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A slice of crustless quiche is placed on a brown plate with a dollop of sour cream on top.
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5 from 1 vote

Crustless Quiche Recipe

Crustless quiche is a great light breakfast and brunch dish because it's incredibly easy to make and so versatile.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Brunch
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 323kcal
Author: Lyuba Brooke

Ingredients

  • 1 tbsp avocado oil
  • 1/2 lb raw bacon diced
  • 1 large shallot (or 2 small) diced
  • 6 oz baby bella mushrooms sliced
  • 3 oz baby spinach chopped
  • 6 eggs
  • 1 cup whole milk
  • 8 oz sharp white cheddar cheese grated
  • salt to taste
  • cracked black pepper to taste
US Customary - Metric

Instructions

  • Tip: dice raw bacon as soon as you pull it out of the refrigerator. Cold bacon is much easier to cut.
  • Prepare bacon and vegetables and set aside. Grate cheese if needed and set is aside.
  • Preheat a large cooking pan over medium-high heat and add oil.
  • Add diced bacon and cook, stirring from time to time, until bacon fat is rendered about half way.
  • Stir in diced shallot and cook bacon and shallot together until the fat is mostly rendered. Strain off excess bacon fat.
  • Stir in mushrooms and cook until mushrooms are mostly done and add chopped spinach. Cook for another minute or two, until spinach is wilted.
  • Drain off excess juices from the filling so that it doesn't make the quiche too thin. Set the filling aside to cool for a few minutes.
  • In a mixing bowl, whisk together eggs, milk, salt, and pepper until smooth.
  • Preheat the oven to 350°F and grease a deep round baking dish (you can use a deep 9-inch pie dish).
  • Mix the filling into the egg mixture once it's cooled for a few minutes and spread the mixture in the prepared baking dish.
  • Spread grated cheese over the top and gently press it down to mostly be covered with the egg.
  • Bake quiche for 40-45 minutes. Let it rest for at least 15 minutes before cutting.

Notes

  • Make ahead: you can easily prepare the filling ahead of time and store it in the refrigerator for a day or so, until ready to prepare the quiche. You can also make the whole quiche ahead of time, cover it air-tight, and refrigerate overnight. Bake it the next day as directed but let the baking dish sit on the counter for about 30 minutes to warm up before baking. 
  • Storing: it's easy to store leftover crustless quiche in the same baking dish, just make sure it's cooled and cover it air-tight. Store it in the refrigerator for 2-3 days.

Nutrition

Calories: 323kcal | Carbohydrates: 4g | Protein: 17g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 174mg | Sodium: 434mg | Potassium: 335mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1519IU | Vitamin C: 3mg | Calcium: 273mg | Iron: 1mg