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!
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!
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!
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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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 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!
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!
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!
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. 😊