The Most Amazing Crustless Quiche This easy crustless quiche is filled to the brim with bacon and cheese. You could add spinach or broccoli, but I prefer my quiche to be like a traditional quiche Lorraine. And no, a crustless quiche is not a frittata!

Crustless Quiche

This Crustless Quiche is my new favorite way to make quiche.  My family actually prefers quiche without the crust…just make sure you spray the pie plate really good so it doesn’t stick.  The Monterey jack in this crustless quiche gives so much flavor and the bacon, well, you know it makes everything taste better.

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My 9 year old son is my crustless quiche lover and I’ve been feeding it to him for many years.  It’s one of the only meals that he will ask for seconds!  We actually call it bacon pie in our house because that sounds more appealing to a 9 year old.  I can make two quiches at a time and they will be devoured by all members of the family in no time!

I’ve never met a quiche I didn’t like, but the most amazing quiche I’ve ever had was in a cafe in Paris.  It was a classic quiche Lorraine.  It was buttery, cheesy, and absolutely divine.  I had it with the most amazing french onion soup I’ve ever had!

That trip I also had the most amazing hot chocolate I’ve ever had.  In summary, if you want to have “the most amazing food you’ve ever had,” visit Paris.

Crustless quiche recipe

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In short, no.  A frittata is mostly egg with little to no milk or cream.  It it first started on the stove top, like a omelette, but then finished off in the oven.  A quiche traditionally has a crust.  But you can skip the crust to make it low carb.

Crustless quiche lorraine

Crustless quiche makes a really easy weeknight dinner served with a salad.  The only thing I find difficult is waiting for it to bake in the oven for 40 minutes!


Any quiche can be frozen after it has been baked and cooled.  I would bake it in a tin foil pie pan so it can be removed from the freezer, thawed in the refrigerator overnight, and then placed in a 400F oven for 25-30 minutes.

My favorite ingredient is bacon so I have lots of bacon recipes!  Check out my recipe for Keto Meatballs with Bacon Tomato Sauce or Cauliflower Mac and Cheese!

Crustless quiche

Some other low carb breakfast recipe you will love are:


Crustless quiche

The Most Amazing Crustless Quiche

This easy crustless quiche is filled to the brim with bacon and cheese. You could add spinach or broccoli, but I prefer my quiche to be like a traditional quiche Lorraine. And no, a crustless quiche is not a frittata!
5 from 7 votes
Course: Breakfast, Main Course
Cuisine: French
Keyword: Crustless quiche recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: 307kcal


  • 8 Slices thick bacon, diced and cooked until crispy
  • 10 whole large eggs
  • 2 Cups Monterey Jack cheese, Shredded
  • 1 1/2 Cups half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat oven to 350F
  • Beat eggs in a medium bowl.  Add half and half, salt, and pepper to eggs and whisk to combine.  Add the bacon and the cheese and stir.
  • spray a pie plate with cooking spray.  Pour in the egg mixture
  • Bake in preheated oven for 40 minutes or until the eggs are set.  
  • cool slightly before serving


Nutrition per serving: 307 calories / 24g fat / 2g carbs / 19g protein
  • You could use Swiss cheese instead of the Monterey jack to make this more traditionally.  


Calories: 307kcal
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

⭐ Did you make this Crustless Quiche recipe?  Tag me on Instagram so I can see @LowcarbwithJennifer


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    • Chloe
    • October 8, 2019

    Excellent!!! A few substitutions and additions, as per every recipe user ever, but this is still a keeper!

    Used whipping cream instead of half and half and ham instead of bacon. Added some sauteed broccoli on the top, which I would do again, and more next time!

    It took a whole 15 mins longer to cook through than the recipe stated, but I’m willing to bet that’s my busted old oven again, or maybe the difference in cream thickness.

    Regardless, an easy filling and delicious recipe, without the hassle or carbs of pastry. Recommend!

    • Reyna Gray
    • September 3, 2019

    Jennifer, you are so correct. Your recipe is absolutely amazing. I added a little sautéd onion as well. Thank you for sharing such deliciousness!

      • jenniferbanz
      • September 4, 2019

      So happy you love it!

      • Valerie
      • October 16, 2019

      Thank you so much for sharing . Just found you and going to start on these recipes.

    • Jenny
    • July 15, 2019

    It collapsed around the edges, and the bacon sank to the bottom. Won’t make again.

      • July 28, 2019

      That is your technique, not the recipe!

    • Lynn
    • July 8, 2019

    Hi, This sounds delicious, I want to make for a picnic, can this be served cold?

    • Aurore Jones
    • June 11, 2019

    Awesome, simple recipe. It took me about 2 hours to make a quiche with the crust. Crustless is also delicious and takes no time. Many thanks from the UK.

    • Trish
    • May 30, 2019

    Hi, i’m from the UK. What is half & half please?

      • jenniferbanz
      • June 2, 2019

      It is half milk and half cream

      • Rakhee Singh
      • June 11, 2019

      British living in the states! Use Single Cream 😉

    • Chris
    • May 12, 2019

    Am I missing the nutritional info somewhere? All I see is calorie count.

      • jenniferbanz
      • May 14, 2019

      It’s in the recipe card under Notes

    • Arena
    • April 6, 2019

    This is probably a stupid question but when you say 2 cups, do you measure 2 cups or can someone weigh it and use 16oz instead.

      • AMY WEBB
      • May 11, 2019

      Cups(volume) and ounces (weight) are 2 separate things. Fluid ounces for liquid would be the same. So, yes you would need to measure out 2 cups.

      • Arena
      • May 20, 2019

      Thank you Amy.

    • Kim Harding
    • March 5, 2019

    I am making this today. Your instructions say nothing about the bacon. I watched the video which explains it.

    • Rachel
    • February 1, 2019

    Has anyone tried this in individual sizes?

    • Mary Beth
    • January 22, 2019

    Absolutely delicious !! I did not miss the crust, in fact I think it was better without. I greased my quiche pan with the bacon fat, yum! Also put a little butter on top once it came out of the oven! So yummy!!

    • Sandra
    • December 28, 2018

    Can I used almond milk instead? I’m dairy free.

      • jenniferbanz
      • December 29, 2018

      You can!

    • Kathy
    • December 21, 2018

    This isn’t the bacon and Brie recipe that I usually make, even though on Facebook it says it that one in the picture from Pinterest. I’m trying to share with our group this wonderful recipe. Any help would be appreciated.

    • Susan K Herring
    • November 28, 2018

    I had this for breakfast this morning and it was great. I posted a picture of it on Instagram and tagged your account. It was so easy and delicious. Next time I make it (and I guarantee there will be a next time) I am going to substitute sausage for the bacon. I have a daughter who hates bacon (I mean really, who hates bacon?). Thanks so much for sharing it with us!!!

      • Reyna Gray
      • September 3, 2019

      Love Susan’s comment about the bacon. So cute. Made me smile.

    • anita
    • October 29, 2018

    Hi there – there is Brie in the URL, but i don’t see it in the ingredients. Is this a mistake?

      • jenniferbanz
      • October 31, 2018

      I re-published the recipe using more common ingredients

        • Kristin
        • November 12, 2018

        Can you post the old recipe too? I really liked it the other way.

      • Ruth
      • December 21, 2018

      6 Slices thick bacon
      6 whole large eggs
      6 ounces Brie Cheese without rind , crumbled
      6 Slices Gouda , diced
      1/2 Cup half and half
      1/2 Cup sour cream
      1/2 teaspoon salt
      1/4 teaspoon pepper
      The old recipe, I made this several times, and love it this way, something about that sourcream with the eggs too

        • Eileen
        • January 9, 2019

        I agree! I think you could publish both recipes! I made the old recipe 3 times and do not want change it, unless the fridge tells me so…It is a 10 star recipe for sure*

        • jenniferbanz
        • January 12, 2019

        I will do that Eileen! I honestly had no idea so many people were making it.

    • Cindy
    • August 15, 2018

    This turned out amazing! I’m not able to have bread or grains and breakfast has gotten somewhat repetitive. Very easy to substitute items on hand. I used heavy cream in place of half and half, Dill Havarti for gouda, whipped chive cream cheese in liew of sour cream and added sauteed red peppers and onions. I don’t even like frittata’s and this turned out so flavorful. Thank you so much!

    • Kim Rhodes
    • January 20, 2018

    I made this with the following substitutions and the workplace was a buzz! AWESOME!!
    Substituted Dill Havarti for Gouda and substituted Heavy Whipping Cream for half and half ( 3g less carbs than 1/2&1/2). I was asked to make it again at the next function!

      • jenniferbanz
      • January 20, 2018

      Sounds great, Kim!

    • jenniferbanz
    • October 11, 2017

    I just added them to the post

    • Debby Douglas
    • June 2, 2017

    I so need to be back on low carb. New recipes will help. Thank you.

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