Easy Crustless Quiche Recipe
Crustless quiche is a great light breakfast and brunch dish because it’s incredibly versatile and so easy to make. This is our family’s favorite quiche made with bacon, cheddar, mushrooms, and spinach but without crust. The best part is that you can prepare it ahead of time and bake the next morning.
Egg dishes like quiche, breakfast bakes, and breakfast casseroles are wonderful to serve for brunch, especially for a larger group of people. The dish is incredibly easy to whip up, and everyone will love it. You can even prep it ahead of time, the night before, and bake it in the morning!
Not only is it an easy and delicious breakfast, but it’s light and nutritious, too!
No crust means low carb, which keeps the meal lower in calories. The eggs provide plenty of protein, and there are plenty of healthy veggies like spinach and mushrooms!
How To Make Crustless Quiche
Prepare the ingredients. Dice the raw bacon, chop the vegetables and grate the cheese.
PRO TIP: dice bacon while it’s still cold because cold bacon is much easier to cut.
Sauté bacon and shallots. Cook with oil over a medium high heat until the bacon fat is rendered half way. Then, stir in the diced shallot and cook together until fat is mostly rendered.
Add vegetables. Add mushrooms first, cooking until they’re mostly done before tossing in the chopped spinach. Cook together until the spinach is wilted.
Strain the mixture. Too much liquid will thin the quiche, so make sure you drain off excess juices that accumulated in the pan before adding the mixture into the eggs. Let it cool for a few minutes.
Whisk the eggs. Whisk together the eggs, salt, and pepper until smooth.
Mix the ingredients. Mix in the filling with the eggs. Once mixed, spread the mixture into the prepared baking dish.
Add cheese. Spread grated cheese over the top of the mixture and gently press it down, so that it’s mostly covered with egg. (If you wish, you can mix cheese with the egg mixture in the mixing bowl.)
Bake the quiche. Bake the dish for about 40-45 minutes. Before serving, make sure to let it rest for at about 15 minutes so that it cools down.
Slice and serve with a dollop of sour cream on top!
What’s The Difference Between Crustless Quiche and Frittata?
While these egg based breakfasts are similar, they’re also quite different. A frittata is made with almost no dairy, resulting in a firm texture that’s comparable to an omelet. A crustless quiche contains whole milk or cream, making it softer, creamier, and silkier.
What Else Can Be Added To Crustless Quiche?
While the ingredients listed in this recipe are my personal favorites, you can really get creative with what you want to add in.
For proteins, you can use leftover diced ham, bacon, sausage, and even rotisserie chicken.
Try vegetables like chopped bell peppers, onions, tomatoes, broccoli, carrots, and so many more. Just remember, it’s best to sauté vegetables first.
You can always use different cheeses and even add some extra to make it extra cheesy.
What To Serve With Crustless Quiche?
Quiche is great to serve as breakfast or brunch so you can serve it with a side of sausage and bacon meats or with a side salad. You can also make the cheesy and comforting hashbrown casserole as a side. Try a side of roasted potatoes as well.
Other Breakfast Recipes to Try:
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Crustless Quiche Recipe
Ingredients
- 1 tbsp avocado oil
- 1/2 lb raw bacon diced
- 1 large shallot (or 2 small) diced
- 6 oz baby bella mushrooms sliced
- 3 oz baby spinach chopped
- 6 eggs
- 1 cup whole milk
- 8 oz sharp white cheddar cheese grated
- salt to taste
- cracked black pepper to taste
Instructions
- Tip: dice raw bacon as soon as you pull it out of the refrigerator. Cold bacon is much easier to cut.
- Prepare bacon and vegetables and set aside. Grate cheese if needed and set is aside.
- Preheat a large cooking pan over medium-high heat and add oil.
- Add diced bacon and cook, stirring from time to time, until bacon fat is rendered about half way.
- Stir in diced shallot and cook bacon and shallot together until the fat is mostly rendered. Strain off excess bacon fat.
- Stir in mushrooms and cook until mushrooms are mostly done and add chopped spinach. Cook for another minute or two, until spinach is wilted.
- Drain off excess juices from the filling so that it doesn't make the quiche too thin. Set the filling aside to cool for a few minutes.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Preheat the oven to 350°F and grease a deep round baking dish (you can use a deep 9-inch pie dish).
- Mix the filling into the egg mixture once it's cooled for a few minutes and spread the mixture in the prepared baking dish.
- Spread grated cheese over the top and gently press it down to mostly be covered with the egg.
- Bake quiche for 40-45 minutes. Let it rest for at least 15 minutes before cutting.
Notes
- Make ahead: you can easily prepare the filling ahead of time and store it in the refrigerator for a day or so, until ready to prepare the quiche. You can also make the whole quiche ahead of time, cover it air-tight, and refrigerate overnight. Bake it the next day as directed but let the baking dish sit on the counter for about 30 minutes to warm up before baking.
- Storing: it’s easy to store leftover crustless quiche in the same baking dish, just make sure it’s cooled and cover it air-tight. Store it in the refrigerator for 2-3 days.
Nutrition
Originally published on Will Cook For Smiles in December 2020.
Categories:
Breakfast Recipes, Brunch Recipes, Easter Recipes, Egg Recipes, Father's Day Recipe Ideas, Mother's Day Recipe Ideas, Valentine's Day,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I am on a low carb diet so I made this and it was good!