Crustless Quiche with Bacon and Cheese
Easy crustless quiche packed with bacon and cheese, remarkably effortless with a 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 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.
- 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.
- For the egg mixture, whisk together the eggs, cream, Dijon mustard, 1 tablespoon chives, salt, and pepper in a large bowl until well combined.
- 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.
- 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.
- 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.
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
(NOTE 4) Chives - Chives add a mild onion flavour, but you can easily swap them for spring onions or scallions if preferred.
(NOTE 5) 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.
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.
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.
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.
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Cheers – Cat T
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