Bacon Cheese Crustless Quiche

This bacon and cheese crustless quiche is my secret weapon for busy mornings or a quick supper when everyone is craving comfort. With no crust to fuss over, it is pure savory custard packed with flavor and comes together in just minutes. Whether you serve it hot out of the oven or tuck away slices for grab-and-go breakfasts, it is guaranteed to disappear fast in my house.

I first pulled this recipe together for a weekend brunch when our pantry was nearly empty. It quickly became a weekly tradition because there are never leftovers.

Ingredients

• Large eggs: give the quiche stability and richness Look for fresh eggs with bright yolks for the best flavor
• Heavy cream: brings luxurious texture and emphasizes the custard Choose fresh cream free from added thickeners
• Shredded cheddar cheese: delivers sharpness and classic quiche taste I always recommend grating your own for meltier results
• Cooked bacon: provides smoky saltiness Use your favorite thick-cut variety and cook until crispy for extra crunch
• Milk: lightens up the cream making the custard less dense Whole or two percent milk works best here
• Salt and pepper: heighten all the flavors Use freshly ground black pepper if available and taste your mixture before baking

Instructions

Prepare the Baking Dish:

Grease your pie dish or quiche pan thoroughly This keeps the quiche from sticking and makes serving easier later on

Mix the Egg Base:

In a medium mixing bowl whisk the eggs until very well blended for even texture Add the heavy cream milk salt and pepper Whisk vigorously until you see tiny bubbles along the edges

Combine Cheese and Bacon:

Fold in the shredded cheddar cheese and fully cooked crumbled bacon Make sure the cheese and bacon are distributed evenly throughout the egg mixture

Pour and Bake:

Pour the egg and cheese mixture gently into your greased baking dish For a golden top use a spatula to smooth out any cheese clumps

Bake Until Set:

Place the dish in the center of your oven Bake at 350 degrees Fahrenheit for 30 to 35 minutes The center should be set with just the slightest jiggle You want a golden and slightly puffed top

Cool and Serve:

Allow the quiche to cool for at least ten minutes before slicing This makes for cleaner cuts and lets the flavors settle Serve warm or at room temperature

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Bacon is hands down my favorite part The way it crisps and mingles with melty cheese always reminds me of weekends growing up when my mom let us choose the fillings

Storage Tips

Keep leftover quiche in a tightly sealed container in the fridge It will stay delicious for up to four days For best flavor reheat gently in the oven or a covered skillet rather than the microwave which keeps the custard creamy and prevents rubbery texture

Ingredient Substitutions

This is a flexible recipe Swap the bacon for ham sausage or spinach for a vegetarian version Monterey Jack or Swiss cheese are delicious alternatives and even a handful of green onions or roasted peppers can make it your own

Serving Suggestions

Serve slices with a crisp green salad for lunch or pair with fresh fruit for brunch It is also wonderful layered into a breakfast sandwich or diced into little squares for party appetizers

Cultural and Historical Context

Crustless quiche is inspired by the classic French quiche Lorraine but made even simpler for modern cooks Leaving out the crust highlights the custard and savory fillings plus it keeps things lighter This version nods to old fashioned breakfast bakes that have nourished families for generations

Seasonal Adaptations

Change the add-ins with the seasons Spring asparagus or leeks are great additions In summer add cherry tomatoes or fresh herbs For autumn try sautéed mushrooms or roasted squash

Success Stories

Whenever I make this for a new neighbor or bring it to a potluck someone always asks for the recipe My favorite part is watching people realize there is no crust and love it just as much as the original

Freezer Meal Conversion

Let the quiche cool completely then wrap tightly in plastic and foil Freeze whole or in slices Reheat from frozen at a low oven temperature covered until warmed through You will always have a hearty meal on hand

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This crustless quiche is always a hit whatever the occasion. Make it your own and enjoy how easy real comfort food can be.

Frequently Asked Questions

→ Can I use a different type of cheese?

Yes, try Swiss, Monterey Jack, or gouda for a tasty variation on this classic combination.

→ Is it possible to make this dairy-free?

Substitute dairy-free milk and cheese alternatives for a dairy-free option. Adjust baking times if needed.

→ How do I know when the quiche is done?

The center should be set and the top golden. Test with a knife—if it comes out clean, it's ready.

→ Can I add vegetables to this dish?

Absolutely! Spinach, mushrooms, or bell peppers make great additions—just sauté before mixing in.

→ How should leftovers be stored?

Keep leftovers covered in the refrigerator for up to three days. Reheat gently for best results.