Delicious Crustless Bacon Cheese Quiche for a Cozy Breakfast

What You Need

These ingredients make this Crustless Bacon Cheese Quiche absolutely crave-worthy! Here’s the lineup:

• 8 large eggs (farm fresh if you can get ’em)
• 1 cup heavy cream (splurge on a good one for that silky richness)
• 1 ½ cups shredded sharp cheddar cheese (I go heavy on the cheddar for the best melt)
• 6 slices thick-cut bacon, cooked crispy and chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• ½ teaspoon smoked paprika (this secret ingredient takes the crustless bacon cheese quiche over the top)
• Fresh chives, chopped, for garnish (optional but recommended)

Pro tip: Grab quality bacon from the butcher or local market since this crustless bacon cheese quiche leans on the smoky crispy flavor to shine. Also, sourcing a block of cheddar cheese to shred fresh makes a difference—pre-shredded cheese sometimes has anti-caking agents that affect melting.

For ease, you can prep the bacon and sauté the onions ahead of time so your crustless bacon cheese quiche bakes up faster when you’re ready. Store your eggs and cream refrigerated to keep them fresh for the best custard texture.

How to Make It

This step is where the magic happens with your Crustless Bacon Cheese Quiche! Here’s how to put together your crustless quiche bake that will have you drooling before it’s out of the oven.

1. Preheat your oven to 375°F and grease a 9-inch pie dish well. This little trick keeps the quiche from sticking and gives the edges a perfect golden finish.
2. Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Leave a tablespoon of bacon fat in the pan.
3. Sauté the onion and garlic in the reserved bacon fat until soft and fragrant, about 3-4 minutes. This step amps up the savory base of the crustless bacon cheese quiche.
4. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and smoked paprika until smooth and creamy. This custard is the silky glue that holds your cheesy bacon quiche together.
5. Add the cooked bacon, sautéed onion and garlic, and shredded cheese into the egg mixture. Fold everything gently to combine but don’t overmix—the cheese should stay fluffy.
6. Pour the mixture into your greased pie dish. Your crustless bacon cheese quiche should look golden and gorgeous already!
7. Bake for about 35-40 minutes, or until the edges are set and the center jiggles slightly when you shake the pan. The smell will be irresistible by now, trust me!
8. Let it cool for at least 10 minutes before slicing. This rest time helps the quiche firm up for cleaner slices.

Here’s how to get restaurant-quality crustless bacon cheese quiche every time: don’t skip the cooling step and use heavy cream for richness. Also, placing a shallow pan of water in the oven while baking prevents cracking and keeps it moist.

For shortcuts without sacrificing flavor, prep your bacon and onion mixture the day before. Your crustless quiche bake will come together in under 30 minutes after that!

Serving This Up

This Crustless Bacon Cheese Quiche pairs like a dream with fresh fruit or a crisp green salad for a balanced meal. I love serving it alongside roasted cherry tomatoes or steamed asparagus to brighten up the plate.

For brunch parties, slice this cheese and bacon breakfast pie into bite-sized squares and serve with spicy sriracha mayo—instant crowd-pleaser! It also works beautifully as a keto bacon cheese quiche for those cutting carbs but craving rich breakfast.

Plating ideas? Sprinkle chopped chives or fresh cracked pepper on top to add color and that fresh onion pop. Take it to the next level with a drizzle of tangy hollandaise or dollops of sour cream.

Leftovers taste incredible cold or lightly reheated. Or crumble them over a bed of mixed greens for an easy low-carb salad bowl the next day.

Seasonal twist? Swap cheddar for crumbled goat cheese and add fresh spinach or roasted red peppers. It changes the flavor profile but keeps the crustless bacon cheese quiche vibe intact with all the quality bacon and melty cheese goodness.

Serve this crustless bacon cheese quiche at your next gathering and watch it disappear! If you want more drool-worthy eats like this, check out my take on Loaded Philly Cheesesteak Sliders or the tangy Street Style Peanut Cheese Chaat—both are packed with flavor just like this quiche.

Your Questions Answered

Q: How do I make this Crustless Bacon Cheese Quiche extra flavorful?

A: Amp up the smoked paprika and add a touch of cayenne for that subtle heat. Also, using really crispy thick-cut bacon boosts the smoky textures. For a cheese twist, mixing cheddar with Gruyere brings a nutty depth.

Q: Can I meal prep this Crustless Bacon Cheese Quiche?

A: Absolutely! It keeps beautifully in the fridge for 3-4 days. I recommend baking it a day ahead, slicing it, and reheating gently in a skillet or microwave. Next-day quiche always tastes more intense.

Q: What’s the best way to reheat Crustless Bacon Cheese Quiche without losing quality?

A: Low and slow is key here. Use a 300°F oven for 10-15 minutes or a stovetop skillet covered with a lid to keep moisture in. This prevents rubbery edges and keeps everything creamy and cheesy.

Q: Can I freeze this crustless quiche bake?

A: Yes! Wrap tightly in foil or freezer bags. Thaw overnight in the fridge and reheat the same way. You’ll still get that rich bacon quiche without crust flavor, just like fresh.

Q: How does this crustless bacon cheese quiche fit keto diets?

A: Perfectly! No crust means low carb, and using heavy cream and cheese adds the fat for a keto-friendly breakfast. If you want more keto inspiration, check out Jennifer Banz’s crustless quiche for another delicious take.

Q: Can I swap ingredients in this low-carb quiche recipe?

A: Totally. Try gouda or mozzarella instead of cheddar, or add green onions and mushrooms. The base is flexible but keeping bacon and cheese is the secret to that crave-worthy umami hit.

Q: How do I avoid watery quiche?

A: Pat bacon dry after cooking and don’t overload with veggies. Also, drain sautéed onion well. Using heavy cream instead of milk keeps your crustless bacon cheese quiche from turning soggy.

Final Bites

This Crustless Bacon Cheese Quiche deserves a permanent spot on your breakfast or brunch menu because it’s easy, flavor-packed, and satisfies all the savory cravings without the hassle of a crust. If you need my Foodie Tips:

• TIP 1: Use quality thick-cut bacon for that smoky crunch.
• TIP 2: Always go fresh-shredded cheese to get that perfectly melty texture.
• TIP 3: Let your quiche rest after baking to firm up for cleaner slices.

Try these tested twists for your crustless bacon cheese quiche: blend in spinach and sun-dried tomatoes, swap cheddar for spicy pepper jack, or add caramelized onions for rich sweetness. My most loved version is the classic loaded with bacon and sharp cheddar—can’t beat that combo!

Don’t hesitate to make this crustless bacon cheese quiche your own. It’s forgiving, flexible, and incredibly delicious. I’m buzzing with excitement for you to taste it! And hey, if you love this crustless quiche bake, don’t miss my Red Velvet Cream Cheese Bundt Cake for a sweet finish to your foodie journey.

Happy cooking, fellow foodies! Your mornings just got a whole lot tastier with this Crustless Bacon Cheese Quiche.

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