Introduction

There is something undeniably comforting about a warm, savory breakfast that doesn’t require a degree in pastry arts. As someone who spends a lot of time in the kitchen for Chefmaniac, I’ve realized that while I love a flaky crust, I don’t always love the extra carbs or the time it takes to chill and roll dough on a busy weekday morning.

Enter the Bacon and Cheese Crustless Quiche. This recipe is the bridge between a sophisticated brunch staple and the effortless ease of a morning scramble. It’s elegant enough for a Sunday hosting event but simple enough to meal prep for a hectic work week. By removing the crust, we let the star players—smoky bacon, sharp cheddar, and silky custard—take center stage.

Why I Love This Recipe

I’m a huge fan of “set it and forget it” breakfast options. If you’ve tried this one-pan breakfast bake, you know I value efficiency. Here is why this quiche is a permanent resident in my recipe rotation:

• Low Carb & Gluten-Free: Without the flour-heavy crust, this is a dream for anyone watching their carbohydrate intake or avoiding gluten.
• Protein-Packed: With six eggs and a generous helping of bacon, this keeps you full until lunch.
• Texture: The combination of heavy cream and milk creates a custard that is incredibly velvety, almost like a savory flan.
• Versatility: It’s a “fridge clearer.” While bacon and cheddar are my go-tos, the base is incredibly forgiving.

The Ingredients

To get that perfect, bakery-style finish, quality matters. Here is what you’ll need:

• 6 Large Eggs: Use the freshest eggs possible for the best rise.
• 1 cup Heavy Cream: This provides the richness and fat necessary for a creamy texture.
• 1/2 cup Milk: Whole milk is preferred to keep the custard stable.
• 1 cup Shredded Cheddar Cheese: I recommend sharp cheddar for a bold flavor that cuts through the cream.
• 1/2 cup Cooked Bacon: Crumbled into bite-sized pieces. Thick-cut bacon adds a nice chew.
• Salt and Pepper: To taste (remember the bacon and cheese already add saltiness!).

Swaps and Notes

• The Cheese: Don’t feel limited to cheddar. Swiss, Gruyère, or even a kick of Pepper Jack works beautifully.
• The Protein: If you’re out of bacon, chopped ham or sautéed sausage make excellent substitutes.
• Dairy-Free: You can use unsweetened almond milk or coconut milk, though the texture will be less “custard-like” and more “omelet-like.”
• Veggie Add-ins: Feel free to toss in a handful of spinach or sautéed mushrooms. If you’re a fan of high-protein egg dishes, you might also enjoy the viral cottage cheese pancake for another healthy morning twist.

Step-by-Step Instructions

1. Prep the Oven: Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish or quiche pan with butter or non-stick spray. This is crucial since there is no crust to prevent sticking!
2. Whisk the Custard: In a large mixing bowl, whisk the 6 eggs until well combined. Pour in the heavy cream and milk. Season with salt and pepper, whisking until the mixture is light and aerated.
3. Combine: Stir in your shredded cheddar and the crumbled bacon. Ensure the ingredients are evenly distributed so every slice gets a bit of everything.
4. Bake: Pour the mixture into your prepared dish. Bake for 30–35 minutes.
5. The Jiggle Test: You’ll know it’s done when the edges are golden brown and the center has a slight, firm jiggle but isn’t liquid.
6. Cool and Slice: Let it sit for about 5–10 minutes before slicing. This allows the custard to set completely.

Tips for Success

• Don’t Overbake: An overbaked quiche becomes rubbery and may “weep” liquid. Pull it out when the center looks just set.
• Freshly Shredded Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can affect the smoothness of your quiche. Shred your own for the meltiest results.
• Crispy Bacon: Make sure your bacon is fully cooked and crisp before adding it. Soft bacon will become chewy and limp once submerged in the egg mixture.

Serving Suggestions and Pairings

This quiche is a powerhouse on its own, but pairing it makes it a meal. I love serving this alongside a bright, acidic arugula salad to balance the richness of the cream and cheese.

If you’re looking for a full brunch spread, consider pairing this with this 3-ingredient egg wrap for a variety of egg textures. If you are serving a larger crowd, this quiche acts as a fantastic side to this Mexican chicken and rice casseroleduring a “brunch-for-dinner” night.

For an appetizer to start the meal, you can’t go wrong with this baked brie appetizer.

Nutritional Information (Per Serving)

Serving size: 1 slice (based on 6 slices per quiche)

• Calories: 310 kcal
• Fat: 26g
• Carbohydrates: 3g
• Protein: 16g
• Sodium: 480mg

Storage and Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 3–4 days.
• Reheating: For the best texture, reheat in a toaster oven or oven at 300°F until warmed through. The microwave works in a pinch (30–45 seconds), but it can make the eggs slightly spongy.
• Freezing: You can freeze this quiche! Wrap individual slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

More Recipes You Will Love

If you enjoyed this easy savory bake, check out these other favorites from the Chefmaniac kitchen:

• One-Pan Breakfast Bake
• Cottage Cheese Pancakes
• 3-Ingredient Egg Wraps

---

Final Thoughts

This Bacon and Cheese Crustless Quiche proves that you don’t need a lot of ingredients—or a lot of time—to create something that feels truly special. It’s a testament to the fact that simple, high-quality ingredients like eggs and cream can be transformed into a gourmet meal with very little effort.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, or better yet, follow us on social media and tag @Chefmaniac in your food photos. Happy baking!