Crustless Bacon and Cheese Quiche Recipe -
Crustless Bacon and Cheese Quiche Recipe
  • READY IN 50 mins

Crustless Bacon and Cheese Quiche

Recipe by  

"Colorful vegetables, crisp bacon, eggs, and cheese make a delicious crustless quiche for a brunch or supper."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    50 mins


  1. Heat oven to 325 degrees F.
  2. Reserve 2 tablespoons each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towels; reserve 1 tablespoon drippings in skillet. Add mushrooms to skillet; cook and stir 2 minutes or until tender. Remove from heat. Chop bacon. Add to skillet with onions and tomatoes; mix well.
  3. Beat eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
  4. Bake 30 minutes or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before cutting to serve.
Kitchen-Friendly View


  • Kraft Kitchens Tips:
  • Serving Suggestion: Serve with fruit salad.
  • Crustless Garden Vegetable Quiche: Prepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.
  • Substitute: Substitute 2 cups KRAFT Shredded Colby & Monterey Jack Cheese for the Cheddar and mozzarella cheeses.

Reviews More Reviews

Most Helpful Positive Review
May 11, 2010

I halved the recipe to see if we'd like it and also because I didn't have a full dozen eggs. I only had five eggs, but everything came out great. I chopped 2 green onions and 1/2 tomato. Fried 6 slices bacon, drained and chopped it. 1/2 c. fresh sliced mushrooms fried in 1 T. bacon grease along with 1/2 small grated zucchini 2 min. then added the onion and tomato another 2 min. I also took 3 hash brown patties and cooked them a few min. in the microwave since they were frozen, then crumbled them in the bottom of the greased dish. I poured on the 5 eggs and 3 T. sour cream that I whisked, then topped with the bacon/veg. mix and 1/2 c. ea. of cheddar and mozzerella. I forgot to add the rest of the tomato and onion later as garnish, but it was fine. I baked it 30 min. Everyone loved it for dinner, and I'll be making it again. I can see making a full recipe of this and keeping it in the fridge for people to serve themselves for breakfast (reheated in microwave) since it has everything (hash browns, eggs, bacon, veggies).

Most Helpful Critical Review
Jun 01, 2010

This had to be the most bland quiche i've ever had. Its not a bad base to start from I guess but seeing as how all the other reviews said it was good as is, I went ahead with the recipe without variations and it was too rubbery, you need more fat than the reduced fat sour cream allows so you wont get that rubbery taste/texture. One should probably used something like heavy cream to achieve the correct texture of a quiche. This was also in serious need of SPICES, and adding tomato was no good, I used a small tomato and got rid of the seeds when I chopped it but everywhere there was a bite of tomato, the tomato piece was mushy/watery while chewing. Next time i'll probably substitute with sun dried tomato. Overall though the recipe is a dissappointment.

Sep 02, 2009

I served this to friends for brunch yesterday...with a few changes. Eliminated tomatoes, added diced sweet red pepper and a can of diced green chiles, substituted canadian bacon for the regular bacon. I also used mexican cheese blend in place of the other cheeses. Delish!

May 01, 2009

This crustless quiche is a great low(er) fat alternative. Its a very tasty recipe, and you can add veggies or more meat, and cater it to your liking. Excellent recipe!! Everyone ate seconds!

Sep 25, 2011

I've made quite a few of these "oven omelets" and this one is pretty much the same as others. That does not mean, however, that the recipe is not a successful, well-written recipe, or that we enjoyed it any less. I didn't have any mushrooms, so the zucchini option is what I chose. I also added some fresh, minced garlic. Also, I found it much easier to dice the bacon before cooking it, then adding the vegetables to the pan to continue the couple of extra minutes cooking time. This baked omelet made for a colorful, festive and satisfying breakfast I'd be pleased to make again - but when and if I do, it will be at a baking temperature of 350 degrees, not 325. I have now tried baked omelets using both temperatures, and now know the center sets better at 350 degrees.

Dec 28, 2009

Oh my word, this was wonderful. Everyone raved about it. We had just enough left over that we had it for breakfast the following morning and even though I though it was impossible, it was better the second day than it was the first. Rest assured I will make this again.

Apr 20, 2009

I made this for Easter brunch and it was pretty good. Since I'm not a mushroom lover, I omitted them, and added 1.5 cups each of the cheese (actually I just grated too much so threw the rest in because we LOVE cheese). And since I live in a high altitude city, I cooked it 15 minutes longer than suggested. My daughter and husband each gave it a thumbs up.

May 24, 2010

This is good! I scaled this recipe to 8 servings and made it in an 8" springform pan. It was a little flatter than I expected - even after adding more vegetables - so I might go ahead with the 12 serving amount next time if I'm using the springform. I added some fresh basil and black pepper to this, as well. Thanks for the recipe!


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  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 179 mg
  • 60%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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