This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Rich and savory, Crustless Quiche is easy to make with a mix of bacon, green onions, egg custard and cheese, all baked to perfection without the hassle of a pie crust. Fluffy, creamy and filled with incredible flavor, it’s great for breakfast or any meal of the day!
Whether it’s a lazy weekend at home or for a holiday gathering, quiche is one of my favorite breakfast recipes to serve! You can make them ahead of time, they’re versatile and so delicious! Try this amazing Quiche Lorraine, this classic Ham and Cheese Quiche, this simple, yet delicious Asparagus Quiche, or this Cheesy Zucchini Quiche next!
Crustless Quiche Recipe
There’s so much to love about this crustless quiche recipe. The flavor and texture are fabulous, it’s great to make ahead of time and leftovers store well. This is one of those recipes that I like to pull out when I need a quick and easy meal that everyone will gladly devour. It works for breakfast, lunch, or dinner!
Not only is it easy to whip up on an everyday weeknight, but it also makes an impressive addition to your brunch spread, especially when you’re hosting guests. I like to make this for Easter, Mother’s Day or Christmas brunch! For the ultimate meal, serve this alongside our quick 45-minute cinnamon rolls, these cute, fluffy Dutch pancakes or decadent Nutella banana bread and this creamy poppy seed fruit salad.
Ingredients Needed
This easy quiche recipe is made with simple ingredients that come together for major deliciousness! Plus, it’s effortless to prep. Once you cook the bacon and stir all of the ingredients together, the oven does the rest of the work! You can find the measurements below in the recipe card.
- Eggs: You’ll need 6 large eggs for the base of the filling.
- Custard: A combinations of heavy whipping cream and whole milk come together with the eggs to create a rich, tasty egg custard.
- Cooked Bacon: Fried up nice and crispy, bacon is always a favorite in quiche!
- Green Onions: For a mild onion taste and a pop of color.
- Cheese: We love shredded sharp cheddar cheese in this recipe, but you can really use any cheese you prefer. Shred your own from a block for the best flavor!
- Seasonings: A simple mix of salt, pepper and paprika enhances and brings out all of the wonderful flavors.
How to Make a Crustless Quiche
This crustless quiche recipe is super simple to make, and it’s perfect for family breakfast or hosting your friends for a special brunch. You just mix your ingredients together in a large bowl, pour the egg mixture into the pie pan, and bake. It’s that easy!
- Prep: Preheat oven to 350 degrees Fahrenheit and grease a 12-inch pie pan with butter.
- Mix Liquid Ingredients: In a large bowl, whisk together the eggs, heavy whipping cream, and milk until it is smooth and creamy.
- Stir in Add-ins: Add in the chopped bacon, green onions, cheese, salt, pepper, and paprika. Whisk everything together and pour it into the prepared pie pan.
- Water Bath: Create a water bath by placing a rimmed baking sheet in the oven on the center rack, carefully place the filled pie pan in the center of the baking sheet. Pour water into the baking sheet until it fills the pan and surrounds the pie pan.
- Bake: Place in the oven and bake the quiche until the center is set and no longer jiggles when it moves, about 40-50 minutes.
- Cool and Serve: Carefully remove the quiche from the oven then the water bath. Allow the quiche to cool for at least 10 minutes before slicing and serving.
Tips for Making Quiche
Here are a few tips that I’ve learned over the years when making quiche. Read through, so your quiche is perfect every time you make it!
- Variations: You can customize the add-ins however you’d like. Other additions to consider are sauteed broccoli, bell peppers, sautéed onion or shallots, chopped ham, and different kinds of cheeses.
- Grease the Pan Well: Since this quiche bakes without a crust, you’ll want to grease your baking dish generously. Butter will work the best to keep your crustless quiche from sticking.
- Use Half and Half: If you’d like to lighten this recipe up a bit, you can substitute the heavy cream for half and half. It won’t be quite as rich but it will still be delicious.
- Cover with Foil: While baking, you may need to loosely cover the quiche in aluminum foil if it begins to brown before the eggs are fully cooked.
- Dietary Needs: This recipe is already gluten free, since it doesn’t use a crust. You can also easily make it vegetarian by omitting the bacon and adding some vegetables.
- Garnish: For a pretty presentation, add a sprinkle of sliced green onion or freshly chopped herbs like thyme or parsley.
How to Store Leftovers
Crustless quiche, like most quiche recipes, tastes wonderful reheated the next day! You can even make it ahead of time and freeze it for later!
- In the Refrigerator: Once the quiche has cooled, transfer to an airtight container and store in your fridge. It will keep fresh for up to 4 days.
- In the Freezer: Wrap the cooled quiche in plastic wrap and then in foil. Label it with the date and it will stay good in your freezer for up to 3-4 months.
- To Reheat: Let the frozen quiche thaw in the fridge overnight. Then, when you are ready to eat it, cook it at 350 degrees F for 15-20 minutes.
More Egg Breakfast Recipes
I always crave some type of eggs for breakfast! They are so versatile and can be served in so many different ways. Plus, they keep me fueled for hours! Here are a few of my favorite recipes that I think you’ll enjoy too!
Pin this now to find it later
Pin It
Crustless Quiche
Ingredients
- 6 large eggs
- 2 cups heavy whipping cream
- 1 cup whole milk
- 8 strips bacon, cooked and chopped
- ¼ cup green onions, thinly sliced
- ⅔ cup sharp cheddar cheese, shredded
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a 12-inch pie pan with butter.
- In a large bowl, whisk together the eggs, heavy whipping cream, and milk until it is smooth and creamy.
- Add in the chopped bacon, green onions, cheese, salt, pepper, and paprika. Whisk everything together and pour it into the prepared pie pan.
- Create a water bath by placing a rimmed baking sheet in the oven on the center rack, carefully place the filled pie pan in the center of the baking sheet. Pour water into the baking sheet until it fills the pan and surrounds the pie pan.
- Bake the quiche until the center is set and no longer jiggles when it moves, about 40-50 minutes.
- Carefully remove the quiche from the oven then the water bath. Allow the quiche to cool for at least 10 minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Alyssa, happy Saturday!
3 cups of liquid and 6 eggs seems like a lot of liquid. I am eager to make this dish, just wanted to make sure there wasn’t a typo. Love your recipes.
Thanks, Ally in New Jersey
It seems like a lot but I double checked and it’s the exact amount that I used! Depending on how deep your pie pan is you can reduce the liquid to accommodate!
I loveyour Recipes.