lumps of butter. Happy cooking!
This will be my go to quiche recipe from now on! It made a quick dinner last night when the cupboards were looking bare. Thank you
Mary! I’m so glad – and it IS a good go-to recipe when you don’t know what to make. :)
I’m going to try this quiche soon! Sounds so mu better without the crust! Wondering if anyone has tried a little almond flour instead of the flour? Then it would be Keto friendly!
Thanks, Tamara
Hi Tamara! I haven’t tried it with almond flour, but I don’t see any reason why that wouldn’t work just fine! If you do try it, will you come back and let us know how it came out? Thank you!! :)
I tried it replacing the flour with a bit less almond flour. It worked nicely to make it keto friendly. I will keep this recipe and try it with spinach and other quiche ingredients! Thanks! Tamara
★★★★★
Thanks for letting us know how it turned out, Tamara! :)
I just made this at Lisa Steel’s recommendation It was fabulous! Thank you! I made a change in the cheese though . . . used mozzarella and gruyere because that’s what I had in the fridge. Thank you & Happy New Year!!
★★★★★
Teresa! Thank you for these sweet words, and I love your change-up of the cheese – I am going to have to try it that way next time I make it. And isn’t Lisa’s website terrific? I can’t get enough of her chicken and duck pictures. :)
These sound yummy! I’m going to try making these in individual muffin tins – any thoughts on time in the oven?
Hi Stephanie! I think 15 to 20 minutes should be right for making them in muffin cups – I would check after 15 to see if the quiche is set. Let us know how they come out! :)
Loved this recipe! Thank you this is the recipe I will be using from now on
★★★★★
Sue! Thank you so much – I’m delighted that you loved it!
I haven’t made this yet, but when I do I’d like to substitute heavy cream for the milk. (The proteins in milk give me a stomach ache.) Would I use a 1:1 substitution? Or a little less? Thanks!
Hi there! That should work out fine – I would use 3/4 cup so it doesn’t get too rich. Let me know how it turns out for you. ?
Made this today! Amazing recipe!
★★★★
Christa! Thank you so much – I’m so glad! :)
I followed this recipe to a T, and it was gross and a waste of ingredients. The flour sank to the bottom and tasted like paste. The combination of butter, milk and possibly cheese created a big pool of fat on top- had to be blotted. Looked beautiful, tasted dis
★
Hi Chris! I’m sorry this didn’t work out for you. :( Based on your description o of what happened, it sounds like you needed to mix up the ingredients more – that way the flour would have been dissolved into the liquid and the cheese wouldn’t have pooled on the top. Feedback is always helpful, so thanks for taking the time to leave a comment, and Happy Halloween :)
The first time I made this recipe the flour sank to the bottom. I thought it was supposed to be like a semicrust. But other than that it tasted fabulous. I am going to use the advice and mix it up a bit more to fully dissolve the flour. Will report back!
★★★★
Hi Rakisha and yes! Mix it up a little more and that should work out just right. Happy cooking! :)
Do you use white cheddar or yellow cheddar?
I like yellow for the color, but I use whatever happens to be in the fridge at the moment – it will all work. Happy cooking!
If I doubled the recipe could I put it in a 9×13 pan ?
You could! It might need a little more cooking time – maybe another 5 or 10 minutes. :)
Thank you for replying. Making this for our church breakfast tomorrow and needed more than one.
Of course! Hope it worked out well for you. :)
Great recipe, but cook time of 30 minutes was not long enough. Top of page says cook time of 40 minutes but recipe said 30 so I went with that and had to pop it back in the oven for ten more minutes. Might want to fix that. Otherwise, great easy dish.
★★★★
Thank you! I just went and added the extra time range to the recipe. So glad you like it, and happy Sunday!
I’ve made this quiche a couple of times and it is simple and delicious!
It’s perfect for me because I do not care for a traditional pie crust with savory foods.
Hi Dake! I feel the same way about pie crust and savory foods – sounds like we have the same taste! I’m so glad you liked this recipe. :)