Perfect, silky, and healthy crustless quiche is low-carb and keto-friendly at just 3g net carbs and ready in just about 30 minutes!
Hi there! This is Natalya from Momsdish. I love homemade meals that require simple ingredients. We have a few breakfast staples in our home — our most popular crepe recipe and a classic breakfast quiche. Today, I am excited to share with you how to make a guilt-free, low-carb and gluten-free version of one of my favorite breakfasts. Keto-friendly eaters, rejoice!
Crustless quiche is one of the easiest and delicious breakfast options you can prep ahead of time and have on the go. It’s also a great appetizer or brunch item for your next get together! Bake it ahead of time and serve it right before everyone is ready to eat
Is a Frittata the Same as a Crustless Quiche?
You might be wondering what the difference is between a crustless quiche and a frittata? That’s a good question! In short, the biggest difference between the two is the egg-dairy ration. Here’s a brief overview of the two egg dishes:
A frittata is made primarily with eggs. You only add in a dash of full-fat dairy, such as sour cream, heavy cream or creme fraiche. The cooking will start on the stovetop where you will cook the egg mixture until the edges start to firm up. Then, you will finish the frittata in the oven. The end result is a dense, custardy texture that is closer to an omelet.
While traditional quiche has a crust, we are skipping it in this recipe to keep things low-carb. In contrast to frittatas, crustless quiche is made with one part eggs to nearly two parts dairy. This results in a super silky, decadent egg pie. The trick here is keeping the quiche together without the crust — which I will show you how to do!
Can You Make Crustless Quiche the Night Before?
You can easily make your crustless quiche the night before you plan on serving it. You have two options: 1) Whisk together the eggs the night before and finish baking in the morning or, 2) Bake the entirety of the quiche and simply reheat it before serving.
A Few More Quiche Variations
Perhaps the best part about quiche is that you can always switch up the flavors you use to suit your current cravings. Here are a couple of my most winning combinations:
- Ham and Cheese. An oldy but a goody. This classic combination never gets old. I like to use thick cubes of ham and the sharpest cheddar I can find. Feel free to add some roasted broccoli or caramelized onions to the mix!
- Quiche Lorraine. Your favorite brunch spot probably features this go-to quiche from time to time. It contains thick-cut bacon, shallots, and gruyere cheese.
- Multi-Colored Bell Peppers and Goat Cheese. Red, yellow and green bell peppers will make this quiche POP. Make it for your vegetarian friends and they will love you forever.
- Spinach and Artichoke. This combination already makes up one of your favorite dips, so why not make it quiche-style? Oh yeah — don’t forget to add a GENEROUS sprinkle of swiss cheese right when you pull it out of the oven.
How to Make Crustless Quiche
Since we aren’t using a pie crust, you need to use a muffin tin, pie dish, pie pan or baking dish to hold this delicate egg pie in place. Once you get your baking vessel, follow these easy steps to crustless quiche land:
- Spread your toppings evenly on the bottom of a well-oiled baking dish/muffin tin tray.
- Whisk and season your eggs liberally with salt and pepper.
- Pour egg mixture into the baking dish. Sprinkle with shredded cheese.
- Bake and then serve fresh out of the oven.
Storing Quiche for Later
Refrigerating: Pop the baking dish right into your fridge covered with plastic wrap. Bonus points if you have an airtight container that fits right on top! Your quiche will stay fresh for up to 5 days stored this way.
Freezing: Freeze your pie by wrapping plastic wrap around it tightly. The less oxygen that hits the more likely it will be to freezer burn.
Crustless Quiche Recipe
- 1/2 cup bacon chopped
- 1/2 cup broccoli chopped
- 1/2 cup cherry tomatoes chopped
- 1/2 cup milk
- 1/2 cup half and half
- 2/3 cup shredded mozzarella cheese
- 5 eggs
- 1/2 tsp salt adjust to taste
- 1/4 tsp ground black pepper adjust to taste
- Preheat the oven to 325F.
- Spray a 9-inch baking dish with cooking spray. Spread broccoli, tomatoes and bacon pieces evenly on the baking dish.
- In a separate bowl, combine together eggs, milk, half-and-half, salt and pepper. Whisk until you get a smooth, even mixture.
- Pour egg mixture over the veggies. Sprinkle with cheese.
- Bake for about 25 minutes, or until the quiche is fully cooked through.
- Let the quiche rest for a few minutes before serving. Enjoy!
I don’t know what happened but this took over an hour to cook solid. I had to turn it up to 350 and it still took over an hour. I used different veggies but surely that can’t make that much of a difference?
Could you add 1/2 c onion to this? Or would this make to cook over the rim of baking dish.
1/2 cup onion would be fine!
Tasty, but I’m wondering if the bacon was supposed to be cooked before adding it. No mention one way or the other. My wife picked the bacon out and microwaved it, while I ate it as is. Which way is correct. Pre-cooked or raw??
Gretchen Hollworth says
Jim- since the egg is uncooked, I always make sure my veggies and meat are cooked/sautéed before adding them to the bottom of the pie dish before baking. 👍🏼
Fabulous recipe, very easy to whip together! I used precooked bacon crumbles and a non stick frying pan that’s suitable for the oven. It cooked up in 25 minutes and was oh so delicious. Thanks for making my low carb adventure a little bit greater!
Yum, glad you enjoyed it!
Duh. Just found the storage info.
Wendylee Baere says
Can I store leftovers in fridge? How long? Reheat in oven?
Katharine Travers says
Can Iuse heavy cream instead of milk and 1/2 &1/2 to reduce carbon?
Yes, that will work!
Rose m west says
The flavor was great. I used a pie plate and ended up cooking it for about 40 minutes because it was not done in the middle. Had a watery substance on the bottom. Again it was great. But much longer to fix after frying bacon and cooking for 40 minutes.