Easy Bacon & Cheese Crustless Quiche – Perfect Every Time
There is something deeply satisfying about pulling a golden, bubbling quiche out of the oven on a slow weekend morning. This Bacon and Cheese Crustless Quiche delivers all the creamy, savory goodness of a classic quiche without any of the fuss of making pastry dough. Whether you are feeding a hungry family or meal prepping for the week ahead, this recipe is your new best friend in the kitchen.
What makes a bacon crustless quiche so appealing is its sheer simplicity. No blind baking, no crumbling crust, no stress. Just a silky egg custard packed with crispy bacon, melted cheese, and a handful of pantry staples that come together in one dish. It is equally at home on a brunch table or as a satisfying weeknight dinner, and leftovers taste even better the next day.
What Makes This Recipe Special
- No crust needed: Skipping the pastry cuts prep time dramatically and keeps this recipe naturally lower in carbs, making it a fantastic carnivore quiche recipe option.
- Big, bold flavor: Smoky bacon and sharp cheddar create a deeply savory filling that tastes far more indulgent than the effort involved.
- Incredibly versatile: This works as a breakfast quiche easy enough for weekdays yet impressive enough to serve to guests at brunch.
- Make-ahead friendly: The quiche stores and reheats beautifully, making it a meal prep champion.
What You’ll Need
- Bacon (6 strips): Thick-cut bacon gives the best texture and flavor. Cook until crispy and crumble into bite-sized pieces.
- Eggs (5 large): The base of the custard. Use fresh, room-temperature eggs for the smoothest texture.
- Heavy cream (1 cup): Creates a rich, velvety filling. Half-and-half works if you prefer a lighter result.
- Sharp cheddar cheese (1 cup, shredded): Shred your own for better melt and flavor. Gruyere or Swiss are wonderful swaps.
- Onion (1 small, diced): Adds mild sweetness and depth. Saute before adding for best results.
- Garlic (2 cloves, minced): A small amount goes a long way in building savory flavor.
- Salt (1/2 teaspoon): Enhances every other flavor in the dish.
- Black pepper (1/4 teaspoon): Adds gentle heat and complexity.
- Dijon mustard (1 teaspoon): A secret weapon that amplifies the cheesy, savory notes without tasting obviously mustardy.
- Butter (1 tablespoon): For greasing the dish and sauteing the onion.
- Fresh chives or parsley (for garnish): Optional but highly recommended for color and fresh flavor.
Using quality ingredients and the right bakeware truly makes a difference in the final texture and flavor of this dish.
Here’s the complete recipe:
Bacon & Cheese Crustless Quiche
Equipment
- 9-inch pie dish or round baking dish
- Large mixing bowl
- Whisk
- Skillet
Ingredients
- 6 strips thick-cut bacon cooked until crispy and crumbled
- 5 large eggs room temperature
- 1 cup heavy cream
- 1 cup sharp cheddar cheese freshly shredded
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter for greasing the dish and sauteing
- 2 tablespoons fresh chives chopped, for garnish (optional)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Generously grease a 9-inch pie dish or round baking dish with butter, making sure to coat the sides as well.
- Cook the bacon strips in a skillet over medium heat for 6 to 8 minutes until fully crispy. Transfer to a paper towel-lined plate, let cool for a few minutes, then crumble into bite-sized pieces.
- In the same skillet over medium heat, add the butter and saute the diced onion for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly. Remove from heat.
- In a large mixing bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, and black pepper until smooth and well combined. Try not to overbeat the mixture to keep air bubbles to a minimum.
- Scatter the crumbled bacon, sauteed onion and garlic mixture, and shredded cheddar cheese evenly across the bottom of the prepared baking dish.
- Slowly pour the egg and cream custard mixture over the fillings in the baking dish, distributing it evenly. The fillings may float slightly, which is perfectly fine.
- Bake in the preheated oven for 35 to 40 minutes, until the center is just set and the top is lightly golden. A knife or toothpick inserted into the center should come out clean with no liquid custard.
- Remove the quiche from the oven and allow it to rest for at least 10 minutes before slicing. This resting time allows the custard to fully set so slices hold their shape. Garnish with fresh chives before serving.
Notes
Make It Your Own
- Swap the protein: Try diced ham, crumbled sausage, or smoked salmon instead of bacon for a totally different flavor profile in your bacon and cheese quiche recipes rotation.
- Change the cheese: Gruyere adds a nutty, French-inspired note while pepper jack brings a spicy kick to this bacon and cheese crustless quiche.
- Add vegetables: Spinach, roasted red peppers, sun-dried tomatoes, or sauteed mushrooms all fold in beautifully without disrupting the custard.
- Add a bread base: If you prefer something a little more structured, press slices of white sandwich bread into the pan before adding the filling to create a quiche with bread crust that is soft and satisfying.
How to Make Bacon & Cheese Crustless Quiche
- Preheat your oven: Set to 375 degrees F (190 degrees C) and grease a 9-inch pie dish or round baking dish generously with butter.
- Cook the bacon: In a skillet over medium heat, cook the bacon strips until fully crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate, let cool, then crumble into pieces.
- Saute the aromatics: In the same skillet with a little reserved bacon fat, cook the diced onion over medium heat for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds.
- Whisk the custard: In a large mixing bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, and black pepper until smooth and fully combined. Avoid overbeating to prevent too many air bubbles.
- Assemble the quiche: Scatter the crumbled bacon, sauteed onion and garlic, and shredded cheddar evenly across the bottom of the prepared dish. Pour the egg custard mixture gently over the top.
- Bake until set: Place in the oven and bake for 35 to 40 minutes, until the center is just set and the top is lightly golden. A knife inserted in the center should come out clean.
- Rest before slicing: Let the quiche cool for at least 10 minutes before cutting. This helps the custard firm up so slices hold their shape beautifully.
Pro Tips for Success
- Do not skip resting time: Cutting into the quiche straight from the oven will give you a runny, messy slice. Ten minutes of patience makes all the difference.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can affect how smoothly it melts into the custard. Freshly grated cheddar melts far more evenly.
- Room temperature eggs matter: Cold eggs can cause the custard to bake unevenly. Pull them from the fridge 20 to 30 minutes before you start.
- Avoid a soggy bottom: If you are adding vegetables, make sure to saute or pat them dry first. Extra moisture is the number one enemy of a clean, set custard in any crustless quiche with bacon recipe.
Chef’s Tip: For an extra-creamy texture, replace a quarter cup of the heavy cream with full-fat sour cream. It adds a subtle tang and makes the filling incredibly luscious.
Serving Suggestions
- Classic brunch spread: Serve alongside fresh fruit, mimosas, and a simple green salad for a complete bacon and egg quiche brunch.
- Light lunch pairing: A crisp arugula salad with lemon vinaigrette cuts through the richness beautifully.
- Hearty breakfast plate: Add roasted cherry tomatoes and sliced avocado on the side for a filling morning meal.
- Elegant garnish: A sprinkle of fresh chives, a few flakes of smoked paprika, or a drizzle of hot sauce right before serving elevates the presentation instantly.
Make Ahead and Storage
- Refrigerating: Store leftover quiche tightly covered in the baking dish or transferred to an airtight container. It keeps well in the fridge for up to 4 days.
- Freezing: This quiche freezes surprisingly well. Wrap individual slices in plastic wrap then foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm slices in a 325 degree F oven for 10 to 15 minutes until heated through. The microwave works in a pinch but can make the eggs slightly rubbery, so the oven is preferred.
- Make ahead tip: You can assemble the entire quiche the night before, cover it, and refrigerate unbaked. Simply pull it out 20 minutes before baking and add 5 minutes to the bake time.
Frequently Asked Questions
Can I make this quiche dairy-free?
Yes, with a few swaps. Replace the heavy cream with full-fat coconut cream or an unsweetened oat milk creamer, and use your favorite dairy-free shredded cheese. The texture will be slightly different but still delicious.
Is this a good recipe for the carnivore diet?
Absolutely. This bacon and cheese quiche crustless recipe is naturally grain-free and can be made fully carnivore by skipping the onion and garlic, leaving you with a rich, protein-packed egg and meat dish.
Why is my quiche still jiggly after 40 minutes?
A slight jiggle in the very center is completely normal and means the quiche is perfectly done. It will continue to set as it cools. If the entire quiche is jiggly, give it 5 more minutes and check again.
Can I use milk instead of heavy cream?
You can, but the texture will be less rich and custard-like. Whole milk is the best lower-fat alternative. Avoid skim or low-fat milk, which can make the filling watery.
Wrapping Up
This bacon and cheese crustless quiche is one of those recipes that quietly becomes a staple in your kitchen. It is fast, forgiving, incredibly flavorful, and adaptable to whatever you have on hand. Whether you are making it for a lazy Sunday brunch, a weekday meal prep session, or a casual dinner with friends, it delivers every single time. Give it a try and do not be surprised when everyone at the table asks for seconds.
