Effortless elegance: the 10-minute crustless quiche that earns its name. Ten minutes of whisking and stirring buys you a rich bacon and cheddar quiche that bakes itself while you do literally anything else. It slices cleanly, feeds six, and slips effortlessly into a keto week.
Effortless Elegance: The 10-Minute Crustless Quiche
Craving a savory, protein-packed breakfast that feels gourmet but comes together in a flash? This Crustless Bacon and Cheddar Quiche is your answer. With just a handful of ingredients and a combined prep and cook time of about 10 minutes active work, you can have a warm, cheesy, and utterly satisfying meal on the table. It’s the perfect low-carb solution for busy mornings, lazy brunches, or even a quick weeknight dinner!
Ingredients
• 6 large eggs
• 1 cup / 240 ml heavy cream
• 5 slices bacon, cooked crispy and crumbled
• 4 oz / 113 g sharp cheddar cheese, shredded
• 2 green onions, thinly sliced
• 1/2 teaspoon (10 ml / 0.3 fl oz) salt
• 1/4 teaspoon (20 ml / 0.7 fl oz) black pepper
Instructions
1. Directions
2. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan.
3. In a medium bowl, whisk together the large eggs, heavy cream, salt, and pepper until smooth and well-combined.
4. Stir in about three-quarters of the crumbled bacon, shredded cheddar cheese, and sliced green onions.
5. Pour the egg mixture evenly into the prepared pie pan.
6. Sprinkle the remaining bacon, cheese, and green onions over the top.
7. Bake for 30-35 minutes, or until the center is set and a knife inserted near the middle comes out clean.
8. Let the quiche rest for 5-10 minutes before slicing and serving. This helps it set up for perfect slices.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 320
• Protein: 13g
• Carbohydrates: 2g
Pro Tips
• For a lighter version, substitute the heavy cream with half-and-half or whole milk. The texture will be slightly less rich but still delicious.
• This quiche is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or a toaster oven.
• Don’t be afraid to customize! Add in a cup of sautéed vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrients.
• For a creamier texture, let your eggs and heavy cream come to room temperature for about 30 minutes before mixing.
FAQ
Q: Is this crustless quiche recipe keto-friendly
A: Yes, with only 2 grams (0.07 oz) of carbohydrates per serving, this crustless bacon and cheddar quiche is a perfect low-carb and keto-friendly meal for breakfast, lunch, or dinner.
Q: Can I make this crustless quiche ahead of time
A: Absolutely. This quiche is excellent for meal prep. Simply store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or toaster oven for a quick meal.
Q: What can I use instead of heavy cream in this recipe
A: For a lighter quiche, you can easily substitute the heavy cream with an equal amount of half-and-half or whole milk. The final texture will be slightly less rich but still delicious.
Q: How do I know when the quiche is fully cooked
A: The quiche is done when the center is set and doesn’t jiggle when you gently shake the pan. You can also test it by inserting a knife near the center; it should come out clean.
Pro Tips
- Let the eggs and heavy cream sit out for about 30 minutes before mixing. Room temperature dairy blends into a smoother custard and bakes into a creamier slice.
- Stir three-quarters of the bacon, cheddar, and green onions into the custard and save the rest for the top. The topping layer is what makes each slice look generous and golden.
- Test doneness with a knife near the middle rather than by time alone. When it comes out clean and the centre is set, the quiche is ready for its 5-10 minute rest.
- That rest is not optional. It lets the custard firm up so the wedges hold together instead of sliding apart on the plate.
- For a lighter version, swap the heavy cream for half-and-half or whole milk. A cup of sautéed spinach, mushrooms, or bell peppers folded in adds bulk without touching the 2g carb count.
Frequently Asked Questions
Can I make this crustless quiche ahead of time?
Yes. Bake it, cool it, and refrigerate for up to 4 days, then rewarm individual slices in the microwave or a toaster oven. It's an easy meal-prep breakfast.
Can I freeze crustless bacon and cheddar quiche?
Wrap cooled slices tightly and freeze for up to a month. Thaw overnight in the fridge and rewarm gently; the texture stays creamy thanks to the heavy cream base.
Why is my quiche watery in the middle?
It likely needed more oven time or skipped the rest. Bake until a knife near the centre comes out clean, then let it rest 5-10 minutes so the custard can set up for clean slices.
Is this quiche keto-friendly?
Definitely. Each serving has 2g carbs with 13g protein and 29g fat, with no crust at all. The custard is simply eggs, heavy cream, cheddar, and bacon.
Recipe card below.
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Effortless Elegance: The 10-Minute Crustless Quiche
Ingredients
Method
- Directions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan.
- In a medium bowl, whisk together the large eggs, heavy cream, salt, and pepper until smooth and well-combined.
- Stir in about three-quarters of the crumbled bacon, shredded cheddar cheese, and sliced green onions.
- Pour the egg mixture evenly into the prepared pie pan.
- Sprinkle the remaining bacon, cheese, and green onions over the top.
- Bake for 30-35 minutes, or until the center is set and a knife inserted near the middle comes out clean.
- Let the quiche rest for 5-10 minutes before slicing and serving. This helps it set up for perfect slices.
- Don't be afraid to customize!
- Add in a cup of sautéed vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrients.
