This easy crustless keto 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 crustless quiche Lorraine. And no, a crustless quiche is not a frittata!
This No Crust Keto Quiche is my favorite way to make quiche. My family actually prefers Quiche Lorraine 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.
My 9 year old son is my keto 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 keto 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.
This easy keto quiche recipe is made with only a few ingredients:
- Bacon – Of course, the star ingredient of quiche lorraine and any no crust quiche made at my house. My favorite bacon is Wrights Brand thick cut bacon. If you are looking for absolutely no sugar in your bacon, then you will need to source another sugar free brand. I cut my bacon into Lardons (short strips) and then cook them in a skillet until crisp.
- Eggs – This recipe uses 10 whole large eggs. You want to make sure an whisk the eggs until they are really smooth so you have the best custard.
- Cheese – I use shredded Monterey Jack cheese. Traditionally, quiche uses Swiss but I find that the Monterey Jack is just tastier! Swiss can be used if you want to stick with tradition.
- Half and Half – Keto baking is full of heavy whipping cream, but since this recipe has very minimal carbs, I like to use half and half to cut some of the calories.
- Salt and Pepper – I provide a measurement of 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper for this recipe. If you use regular table salt, you may want to add less.
IS A FRITTATA THE SAME AS A NO CRUST QUICHE?
In short, no. A frittata is mostly egg with little to no milk or cream. It is first started on the stove top, like an omelette, but then finished off in the oven. A quiche traditionally has a crust. But you can skip the crust to make it keto.
Crustless low carb 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!
CAN THIS KETO QUICHE BE FROZEN?
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.
EASY BREAKFAST MEAL PREP
This recipe is perfect to prep on a Sunday and you will be provided with breakfast for the whole week. Make on Sunday and store in an air tight container in the refrigerator. This recipe makes 6 generous servings at 425 Calories, 36g Fat, and 3g Carbs. This recipe will keep you full for hours.
Some other low carb breakfast recipes you will love are:
- Instant Pot Yogurt
- Keto Breakfast Sandwich
- Low Carb Breakfast Casserole
- Protein Waffles
- Keto Pancakes
⭐ Did you make this Crustless Keto Quiche recipe? Tag me on Instagram so I can see @LowcarbwithJennifer
The Most Amazing Keto Quiche with No Crust
INGREDIENTS
- 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
INSTRUCTIONS
- 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 (the quiche will be firm and no longer jiggle)
- cool slightly before serving. See notes for freezing instructions.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- Different Cheeses: You could use Swiss cheese instead of the Monterey jack to make this more traditionally.
- Freezing Keto Quiche: 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.
- Nutrition: The nutrition info is for 1/8th of the quiche
Gracie says
Made it EXACTLY as you wrote. Thanks for taking the time to help other happy kitchen stirrers/servers/eaters.
Your recipe was SPOT ON & now will be one of my ‘go to’ favorites.
Chloe says
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 says
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 says
So happy you love it!
Valerie says
Thank you so much for sharing . Just found you and going to start on these recipes.
Jenny says
It collapsed around the edges, and the bacon sank to the bottom. Won’t make again.
ERIC D HOLDEN says
That is your technique, not the recipe!
Judy says
So what technique does one use to keep it from happening?
Lynn says
Hi, This sounds delicious, I want to make for a picnic, can this be served cold?
Aurore Jones says
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 says
Hi, i’m from the UK. What is half & half please?
jenniferbanz says
It is half milk and half cream
Rakhee Singh says
British living in the states! Use Single Cream 😉
Chris says
Am I missing the nutritional info somewhere? All I see is calorie count.
jenniferbanz says
It’s in the recipe card under Notes
Arena says
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 says
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 says
Thank you Amy.
Kim Harding says
I am making this today. Your instructions say nothing about the bacon. I watched the video which explains it.
Rachel says
Has anyone tried this in individual sizes?
Mary Beth says
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 says
Can I used almond milk instead? I’m dairy free.
jenniferbanz says
You can!
Kathy says
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 says
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 says
Love Susan’s comment about the bacon. So cute. Made me smile.
anita says
Hi there – there is Brie in the URL, but i don’t see it in the ingredients. Is this a mistake?
jenniferbanz says
I re-published the recipe using more common ingredients
Kristin says
Can you post the old recipe too? I really liked it the other way.
Ruth says
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 says
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 says
I will do that Eileen! I honestly had no idea so many people were making it.
Cindy says
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 says
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 says
Sounds great, Kim!
jenniferbanz says
I just added them to the post
Debby Douglas says
I so need to be back on low carb. New recipes will help. Thank you.