Bacon & Gruyere Crustless Quiche
Bacon & Gruyere Crustless Quiche is not only delicious, but it’s easy to make and perfect for brunch, lunch or dinner! It has a rich quiche flavor without the fuss of having to make or buy a crust! Customize it by adding more veggies— anything you like! Serve it warm or cold.
For a weekend or holiday brunch, we love this Bacon & Gruyere Crustless Quiche, packed with flavor. It’s a savory crustless egg dish, guaranteed to be a hit at your next get-together. It’s a great gluten-free option, too, and one step less of not having to make a crust, like you normally would for quiche.
Bacon & Gruyere Crustless Quiche
Best of all, this quiche recipe is super easy to make (simple ingredient list), and easy to adapt using your favorite cheese and meat for a dish your family or guests will love. Mix it up (meat, veggies, different cheeses).
Serve it with a side of fruit, and something sweet (scones, croissants, muffins), and maybe sip on a Bellini cocktail (a mixture of Prosecco sparkling wine and peach purée or nectar) or a Virgin Mimosa.
Why we love this recipe
I’m all about crustless quiche recipes because they come together in minutes! There is no rolling the dough, and it’s lighter to eat with fewer calories.
- Low-fuss and easy to make
- You can easily customize the quiche recipe to everyone’s tastes
- Lower on carbs and high in protein (remember, no crust!)
- Perfect for a weekend brunch, Mother’s Day, or Easter
- Serve it warm or cold
What is Quiche Lorraine?
Quiche Lorraine (or this Bacon & Gruyere Crustless Quiche) originated in France, and the recipe includes cheese, meat, seafood or vegetables. Of course we love it with bacon, but you can also make this recipe vegetarian and leave out the meat.
Quiche made it big in the United States in the 1950’s and we’re still loving it today!
I love regular quiche, but also a crustless quiche. If you’re looking for another crustless option, try our Bacon and Gruyere Egg Bites.
Gather these ingredients:
- Eggs: We use large eggs.
- Half and half or whole milk: You can also use heavy cream if you want it to be richer.
- Gruyere cheese: I tried once to use white cheddar, and although tasty, it’s not the same as Gruyere or Swiss cheese.
- Salt
- Crushed red pepper flakes
- Dried basil
- Cooked bacon: You’ll need one 8-oz package of bacon for this recipe, thin-cut and crumbled.
- Green onions
- Garlic
How do you make crustless quiche?
- Combine eggs and half and half in a medium bowl; whisk until well blended. Add the cheese salt, red pepper flakes, and dried basil; mix and set aside.
- Fry the bacon and keep some of the bacon grease; saute green onions and garlic.
- Add the bacon and green onion mixture to the egg mixture; gently mix together.
- Spray a 9-inch pie plate with cooking spray. Pour mixture into pie plate.
- Bake until egg mixture is set. Let stand before serving.
How do you cook the bacon for quiche?
- In a skillet, fry the bacon; remove from the pan on papertowels and allow to drain and cool.
- For this recipe you want the bacon to be crumbly.
- In the same pan, drain the grease, leaving 2 Tbsp. of bacon grease; saute green onions and garlic.
Tiips and substitutions:
- Don’t over-bake the quiche: Bake until the edges are set, and jiggly in the center.
- We use large eggs.
- You can also use fresh herbs to garnish your quiche. We love chives, basil, parsley, or dill.
- The quiche will originally be puffy, but will deflate as it cools. This is normal (when baking an egg dish).
- Bake it ahead of time and reheat for 30 seconds in the microwave.
- Meal prep: Cook the bacon ahead of time and store it in the freezer. You can use for recipes like this quiche or on top of salads.
How do you store leftover quiche?
- Keep leftovers in the fridge, in an airtight container, for 3-4 days. Reheat gently, in the microwave on 50% power.
- You can also freeze the leftovers. Freeze slices in freezer (Ziplock) bags for up to three months; thaw gently in the microwave (50% power).
Optional flavor options:
- Denver omelette flavors. Diced ham, Swiss cheese and sautéed onions.
- Veggie. Leave the meat out and add cooked spinach, mushrooms and any other favorite veggie. You can also replace the Gruyere for goat cheese.
- Greek. Roasted red bell peppers, chopped cooked spinach, kalamata olives, crumbled feta cheese and oregano.
- Mexican. Cooked and crumbled chorizo, Mexican cheese blend, red and green bell peppers.
- Sausage. Breakfast sausage, sautéed onions, red bell peppers with Sharp cheddar cheese.
How do you serve?
The leftovers are just as good as when it is served hot out of the oven. Gently reheat (50% power in microwave) or enjoy it cold, straight out of the fridge.
Serve for brunch, lunch or dinner. We love it served with a light green salad or fruit salad.
My family was crazy about this recipe, cheesy, flavorful, and it’s true … Real Men do Eat Quiche! :)
More brunch dishes to try:
- Breakfast Deviled Eggs
- Baguette Ham Overnight Breakfast Casserole
- Breakfast Scrambled Egg Nachos
- Baked Berry Stuffed French Toast
- Springy Virgin Mimosa
- Blueberry Yogurt Morning Cake
- Rapsberry Yogurt Cake [RE]
- Lemon Crumble Breakfast Cake [Saving Dessert]
Get the Recipe:
Bacon & Gruyere Crustless Quiche
Ingredients
- 6 large eggs
- ¾ cup half and half, or whole milk
- 2 cups Gruyere cheese, shredded
- ½ tsp. salt
- ½ tsp. crushed red pepper flakes
- 1 Tbsp. dried basil
- 8 slices bacon, cooked and crumbled
- ¼ cup sliced green onions
- 2 cloves garlic, minced
Instructions
- Preheat oven to 375 degrees F. Combine eggs and half and half in a medium bowl; whisk until well blended. Add the cheese salt, red pepper flakes, and dried basil; mix and set aside.
- In a skillet, fry the bacon; remove from the pan on papertowels and allow to drain and cool. Crumble the bacon and set aside. In the same pan, drain the grease, leaving 2 Tbsp. of bacon grease; saute green onions and garlic for 1-2 minutes.
- Add the bacon and green onion mixture to the egg mixture; gently mix together.
- Spray a 9-inch pie plate with cooking spray. Pour mixture into pie plate.
- Back for 30 minutes or until egg mixture is set. Let stand 10 minutes before serving.
Notes
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
YUM! I could eat quiche for days….lol! hot, cold, it doesn’t matter.