Easy Crustless Quiche With Savory Bacon
You know those mornings? The ones where you wake up with a craving for something hearty, something cheesy, something that just feels like a warm hug? That’s exactly when this crustless bacon cheese quiche comes to the rescue. I remember the first time I made this; it was a chaotic Saturday morning, and I desperately needed to whip up something for a last-minute brunch. I’d always loved quiche but was always a bit intimidated by the pastry crust. So, I decided to ditch it. Best. Decision. Ever. This isn’t just a recipe; it’s become my go-to for busy weekdays when the kids demand something special, or when friends pop over unexpectedly. It’s so incredibly forgiving and surprisingly light, which I adore. If you’re a fan of a good frittata but want something a little more substantial and undeniably cheesy, you’re in for a treat. This crustless bacon cheese quiche is going to be your new best friend in the kitchen.
What is a crustless Bacon Cheese Quiche?
So, what exactly is a crustless bacon cheese quiche? Think of it as the most delicious, eggy, cheesy, bacon-studded hug you can bake. It’s essentially the filling of a traditional quiche, but without the crust. This means you get all the incredible flavor and creamy texture without the fuss of making or dealing with pastry. It’s streamlined, it’s quicker, and honestly, I think it lets the star ingredients – the bacon and the cheese – really shine. The name itself tells you pretty much everything: it’s a quiche, it’s made without a crust, and it’s packed with bacon and cheese. Simple, right? It’s the kind of dish that feels fancy enough for a holiday gathering but is so ridiculously easy that you can whip it up on a Tuesday. It’s that versatile, humble hero of the kitchen.
Why you’ll love this recipe?
Oh, where do I even start with why I adore this crustless bacon cheese quiche? First off, the flavor is just out of this world. The savory, crispy bacon crumbles mingled with that rich, creamy, eggy custard and pockets of melted cheese? It’s a flavor explosion in every bite. And the texture! It’s perfectly tender and custardy, with those delightful little crunchy bits of bacon. What I really love most, though, is the sheer simplicity. You can have this prepped and in the oven in about 15-20 minutes, which is a lifesaver on those mornings when you’re rushing but still want to serve something amazing. It’s also incredibly budget-friendly; the ingredients are staples you probably already have in your fridge and pantry. Plus, it’s so versatile! Serve it warm for breakfast, cold for lunch, or even as a light dinner with a big salad. It’s honestly a winner for any meal of the day. If you’ve ever made a frittata, you’ll find this familiar, but the addition of a little extra creaminess and the pure joy of bacon and cheese makes it feel so much more decadent, without any of the pastry work. It’s just pure, unadulterated comfort food.
How do you make a crustless Bacon Cheese Quiche?
Quick Overview
Making this crustless bacon cheese quiche is a breeze! You’ll start by crisping up some delicious bacon, then whisking together a simple egg and dairy base. Combine those with your cheese and bacon, pour it into a prepared pie dish, and bake until it’s puffed, golden, and set. It’s that straightforward. The beauty of going crustless is that it cuts down on prep time significantly, making this an incredibly accessible recipe even for beginner cooks. You get all the satisfying richness and flavor of a classic quiche without any of the pastry pastry stress!
Ingredients
For the Main Batter:
6 large eggs – Make sure they’re fresh! I find using room temperature eggs helps them incorporate better into the mixture.
1 ½ cups milk (whole or 2% works best for creaminess) – You can even experiment with half-and-half for an even richer result. I’ve tried almond milk in a pinch, and while it works, it doesn’t give quite the same luxurious creaminess.
½ cup heavy cream – This is key for that super smooth, decadent texture. Don’t skip this if you can help it!
½ teaspoon salt – Just to enhance all those lovely flavors.
¼ teaspoon black pepper – Freshly ground is always best.
A pinch of nutmeg (optional) – This is my little secret for adding depth. It doesn’t make it taste like pumpkin pie, I promise! It just adds a subtle warmth that complements the cheese and bacon beautifully.
For the Filling:
6-8 slices of bacon, cooked until crisp and crumbled – Use your favorite kind! I love a good smoky bacon.
1 ½ cups shredded cheese – A sharp cheddar is classic, but Gruyère, Monterey Jack, or a blend works wonderfully. Grating your own cheese from a block will give you the best melt and flavor.
For the Glaze:
This is optional, but it adds a lovely finish! My go-to is a simple drizzle of pure maple syrup right after it comes out of the oven. It sounds odd with bacon and cheese, but the sweet and salty combination is divine. You could also skip this and just serve as is, or with a dollop of sour cream or Greek yogurt.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). Grab a standard 9-inch pie plate. I like to lightly grease mine with butter or cooking spray. This just ensures that your beautiful crustless quiche slides out easily without any sticking. You can even use a pie shield if you have one to prevent the edges from browning too quickly, although with crustless quiche, this is less of an issue.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the salt, pepper, and that tiny pinch of nutmeg if you’re using it. This ensures they’re evenly distributed before you add the wet ingredients. It’s a small step, but it prevents any weird salty or peppery surprises in a bite!
Step 3: Mix Wet Ingredients
In a larger bowl, whisk the eggs until they’re well beaten and slightly frothy. Then, pour in the milk and heavy cream. Whisk until everything is thoroughly combined and looks smooth and homogenous. This is where you get that luscious base for your quiche.
Step 4: Combine
Now, gradually add the dry ingredients from Step 2 into the wet ingredients, whisking gently until just combined. Be careful not to overmix here; we’re just incorporating everything. Overmixing can sometimes lead to a tougher texture, and we want this to be tender!
Step 5: Prepare Filling
Cook your bacon slices until they’re nice and crispy. Drain them on paper towels to get rid of excess grease, then crumble or chop them into bite-sized pieces. Shred your cheese if you haven’t already. Having everything prepped and ready to go makes the assembly super quick.
Step 6: Layer & Swirl
Scatter about two-thirds of the crumbled bacon and about two-thirds of the shredded cheese evenly over the bottom of your greased pie plate. Now, carefully pour the egg mixture over the bacon and cheese. Don’t fill it all the way to the brim just yet, as it will puff up slightly as it bakes. Sprinkle the remaining bacon and cheese over the top. You can give it a gentle swirl with a fork if you like, but it’s not essential.
Step 7: Bake
Place the pie plate on a baking sheet – this catches any potential drips and makes it easier to get in and out of the oven. Bake for 35-45 minutes, or until the quiche is set in the center and the top is golden brown. To check for doneness, gently insert a knife near the center; it should come out clean. The center might still jiggle a tiny bit, but it will continue to set as it cools.
Step 8: Cool & Glaze
Once baked, carefully remove the quiche from the oven. Let it cool in the pie plate for about 10-15 minutes before slicing. This is really important because it allows the custard to fully set. If you’re using the maple syrup glaze, drizzle it over the top while it’s still warm. The warmth helps it soak in a little.
Step 9: Slice & Serve
Now for the best part! Slice the crustless bacon cheese quiche into wedges and serve warm. It’s lovely on its own, or with a side of fresh fruit or a simple green salad. Enjoy the pure deliciousness!
What to Serve It With
This crustless bacon cheese quiche is a total chameleon when it comes to pairings! For a classic breakfast, I love serving it with a side of fresh berries or a simple fruit salad. A good cup of coffee, of course, is non-negotiable! For brunch, I like to make it feel a little more special. I’ll plate it with some roasted potatoes or sweet potato hash, maybe some hollandaise sauce on the side (though that’s definitely extra!), and a nice mimosa or sparkling cider. If you’re feeling decadent, it can even pass as a light dessert, especially if you add a touch of sweetness to the glaze, like a honey drizzle instead of maple. A dollop of whipped cream on the side can be surprisingly delightful! And for cozy snacks, honestly, a slice is perfect on its own with a glass of milk or a cold beer. My family also loves having leftovers cold for lunch the next day – it’s surprisingly satisfying!
Top Tips for Perfecting Your Crustless Bacon Cheese Quiche
Over the years, I’ve learned a few tricks that make this crustless bacon cheese quiche absolutely perfect every single time. When it comes to the bacon, make sure you cook it until it’s *truly* crisp. Soggy bacon is a quiche killer, in my opinion! I always drain it really well on paper towels to get rid of any excess grease before crumbling. For the cheese, grating your own from a block is a game-changer. Pre-shredded cheese often has anti-caking agents that can make your quiche a little less smooth. Don’t be afraid to mix up the cheeses – a sharp cheddar is fantastic, but adding some Gruyère for nuttiness or a bit of Monterey Jack for meltiness is wonderful. My biggest pet peeve with eggy dishes is overmixing the batter. You just want to combine the wet and dry ingredients until they’re incorporated. Seriously, just a few stirs are all you need. Overworking the eggs can make the quiche tough, and we want it melt-in-your-mouth tender. When it comes to baking, every oven is a little different. Keep an eye on it after about 30 minutes. If the top is browning too quickly, you can loosely tent it with foil. Trust me on this one, letting it cool for those 10-15 minutes after baking is crucial. That brief rest allows the custard to firm up, so you get clean slices instead of a sad, soupy mess. If you’re feeling adventurous with the glaze, I’ve also experimented with a balsamic glaze, which gives a lovely tangy sweetness that’s also fantastic with the bacon and cheese. You can also add a tablespoon or two of Dijon mustard to the egg mixture for an extra kick, or a handful of finely chopped chives or parsley for a bit of freshness.
Storing and Reheating Tips
This crustless bacon cheese quiche is fantastic for making ahead, which is why it’s such a staple in my kitchen. For room temperature storage, it’s best to let it cool completely and then cover it loosely with plastic wrap or foil. It should be good for about 2 hours. Beyond that, it’s definitely time to refrigerate it. For refrigerator storage, let the quiche cool down completely first, then wrap it tightly in plastic wrap or transfer it to an airtight container. It will stay delicious for about 3-4 days. I find that the texture is still really good even when it’s cold, so it makes for a super quick and satisfying lunch! If you want to freeze it, I recommend slicing it first. Wrap each slice individually and tightly in plastic wrap, then place them in a freezer-safe bag or container. It can stay in the freezer for up to 2-3 months. To thaw, transfer the slices to the refrigerator overnight. For reheating, you can gently warm individual slices in the microwave (about 30-60 seconds, depending on your microwave) or pop them in a toaster oven or regular oven at around 300°F (150°C) for about 10-15 minutes until heated through. If you’re reheating a whole quiche, it’s best to do it in the oven at a moderate temperature until warmed through. Regarding the glaze, if you plan to store leftovers, I’d recommend applying the glaze *after* reheating, as it can sometimes make the quiche a bit soggy if left on for too long in the fridge or freezer.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite crustless bacon cheese quiche recipe. It’s one of those dishes that just brings so much joy, both in the making and the eating. It’s incredibly adaptable, remarkably easy, and consistently delivers that comforting, cheesy, bacony goodness that we all crave. I truly hope you give this a try; I’ve found it’s a recipe that rarely fails to impress and is always met with happy sighs around the table. If you love this, you might also enjoy my equally simple and delicious crustless spinach feta quiche, or perhaps my fluffy scrambled eggs recipe which is perfect for those super casual mornings. Don’t be shy about experimenting with different cheeses or adding a handful of spinach or sautéed mushrooms to the filling! I can’t wait to hear how yours turns out – please leave a comment below and let me know your favorite cheese combination or any fun variations you tried! Happy baking!
Crustless Bacon and Cheese Quiche
Ingredients
Method
- Preheat oven to 325°F (160°C). Grease a 9x13 inch baking dish.
- In a skillet, cook bacon until crisp. Remove bacon from the skillet and set aside on paper towels to drain. Reserve 1 tablespoon of bacon drippings in the skillet.
- Add the sliced mushrooms to the reserved bacon drippings in the skillet. Cook for about 5 minutes until softened. Remove from heat.
- Crumble the cooked bacon. In a bowl, combine the crumbled bacon, chopped onion, and cooked mushrooms. Stir to mix well.
- In a separate large bowl, whisk together the eggs and sour cream until well blended.
- Pour the egg mixture into the prepared baking dish. Evenly distribute the bacon, onion, and mushroom mixture over the eggs. Sprinkle the shredded cheddar cheese on top.
- Bake for 30-35 minutes, or until the center is set and a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
