This crustless bacon quiche is an easy, hearty breakfast packed with bacon, cheese, and veggies. It comes together in just a few simple steps, making it perfect for busy mornings or a cozy weekend brunch.
Holly’s Recipe Highlights
- Flavor: This quiche is savory and cheesy, with smoky bacon, sweet peppers, and tender eggs creating a rich, satisfying flavor in every bite.
- Why Make It: No pie crust to roll, fewer steps overall, and the Bisquick helps it bake up tender and sliceable without any extra fuss.
- Serving Suggestions: I usually serve it for holiday brunch, breakfast-for-dinner, or meal prep on busy mornings. When I have guests, I pair it with fresh fruit, crispy hash browns, or a simple salad.
Ingredients For Quiche
- Bacon: Use pre-cooked bacon for a quick shortcut.
- Cheese: Sharp cheddar gives the best flavor, but mild cheddar works too, or you can mix in Monterey Jack for a creamier, softer melt.
- Bisquick: The Bisquick gives the quiche structure and helps it slice cleanly, creating that easy, “impossible quiche” crust.
- Milk: Whole milk gives a richer result, though low-fat milk works too.
- Variations: Sautéed mushrooms or spinach work well, but keep mix-ins modest to keep the quiche fluffy. You can also swap cheeses, Swiss gives a classic quiche Lorraine flavor, while pepper jack adds a little kick.
How To Make Crustless Bacon Quiche
- Layer the bacon and vegetables in the pie plate.
- Mix the egg batter and pour it over the top.
- Add cheese and bake until set.
- Cool slightly, then slice (full recipe below).
Pro Tips For the Best Results
- Drain the Bacon: Cook the bacon until crisp, then drain it well so the filling does not turn greasy.
- Cut the Vegetables Small: This will help them cook quickly and stay evenly distributed.
- Do Not Overload: Do not use too many mix-ins, this will make the quiche bake up heavy instead of fluffy.
- Rest: Let the quiche rest for 5 to 10 minutes before slicing so the center finishes setting.
- For Meal Prep: Bake it the night before and reheat slices for fast breakfasts.
- To Check Doneness: The edges should be set, and the center should have just a slight jiggle and not look wet.
Save Every Slice
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 1 month. Thaw in the refrigerator. Reheat slices in the microwave or warm in the oven for better texture.
Easy Breakfasts For Busy Mornings
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Crustless Bacon Quiche
Equipment
Ingredients
- 8 strips bacon cooked and crumbled
- 1 cup shredded cheddar cheese divided
- 2 green onions sliced
- 1 red pepper diced
- ½ cup Bisquick
- 3 eggs beaten
- 1 cup milk
- ⅛-¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Grease a 9 inch pie plate.
- Put bacon, half of the cheese, onions, and peppers into the bottom of the pie plate.
- Combine Bisquick, eggs, milk, salt and pepper together and pour over the ingredients in the pie plate. Sprinkle remaining cheese on top.
- Bake for 30-35 minutes or until a knife comes out clean.
Notes
- Avoid adding too many meat and veggie mix-ins. It will weigh down the quiche and keep it from getting a light and fluffy texture.
- Use the amount of cheese the recipe suggests. Too little and it won’t have enough flavor. Too much will make the quiche greasy and heavy.
- Refrigerate leftovers for up to 4 days and freeze for up to a month.
- Thaw quiche in the refrigerator until ready to reheat.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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