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Recipes » bacon » Crustless Bacon Cheddar Quiche

Crustless Bacon Cheddar Quiche

By Kate Morgan Jackson

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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!

Crustless Bacon Cheddar Quiche

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!

Here’s how you make Crustless Bacon Cheddar Quiche!

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.

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.

Pop it in the oven for about a half hour, and then voila!

Crustless Bacon Cheddar Quiche

And just to show you how super easy it is, here is a quick, handy-dandy video…

 

 

I hereby promise that you are going to forget that crusts on quiches ever existed in the world.  Ooh-la-la!

 

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crustless bacon cheddar quiche

Crustless Bacon Cheddar Quiche


★★★★★ 4.1 from 8 reviews
  • Author: Kate Morgan Jackson
  • 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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Description

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

  1. Preheat oven to 350.
  2. Cook bacon until crispy and drain on paper towels.
  3. Spray a 9-inch pie plate with cooking spray.  Scatter cheese and cooked bacon evenly on the bottom of the plate.
  4. Whisk together eggs, milk, flour and butter until thoroughly combined.  Pour the egg mixture into the pie plate and grind fresh pepper on top.
  5. Bake until eggs are set, about 30 minutes.  Cool for 5 minutes, cut into wedges and serve.

Notes

Check out the recipe video in this post to see the quiche-making in action!

2803.4 g393.6 mg18.6 g9.2 g0.3 g11.9 g0.3 g15.5 g169.1 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on January 7, 2018

Good for: Brunch, Mother's Day

Last Post:
Creamy Tomato Meatball Soup
Next Post:
Sweet Wine Chicken and Rice

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  1. Theresa Murphy says

    January 8, 2018 at 7:54 am

    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. :)

    Reply
    • Kate says

      January 8, 2018 at 8:51 pm

      Same here on piecrust! And you can DEFINITELY serve it with salad and it is a lovely dinner!

      Reply
  2. Louise says

    January 8, 2018 at 4:23 pm

    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!

    ★★★★

    Reply
    • Kate says

      January 8, 2018 at 8:50 pm

      I love your variations, Louise! Bacon-cheddar cheese – wow!!!

      Reply
    • Kate says

      January 8, 2018 at 8:51 pm

      Oh, and I think it would be okay without the flour – a little less substantial maybe. If you try it, let me know!

      Reply
  3. Martha in KS says

    January 8, 2018 at 6:10 pm

    I agree! I make crustless quiche & pumpkin pie. Can’t wait to try this recipe.

    Reply
    • Kate says

      January 8, 2018 at 8:49 pm

      I make crustless pumpkin pie too! When my daughter was little, that was the only way she would eat it. :)

      Reply
  4. Anne says

    January 9, 2018 at 7:42 pm

    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!

    ★★★★★

    Reply
    • Kate says

      January 10, 2018 at 7:08 am

      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!

      Reply
  5. Mary L. Bolton says

    January 11, 2018 at 6:03 pm

    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

    Reply
    • Kate says

      January 14, 2018 at 1:07 pm

      Mary! I’m so glad – and it IS a good go-to recipe when you don’t know what to make. :)

      Reply
  6. Tamara Brown says

    December 27, 2018 at 10:51 am

    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

    Reply
    • Kate says

      December 30, 2018 at 1:41 pm

      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!! :)

      Reply
      • Tamara says

        December 30, 2018 at 6:00 pm

        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

        ★★★★★

        Reply
        • Kate says

          December 31, 2018 at 11:03 am

          Thanks for letting us know how it turned out, Tamara! :)

          Reply
  7. Teresa says

    December 27, 2018 at 2:33 pm

    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!!

    ★★★★★

    Reply
    • Kate says

      December 30, 2018 at 1:40 pm

      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. :)

      Reply
  8. Stephanie says

    December 31, 2018 at 11:01 am

    These sound yummy! I’m going to try making these in individual muffin tins – any thoughts on time in the oven?

    Reply
    • Kate says

      December 31, 2018 at 11:04 am

      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! :)

      Reply
  9. Sue says

    March 14, 2020 at 1:27 am

    Loved this recipe! Thank you this is the recipe I will be using from now on

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      March 19, 2020 at 12:53 pm

      Sue! Thank you so much – I’m delighted that you loved it!

      Reply
  10. Michelle Russell says

    August 3, 2020 at 2:15 pm

    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!

    Reply
    • Kate Morgan Jackson says

      August 3, 2020 at 4:35 pm

      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. 😊

      Reply
  11. Christa says

    October 10, 2020 at 12:44 pm

    Made this today! Amazing recipe!

    ★★★★

    Reply
    • Kate Morgan Jackson says

      October 13, 2020 at 10:20 am

      Christa! Thank you so much – I’m so glad! :)

      Reply
  12. chris says

    October 31, 2020 at 11:21 am

    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

    ★

    Reply
    • Kate Morgan Jackson says

      October 31, 2020 at 11:47 am

      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 :)

      Reply
    • Rakisha says

      December 5, 2020 at 10:37 am

      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!

      ★★★★

      Reply
      • Kate Morgan Jackson says

        December 7, 2020 at 11:39 am

        Hi Rakisha and yes! Mix it up a little more and that should work out just right. Happy cooking! :)

        Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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