Bacon and Cheese Crustless Quiche

In my 20 years of blogging, I’ve shared a lot of recipes, but this bacon and cheese crustless quiche is one I keep coming back to. It’s a lifesaver when I want something hearty yet simple crispy bacon, melty cheese, and fluffy eggs, all without the fuss of a crust. I’ve made this for countless brunches, quick dinners, and even breakfasts on the go, and it never fails to impress. If you’re looking for a dish that’s as easy as it is delicious, you’re in for a treat. Let’s get started!

Why You’ll Love This Bacon and Cheese Crustless Quiche

This bacon and cheese crustless quiche is a total game-changer. It’s ready in under an hour, uses ingredients you probably already have, and skips the crust to save time without sacrificing flavor. The smoky bacon and rich cheese make every bite a delight, and it’s so versatile you can serve it for breakfast, lunch, or dinner. I love how foolproof it is; even if you’re new to cooking, you’ll feel like a pro with this one.

Few things are as comforting as a warm slice of quiche, and this recipe nails it. The savory scent of bacon and cheese baking in the oven fills the house, and each bite is a perfect balance of fluffy eggs and hearty flavors. I’ve made this on quiet Sunday mornings when I wanted something cozy, and it always feels like a little indulgence without being too heavy.

Ingredients

What You Need for Bacon and Cheese Crustless Quiche

• Eggs: 6 large, the heart of the quiche.
• Heavy Cream: 1 cup, for that creamy texture (half-and-half works if you’re in a pinch).
• Bacon: 8 slices, cooked until crispy I go for thick-cut for extra flavor.
• Cheddar Cheese: 1 ½ cups, shredded (sharp cheddar gives it a nice zing).
• Onion: ½ cup, finely chopped it’s optional, but I love the subtle sweetness it adds.
• Salt & Pepper: To taste; I’m light on salt since bacon’s already salty.
• Garlic Powder: ½ teaspoon, for a savory boost.
• Fresh Parsley: 2 tablespoons, chopped, for a fresh touch (optional but recommended).
• Butter or Oil: 1 tablespoon, to sauté the onion.

Time to Cook Your Bacon and Cheese Crustless Quiche

• Prep Time: 15 minutes (mostly for cooking the bacon).
• Cook Time: 30-35 minutes.
• Total Time: About 50 minutes perfect for a quick meal.

Steps to Make Bacon and Cheese Crustless Quiche

1. Set Up: Preheat your oven to 375°F. Grease a 9-inch pie dish with butter or cooking spray so the quiche slides out easily.
2. Crisp the Bacon: Cook the bacon in a skillet over medium heat until it’s crispy, about 6-8 minutes. Drain on paper towels, then crumble it into bite-sized pieces. Save a little bacon grease for the next step it’s a secret flavor weapon.
3. Sauté the Onion: In the same skillet, add the butter or oil (or use the bacon grease) and cook the onion over medium heat until soft and golden, about 5 minutes. Let it cool a bit.
4. Whisk It Up: In a large bowl, whisk the eggs, heavy cream, garlic powder, salt, and pepper until smooth. Stir in the cheese, bacon, onion, and parsley if you’re using it. It’ll look rich and ready to bake.
5. Bake to Perfection: Pour the mixture into the pie dish and bake for 30-35 minutes, until the center is set and the top is golden. A knife inserted in the middle should come out clean.
6. Serve and Enjoy: Let it cool for 5 minutes before slicing. I love it warm, but it’s just as tasty at room temperature.

Make Your Bacon and Cheese Crustless Quiche Perfect

Here’s a little wisdom from my years in the kitchen: don’t overbake this quiche. You want the eggs to be just set overcooking makes them rubbery. Also, let the bacon cool before mixing it in; if it’s too hot, it can start cooking the eggs prematurely. If the top browns too fast, just cover it with foil to finish baking evenly.

Mix It Up with Bacon and Cheese Crustless Quiche

This quiche is a blank canvas for creativity. Swap the cheddar for swiss or feta for a different flavor, or toss in some chopped spinach or mushrooms for a veggie boost. I’ve added a pinch of smoked paprika for a smoky twist, and it was a game-changer. Play around and make it your own!

Perfect Partners for Bacon and Cheese Crustless Quiche

This quiche pairs beautifully with a simple green salad with a tangy vinaigrette it balances the richness perfectly. For brunch, I love it with a glass of orange juice or a mimosa. If I’m serving it for dinner, some roasted asparagus or a bowl of tomato soup makes it a meal. It’s so versatile, it goes with almost anything.

Bacon and Cheese Crustless Quiche: Your Busy Day Hero

When life gets crazy, this quiche is a lifesaver. It’s quick to prep, doesn’t need a crust, and bakes up fast. I’ve made it on mornings when I had a million things to do, and it kept me full and happy for hours. It’s the kind of dish that makes you feel like you’ve got it all together, even when you don’t.

Work Ahead on Your Bacon and Cheese Crustless Quiche

You can prep this quiche the night before cook the bacon and onion, whisk the egg mixture, and store it in the fridge. In the morning, just pour and bake. It’s a total game-changer for busy mornings or when you’re hosting brunch and want to sleep in a little.

Save Some Bacon and Cheese Crustless Quiche for Later

Leftovers are a dream with this quiche. Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 325°F for 10 minutes to keep it fluffy, or microwave if you’re in a rush. You can also freeze it for up to 2 months just wrap slices tightly and thaw in the fridge overnight.

Everyone’s Happy with Bacon and Cheese Crustless Quiche

This quiche is a universal hit. Kids love the cheesy, bacon-y goodness, adults appreciate the savory flavors, and even picky eaters can’t resist a slice. I’ve served it at brunches, and it’s always the first dish to disappear. It’s a guaranteed crowd-pleaser.

Easy Clean Up with Bacon and Cheese Crustless Quiche

You’ll only dirty a skillet, a bowl, and a pie dish. I rinse the skillet right after cooking the bacon to avoid a greasy mess, and cleanup’s done in under 10 minutes. This quiche leaves you with more time to enjoy your meal.

Simply Perfect Bacon and Cheese Crustless Quiche

What I love most about this quiche is its simplicity. It’s hearty, flavorful, and doesn’t need a crust to shine. It’s the kind of recipe that reminds you how a few good ingredients can become something magical with minimal effort.

FAQs About Bacon and Cheese Crustless Quiche

1. Can I use milk instead of heavy cream? Yes, but it’ll be less creamy whole milk is your best bet.
2. What’s a good bacon substitute? Ham, sausage, or even mushrooms for a veggie option.
3. Can I make it ahead? Absolutely prep the night before and bake when ready.
4. Why is my quiche watery? Drain the bacon well, and don’t skip cooking the onions they release moisture.
5. Can I freeze leftovers? Yes, freeze for up to 2 months and reheat in the oven.
6. What other cheeses can I use? Try gouda, feta, or mozzarella for a twist.
7. How do I know it’s done? The center should be set, and a knife should come out clean.

Conclusion

This bacon and cheese crustless quiche is the kind of recipe you’ll turn to again and again. It’s quick, delicious, and perfect for any occasion everything I’ve learned to love in 20 years of cooking and sharing. Whether you’re making it for a busy morning or a relaxed brunch, it’s sure to bring smiles to the table. Give it a try, tweak it to your taste, and let me know how it turns out I’d love to hear your quiche stories! Happy cooking!

Print Recipe

Bacon and Cheese Crustless Quiche

This bacon and cheese crustless quiche is a lifesaver when you want something hearty yet simple. Crispy bacon, melty cheese, and fluffy eggs come together in this easy, crust-free dish that’s perfect for breakfast, brunch, or even dinner.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: dinner

Cuisine: American

Keyword: Bacon, Cheese, Crustless, Quiche

Servings: 6 slices

Calories: 320kcal

Equipment

• Skillet
• Mixing Bowl
• 9-inch Pie Dish

Ingredients

Egg Mixture

• 6 large eggs
• 1 cup heavy cream or half-and-half
• 1/2 tsp garlic powder
• salt & pepper to taste

Filling

• 8 slices bacon cooked until crispy, crumbled
• 1 1/2 cups cheddar cheese shredded, sharp recommended
• 1/2 cup onion finely chopped, optional
• 2 tbsp fresh parsley chopped, optional
• 1 tbsp butter or oil for sautéing the onion

Instructions

• Preheat your oven to 375°F. Grease a 9-inch pie dish with butter or cooking spray.
• Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and crumble into pieces.
• In the same skillet, sauté the chopped onion in butter or bacon grease over medium heat until soft and golden, about 5 minutes.
• In a large mixing bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper until smooth.
• Stir in the cheese, crumbled bacon, sautéed onion, and parsley (if using).
• Pour the mixture into the prepared pie dish and bake for 30-35 minutes, or until the center is set and the top is golden.
• Let the quiche cool for 5 minutes before slicing and serving.

Notes

For variations, try swapping cheddar for Swiss or feta, or add vegetables like spinach or mushrooms. Leftovers can be stored in the fridge for up to 4 days or frozen for 2 months.