Crustless Quiche is made with eggs, cream, fresh spinach, crispy bacon, and green onions. It’s loaded with flavor, perfect for an easy weeknight dinner or breakfast! You won’t even miss the crust 😉
If you love eggs for breakfast, you might also like these Mini Quiche recipe, this Easy Puff Pastry Ham and Cheese Quiche, or this Breakfast Pizza!
Table of Contents
If you know me, you’ll know that breakfast is my favorite meal of the day, whether we’re serving it at breakfast, lunch, or dinner!
Crustless Quiche is an easy meal that is just as perfect for a weeknight breakfast as it is for an easy dinner.
This easy quiche recipe is so versatile, you can easily adapt it to include your favorite meats, cheeses, and veggies.
It’s a great way to use up leftover veggies, it’s low carb, and it’s freezer friendly too!
This recipe is all of my favorite things in one healthy package.
For more delicious healthy breakfast recipes, check out Our Favorite Breakfast Burritos, my Healthy Strawberry Smoothie recipe, and these Whole Wheat Pancakes!
Reader Rating
“Yummy! Simple ingredients! And versatile.
Made one with sausage bacon and cheese. Fabulous!
Made one with tomatoes spinach feta (and forgot the olives) but even without olives it was amazing!”
Ingredients Needed:
- Eggs: use fresh, large eggs for the base of this quiche.
- Half and half: adds a creamy richness to the eggs, making a custard-like texture for the dish.
- Salt & Black Pepper: salt enhances the flavors of all other ingredients, while freshly ground black pepper is preferable for its robust taste to add a slight heat and depth of flavor to the quiche.
- Spinach: It brings a fresh and slightly earthy taste, along with a lovely color. Frozen spinach, thoroughly drained of excess moisture, can be a convenient substitute.
- Cheese: Adds a creamy, tangy flavor. Feel free to experiment with other cheeses like Swiss, gruyere, or even a bit of feta for a different flavor profile.
- Bacon: adds a smoky, savory depth. For a lighter option, turkey bacon or even Canadian bacon can be used.
- Green Onions: to add a slightly sweet but tangy pop of flavor. Spring onions or chives could also work well as substitutes.
How To Make Crustless Quiche
This recipe is so easy to make, with only 5 minutes of prep time! Full instructions are included in the recipe card below.
- Make egg mixture: Whisk together eggs, milk, salt, and pepper in a large bowl.
- Add other ingredients: Stir in spinach, cheese, bacon, and green onion.
- Pour mixture into pan: Pour into the prepared pie plate.
- Store or bake and serve: Store the quiche for later, or bake it until set, then slice and serve.
How To Make Crustless Mini Quiche
You can use this recipe to make Crustless Mini Quiche by greasing a muffin pan and dividing the egg mixture between the cups.
You will bake at the same temperature but reduce the cook time to 20-25 minutes.
Check out my Mini Quiche Recipe to see how to make them with a crust as well!
How do I store Crustless Quiche?
Leftover quiche will keep well in the refrigerator for up to 5 days after being freshly made. Once it has cooled to room temperature, store it in an airtight container, or wrap it with aluminum foil or plastic wrap to keep it fresh.
Can I freeze Crustless Quiche?
Quiche always freezes well! Simply wrap tightly or place individual slices in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or a 350-degree F oven.
Tips and Notes
- Make it ahead. Pouring the quiche mixture into your greased pan and refrigerate the unbaked quiche, ready to bake the next day. I rarely do this, though, because the leftovers are just as good as they are fresh! Cooked eggs will reheat perfectly, so leftovers make a great weeknight breakfast. You can also cook and freeze this Crustless Quiche to enjoy at a later date. Simply thaw overnight in the refrigerator, then reheat in a 350-degree oven until warmed, or slice and microwave individual pieces.
- Fresh ingredients. Be sure to use the freshest ingredients possible, and especially make sure your eggs are fresh for the best end result in texture and flavor!
Crustless Quiche Variations
- Make it dairy-free. Swap the milk for non-dairy milk and cheese (or simply omit the cheese).
- Make it vegetarian. Skip the bacon and add in extra veggies if you desire.
- Swap the meat. Instead of bacon, try cooked turkey bacon, breakfast sausage, diced ham, or whatever you have in the fridge.
- Swap the veggies. Try sauteed mushrooms, red onion, cherry tomatoes, roasted bell peppers, shredded carrots, or whatever you’ve got lying around!
- Swap the cheese. Use Swiss cheese, gruyere, mozzarella, or a combination of cheeses to add a new flavor profile. Goat cheese or feta can also be great for a tangier taste. Mozzarella, Parmesan, or Jalapeno Monterey Jack for a flavorful twist!
- Make Crustless Quiche Lorraine. Check out my traditional Quiche Lorraine recipe to use the quiche filling with this recipe to make a crustless version.
- Make Crustless Ham Quiche. Use my Easy Ham Quiche Recipe with this recipe to make a crustless variation.
Serving Suggestions
A crisp green salad is the perfect addition to this healthy crustless quiche recipe, or try my Easy Broccoli Salad for extra nutrients here!
You can also serve your homemade quiche with Breakfast Potatoes or Air Fryer Hashbrown Patties for some tasty carbs to keep you going.
If you’re serving the quiche for breakfast or brunch, consider accompanying it with this Creamy Fruit Salad recipe for a sweet contrast.
A refreshing drink will always go down a treat too. Check out my 30+ Healthy Smoothie Recipes for some delicious ideas that I know will be a huge hit!
More Easy Savory Breakfast Recipes to Try
Crustless Quiche
written by Ashley Fehr
Ingredients
- 8 large eggs
- ¾ cup half and half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chopped fresh spinach
- 1 cup shredded cheddar cheese
- 3-4 slices bacon cooked and crumbled
- 1 green onion sliced
Instructions
- Preheat oven to 350 degrees and grease a 9" pie plate.
- In a large liquid measuring cup or mixing bowl, whisk together eggs, milk, salt and pepper.
- Stir in spinach, cheese, bacon and green onion.
- Pour into prepared pie plate and bake for 35-45 minutes, until set through the centre.
- Slice and serve.
Notes
Ingredients and Substitutions:
- Cream: you can use low-fat milk instead of cream for a lighter quiche, or heavy cream for a richer quiche.
- Add-ins: the vegetables, cheese, meat, and seasonings are all very customizable with this recipe. You can use ham instead of bacon or make it meatless. You can add sauteed peppers and mushrooms instead of spinach. You can choose any cheese you like! Feel free to get creative.
Make Ahead & Storage:
- Make Ahead: This recipe is perfect for making ahead and storing in the fridge! You can refrigerate for up to 5 days, and slices of this quiche make a great breakfast sandwich filling. You can reheat in the microwave or cover and reheat at 300 degrees F in the oven.
- Store: Leftover quiche will keep well in the refrigerator for up to 5 days after being freshly made. Store it in an airtight container, or wrap it with aluminum foil or plastic wrap to keep it fresh.
- Freezer: Quiche always freezes well! Simply wrap tightly or place slices in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or the oven.
Nutrition Information
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Teresa says
This was so delicious! Thank you so much!
The Recipe Rebel says
Glad you enjoyed it Teresa!
Kim says
We loved this recipe! I didn’t have any bacon or ham so used some rotisserie chicken. It was fantastic! Thanks!
The Recipe Rebel says
Yay! Thanks Kim!
Esther says
Yummy! Simple ingredients! And versatile.
Made one with sausage bacon and cheese. Fabulous!
Made one with tomatoes spinach feta (and forgot the olives) but even without olives it was amazing!
The Recipe Rebel says
Hi Esther! So glad you enjoyed the recipe! Thank you for this kind review!
Natalie says
Can this be frozen after cooking?
The Recipe Rebel says
Yes, you can also cook and freeze this Crustless Quiche to enjoy at a later date. Simply thaw overnight in the refrigerator and reheat in a 350 degree oven until warmed, or slice and microwave individual pieces.
Debbie Hunter says
I needed something to make ham and eggs in oven since the last burner on our stove finally died. I used leftover ham steak, cheddar and mozzarella and added a little pepper jack cheese for little kick. Threw in some onions and sprinkled with parsley and cilantro. Came out great and was so easy. Only wish I had spinach but next time. Thanks for the recipe!
The Recipe Rebel says
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
Allison says
Oh meant to also ask can this be made using frozen spinach (if defrosted and dried off before hand)?
The Recipe Rebel says
Hi Allison! Yes you would cook first, then freeze. I haven’t tried making this with spinach. If you decide to experiment with spinach, let me know how it goes!
Allison says
Do you bake it up ahead of time prior to freezing I assume?
Jan Crews says
Just made it with deli ham; sautéed green onions; finely grated carrots, and chopped celery; and shredded cheddar. I appreciated not having to deal with the crust. Thanks!
I’m leaving it to sit for three minutes or so, even though you didn’t suggest that. I’m not much of a cook. 😮
Ashley Fehr says
Thanks Jan! It sounds great!
Patti says
This is delicious! I diced mushrooms, onions and green pepper and sauteed them in olive oil. I added them to the base. I served bacon on the side. Next time I will add minced garlic.
Ashley Fehr says
That’s a great idea!
Deborah A Silva says
Excellent! And so tasty! Thank you!
Ashley Fehr says
Thanks Deborah!
Carrie says
Very delicious. Never made a quiche before this but it turned out great. Thank you for sharing this recipe.
Ashley Fehr says
Thanks Carrie! I’m so glad!