Crustless Bacon Quiche
This crustless bacon quiche is loaded with crispy bacon, cheddar, green onions, and red pepper in a simple, fluffy egg bake.
Servings: 4 servings
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
Calories: 457kcal | Carbohydrates: 16g | Protein: 20g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 806mg | Potassium: 345mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1569IU | Vitamin C: 39mg | Calcium: 327mg | Iron: 2mg