Low-Carb Cheddar Bacon Crustless Quiche – Simple, Satisfying, and Flavor-Packed

Skip the crust without skipping flavor. This Low-Carb Cheddar Bacon Crustless Quiche is rich, savory, and easy enough for a weekday breakfast but special enough for brunch. It’s loaded with smoky bacon, sharp cheddar, and tender eggs that bake into a custardy, golden top.

You’ll only need a handful of ingredients and a single mixing bowl. Prep is quick, cleanup is minimal, and the result is a comforting, filling dish that fits your low-carb goals.

What Makes This Special

This crustless quiche keeps things simple while still feeling indulgent. Without the pastry crust, you save on carbs and time, and the eggs create a silky base that holds up all the tasty add-ins.

The combination of crispy bacon and sharp cheddar brings a classic, crowd-pleasing flavor. You can also tweak it with veggies or different cheeses without worrying about a soggy crust. It’s just as good fresh from the oven as it is reheated the next day.

Ingredients

• 8 large eggs
• 1 cup heavy cream (or half-and-half for a lighter texture)
• 1 1/2 cups shredded sharp cheddar cheese
• 6 slices thick-cut bacon, cooked crisp and crumbled
• 1/4 cup finely chopped green onions (optional but recommended)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional, for a subtle smoky note)
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon black pepper
• Butter or cooking spray, for greasing the dish

How to Make It

1. Preheat the oven to 350°F (175°C).

   Grease a 9-inch pie dish or 9×9 baking dish with butter or cooking spray.

2. Cook the bacon until crispy. Drain on paper towels and crumble. Spoon 1–2 teaspoons of the rendered bacon fat into the baking dish for extra flavor if you like.
3. Whisk the custard: In a large bowl, whisk eggs, heavy cream, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth and slightly frothy.
4. Layer the fillings: Scatter the crumbled bacon, cheddar, and green onions evenly in the greased dish.
5. Pour the egg mixture over the fillings.

   Gently shake the dish to help the custard settle and remove air pockets.

6. Bake for 30–40 minutes, until the center is just set and the top is lightly golden. A toothpick inserted in the center should come out mostly clean with a slight jiggle.
7. Rest before slicing: Let the quiche sit for 10 minutes. This helps it firm up for clean slices.
8. Serve warm, or cool completely and refrigerate for later.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap slices tightly and freeze for up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Warm in a 300°F (150°C) oven for 10–15 minutes, or microwave in short bursts to avoid overcooking.
• Meal prep tip: Bake in a muffin tin for portioned “mini quiches” that reheat even faster.

Benefits of This Recipe

• Low carb and satisfying: High in protein and fat to keep you full longer without the crust.
• Fast prep, minimal dishes: One bowl, one pan, and straightforward steps.
• Flexible: Add veggies, swap cheeses, or adjust spices to your taste.
• Great for leftovers: Holds up well in the fridge and freezer.
• Brunch-worthy: Feels special on a weekend but simple enough for weekday breakfasts.

Pitfalls to Watch Out For

• Overbaking can make the texture rubbery. Pull it when the center still has a slight jiggle.
• Too many watery veggies (like mushrooms or spinach) can make it soggy. Sauté and drain them first.
• Under-seasoning leads to a flat taste.

  Taste your bacon and cheese, then season accordingly.

• Insufficient fat can make it stick. Grease the dish well, especially if skipping bacon fat.
• Cutting too soon: Let it rest so it slices cleanly and the custard sets.

Alternatives

• Cheese swaps: Try Gruyère for nuttiness, pepper jack for heat, or a mix of cheddar and mozzarella for extra melt.
• Protein options: Use cooked sausage, diced ham, or turkey bacon. For vegetarian, skip bacon and add sautéed mushrooms or roasted red peppers.
• Dairy tweaks: Use half-and-half for lighter texture or full-fat coconut milk for a dairy-light option (flavor will change slightly).
• Veggie add-ins: Spinach, bell peppers, broccoli, or asparagus tips—just cook off excess moisture first.
• Spice it up: Add a pinch of cayenne, red pepper flakes, or a dash of hot sauce to the custard.

FAQ

Can I make this ahead of time?

Yes.

You can bake it the day before, cool it, and refrigerate. Reheat gently in the oven before serving. It also reheats well by the slice for quick breakfasts.

Do I have to use heavy cream?

No.

Half-and-half works fine and makes the quiche slightly lighter. Whole milk can be used, but the quiche may be less rich and a bit softer.

How do I prevent a watery quiche?

Sauté high-moisture veggies before adding them, drain bacon well, and avoid overbaking. Let the quiche rest after baking so it sets properly.

What’s the best pan to use?

A 9-inch glass or ceramic pie dish works well.

A metal pan heats faster and may shorten the bake time by a few minutes. A 9×9 dish yields thicker slices.

Can I make it dairy-free?

You can try full-fat coconut milk in place of cream and use a dairy-free cheese alternative. The flavor will change slightly, but the custard will still set.

How many carbs are in a slice?

Exact counts vary by brand and add-ins, but a typical slice from this recipe is roughly 2–4 net carbs when made without extra veggies.

Check labels and calculate based on your ingredients.

Can I use pre-cooked bacon?

Yes. Use high-quality pre-cooked bacon and crumble it. If you miss the rendered fat for flavor, add a teaspoon of melted butter to the dish.

Why is my quiche pale on top?

It’s likely fully cooked but didn’t brown much.

Turn on the broiler for 1–2 minutes at the end, watching closely, to add color without overcooking.

Can I bake this in a muffin tin?

Absolutely. Grease the tin well, fill each cup about 3/4 full, and bake 15–20 minutes. Great for meal prep and portion control.

How do I know when it’s done?

The edges will be set and the center will have a slight wobble.

A toothpick should come out mostly clean. It will continue to set as it rests.

In Conclusion

This Low-Carb Cheddar Bacon Crustless Quiche hits the sweet spot of easy, reliable, and seriously tasty. With just a few staple ingredients, you get a rich, custardy bake that’s perfect for breakfast, brunch, or even a light dinner with a salad.

Customize it with your favorite add-ins, store it for the week, and enjoy a satisfying low-carb meal whenever you need it. Simple cooking, big results, and zero crust to fuss over.