This crustless breakfast quiche is low carb without compromising on flavor- And best of all, you can totally customize it to your taste!
The crustless quiche is hearty and delicious, but also guilt-free because it is made without a crust! I made it with breakfast sausage, pepper jack cheese, bell peppers, and onions, but you can totally customize it to suit your tastes and what you have on hand.
We have learned from experience that our readers love a dish that leaves out the crust- Our Crustless Tomato Pie is one of our most popular recipes of all time, and that Crustless Squash Pie is not far behind.
Why you'll love this Crustless Breakfast Quiche
- It's easy- All you need is a little time to cook the meat and veggies you want to put in the no-crust quiche and into the oven it goes!
- It's versatile- We made our crustless quiche with sausage, pepper jack cheese, bell peppers, and onions, but you can use whatever you have!
- It's family friendly- By loading this crustless quiche with your family's preferred ingredients, you get a healthy dish that even the pickiest eaters will love.
- It's low carb- By making the quiche without a crust, you save yourself the carbs while still having a hearty breakfast.
Ingredients for Crustless Breakfast Quiche
- Eggs- This will form the foundation for your quiche.
- Heavy cream- To make the no crust quiche silky smooth
- Breakfast meat- We used breakfast sausage, but you can use ham, bacon, or whatever you prefer!
- Vegetables- We used red bell pepper and onion
- Seasonings- We used garlic powder, salt, and pepper
- Pepper Jack cheese- To give the quiche a satisfying cheesiness and a hint of spice.
How to make quiche without crust
- First, cook your peppers and onions (or whatever veggies you care to use) in olive oil until soft.
- Then, add your sausage and cook until it's no longer pink. If you're trading out the sausage for diced ham or crumbled bacon you can skip this step and just add them in at the end. Be sure to drain the sausage well.
- Next you're going to whisk together the eggs, cream, and seasonings. I just used salt, pepper, and garlic powder, but you can use whatever floats your boat!
- Fold the meat, vegetables, and cheese into the egg mixture and pour it all into a prepared quiche pan.
- Bake 35 minutes or until set in the middle. Let cool 5 minutes before cutting.
Substitutions and Variations
This recipe is 100% customizable so use whatever ingredients you'd like. Not a fan of sausage? Try ham or bacon. Don't want the spice from the pepper jack? Use cheddar, Monterey jack, or a Mexican blend.
I used red bell peppers and yellow onion because that's what I had, but really any veggies would be good in this. I plan to try it soon with mushrooms, shallot, and garlic and I fully expect it to be divine.
Covered and refrigerated, this will keep for up to 5 days.
You can also freeze it after cooking and it will keep up to 2 months! Just be sure to thaw it overnight before serving and then heat it up in the oven until good and hot. About 15 minutes at 350 degrees should be good.
What to serve with Crustless Breakfast Quiche
This no crust quiche is a whole meal in one since it has protein, dairy, and vegetables. If you want to whipe up something else to serve alongside it, try our Peppered Bacon, Air Fryer Home Fries, Fried Apples, or Caramelized Peaches.
Want more low-carb recipes?
From main dishes to side dishes, we've got you covered!
- Beef and Bean Enchiladas
- Broccoli Casserole
- Crustless Tomato Pie
- Muffaletta Salad
- Slow-cooker Mexican Shredded Beef
- Garlic Parmesan Roasted Cauliflower
- Vegetable Au Gratin
- Chicken Stuffed Poblano Peppers
- Squash Casserole
- Parmesan Crusted Chicken
- Air Fryer Greek Chicken Skewers
- Breakfast Casserole with Ham
- Crustless Squash Pie
Our research tell us that the average quiche dish is about 9.5 inches in diameter, but they vary in how deep they are. Our dish was 1.25 inches deep, so the ingredient amount below are perfect for that size, but adjust them to fit your dish size.
Yes! Wrapped tightly in plastic wrap, a quiche will stay good in the freezer for up to 2 months. Just be sure to let it thaw overnight before heating up your crustless quiche to be served.
Usually, the first difference is that a quiche typically has a crust. Of course, this is a no-crust quiche, so we're past that. The second difference is that a frittata has less diary in it and is begun on a stovetop, making it more like an open-faced omelette.
Crustless Breakfast Quiche
- Preheat the oven to 350.
- Over medium high heat, cook pepper and onions in the olive oil for about 5 minutes or until soft.
- Add the sausage and cook, breaking up until no longer pink. Drain off excess grease.
- Whisk together eggs, cream, and seasonings in a large bowl.
- Fold sausage, vegetables, and cheese into egg mixture. Pour into a prepared quiche dish and bake 35 minutes or until set in the middle. Let cool 5 minutes before cutting.
- Ham or cooked and crumbled bacon can be substituted for the sausage and added to the mixture last.
- You may substitute a different cheese if you prefer, such as cheddar or Monterey Jack.