Easy Crustless Quiche made with bacon, cheese, eggs, peppers and kale! This easy quiche recipe makes for an incredible one-dish meal!
I absolutely love this recipe for quick easy crustless quiche because it is so versatile! The ingredients in this crustless kale and bacon quiche are so delicious, this dish really does have it all and is loaded with amazing flavors.
What is crustless quiche?
My mother-in-law has this amazing recipe for a crustless quiche, which is awesome since the crust is generally the hardest part to make. I modified her recipe a little bit and it turned out to be so delicious! Quiches are usually a mix of egg, cheese, and cream mixture, often served with meats and veggies inside a baked crust. Our version includes all of that but without an actual crust so the results are more like a baked omelet. Either way, this is a pie-shaped and easy to slice breakfast recipe that the whole family can enjoy! It makes several servings that are perfect for eating warm from the oven or reheated later if you are looking for a simple meal planned breakfast. Even though it is typically served for breakfast, we have it for dinner quite often in my house!
Quick Crustless Quiche ingredients
-Cheese: You need 1 ¾ cups, plus 2 tablespoons of Sargento Chef Blends 4 State Cheddar cheese, divided. There is cheese in the egg mixture and some is used for the top too!
-Oyster crackers: These are those little soup crackers and you will need ⅓ cup of them. These will be used as are faux crust, so simple and effective for the quiche recipe.
-Kale: Adding ½ a bunch of kale into the recipe will help to add a lot of nutrients to this dish.
-Bacon: You will need 1 cup of cooked and chopped bacon into this quiche for a fantastic flavor.
-Eggs: Using 4 lightly beaten eggs will create a great texture for this quiche.
-Milk: Adding 1 cup of milk into the mix will help to keep this quiche nice and light.
-Pepper onion mixture: You can find prepared frozen peppers and onions in the grocery store frozen vegetable section and that will help to save a lot of time. Otherwise, mix 1 cup of fresh veggies yourself.
-Seasonings: We need ½ teaspoons each of salt and pepper and ¼ teaspoons each of garlic powder, onion powder, and dried parsley, to create an extremely flavorful dish.
-Olive oil: To help us along we will also need 2 tablespoons of olive oil for this recipe.
How to make Easy Crustless Quiche
Prep
Spray a pie pan with nonstick cooking spray, set aside.
Make crust
Start by mixing the oyster crackers with the garlic powder, onion powder, and dried parsley.
Then, crush the crackers into a fine crumb mixture. You can achieve this by putting the crackers and seasoning into a ziplocked back and using a rolling pin or meat tenderizer to crush them.
Proceed to pour the seasoned cracker crumbs into the bottom of your greased pie pan. Drizzle with the olive oil.
Meat and veggies
Fry up your bacon in a pan or you can cook in the oven. I personally love to bake my bacon, 400 degrees for 10-15 minutes give me perfect crispy bacon. Once the bacon is done, chop up into bite size pieces and set aside.
In a skillet on the stove, over medium heat, cook the peppers and onions for about 10 minutes. If you are using the frozen blend this will save so much time and energy. If you are opting for the fresh veggies chop them into small bite size pieces and cook until done. Other good vegetable options for quiche are mushrooms, asparagus, or bell peppers.
Wash your kale and pat it dry with a paper towel. Rip or cut into small pieces, then add it to the veggie mix on the stove.
Next, add in the prepared cooked bacon too, stirring until well combined.
Make egg mixture
In a large bowl, combine the eggs, milk, salt, and pepper.
Stir well and add in 1 ½ cups of cheese.
Combine ingredients
Add your bacon/kale/veggie mixture into the cheese/egg mixture and stir until well combined.
Bake
Proceed to pour the mixture into your prepared pie pan and bake in the oven for 30-40 minutes or until the center is set.
When the quiche has finished baking, top with additional cheese.
Let the quiche sit for 5-10 minutes before serving to cool and thicken. Enjoy!
EASY CRUSTLESS QUICHE
Ingredients
- 1 ¾ cups Sargento Chef Blends 4 State Cheddar cheese, divided (1 3/4 cups plus 2 tablespoons)
- ⅓ cup oyster crackers
- ½ bunch kale chopped
- 1 cup bacon cooked and crumbled
- 4 large eggs lightly beaten
- 1 cup milk
- 1 cup mixed peppers/onions
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried parsley
- 2 Tbsp olive oil
Instructions
Prep
- Spray a pie pan with nonstick cooking spray, set aside.
Make crust
- Start by mixing the oyster crackers with the garlic powder, onion powder, and dried parsley.
- Then, crush the crackers into a fine crumb mixture. You can achieve this by putting the crackers and seasoning into a ziplocked back and using a rolling pin or meat tenderizer to crush them.
- Proceed to pour the seasoned cracker crumbs into the bottom of your greased pie pan. Drizzle with the olive oil.
Meat and veggies
- Fry up your bacon in a pan or you can cook in the oven. I personally love to bake my bacon, 400 degrees for 10-15 minutes give me perfect crispy bacon. Once the bacon is done, chop up into bite size pieces and set aside.
- In a skillet on the stove, over medium heat, cook the peppers and onions for about 10 minutes. If you are using the frozen blend this will save so much time and energy. If you are opting for the fresh veggies chop them into small bitesize pieces and cook until done.
- Wash your kale and pat it dry with a paper towel. Rip or cut into small pieces, then add it to the veggie mix on the stove.
- Next, add in the prepared cooked bacon too, stirring until well combined.
Make egg mixture
- In a large bowl, combine the eggs, milk, salt, and pepper.
- Stir well and add in 1 ½ cups of cheese.
Combine ingredients
- Add your bacon/kale/veggie mixture into the cheese/egg mixture and stir until well combined.
Bake
- Proceed to pour the mixture into your prepared pie pan and bake in the oven for 30-40 minutes or until the center is set.
- When the quiche has finished baking, top with additional cheese.
- Let the quiche sit for 5-10 minutes before serving to cool and thicken. Enjoy!
Notes
Nutrition
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Can I make mini sized quiches?
You sure can! Make them in a 12 mini muffin-sized pan or standard muffin pan, if desired. This makes them easier to share, divide, serve, and bake. If using a mini or standard muffin pan, the bake time is only 20-25 minutes.
Can I freeze crustless quiche?
Yes, you can freeze this quiche (or quiches) in an airtight container in the freezer. If wanting to make individual servings for later then I recommend using the mini cheesecake pan and individually wrapping it in plastic wrap before storing it in an airtight container for up to 3 months. Then thaw and reheat as needed.
How do I store crustless quiche?
Keep this quiche stored in an airtight container in the fridge once it has cooled down. Reheat for a minute or two in the microwave before eating again to enjoy it nice and warm. It will last up to a few days (about 5) this way.
This crustless quiche recipe with a cracker bottom is easy to make and delicious to enjoy. Make a few mini ones now and enjoy them later too!
Gmoney says
Baked for 40 minutes at ??? oven temperature?
Nicole says
You can cook this quiche at 350 degrees F or until the internal temperature reaches at least 160 degrees F with an instant read thermometer
Marie says
Isn’t a crustless quiche a frittata?
Jessica says
I always thought fritattas were more shallow- made in a frying pan and opposed to a pie pan?