When I’m looking for a breakfast that feels fancy but doesn’t require pie crust skills, I turn to crustless quiche. It’s basically all the good stuff—eggs, bacon, cheese—without the extra step that always makes me nervous. Plus, you can skip the rolling pin and still end up with something that looks like you put in way more effort than you did.
I started making this version when I realized I could get crispy bacon and sharp cheddar into every single bite. The heavy cream makes it rich and creamy, while the Dijon mustard adds just enough of a kick that people ask what makes it taste so good. I like to prep my bacon and chop my onions the night before, so morning assembly takes about five minutes.
Perfect for lazy weekend mornings or when you need to feed a crowd without standing over the stove flipping individual omelets. Cut it into squares, and everyone’s happy.
Why You’ll Love This Crustless Quiche
- Low-carb and keto-friendly – Skipping the crust means you get all the rich, savory flavors without the extra carbs, making it perfect for anyone watching their carb intake.
- Quick and easy – This quiche comes together in under an hour, making it a great option for busy mornings or when you need a fast dinner solution.
- Meal prep champion – Make it ahead and enjoy slices throughout the week for breakfast, lunch, or dinner. It reheats beautifully and tastes just as good the next day.
- Crowd-pleasing flavors – The combination of crispy bacon, sharp cheddar, and creamy eggs is a classic that everyone loves, from kids to adults.
- Simple ingredients – You probably have most of these staples in your fridge already, so no special shopping trip required.
What Kind of Bacon Should I Use?
For this crustless quiche, streaky bacon (also known as American-style bacon) is your best bet because it has a good balance of meat and fat that crisps up nicely. You can use regular or thick-cut bacon depending on what you have on hand, though regular cut is easier to dice into small, even pieces. If you’re looking for a smokier flavor, go ahead and grab smoked bacon, or stick with unsmoked if you prefer a milder taste. Just make sure to dice it into small pieces before cooking so you get a bit of bacon in every bite of your quiche.
Options for Substitutions
This quiche is pretty forgiving when it comes to swapping ingredients around:
- Streaky bacon: You can use regular bacon, pancetta, or even cooked ham if that’s what you have. For a lighter option, try turkey bacon, though it won’t be quite as crispy. Cook any substitute until crispy before adding to the quiche.
- Heavy cream: If you don’t have heavy cream, you can use half-and-half or a mix of whole milk and sour cream (1 cup milk plus ½ cup sour cream). The texture will be slightly less rich but still tasty.
- Tasty Cheddar cheese: Feel free to swap cheddar with Gruyere, Swiss, mozzarella, or even a mix of cheeses. Just keep the total amount the same for the best results.
- Chives: Fresh parsley, green onions, or even dried herbs like thyme or oregano work well here. Use about half the amount if you’re using dried herbs.
- Dijon mustard: Regular yellow mustard or whole grain mustard can step in if you don’t have Dijon. You can also leave it out entirely – it just adds a subtle tangy note.
Watch Out for These Mistakes While Baking
The biggest mistake with crustless quiche is overbaking, which leads to a rubbery, watery texture – pull it from the oven when the center still has a slight jiggle (it should wobble like jello), as it will continue cooking while it rests and firm up perfectly.
Don’t skip draining the bacon on paper towels before adding it to the quiche, since excess grease can make your custard greasy and prevent it from setting properly.
Another common error is whisking the eggs too vigorously, which creates too many air bubbles that can cause cracks and an uneven texture – just whisk until everything is combined.
For an even better result, let your cream and eggs come to room temperature before mixing, which helps the quiche bake more evenly, and always let it rest for the full 10 minutes before slicing so it holds together nicely when you serve it.
What to Serve With Crustless Quiche?
This bacon and cheddar quiche is pretty filling on its own, but I love serving it with a simple mixed greens salad dressed with a light vinaigrette to balance out the richness. For brunch, it pairs perfectly with fresh fruit like berries or melon, and maybe some buttered toast on the side. If you’re serving it for dinner, roasted asparagus or sautéed green beans make great vegetable sides that won’t overpower the quiche. You could also add some sliced tomatoes with a drizzle of olive oil and fresh basil for a lighter option that complements the cheesy, savory flavors.
Storage Instructions
Store: This crustless quiche keeps really well in the fridge for up to 4 days. Just let it cool completely, then cover it tightly with plastic wrap or store it in an airtight container. It’s great for meal prep since you can slice it up and grab a piece whenever you need a quick breakfast or lunch.
Freeze: You can freeze this quiche for up to 2 months, either whole or in individual slices. Wrap it well in plastic wrap and then in foil, or use a freezer-safe container. I like to freeze individual portions so I can just grab one when I need it.
Reheat: Warm up slices in the microwave for about 1-2 minutes, or pop them in a 350°F oven for 10-15 minutes until heated through. If you’re reheating from frozen, let it thaw in the fridge overnight first for the best texture.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
| Servings | 6 slices |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2700
- Protein: 110-130 g
- Fat: 210-230 g
- Carbohydrates: 18-24 g
Ingredients
For the bacon mixture:
- 2 garlic cloves (minced)
- 1 small onion (diced into 1/4-inch pieces)
- 7 oz bacon (crispy, about 8-10 slices)
For the egg filling:
- 1.5 tbsp fresh chives (finely chopped)
- 1.5 cups heavy cream (I use Organic Valley)
- 1/4 tsp black pepper (freshly ground)
- 1 cup shredded cheddar cheese (sharp preferred for more flavor)
- 6 large eggs (room temperature)
- 1/8 tsp salt
- 1 tsp Dijon mustard
Step 1: Prepare Mise en Place and Preheat
- 2 garlic cloves
- 1 small onion
- 1.5 tbsp fresh chives
- 6 large eggs
Mince the garlic cloves and dice the onion into 1/4-inch pieces.
Finely chop the fresh chives and set aside.
Ensure your eggs are at room temperature, as they’ll incorporate more smoothly into the cream mixture.
Preheat your oven to 350°F (180°C) and spray an 8-inch (20cm) round baking dish or similar-sized pan with cooking oil to prevent sticking.
Step 2: Cook Bacon and Build Flavor Base
- 7 oz bacon
- 2 garlic cloves
- 1 small onion
Cook the bacon until crispy in a large skillet, then remove and set aside on a paper towel.
Once cooled slightly, crumble the bacon into bite-sized pieces.
In the same skillet with the bacon fat remaining, add the minced garlic and diced onion, and sauté for about 2 minutes until softened and fragrant.
I like using the bacon fat here because it adds a rich, savory depth that plain oil can’t match.
Step 3: Whisk the Egg Custard
- 6 large eggs
- 1.5 cups heavy cream
- 1 tsp Dijon mustard
- 1.5 tbsp fresh chives
- 1/8 tsp salt
- 1/4 tsp black pepper
In a medium bowl, whisk together the room temperature eggs, heavy cream, Dijon mustard, 1 tablespoon of the chopped chives, salt, and freshly ground black pepper until well combined and smooth.
The whisking incorporates air into the eggs, which helps create a slightly fluffier texture in the finished quiche.
Step 4: Assemble the Quiche
- bacon and onion mixture from Step 2
- 1 cup shredded cheddar cheese
- egg custard mixture from Step 3
Spread about three-quarters of the bacon and onion mixture from Step 2 across the bottom of your prepared pan.
Sprinkle three-quarters of the shredded cheddar cheese evenly over the bacon mixture.
Carefully pour the egg custard mixture from Step 3 over the cheese layer.
Top with the remaining crumbled bacon, remaining cheese, and the reserved 1/2 tablespoon of fresh chives for garnish and color.
Step 5: Bake Until Set
Bake the quiche in your preheated 350°F oven for 30 to 35 minutes until the center is just set but still has a slight jiggle when you gently shake the pan.
The eggs will continue to cook slightly from residual heat after removal, so it’s better to err on the side of slightly underbaked rather than overbaked to keep it tender.
Step 6: Rest and Serve
Remove the quiche from the oven and let it sit in the pan for 5 to 10 minutes before serving.
This resting period allows the custard to set up just a bit more, making it easier to slice cleanly while still maintaining a creamy interior.
Slice into wedges and serve warm or at room temperature.
Fluffy Crustless Quiche with Bacon and Cheddar
Ingredients
For the bacon mixture:
- 2 garlic cloves (minced)
- 1 small onion (diced into 1/4-inch pieces)
- 7 oz bacon (crispy, about 8-10 slices)
For the egg filling:
- 1.5 tbsp fresh chives (finely chopped)
- 1.5 cups heavy cream (I use Organic Valley)
- 1/4 tsp black pepper (freshly ground)
- 1 cup shredded cheddar cheese (sharp preferred for more flavor)
- 6 large eggs (room temperature)
- 1/8 tsp salt
- 1 tsp Dijon mustard
Instructions
- Mince the garlic cloves and dice the onion into 1/4-inch pieces. Finely chop the fresh chives and set aside. Ensure your eggs are at room temperature, as they'll incorporate more smoothly into the cream mixture. Preheat your oven to 350°F (180°C) and spray an 8-inch (20cm) round baking dish or similar-sized pan with cooking oil to prevent sticking.
- Cook the bacon until crispy in a large skillet, then remove and set aside on a paper towel. Once cooled slightly, crumble the bacon into bite-sized pieces. In the same skillet with the bacon fat remaining, add the minced garlic and diced onion, and sauté for about 2 minutes until softened and fragrant. I like using the bacon fat here because it adds a rich, savory depth that plain oil can't match.
- In a medium bowl, whisk together the room temperature eggs, heavy cream, Dijon mustard, 1 tablespoon of the chopped chives, salt, and freshly ground black pepper until well combined and smooth. The whisking incorporates air into the eggs, which helps create a slightly fluffier texture in the finished quiche.
- Spread about three-quarters of the bacon and onion mixture from Step 2 across the bottom of your prepared pan. Sprinkle three-quarters of the shredded cheddar cheese evenly over the bacon mixture. Carefully pour the egg custard mixture from Step 3 over the cheese layer. Top with the remaining crumbled bacon, remaining cheese, and the reserved 1/2 tablespoon of fresh chives for garnish and color.
- Bake the quiche in your preheated 350°F oven for 30 to 35 minutes until the center is just set but still has a slight jiggle when you gently shake the pan. The eggs will continue to cook slightly from residual heat after removal, so it's better to err on the side of slightly underbaked rather than overbaked to keep it tender.
- Remove the quiche from the oven and let it sit in the pan for 5 to 10 minutes before serving. This resting period allows the custard to set up just a bit more, making it easier to slice cleanly while still maintaining a creamy interior. Slice into wedges and serve warm or at room temperature.
