Easy Crustless Quiche with loads of mouthwatering bacon and cheese! Remarkably effortless with dreamy custard-like consistency
What pastry crust?
As much as I love pastry, sometimes I could do without it, even if it’s store-brought. You know, the thawing, shaping and blind baking with pastry can get tedious quickly. That’s why, on those busy days, I prefer to make this quick and easy Crustless Quiche. Actually, I don’t really have a choice as my 4-year-old, Kai, keeps me extremely busy!
These days you’ll most likely find me engaging in role play activities instead of cooking up a storm. Kai wants me to scan his toy groceries 100000000 times, then later on we’ll be crazily running up and down in our imaginary sport cars. The best role play is when he wants to be a surgeon because, as his patient, I just have to lie there, but it’s tough not to actually doze off 😂
Kai’s constant need for attention and playing games drains my energy, but I treasure these moments because they grow up quickly. Soon enough, he won’t ask for hugs like he does now. So for now, sticking to no fuss recipes such as this Crustless Quiche is easy because we’re not compromising on much. We can still enjoy the flavourful and rich taste of a high-quality quiche, even without the crust!
Honestly, I had my doubts when I attempted my first crustless quiche. I was worried about not having the pastry, as a quiche… well… isn’t really a quiche without a crust. So, taking no chances, I focused on maximising the flavour of my crustless quiche. The calories I saved from the crust were replaced with a generous portion of bacon and cheese 😍 And, it’s probably still lower in calories!
The results were truly impressive that I just had to share this recipe. Believe it or not, you won’t miss the crust! This crustless bacon and cheese quiche has a beautiful custard-like texture, with so much flavour from the garlic, onion and chives, it’s just heavenly. Why didn’t I think of making this before? Being a busy parent can lead to amazing things in the kitchen!
Crustless Quiche
Why make crustless quiche?
If you’re still not convinced and not willing to hop on board the crustless quiche bus, let me assist you further!
-With no pastry, you can prepare and bake it quickly, ready to serve in no time!
-Pastry crusts have high amounts of carbs and calories, so leaving it out means you’ll have a healthier quiche. This gives you the freedom to put more naughty stuff into the filling, as I did with bacon and cheese!
-Crustless quiche is still epic and delicious as a regular quiche. If you get the filling just right, you won’t miss the crust!
How do I know when my quiche is done?
The crucial part about baking any kind of quiche is knowing when it’s time to pull it out of the oven. Over baking a quiche means you may not get that custard-like filling and undercooked quiche may fall apart as it’s not fully set.
To check if the quiche is done, move your quiche gently in the oven. If the centre jiggles slightly but is mostly firm, it’s done. Remember to allow the quiche to rest in its tin for 10 to 15 minutes before serving.
What to serve with crustless quiche?
My favourite way to serve crustless quiche is with some fresh crisp salad. You could also put the quiche in a wrap or in a sandwich for an easy on the go lunch! Just like regular quiche, it’s delicious served warm or at room temperature, making them ideal for picnics.
Big fan of eggs? You’re in luck! :
Ingredients for Crustless Quiche with Bacon and Cheese
Eggs – I used large eggs weighing 700gm / 25oz per dozen, which translates to about 58gm / 2oz per egg.
Bacon – I prefer streaky bacon for the fat-to-meat ratio. However, any type of bacon would work. If you use lean or shortcut bacon with little or no fat, fry it with 1 tbsp of olive or vegetable oil.
Shredded cheese – I used Tasty cheddar cheese, however, any variety of melting cheese would work. Swiss, Monterey Jack, mozzarella and other kinds of cheddar cheese are great choices.
Thickened cream (heavy cream) has gelatin added to it and contains 35% milk fat. It’s not advisable to use low-fat cream thickened cream as it may cause the quiche to be runny or not set properly.
Chives – You could swap chives with spring onion / scallions.
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How to make Crustless Quiche with Bacon and Cheese
Step-by-step guide with photos
Preheat oven to 180°C (350°F). Spray a round 20cm / 8in springform (loose base) cake tin with oil or grease with melted butter.
For the bacon mix – Fry the bacon over medium-high heat until the fat renders. If you’re using low fat bacon, heat a tablespoon of olive oil in the pan before adding the bacon. Add the garlic and onions and saute until the onion softens, which should take about 2 minutes.
For the egg mixture: In a large bowl, whisk together the eggs, cream, Dijon mustard, 1 tbsp of chives, salt and pepper until well combined.
Evenly distribute 3/4 of the bacon mix at the base of the cake tin, and then sprinkle 3/4 cup shredded cheese on top. Pour the egg mixture over the cheese, then top it with the remaining cheese, chives and bacon mix. Bake for 30 to 35 minutes until the middle of the quiche just sets. It should still look soft, but shouldn’t jiggle too much. Be careful not to over bake the quiche or it’ll lose its custard-like texture.
Leave the quiche in its tin for 5 to 10 minutes. Run a knife around the edges between the quiche and the tin before releasing the springs from the pan.
How to store Crustless Quiche
Leftovers – Allow the Crustless Quiche to cool completely at room temperature, then transfer into an airtight container and store in fridge for up to 3 days. When frozen, the quiche will keep for 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Crustless Quiche with Bacon and Cheese
Video
Ingredients
- 200gm / 7oz streaky bacon (diced into small pieces) (NOTE 1)
- 2 garlic cloves (minced)
- 1 small onion (finely chopped)
- 6 large eggs (NOTE 2)
- 1 ½ cup (375ml / 12.7floz) Thickened or heavy cream (NOTE 3)
- 1 tsp Dijon mustard
- 1½ tbsp finely chopped chives (NOTE 4)
- 1 cup (160gm /5.6oz) shredded Tasty Cheddar cheese (NOTE 5)
- ⅛ tsp salt (or a pinch)
- ¼ tsp freshly ground black pepper
Instructions
- Preheat oven to 180°C (350°F). Spray a round 20cm / 8in springform (loose base) cake tin with oil or grease with melted butter.For the bacon mix – Fry the bacon over medium-high heat until the fat renders. If you're using low fat bacon, heat a tablespoon of olive oil in the pan before adding the bacon. Add the garlic and onions and saute until the onion softens, which should take about 2 minutes.
- For the egg mixture: In a large bowl, whisk together the eggs, cream, Dijon mustard, 1 tbsp of chives, salt and pepper until well combined.
- Evenly distribute 3/4 of the bacon mix at the base of the cake tin, and then sprinkle 3/4 cup shredded cheese on top. Pour the egg mixture over the cheese, then top it with the remaining cheese, chives and bacon mix. Bake for 30 to 35 minutes until the middle of the quiche just sets. It should still look soft, but shouldn't jiggle too much. Be careful not to over bake the quiche or it'll lose its custard-like texture.
- Leave the quiche in its tin for 5 to 10 minutes. Run a knife around the edges between the quiche and the tin before releasing the springs from the pan.
