Crustless Quiche Recipe

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This crustless quiche recipe is a little extra work, but so worth it!

Crustless Quiche Recipe

Serving Size: Serves 8 (I double the recipe so we have leftovers

A tasty breakfast recipe from The Peaceful Mom!


  • 4 slices bacon (preferably nitrate free)
  • 1/2 yellow onion chopped
  • 6 eggs
  • 3/4 c heavy cream
  • 1 box (10 oz. ) frozen chopped broccoli or spinach, thawed and squeezed dry
  • 1/2 pound swiss cheese, shredded (Gruyere is the best, but more expensive)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


  1. Preheat oven to 350 degrees.
  2. Butter a 10-inch tart pan or 9-inch deep pie plate or 9x9 glass baking dish.
  3. In a large skillet over medium heat, cook bacon until crisp.
  4. Drain bacon on paper towels and chop coarsely.
  5. Remove all but 1 tablespoon of the bacon drippings from skillet.
  6. Add onion and cook 5 minutes until softened but not brown.
  7. In a large bowl, combine eggs, cream, broccoli, cheese, salt, and pepper.
  8. Stir in bacon and onion.
  9. Pour mixture into prepared pan.
  10. Bake 1 hour to 1 hour and 15 minutes or until a knife inserted in the center comes out clean. Watch carefully toward the end as oven temperatures vary. (You can tent the pie with foil to prevent over-browning.)
  11. Cool 5 minutes before cutting into wedges.


Adapted from Crustless Quiche recipe-Atkins New Diet Revolution.

I am linking up at Tasty Tuesday and Gluten Free Wednesday

I’m also linking up to Allergy Free Wednesdays!



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  1. Barbara says

    This sounds good. I think I’m going to try it with fresh spinach. I started using fresh spinach with that “spinach dip” everyone makes with that soup mix. I always felt I squeezed some of the spinach out when I thawed the frozen stuff.

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