Breakfast & Brunch
This bacon and cheese crustless quiche recipe delivers the perfect balance of smoky, crispy edges and melty, pull-apart magic—no crust needed. The secret lies in preheating the oven to 425°F and using a mix of sharp cheddar and smoked gouda for depth.
I've perfected this technique over years of testing, ensuring every bite has that satisfying contrast of crispy bacon and creamy egg custard.
The beauty of this recipe is its simplicity: whisk together eggs, cream, and seasonings, then layer with crispy bacon and cheese in a preheated pie dish. The high oven temperature creates those coveted crispy edges while keeping the center tender.
It's the kind of dish that transforms a lazy weekend morning into a restaurant-quality brunch experience.
By the time it emerges from the oven, you'll have a quiche with golden, crispy edges that give way to a rich, custardy center studded with crispy bacon and melted cheese.
The aroma alone will have everyone gathering around the table. It's hearty enough for a weekend brunch but simple enough for a quick weeknight dinner.
Serve warm with a side of fresh greens or crusty bread to soak up every last bit. The recipe scales beautifully, so you can easily double it for a crowd. Here's everything you need to make it perfect the first time.
Ingredients for bacon and cheese crustless quiche
Six simple ingredients transform into a quiche with crispy edges and melty, pull-apart magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 6 whole | Room temperature for even cooking |
| Heavy Cream 🥛 | 1 cup | Full-fat for rich texture |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp flavor preferred |
| Smoked Gouda Cheese 🧀 | ½ cup | Shredded, adds smoky depth |
| Thick-Cut Bacon 🥓 | 8 oz | Cooked crispy, chopped |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle garlic flavor |
| Onion Powder 🧅 | ½ tsp | Adds depth without fresh onion |
| Unsalted Butter 🧈 | 2 tbsp | For greasing pie dish |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening custard |
The cheeses are where this quiche shines. Sharp cheddar brings the tangy bite, while smoked gouda adds that irresistible smokiness. Grab the block versions and shred them yourself—pre-shredded gets clumpy. For the bacon, thick-cut is key (it crisps up better than thin slices). Most grocery stores carry both cheeses in the dairy section, but if you're near a specialty shop, Murray's Cheese or Whole Foods have excellent selections. Look for cheddar with visible sharpness and gouda with a pronounced smoke aroma.
No smoked gouda? Substitute extra sharp cheddar plus a pinch of smoked paprika—it's not identical, but close. Running low on heavy cream? Half-and-half works in a pinch, though the texture will be slightly lighter. Bacon too fatty? Pat it dry with paper towels before cooking to reduce grease. The flour is optional but helps thicken the custard slightly if you prefer it richer. For the eggs, room temperature makes all the difference—they'll blend more smoothly and cook evenly. If you're prepping ahead, whisk the eggs and cream together and store them in the fridge for up to 24 hours.
This quiche is best served fresh from the oven, but leftovers reheat beautifully. Store in an airtight container in the fridge for up to 4 days. The edges stay crispy if you reheat covered at 350°F for 10-12 minutes. For make-ahead convenience, assemble the quiche (without baking) and refrigerate overnight. Bake straight from the fridge—just add 5 extra minutes to the baking time. The custard will be slightly firmer but still creamy. Freezes well for 3 months if wrapped tightly in foil.
Why You'll Love This Recipe
- No Crust Hassle: I’ll admit, I was skeptical about crustless quiche at first—until I realized the crispy bacon edges and melted cheddar-gouda combo need no pastry. Just whisk eggs, cream, and cheese, pour over bacon, and bake. Less cleanup, more flavor.
- Salty-Smoky Magic: That first bite? Crispy bacon crumbles, sharp cheddar tang, and smoked gouda’s caramelized richness—it’s like a breakfast sandwich in quiche form. The heavy cream ties it all together without being heavy. Honestly, I’ve made this three times in a week.
- Weeknight Hero: Between us, this is my go-to when I’m too tired to think. Toss in pre-cooked bacon, dump in eggs, and it’s ready by lunch. Packs perfectly for work lunches or feeds a crowd with minimal effort. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Most quiches turn rubbery when reheated. Not this one. The bacon stays crispy, the cheese stays melty, and it reheats in seconds. I make a big batch on Sunday—breakfast, lunch, or a snack when I’m craving something rich but don’t want to cook.
Step-by-step instructions for bacon and cheese crustless quiche
Here's how to create a golden, crispy-edged quiche with melty cheese and smoky bacon.
Cook the Bacon to Crispy Perfection
Line a baking sheet with parchment paper and arrange the 8 oz thick-cut bacon in a single layer. Cook over medium heat for 12-15 minutes, flipping occasionally, until the bacon is deep golden brown and crispy. The fat should render out and pool on the sheet—don't drain it.
Once fully cooked, transfer the bacon to a paper towel-lined plate to drain excess fat, then chop it into ¼-inch pieces. Save 2 tablespoons of the rendered bacon fat to use later in the quiche. This crispy bacon will add both texture and smoky depth to your quiche.
Prepare the Cheese and Egg Mixture
In a large bowl, combine the 6 whole large eggs, 1 cup heavy cream, 1.5 cups sharp cheddar cheese, and 0.5 cup smoked gouda cheese. Whisk vigorously for 2-3 minutes until the mixture is completely smooth and the cheeses are fully incorporated. This ensures an even distribution of flavor and texture throughout the quiche.
Next, add the 0.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp onion powder to the egg mixture. Stir well to combine. The spices will enhance the smokiness of the bacon and the sharpness of the cheeses, creating a well-rounded flavor profile.
Create the Crispy Crustless Base
Preheat your oven to 375°F. Generously grease a 9-inch pie dish with 2 tablespoons unsalted butter, making sure to coat the sides and bottom thoroughly. Sprinkle 1 tablespoon all-purpose flour evenly over the butter, then tilt the dish to distribute it. This creates a crispy, golden crust that mimics traditional quiche crusts.
Pour the reserved 2 tablespoons bacon fat into the pie dish and swirl it around to coat the bottom evenly. This extra layer of fat ensures the quiche will have crispy edges while remaining moist inside. Now, add the chopped bacon to the pie dish and spread it out evenly.
Assemble and Bake for Golden Perfection
Pour the egg and cheese mixture evenly over the bacon in the pie dish. Use a spatula to spread it out smoothly, ensuring an even layer. The mixture should reach about ½ inch from the top edge of the pie dish.
Place the pie dish on a baking sheet to catch any potential spills, then bake for 35-40 minutes until the top is golden brown and the edges are set. The center should still be slightly jiggly—this indicates it's fully cooked but still creamy inside. If the edges brown too quickly, tent the dish with aluminum foil.
Rest and Serve for Optimal Texture
Remove the quiche from the oven and let it rest for 10-15 minutes before slicing. This resting period allows the custard to set and the flavors to meld together. The quiche should be firm to the touch but still creamy inside with pull-apart cheese strands and crispy edges. If you cut it too soon, the filling might collapse.
Slice into 6 equal wedges and serve warm. Each bite should deliver a perfect balance of crispy edges, creamy custard, and melty, smoky cheese with crunchy bacon throughout. The contrast in textures makes this crustless quiche truly exceptional.
Pro Tips For Making Bacon And Cheese Crustless Quiche
- CRISP THE BACON LOW: Thick-cut bacon needs patience—cook it at 275°F (135°C) until the fat renders but the edges stay just shy of crisp. I learned this the hard way: rushing it makes the quiche greasy. Save the extra-crispy bits for toppings instead.
- WHISK EGGS COLD: Start your egg-heavy cream mix in a cold bowl, then whisk in the cheeses last—room temp eggs scramble faster. I used to warm everything up first, and the quiche always turned out rubbery. Keep it cold until it hits the oven.
- SALT THE CHEESE: Sharp cheddar and smoked gouda already pack salt, but taste as you grate—adjust with extra flaky salt if needed. Skipping this step means your quiche might taste bland, especially if you’re using low-sodium bacon.
- BAKE UNTIL SET: Pull the quiche when the center is just firm to the touch, not wobbly—about 160°F (71°C) internal temp. Overbaking dries it out; underbaking leaves it gummy. Let it rest 5 minutes before slicing, or it’ll fall apart. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this bacon and cheese crustless quiche
Caramelized Onion Sauce
Start by caramelizing 1 cup thinly sliced yellow onions in 2 tbsp butter over low heat for 20-25 minutes until deep golden brown. Deglaze with ¼ cup dry white wine and reduce by half.
Fold this sweet, jammy sauce into the quiche batter before baking—it adds a luxurious depth that complements the smoky bacon and sharp cheeses perfectly. 🥕
Garlic-Herb Cream Sauce
Whisk together ½ cup heavy cream, 2 tbsp sour cream, 2 minced garlic cloves, 1 tbsp chopped fresh chives, ½ tsp lemon zest, and a pinch of salt. Drizzle this bright, herby sauce over the quiche just before serving.
The tangy cream cuts through the richness while adding freshness. I love using this when serving to guests—they always ask for the recipe!
Spicy Chipotle Cream
For a kick of heat, blend ½ cup sour cream, 1 tbsp chipotle in adobo sauce, 1 tsp honey, and ½ tsp smoked paprika into a smooth dip. Spoon this smoky-sweet sauce over slices of quiche for a bold flavor twist.
The chipotle's heat balances the richness, making each bite exciting. Store-bought adobo sauce works, but I prefer homemade for deeper flavor.
Maple-Bourbon Glaze
Simmer ¼ cup pure maple syrup with 1 tbsp bourbon (or apple cider for non-alcoholic) and 1 tsp Dijon mustard until slightly thickened. Brush this glossy glaze over the quiche's top in the final 5 minutes of baking for a sticky, caramelized finish.
The maple-bourbon combo adds a sophisticated sweetness that pairs beautifully with the salty bacon and sharp cheeses.
Classic Hollandaise
For a refined touch, serve this quiche with a side of homemade hollandaise sauce. Whisk 3 egg yolks, 2 tbsp lemon juice, and ½ cup melted butter over a double boiler until thick and creamy.
The rich, buttery sauce elevates the quiche to brunch restaurant quality. I like to add a pinch of cayenne for subtle heat—it makes the sauce sing! 🍳
Nutrition facts
Frequently asked questions
Can I make this quiche ahead of time?
Assemble the quiche (without baking) and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5 extra minutes to the 35-40 minute baking time. For make-ahead convenience, freeze the unbaked quiche for 3 months—just thaw in the fridge overnight before baking. The texture stays perfect when reheated properly.
Why does my crustless quiche have a watery center?
This usually happens from one of two issues: either the oven wasn't hot enough (375°F is critical) or the quiche wasn't baked long enough. The center should be slightly jiggly but not liquid when done. For next time, bake 5-10 minutes longer if needed, or try increasing the oven temp to 400°F for the last 10 minutes to set the edges.
What's the best way to reheat leftovers?
Cover the quiche with foil and reheat at 350°F for 10-12 minutes to maintain crispy edges while warming through. For individual slices, microwave for 30-45 seconds covered with a damp paper towel—this prevents drying. The key is gentle heat to preserve that perfect texture contrast between crispy edges and creamy filling.
Can I use a different type of cheese?
Yes! For a milder flavor, swap the smoked gouda for extra sharp cheddar plus ½ tsp smoked paprika. For a creamier texture, try Gruyère or fontina instead of cheddar. Avoid pre-shredded cheese—it gets clumpy. If you love blue cheese, crumble ¼ cup Gorgonzola into the custard for a bold twist (it pairs surprisingly well with bacon!).
How do I make this quiche vegetarian?
Replace the bacon with ½ cup cooked mushrooms (sautéed with garlic and thyme) or ½ cup diced tempeh (marinated in soy sauce and smoked paprika). Use ½ cup crumbled feta instead of cheddar for extra tang. The key is maintaining the smoky-savory depth—try adding ½ tsp liquid smoke to the egg mixture for that bacon-like flavor without the meat.