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.
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.
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IS A FRITTATA THE SAME AS A CRUSTLESS QUICHE?
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 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 CRUSTLESS 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.
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!
Some other low carb breakfast recipe you will love are:
RECIPE VIDEO TUTORIAL
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!
- 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.
⭐ Did you make this Crustless Quiche recipe? Tag me on Instagram so I can see @LowcarbwithJennifer
I am making this today. Your instructions say nothing about the bacon. I watched the video which explains it.
Has anyone tried this in individual sizes?
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!!
Can I used almond milk instead? I’m dairy free.
You can!
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.
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!!!
Hi there – there is Brie in the URL, but i don’t see it in the ingredients. Is this a mistake?
I re-published the recipe using more common ingredients
Can you post the old recipe too? I really liked it the other way.
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
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*
I will do that Eileen! I honestly had no idea so many people were making it.
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!
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!
Sounds great, Kim!
I just added them to the post
I so need to be back on low carb. New recipes will help. Thank you.