Quiche Without Crust
This crustless quiche is my go-to for brunches and potlucks. The secret’s in the Swiss cheese. It melts beautifully and pairs perfectly with crisp bacon and sweet sautéed onions in a rich, creamy egg filling. It bakes up golden on top, soft in the center, and it’s always a hit whenever I make it.
Looking for more egg-based recipes? Try our bacon egg casserole and asparagus frittata.
No Crust Quiche Ingredients
See the recipe card for full information on ingredients and quantities.
- Bacon: You’ll need six bacon strips chopped into pieces. I don’t recommend using thick-cut for this recipe.
- Onion: Yellow or white onion works best.
- Eggs: Form the base of the casserole.
- Heavy Whipping Cream: Adds rich flavor and creates a creamy filling. Half and half will also work, if preferred.
- Seasonings: Garlic powder, kosher salt, and black pepper enhance the savory flavor.
- Swiss Cheese: Adds a sweet, nutty taste and a melty, gooey consistency. For best results, buy a block of Swiss and shred it yourself.
How to Make Quiche without Crust
The recipe card below has all the details you need.
Step 1: Cook the chopped bacon in a skillet over medium heat until crispy.
Step 2: Transfer it to a paper towel-lined plate, leaving about a tablespoon of grease in the skillet.
Step 3: Add the chopped onion to the skillet, and cook until softened. Then, transfer it to the plate of bacon.
Step 4: Whisk the eggs, heavy cream, and seasonings in a large bowl until smooth.
Step 5: Stir in the grated Swiss cheese, cooked bacon, and sautéed onions.
Step 6: Pour the mixture into a greased baking dish, spreading the ingredients out evenly. Bake until the quiche is cooked through.
Troubleshooting Tips: Quiche Browning Too Fast but Undercooked in Center
- Use the right baking dish: Metal or thin glass dishes can overcook the edges. It’s best to use a ceramic or thick glass pie dish for more even baking.
- Custard not mixed well: Whisk eggs and cream thoroughly and evenly, and stir all ingredients evenly in the baking dish to prevent a soggy center.
- Bake time is too short: Deep-dish quiches may need up to 45 minutes. Start checking for doneness at 30 minutes. The center should be just set, but not watery.
- Edges browning too quickly: Tent with foil midway through baking to prevent overbrowning while the center finishes setting.
Best Crustless Quiche Recipe Variations
- Meat: Swap the bacon with diced ham or cooked breakfast sausage.
- Veggies: Include sautéed peppers, mushrooms, spinach, or roasted broccoli for extra nutrients.
- Cheese: Add to or replace the Swiss cheese with cheddar, feta, mozzarella, or Gruyère.
- Herbs: Fold fresh parsley, basil, chives, or thyme into the egg mixture for a fresh flavor.
Storing Leftovers from Your Quiche Recipe Crustless
Store leftovers covered with plastic wrap or foil or transferred to an airtight container in the fridge for up to 4 days. Or, wrap individual slices with plastic wrap, transfer them to a sealable bag, and freeze for up to 2 months.
To serve, thaw in the fridge overnight. Then, warm leftovers in 30-second intervals in the microwave. Or, heat them in the oven at 350°F for about 10 minutes or just until warmed through.
More Egg Recipes
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Best Crustless Quiche Recipe
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Breakfast
- Method: Baked
- Cuisine: American
Description
This easy crustless quiche is loaded with crispy bacon, sweet sautéed onions, and melty Swiss cheese baked into a rich, creamy egg filling. It’s low-carb, packed with flavor, and perfect for breakfast, brunch, or a light dinner—no crust needed!
Ingredients
- 6 bacon strips, chopped (not thick cut)
- ½ cup finely chopped onion
- 6 large eggs
- 1 cup heavy whipping cream
- 1 tsp. garlic powder
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 2 cups grated Swiss cheese (freshly grated will melt better)
Instructions
- Preheat the oven to 350°F and grease a 9-inch deep pie dish or similar-sized baking dish about 1-quart.
- In a skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about a tablespoon of bacon grease in the skillet.
- Add the chopped onion to the skillet and cook until softened, about 2-3 minutes. Remove from heat to the bacon with a slotted spoon.
- In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and black pepper until smooth and well combined.
- Stir in the grated Swiss cheese, cooked bacon, and sautéed onions.
- Pour the mixture into the prepared baking dish, gently swirling or stirring to evenly distribute the ingredients.
- Bake the quiche in the center rack for 35–40 minutes, or until the edges are lightly golden and the center is just set. Start checking around 30 minutes. If it’s browning too quickly, especially around the edges, loosely cover with foil. To test doneness, insert a thin knife into the center, it should come out clean with no visible liquid. Let the quiche cool for a few minutes before slicing into wedges. Enjoy warm or at room temperature.
Notes
- Baking Dish: Metal or thin glass dishes can overcook the edges. It’s best to use a ceramic or thick glass pie dish for more even baking.
- Bake Time: The bake time is based on using a 9-inch deep-dish pie plate. If you use a different size or type of dish, the bake time may vary slightly.
- Leftovers: Store in an airtight container for up to 4 days or freeze for up to 2 days.
Nutrition
- Serving Size: ⅙
- Calories: 405
- Sugar: 1.6 g
- Sodium: 433.3 mg
- Fat: 34.3 g
- Carbohydrates: 3.5 g
- Protein: 20.3 g
- Cholesterol: 260.6 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
