Easy Crustless Quiche

Easy Crustless Quiche

Jim

"Yet another crustless quiche that is designed for a low-carb, high-fat (LCHF) diet. It is very rich and cheesy. The Parmesan and butter on the bottom form a nice skin on the bottom that really helps. The egg and cream mixture is quite flexible and the ratio of egg to cream and the heaviness of the cream is a personal choice. The cheese can easily be replaced with any hard cheese that holds up well when shredded such as Swiss, Cheddar, Gouda, or Provolone. The meats can be replaced with anything that isn't too wet; whether it is meat or vegetable."
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Ingredients

1 h 35 m servings 607 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 54.7 g
  • 84%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 291 mg
  • 97%
  • Sodium:
  • 956 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.
  3. Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
  4. Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish.
  5. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 8
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I followed the recipe closely but added the following ingredients: mushrooms, asparagus, sausage, red peppers, green peppers, and spinach. I sautéed the ingredients that I added in olive oil pri...

Very good. I added mozzarella cheese and spinach and halved the recipe for 4 people. Excellent!

I used this recipe for the ratio of eggs to milk/heavy cream. Also, needed something without a crust. Easy to add whatever meat you have (bacon and/or sausage), any type of cheese and whatever...

my family loved this recipe.

I used all 1/2 and 1/2 because that's what I had. It was great. Next time, I'll stick with all 1/2 and 1/2 to save a little on the fat. I did follow another comment. I added sauteed onions a...

This was delicious!! I brought it to a brunch today and it was a hit! I'm single so family and friends are my guinea pigs. However, I think I will halve the recipe next time as it makes a lar...

Very delicious! The parmesan bottom gave it a nice buttery taste. I added spinach and caramelized onions to mine and it was yummy. A very tasty and simple recipe to make! Will definitely make a...

Made this once, couldn't find the recipe again and just found it. Making it again in the morning. We love it. I'm planning on adding some onions and green peppers to it this time around. The lef...

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