A delicious Crustless Quiche with all the yummy goodness of classic quiches without all the carbs! I used turkey bacon, making this even better for you, but you can literally add your favorite ingredients to this! Best of all, it literally takes minutes to put together. Perfect for breakfast on the go, brunches, lunches, you name it!
Crustless Quiche
I love a good quiche, they’re so perfect for breakfast, brunches or lunches along side a good salad or a bowl of soup. This quiche is even better because it’s crustless, no crust required, making it super easy to assemble, plus you end up with very little carbs! You can’t go wrong!
The hardest part about this quiche is waiting for it to bake because it does take about 35 minutes, so patience is required. But besides that, this quiche is a winner all around. Cut it up in slices and have it for breakfast on the go for the rest of the week.
It’s also very versatile. While I used leeks and turkey bacon as my main ingredients, the sky is the limit as far as what ingredients you can use. Bacon, pancetta, spinach, asparagus, ham, peppers, broccoli, you name it! Your quiche, your rules!
What You’ll Need To Make Crustless Quiche
- Eggs – We need 8 large eggs for our quiche.
- Swiss Cheese – Shredded. Other cheeses you can use are gruyere cheese, white cheddar, Monterey Jack, Colby, etc.
- Leeks – Leeks are highly underrated but they are so great in quiches among other things. You can use other veggies, such as spinach, asparagus, peppers.
- Bacon – Use your favorite bacon, but I used turkey bacon.
- Buttermilk – I like buttermilk in this crustless quiche, but heavy cream will work as well.
- Cornstarch – Just a bit of cornstarch to thicken our filling.
How To Make Crustless Quiche
- Prep: Preheat the oven to 375°F. Grease a tart pan or quiche pan with cooking spray.
- Cook leeks and bacon:Â Add the olive oil to a large skillet and heat over medium-high heat. Add the leeks and cook until they are soft and getting slightly caramelized. Add the turkey bacon, season with salt and pepper. Cook for two more minutes until the bacon starts to brown. Cool.
- Combine everything together:Â In a large bowl whisk the eggs with the buttermilk and cornstarch. Stir in the shredded Swiss cheese. Add the leeks and bacon to the egg mixture and gently stir everything together.
- Bake:Â Pour the mixture into the prepared pan and transfer to the oven on the middle rack. Bake for 35 to 40 minutes or until golden brown. The center should be a bit jiggly but the rest should be set.
- Cool and serve:Â Let it cool for about 10 minutes to allow it to set properly then cut into slices and serve.
They are both quite similar. Both crustless, egg dishes that have similar ingredients. The main difference is that a frittata usually is made first on the stovetop then finished in the oven, whereas a crustless quiche is completely made in the oven.
A crustless quiche is simply an egg bake with cream and other ingredients added to it like ham and cheese, all directly poured in a pan, minus the crust.
FAQs
Tips For Making Crustless Quiche
- Instead of buttermilk you can also use whole milk, half and half cream or heavy cream. Just keep in mind that buttermilk or cream gives the quiche a more custardy texture.
- Use your favorite add ins, ham and cheese, bacon, asparagus, broccoli, spinach, you name it.
- Serve it with a side salad or a bowl of soup.
Leftovers
Store your crustless quiche in an airtight container in the fridge for up to 5 days!
Freezing
To freeze this, I prefer to cut it up in slices then wrap each slice individually in plastic wrap tightly then place them in a freezer bag and freeze for up to 3 months. When I want to have a piece I just take it from the freezer, unwrap it and pop it in the microwave. You can also pop it in the oven at 350°F for a few minutes until crispy and heated through.
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Crustless Quiche
Ingredients
- 2 tablespoons olive oil
- 3 medium leeks thinly sliced
- 6 slices turkey bacon cut in small pieces, or regular bacon
- salt and pepper to taste
- 8 large eggs
- ½ cup buttermilk
- 2 tablespoons cornstarch
- 8 ounces swiss cheese shredded
Instructions
- Prep: Preheat the oven to 375°F. Grease a tart pan or quiche pan with cooking spray.
- Cook leeks and bacon: Add the olive oil to a large skillet and heat over medium-high heat. Add the leeks and cook until they are soft and getting slightly caramelized. Add the turkey bacon, season with salt and pepper. Cook for two more minutes until the bacon starts to brown. Cool.
- Combine everything together: In a large bowl whisk the eggs with the buttermilk and cornstarch. Stir in the shredded Swiss cheese. Add the leeks and bacon to the egg mixture and gently stir everything together.
- Bake: Pour the mixture into the prepared pan and transfer to the oven on the middle rack. Bake for 35 to 40 minutes or until golden brown. The center should be a bit jiggly but the rest should be set.
- Cool and serve: Let it cool for about 10 minutes to allow it to set properly then cut into slices and serve.
Tips & Notes:
- Instead of buttermilk you can also use whole milk, half and half cream or heavy cream. Just keep in mind that buttermilk or cream gives the quiche a more custardy texture.
- Use your favorite add ins, ham and cheese, bacon, asparagus, broccoli, spinach, you name it.
- Serve it with a side salad or a bowl of soup.
- Store your crustless quiche in an airtight container in the fridge for up to 5 days!
- To freeze this, I prefer to cut it up in slices then wrap each slice individually in plastic wrap tightly then place them in a freezer bag and freeze for up to 3 months. When I want to have a piece I just take it from the freezer, unwrap it and pop it in the microwave. You can also pop it in the oven at 350°F for a few minutes until crispy and heated through.
