Name: Keto Quiche with Bacon and Cheese (Crustless)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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 Kosher salt; 1/4 teaspoon pepper

4.94 from 16 votes

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This easy keto quiche is filled with crispy bacon, melted Monterey Jack cheese, and a creamy egg filling, all without a crust to fuss with. We call it "bacon pie" in our house, and it's one of those meals my family happily asks for seconds of. Serve it for breakfast or brunch, pair it with a salad for dinner, or save a few slices for an easy breakfast during the week.

Why You'll Love This Recipe

Great for meal prep. Bake it ahead and portion it into slices so breakfast is ready to reheat on busy mornings. You can also freeze individual servings for later.

All the filling, no crust to make. Crispy bacon, melted Monterey Jack, and a creamy egg filling give you plenty to love without rolling out dough or baking a crust.

Simple ingredients. You only need eggs, bacon, cheese, half and half, salt, and pepper. Nothing fancy, and you may already have most of it in your refrigerator.

A family favorite. We call this "bacon pie" at our house, and my son loves going back for seconds. You don't have to eat keto to enjoy a slice!

Works for any meal. Serve it with coffee for breakfast, add it to your brunch table, or pair it with a green salad for an easy dinner.

Ingredients You'll Need

8 slices thick-cut bacon: I like to use thick-cut bacon so you get a good bite of bacon in every slice. Cut it into short strips, cook until crispy, and drain off the grease.
10 large eggs: Whisk the eggs really well so you don't have streaks of egg white in your quiche.
2 cups shredded Monterey Jack cheese: I love Monterey Jack in this recipe, but Swiss is delicious too. Use whichever you prefer!
1½ cups half and half: I use half and half instead of heavy cream to cut back on some of the calories while still keeping the filling creamy.
½ teaspoon kosher salt: The bacon and cheese are already salty, so you don't need much. If you're using regular table salt, use a little less.
¼ teaspoon black pepper: Just a little to season the egg mixture.

How to Make Keto Quiche

Cook the bacon. Preheat the oven to 350°F. Cut the bacon into short strips and cook in a skillet until crispy. Drain off the grease and set aside.

Mix the filling. In a large bowl, whisk the eggs until the yolks and whites are completely blended. Add the half and half, salt, and pepper, and whisk again. Stir in the cooked bacon and shredded cheese.

Fill the pie plate. Spray a deep-dish pie plate really well with cooking spray, including the sides. Pour in the egg mixture, leaving a little room at the top so it doesn't overflow. If you have extra filling, bake it separately in a greased ramekin.

Bake. Bake for about 40 minutes, or until the edges are set and the center has just a slight jiggle. If the center still looks wet, give it a few more minutes.

Let it rest. Let the quiche cool for about 10 minutes before slicing. This gives the filling time to firm up so the slices are easier to serve.

Tips for the Best Crustless Quiche

Grease the pie plate really well. Since there's no crust, the egg mixture goes right against the dish. Spray the bottom and sides so your slices come out more easily.
Use a deep-dish pie plate. This recipe makes a lot of filling! Leave a little room at the top, and bake any extra in a greased ramekin. Set the pie plate on a rimmed baking sheet to catch any spills.
Drain the bacon. You want all that bacon flavor without adding the leftover grease to your egg mixture.
Keep an eye on the center. The edges will set before the middle. Start checking around 40 minutes. The center should have a slight jiggle, but it shouldn't look wet or slosh when you gently move the pan.
Let it rest before slicing. Give the quiche about 10 minutes to cool so the filling can firm up. It will be much easier to cut and serve.
Cook vegetables before adding them. If you want to add spinach, mushrooms, or broccoli, cook them first and drain well. Squeeze the extra water out of spinach so it doesn't make your quiche watery.

Substitutions and Variations

Try a different cheese: Swiss is a great choice if you like a nuttier flavor. Cheddar, Gruyère, or a combination of cheeses would also be delicious. Use 2 cups total.
Swap the bacon: You can use cooked, crumbled breakfast sausage or diced cooked ham. Drain sausage well before stirring it into the filling.
Use heavy cream: If that's what you have on hand, you can use it in place of the half and half. It will make the filling richer and increase the calories.
Add some vegetables: Cooked spinach, broccoli, mushrooms, or sautéed peppers would all work well. Start with about 1 cup of cooked vegetables, and drain them really well. You may need to leave out some bacon or bake extra filling separately so your pie plate doesn't overflow.
Make it meatless: Leave out the bacon and add cooked vegetables instead. A combination of spinach, mushrooms, and Swiss cheese would be so good!

What to Serve with Quiche

This quiche is pretty filling on its own, so I usually keep the sides simple. Here are a few ways to make it a meal:

A green salad: This is my favorite way to serve quiche for lunch or dinner. Toss some greens, cucumber, and tomatoes with my apple cider vinegar dressing.
Fresh fruit: A bowl of berries is an easy addition for breakfast or brunch. If you're keeping your meal keto, choose a portion that works for you.
Roasted vegetables: Broccoli, asparagus, or zucchini pair well with the creamy, cheesy filling. This is also a good way to use up vegetables you already have in the refrigerator.
Something sweet for brunch: Serve smaller slices alongside my keto pancakes or protein waffles so everyone can have a little of both.

Make Ahead and Meal Prep

This is one of my favorite breakfasts to make ahead because I can bake it once and have slices ready for busy mornings. You can also serve it for lunch, so it's nice to have in the refrigerator when you need something quick.

Prep the ingredients ahead: Cook and drain the bacon and shred the cheese the day before. Keep them in separate covered containers in the refrigerator until you're ready to assemble and bake.
Bake ahead for brunch: Make the quiche the day before, let it cool, and refrigerate. Reheat before serving so you can spend less time in the kitchen that morning.
Portion into individual servings: Once chilled, cut the quiche into 8 slices and store in individual containers. Keep a few in the refrigerator and freeze the rest for later.
Pack a complete lunch: Add a simple green salad in a separate container, with the dressing on the side. You'll have lunch ready without much extra work.

How to Store, Freeze, and Reheat

Refrigerate: Store leftover quiche in an airtight container in the refrigerator for up to 4 days. Get it into the refrigerator within 2 hours of baking.
Freeze: Once chilled, wrap individual slices tightly and place them in a freezer-safe bag or container. Freeze for up to 3 months. I like freezing separate slices so I can pull out just what I need! Thaw overnight in the refrigerator before reheating.
Reheat: Microwave individual slices in short intervals until heated through. For a whole quiche, cover loosely with foil and warm in a 350°F oven. Reheat leftovers to an internal temperature of 165°F, and avoid heating longer than needed so the eggs don't get rubbery.

Frequently Asked Questions

What's the difference between crustless quiche and a frittata?

The biggest difference is the amount of dairy. Quiche has more milk or cream mixed with the eggs, giving it a softer, creamier filling. A frittata usually has little or no dairy and a firmer texture. Leaving out the crust doesn't change that creamy quiche filling!

Can I use milk instead of half and half?

Whole milk will work, but the filling won't be quite as rich and creamy. Half and half is my favorite for this recipe because it gives you that creamy texture without using heavy cream.

Why is my crustless quiche watery?

Added vegetables are often the reason. Spinach, mushrooms, and other vegetables release moisture as they cook, so cook them first and drain well before adding them. Overbaking can also cause the egg filling to release liquid.

How do I keep the quiche from sticking?

Spray the bottom and sides of your pie plate really well with cooking spray. Let the quiche rest for about 10 minutes before slicing, then use a thin spatula to gently loosen each piece.

Why did my quiche puff up and then sink?

A little puffing in the oven and settling as it cools is normal. Whisk the eggs until blended, but you don't need to beat a lot of air into them.

Can I make this in a muffin pan?

Yes! Grease the muffin cups really well and divide the filling between them, leaving a little room at the top. They'll bake faster than a whole quiche, so start checking around 20 minutes. The yield and baking time will depend on the size of your muffin cups.

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