Bacon and Cheese Crustless Quiche

Embark on a culinary journey with this Bacon and Cheese Crustless Quiche recipe, where savory bacon meets three decadent cheeses and fresh vegetables in a perfectly baked egg custard.

Whether it's a weekend brunch or casual dinner, this Bacon and Cheese Crustless Quiche brings restaurant-quality flavors right to your table with its rich, protein-packed goodness.

Perfect for meal prep or entertaining guests, this recipe captures the essence of classic quiche without the fuss of crust. Ready to create the ultimate low-carb comfort dish? Let's dive into this flavorful and utterly rewarding recipe.

Master the Art of Bacon and Cheese Crustless Quiche

This Bacon and Cheese Crustless Quiche isn't just another egg dish – it's a perfect fusion of premium ingredients and rich flavors. The combination of three cheeses and crispy bacon creates an unforgettable taste experience.

Here's your guide to creating this spectacular Bacon and Cheese Crustless Quiche, complete with professional tips to ensure your dish turns out perfectly every time.

Serving Suggestions for Bacon and Cheese Crustless Quiche:

• Pair with mixed greens for brunch
• Serve alongside fresh fruit
• Present with crusty bread
• Accompany with roasted potatoes
• Include in breakfast buffets

Pro Tips for Perfect Crustless Quiche:

1. Bacon Selection: Choose thick-cut bacon for best texture
2. Vegetable Prep: Remove excess moisture from spinach
3. Cheese Grating: Shred cheese fresh for better melting
4. Temperature Control: Bring eggs to room temperature
5. Baking Success: Use a water bath for even cooking

Bacon and Cheese Crustless Quiche Recipe:

• Preparation time: 25 minutes
• Cooking time: 45 minutes
• Servings: 8
• Equipment: 9-inch pie dish, large skillet, mixing bowls

Transform your kitchen into a cozy bistro with this spectacular Bacon and Cheese Crustless Quiche.

Ingredients:

Ingredients

• 10 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 small red bell pepper, diced
• 8 large eggs
• ½ cup heavy cream
• ¼ cup whole milk
• 1 tablespoon Dijon mustard
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper (optional)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 ½ cups shredded sharp cheddar cheese, divided
• ½ cup shredded Gruyère cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh parsley, chopped

Directions:

1. Preheat oven to 350°F. Generously grease a 9-inch deep-dish pie plate or quiche dish with butter.
2. In a large skillet over medium heat, cook the chopped bacon until crisp, about 8-10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon grease in the skillet.
3. Add diced onion to the skillet with the bacon grease and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Add mushrooms and bell pepper to the skillet and cook until vegetables are softened and most of the moisture has evaporated, about 5-7 minutes.
5. Add chopped spinach and cook just until wilted, about 1 minute. Remove from heat and let the vegetable mixture cool slightly.
6. In a large bowl, whisk together eggs, heavy cream, milk, Dijon mustard, dried thyme, cayenne pepper (if using), salt, and black pepper until well combined.
7. Stir in 1 cup of the cheddar cheese, all of the Gruyère cheese, and the cooked bacon and vegetable mixture.
8. Pour the egg mixture into the prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese and the Parmesan cheese evenly over the top.
9. Bake for 35-40 minutes until the quiche is set in the center and the top is golden brown. A knife inserted into the center should come out clean, and the internal temperature should reach 160°F.
10. Let the quiche rest for 10 minutes before slicing. This allows it to set up properly and makes for cleaner slices.
11. Garnish with fresh chives and parsley before serving.

Notes

• For the best texture, don't substitute low-fat dairy products for the cream and milk.
• The vegetable combinations are endlessly customizable - try zucchini, broccoli, or cherry tomatoes.
• For a flavor variation, swap the cheddar and Gruyère for Swiss, fontina, or smoked gouda.
• This quiche can be made up to a day ahead and refrigerated. Reheat covered with foil in a 325°F oven for about 15 minutes.
• Leftovers will keep in the refrigerator for up to 4 days and also freeze well for up to 2 months.
• For a make-ahead option, cook the bacon and vegetable mixture the day before and refrigerate until ready to assemble.
• This crustless quiche is naturally gluten-free and perfect for low-carb or keto diets.

Ready to Enjoy!

This Bacon and Cheese Crustless Quiche offers an incredible combination of flavors that will make any meal special. Each slice delivers the perfect balance of protein-rich eggs, vegetables, and cheesy goodness.

Storage Solutions:

• Refrigeration: Store covered for up to 4 days
• Reheating: Warm individual slices in microwave or oven
• Freezing: Wrap well and freeze for up to 2 months
• Make Ahead: Prepare filling one day in advance

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