Crustless Quiche with Bacon and Cheese

Easy crustless quiche packed with bacon and cheese, remarkably effortless with a dreamy custard like consistency.

Updated 19 January 2026

As much as I love pastry, sometimes I could do without it, even if it is store-bought. You know, the thawing, shaping, and blind baking with pastry can get tedious quickly. That is why on busy days I prefer to make this quick and easy crustless quiche.

Most days are busy now thanks to my four-year-old, Kai. Oh boy, he keeps me extremely busy. These days, you will most likely find me engaged in role play activities instead of cooking up a storm. Kai wants me to scan his toy groceries a hundred thousand times, and then moments later we are crazily running up and down in our imaginary sports cars.

I get excited when Kai wants to be a surgeon because, as his patient, I just have to lie there, although it is tough not to actually doze off. Keeping Kai entertained certainly drains my energy.

For now, sticking to tasty no-fuss recipes such as Beef and Potato Stir Fry, or this pizzeria style Fettuccine Boscaiola,, and now this Bacon and Cheese Crustless Quiche, is a lifesaver. These are the kinds of meals that make busy days feel manageable.

Honestly, I had my doubts when I attempted my first crustless quiche. I worried about not having the pastry, as a quiche does not really feel like a quiche without a crust. So, taking no chances, I focused on maximising flavour. The calories saved from skipping the crust were replaced with a generous portion of bacon and cheese, and it is probably still lower in calories.

The results were so impressive that I just had to share this recipe. Believe it or not, you will not miss the crust! This bacon and cheese crustless quiche has a beautiful custard-like texture, with so much flavour from the garlic, onion, and chives. Being a busy parent can lead to amazing things in the kitchen!

Why you’ll love this Crustless Quiche

You’re going to want to hop on board the crustless quiche bus!

No pastry, no fuss

Skipping the crust means no thawing, rolling, or blind baking. This crustless quiche comes together quickly with minimal prep, making it perfect for busy days.

Creamy, custard-like texture

Despite having no crust, this quiche bakes up beautifully soft and creamy inside, with a lightly golden top that feels just as satisfying as a classic quiche.

Loaded with bacon and cheese

Every bite is packed with savoury bacon, melted cheese, and plenty of flavour from garlic, onion, and chives.

Versatile and family friendly

This crustless quiche works just as well for breakfast, brunch, lunch, or a light dinner, and it is a great way to feed the family with minimal effort.

Naturally lower in carbs

Without the pastry, this crustless quiche is lighter than traditional versions, while still delivering all the comfort and flavour you expect.

Tips for the Best Crustless Quiche

How to avoid a runny quiche

Use full-fat, thickened cream or heavy cream and avoid low-fat substitutes, as they can cause the quiche to weep or not set properly. Cooking the bacon until the fat has rendered and softening the onion first also helps remove excess moisture before baking.

How to make your quiche tall

Use a smaller, deeper tin, such as a 20 cm (8 inch) springform tin, so the egg mixture bakes upwards instead of spreading out. Keep the egg to cream ratio balanced and avoid overfilling with heavy ingredients, which can weigh the quiche down. Let the quiche rest after baking so it sets properly and holds its height when sliced.

Best tin to use

A springform tin with a removable base works best for crustless quiche, as it makes releasing and serving much easier. Be sure to wrap the base and sides with foil to prevent any leakage during baking.

How to tell when the quiche is done

The quiche is ready when the centre is just set and no longer jiggles when gently shaken. It should look softly set rather than firm, as it will continue to cook slightly while resting. This part is important because overcooking the quiche will affect the overall texture; it’ll no longer be melt-in-the mouth smooth and custard-like.

Why resting time matters

Allowing the quiche to rest for 5 to 10 minutes after baking helps the custard finish setting. Cutting into it too early can cause it to appear soft or runny, even if it is fully cooked.

Ingredients for Crustless Quiche

Eggs – I used large eggs weighing around 700 g (25 oz) per dozen, which works out to approximately 58 g (2 oz) per egg. Using large eggs helps achieve the right custard-like texture for this crustless quiche.

Bacon – I prefer streaky bacon for its higher fat to meat ratio, which adds flavour and richness. However, any type of bacon will work. If using lean or shortcut bacon with little or no fat, fry it with 1 tablespoon of olive oil or vegetable oil to prevent it from drying out.

Shredded cheese – I used tasty cheddar cheese, but any good melting cheese works well. Swiss, Monterey Jack, mozzarella, or other varieties of cheddar are all great choices.

Thickened cream (heavy cream) – Thickened cream sold here contains added gelatin and around 35 percent milk fat. You can swap it with heavy cream, but be sure to use full-fat cream rather than light versions so the quiche sets properly and keeps its custard-like texture.

Chives – Chives add a mild onion flavour, but you can easily swap them for spring onions or scallions if preferred.

How to make Bacon and Cheese Crustless Quiche

Step-by-step guide with photos

1. Preheat the oven to 180°C (350°F). Lightly spray a 20 cm (8 inch) round springform cake tin with a removable base with oil, or grease with melted butter. To prevent any leakage, wrap foil tightly around the outside of the base and sides of the springform tin.

2. For the bacon mixture, fry the bacon over medium-high heat until the fat has rendered. If using low-fat bacon, heat 1 tablespoon of olive oil in the pan before adding the bacon. Add the garlic and onion, then sauté until the onion softens, about 2 minutes.

3. For the egg mixture, whisk together the eggs, cream, Dijon mustard, 1 tablespoon chives, salt, and pepper in a large bowl until well combined.

4. Evenly distribute 3/4 of the bacon mixture over the base of the cake tin, then sprinkle 3/4 cup of shredded cheese on top. Pour the egg mixture over the cheese, then top with the remaining cheese, chives, and bacon mixture.

5. Bake for 30 to 35 minutes, or until the centre of the quiche is just set. It should still look soft but should not jiggle too much. Be careful not to over bake, as this will cause the quiche to lose its custard-like texture.

6. Leave the quiche in the tin for 5 to 10 minutes. Run a knife around the edges to loosen, then carefully release the springform and remove the sides.

Can I make Crustless Quiche ahead of time?

Yes, crustless quiche is perfect for making ahead. Once baked, allow it to cool completely, then cover and refrigerate for up to 3 days. This makes it ideal for meal prep, brunch planning, or busy weekdays.

To reheat: warm individual slices in the oven or microwave until heated through. For best texture, avoid overheating, as this can dry out the custard. Crustless quiche can also be served at room temperature, making it a convenient option for picnics and entertaining.

How to store crustless quiche: allow the crustless quiche to cool completely before storing. Once cooled, cover it tightly or place it in an airtight container and refrigerate for up to 3 days. This helps maintain its custard-like texture and prevents it from drying out. For best results, store the quiche whole rather than sliced, and reheat only the portions you plan to serve.

What to serve with Crustless Quiche

This Bacon and Cheese Crustless quiche pairs beautifully with light sides that balance its rich, creamy texture. A fresh salad like this Green Bean Salad with Toasted Almonds, or with roasted vegetables like this Honey Roast Pumpkin Salad

More recipes for egg lovers!

Frequently Asked Questions!

Why is my crustless quiche watery?

A watery, crustless quiche is usually caused by excess moisture or low-fat ingredients. Using full-fat cream instead of light versions and cooking fillings like bacon and onion before baking helps remove extra liquid. Allowing the quiche to rest after baking also improves the final texture.

Can I freeze crustless quiche?

Yes, crustless quiche can be frozen. Once completely cooled, store the slices in an airtight container or wrap well in cling (plastic) wrap and freeze for up to 2 months. Defrost the quiche slices overnight in the fridge, then reheat gently.

What is the best cheese to use for crustless quiche?

Cheeses that melt well work best, such as tasty cheddar, Swiss, mozzarella, or Monterey Jack. Avoid very hard or crumbly cheeses on their own, as they do not melt smoothly into the egg mixture.

Why does my quiche sink after baking?

Some settling is normal as the quiche cools. A noticeable collapse usually means the quiche was slightly under-baked or cut too soon. Baking until just set and allowing time to rest helps it hold its shape.

Can I make a crustless quiche without a springform tin?

Yes, but serving is easier with a springform tin. If using a standard cake tin or baking dish, grease it well, and line it with non-stick baking or parchment paper. You may also have to serve it directly from the tin.

Is crustless quiche gluten-free?

Crustless quiche is naturally gluten-free as it does not contain pastry. In saying that, it’s always best to check ingredient labels, especially with bacon and cheese.

Nutrition Information

Nutrition information is estimated using a third-party calculator and should be used as a guide only.

Australian Measurements

All measurements on this website use Australian standard cups and spoons. For conversion details, see my Australian Cooking Measurements page.

I’d love your feedback!

If you made this recipe, please leave a star rating and comment below; it really supports my blog and helps others find the recipe. Your email address is required to comment (to prevent spam) but will not be published. If you share your dish on Instagram, don’t forget to tag me. I’d love to see it! @3catsfoodie

Cheers – Cat T