Crustless Quiche

4.17 from 6 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 288kcal

Author: Joanna Cismaru

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

US Customary - Metric

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.

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.

Nutrition