This crustless quiche with bacon, broccoli, and Gruyère cheese is rich and custardy, and because there’s no pie crust to bake, it’s hassle-free and super simple to make.
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Susan says: “Best custardy crustless quiche! Used ½ c cheddar and 1 c Gruyère. Added mushrooms and green peppers. So delicious! Thank you for my new go to quiche recipe.”
This Is WAY Easier Than a Traditional Quiche
If you love quiche but don’t want to mess with baking a pie crust (or the extra time and calories it adds), this flavorful crustless quiche is for you. With a custardy egg and cream base that bakes with your favorite cheese and mix-ins, it delivers the same wow-factor as traditional quiche but comes together more quickly and easily.
I used bacon, broccoli, and creamy Gruyère cheese in this particular quiche for a savory and timeless flavor. Once you master the formula, you can easily swap ingredients when cleaning out the fridge or meal prepping grab-and-go breakfasts.
Crustless quiche is just right for a laid-back brunch (you can bake it the day before) or serve it with a simple salad for a fast and filling dinner.
Enjoy!
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Bacon — Thick-cut slices of bacon add a savory and salty bite and won’t disappear in the ingredient mix.
- Yellow onion — Cook the onion in reserved bacon fat for extra flavor.
- Butter — Preps the pie tin so the baked eggs don’t stick. Use cooking spray if you prefer.
- Eggs — Use large eggs for a luxe custard.
- Heavy cream — With 36% milkfat, this is the secret to an extra creamy filling.
- Gruyère cheese — Nutty and creamy, this classic quiche ingredient melts smoothly.
- Broccoli florets — Fresh or frozen, steam the cut florets in the microwave or blanch on the stove to soften their raw flavor (but don’t overcook or they’ll be mushy).
Swaps and Substitutions
- For a quiche that isn’t as rich, use 1 ½ cups heavy cream + ½ cup whole milk, or all half-and-half instead of cream.
- Add 1 tablespoon Dijon mustard to the egg mixture for tang or ½ teaspoon ground nutmeg to complement Gruyére’s nutty flavor.
- Use another type of creamy white cheese, such as Swiss, fontina, or gouda.
How to Make a Crustless Quiche
- Cook the bacon and onion. Cook sliced bacon, drain, and break into bite-size pieces. Sauté the diced onion in a few tablespoons of the reserved bacon fat, just until soft, 1-2 minutes.
- Whisk the egg and cream mixture. Whisk the eggs, heavy cream, kosher salt, and freshly ground black pepper until frothy and no white streaks remain.
Heidi’s Tip: Whisk the egg custard mixture in a 4-cup measuring cup, making it easier to pour the mixture over the fillings, with one less dish to wash.
- Layer the quiche ingredients in the pie tin. Make the shredded cheese the base then layer the rest of the ingredients, from largest to smallest, with a topping of more cheese.
Heidi’s Tip: For a lightly crisped edge without the crust, butter the inside of the baking dish, then sprinkle with panko bread crumbs or finely grated Parmesan cheese.
- Pour the egg base over the fillings. Pour the custard mixture evenly over the toppings, starting from the edges and working toward the center of the dish.
- Bake, then cool before slicing. For even cooking, rotate the quiche half way through baking. If the top begins to brown, loosely tent with a piece of foil.
Heidi’s Tip: Use a cake tester or a thin, sharp knife to test for doneness. It should come out clean from the center of the quiche.
Other Flavor Combinations to Try
- Spinach and Feta — simple and vegetarian
- Ham and Swiss — an all-time classic, use ham with no water added
- Mushroom and Caramelized Onion — so savory, you won’t miss the meat
- Broccoli, Ham, and Cheddar — hearty and filling
- Goat Cheese and Roasted Red Pepper — for that Mediterranean vibe
- Asparagus, Leek, and Gruyère — perfect for seasonal spring crunching
What to Serve on the Side
- Something sweet — Pull-apart Cinnamon Pecan Rolls, Banana Muffins, Lemon Poppyseed Muffins
- Potatoes — Breakfast Potatoes, Cheesy Potatoes, Crispy Oven Roasted Potatoes
- Side salads — Berry Delicious Fruit Salad, Citrus Fennel and Avocado Salad, Strawberry Arugula Salad with Watermelon and Feta
- Festive sips — The Best Mimosa, The Best Bloody Mary, Mango Smoothie
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Custardy Crustless Quiche Recipe
Equipment
- 9-inch pie tin
Ingredients
- 10 ounces thick-cut bacon, 6 slices
- ⅓ cup diced yellow onion
- 1 tablespoon butter
- 4 large eggs
- 2 cups heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 ounces Gruyere cheese, grated (1 ½ cups)
- 1 ½ cups chopped broccoli florets, steamed
Instructions
- Preheat the oven to 350°F. Set a rack in the middle.
- Crisp up the bacon. In a large skillet over medium heat, cook the bacon until crisp and browned, flipping halfway through, 7-10 minutes. Transfer to a plate lined with a paper towel, then break into bite-size pieces. Reserve 2 tablespoons of the rendered fat in the pan, discard the rest, and wipe out any burned bits.
- Fry the onion. Return the skillet to medium heat and cook the onion in the bacon fat until soft, about 2 minutes, and set aside.
- Beat the eggs. In a 4-cup measuring cup or medium bowl, vigorously whisk the eggs, cream, kosher salt, and pepper until well blended and frothy.
- Butter a 9-inch pie tin, then layer 1 cup of the Gruyere cheese, broccoli, bacon, and onions, and top with the remaining cheese. Give the egg mixture another whisk, and pour evenly over the fillings. Carefully transfer to the oven and bake for 40 minutes, rotating halfway through cooking time. Use a cake tester or a sharp, thin knife that should come out clean when quiche is done.
- Cool before slicing. Cool the quiche on a baking rack for 20-30 minutes before cutting. I find the quiche cuts best when completely cooled and served at room temperature. Or, gently reheat room temperature quiche in a 350°F oven for 15 minutes or microwave at 50% power for 2 minutes.
Notes
Nutrition
More Egg Breakfast Recipes for a Crowd
- Quiche Lorraine
- Puff Pastry with Smoked Salmon and Goat Cheese Quiche
- Ham and Broccoli Quiche
- Bacon Broccoli and Potato Frittata
- Spinach Quiche with Artichoke and Goat Cheese
- Green Chile Egg Casserole
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Mary Ellen S Connell
Excellent, easy and so tasty. Cuts and serves easily once cool. Also reheated in the oven to a little warm. Thank you! Great for gluten free.
Thanks for the feedback Mary Ellen! Glad you enjoyed it!
Susan
Best custardy crustless quiche! Used 1/2 c cheddar and 1 c Gruyère. Added mushrooms and green peppers. So delicious! Thank you for my new go to quiche recipe.
Thanks so much Susan! Your additions sound amazing!