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This no crust quiche is a simple yet elegant dish that’s perfect for breakfast, brunch, or a light lunch. Packed with crispy bacon, colorful bell peppers, fresh green onions, and creamy Gruyere cheese, it delivers big flavor without the hassle of a crust.
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Cuisine: American
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 6
Why You’ll Love Making It
- No Crust, No Fuss – Skip the hassle of rolling out dough while still enjoying a rich, satisfying quiche.
- Perfect for Any Meal – Great for breakfast, brunch, or even a light dinner. Pair it with a salad for a complete meal.
- Naturally Gluten-Free – A great option for those avoiding gluten without sacrificing flavor.
- Customizable – Swap in your favorite veggies, cheeses, or meats to make it your own.
- Great for Meal Prep – Stores well in the fridge and reheats beautifully for a quick, protein-packed meal.
Ingredients
- 4 slices bacon – Adds smoky, crispy bites of flavor.
- ½ cup finely chopped bell pepper (red, yellow, or orange) – Brings a touch of sweetness and color.
- 3 green onions, chopped (white and light green parts only) – Mild onion flavor without overpowering the dish.
- ¾ cup shredded Gruyere cheese – A creamy, nutty cheese that melts beautifully (can substitute with Swiss or cheddar).
- 6 large eggs – The foundation of the quiche, providing a fluffy, custard-like texture.
- ¾ cup whole milk – Balances the richness while keeping the quiche light.
- ¼ cup half-and-half or heavy cream – Enhances the creaminess of the egg mixture.
- ¼ teaspoon salt – Brings out the flavors in the dish.
- ¼ teaspoon black pepper – Adds a mild kick and depth of flavor.
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Instructions
Step 1: Cook the Bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil, folding up the edges to contain the grease. Lay bacon strips in a single layer and bake for 12-20 minutes, depending on thickness, until crispy. Transfer the cooked bacon to a paper towel-lined plate to remove excess grease, then chop into small pieces. Reduce oven temperature to 350°F (175°C).
Step 2: Prepare the Ingredients
While the bacon cooks, chop the bell peppers and green onions into small, even-sized pieces. Shred the Gruyere cheese if using a block—freshly grated cheese melts better than pre-shredded.
Step 3: Assemble the Quiche
Grease a 9-inch pie dish with butter or nonstick spray to prevent sticking. Evenly scatter the bell pepper, green onions, chopped bacon, and shredded cheese in the dish.
Step 4: Make the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, and pepper until well combined. Slowly pour the egg mixture over the other ingredients in the pie dish, ensuring even distribution.
Step 5: Bake the Quiche
Place the dish in the preheated 350°F (175°C) oven and bake for 28-35 minutes until set. The center should jiggle slightly but not be runny. Check for doneness with an instant-read thermometer—the center should reach 160°F (71°C). Let the quiche rest for 5 minutes before slicing and serving.
FAQs
Can I make this quiche ahead of time?
Yes! You can bake the quiche in advance and refrigerate it for up to 4 days. To reheat, warm individual slices in the microwave for 30-45 seconds or bake in a 325°F oven for 10-15 minutes.
Why is my quiche watery?
Excess moisture from vegetables or underbaking can cause a watery texture. To avoid this: Sauté watery vegetables like mushrooms or spinach before adding them. Bake until the center reaches 160°F (71°C) and allow it to rest before slicing.
