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!
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!
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. 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!
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
Yield: 6
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Pin RecipeIngredients
- 6 pieces of bacon, cut into bite sized pieces
- 1 cup grated cheddar cheese
- 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.
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!
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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!
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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. 🙂