Easy Crustless Quiche
Lose the crust and keep the flavor with this recipe for a light and airy easy crustless quiche, packed with bacon and cheese. A perfect delicious brunch dish!
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Why this recipe works
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 cup of red wine hot chocolate on the side.
It also takes just ten minutes or so to prep and the rest of the time is spent in the oven, yet another one of the reasons that I am head over heels for this easy crustless quiche recipe!
Ready for some super easy, super scrumptious, not a crust in sight quiche? Let’s make it!
Ingredients you need to make this recipe
Ingredient notes and substitutions
- Bacon: We love using thick cut bacon for this recipe because it amps up the bacon flavor, but regular bacon will work just fine. And yes, even turkey bacon!
- Cheese: You can use either mild or sharp cheddar (we love sharp – again with the flavor – and if you want to swap in shredded Monterey Jack or Swiss, those will also be delicious.
- Milk: Low fat or whole milk is best for this recipe…if you want to make it extra rich, you can also use half and half. Don’t use skim as it won’t give enough heft to the quiche batter.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
STEP 1: You want to start by cooking up some chopped bacon until it is nice asn crispy. Give it a quick drain on some paper towels.
STEP 2: Spread that bacon on the bottom of your favorite deep dish pie plate along with a generous amount of cheddar cheese. After all, we are skipping the crust, so we can be generous with the cheese!
STEP 3: Now whisk up some eggs with milk and a little flour and butter, and pour that mixture over the bacon and cheese.
STEP 4: 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.
Don’t worry if some of the bacon floats to the top – it will settle down in the oven.
STEP 3: Pop it in the oven for about 45 minutes, and then voila! A perfect crustless quiche!
Recipe FAQs
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!
Want to round out your meal?
We love serving a Mimosa fruit salad with this recipe to get some sweetness on the side!
And if you’ve never tried fresh mint tea, it’s the perfect warm beverage to sip on with your quiche.
Want to finish up your brunch in style? We do love this orange juice crumb cake as a dessert treat!
Other no crust recipes we love!
Could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Easy Crustless Quiche
Lose the crust and keep the flavor with this recipe for a light and airy easy crustless quiche, packed with bacon and cheese. A perfect delicious brunch dish!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American
Ingredients
- 8 pieces of bacon, cut into bite sized pieces
- 2 cups grated cheddar cheese
- 4 large eggs
- 1 1/2 cups milk
- 1/2 cup flour
- 2 tablespoons butter, melted
- 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 45 minutes. Cool for 5 minutes, cut into wedges and serve.
Notes
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- Bacon: We love using thick cut bacon for this recipe because it amps up the bacon flavor, but regular bacon will work just fine. And yes, even turkey bacon!
-
- Cheese: You can use either mild or sharp cheddar (we love sharp – again with the flavor – and if you want to swap in shredded Monterey Jack or Swiss, those will also be delicious.
-
- Milk: Low fat or whole milk is best for this recipe…if you want to make it extra rich, you can also use half and half. Don’t use skim as it won’t give enough heft to the quiche batter.
Made this today for lunch, and it was delicious! (And so easy to make.) Sorry Kate, but no bacon for me (sigh). I substituted chopped baby spinach leaves and quartered cherry tomatoes. Used 2% finely shredded sharp cheddar and whole milk. I also used a 9 1/2 inch glass pie dish. Baked for 40 minutes in a countertop toaster/convection oven. Can’t wait to have another slice tomorrow!
Well hurray! I’m so glad you liked it, and much as I love bacon, I salute your spinach and tomato substitution. :) and xoxo!
Does it matter what size pie dish you use for the 6-serving recipe?
I love quiche too but don’t like the crust or the added calories. I leave the outer crust on my plate uneaten…lol.
Hi Alma! I use a 9 inch pie pan for this 6 serving recipe – and I am right there with you on the crust! :)
Made this tonight and it was delicious! After I spread the cheese into the pie plate I tossed on sliced green onions. It rose beautifully and half was perfect for the two of us, served with buttered Italian toast and sliced tomatoes. Will have the other half tomorrow night. This is definitely a recipe that will make again and again. Thank you!
Made this tonight and it was delicious! After I spread the cheese into the pie plate I tossed on sliced green onions. It rose beautifully and half was perfect for the two of us, served with buttered Italian toast, sliced tomatoes `and bacon slices. Will have the other half tomorrow night. This is definitely a recipe that will make again and again. Thank you!
I love how you turned this into the perfect meal for two!
My Mom makes something similar but uses Bisquick… I think it’s called Impossible Bisquick Quiche. She likes it with zucchini… I think that started when we had an over abundance of zucchini from my Dads garden! She’s 92 and still makes it often! I’ll have to try both recipes!
Oh, God bless her! I think I have heard of quiches made with Bisquick – I will have to look it up! :)
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. :)