Crustless Quiche with Bacon and Cheese
Easy Crustless Quiche with loads of mouthwatering bacon and cheese! Remarkably effortless with dreamy custard-like consistency
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.
Notes
(NOTE 1) 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.
(NOTE 2) Eggs - I used large eggs weighing 700gm / 25oz per dozen, which translates to about 58gm / 2oz per egg.
(NOTE 3) 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.
(NOTE 4) Chives - You could swap chives with spring onion / scallions.
(NOTE 5) 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.
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.
Nutrition
Serving: 1 ServingCalories: 401kcalCarbohydrates: 4gProtein: 14gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.05gCholesterol: 213mgSodium: 400mgPotassium: 182mgFiber: 0.3gSugar: 2gVitamin A: 1107IUVitamin C: 2mgCalcium: 198mgIron: 1mg