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How to Make the Perfect Crustless Keto Quiche

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If you’re looking for a low carb, keto friendly meal, try a keto quiche! This versatile recipe is great for breakfast, lunch, or dinner!

crustless keto quiche featured (1)

How to Make the Perfect Crustless Keto Quiche

It is springtime in Iowa and that means EGGS! The chickens are going berserk. Eggs are coming out my ears. We have so many eggs! Duck eggs, chicken eggs, guinea eggs, goose eggs = all the eggs!

Any yes! You can eat all those eggs – duck, goose, guinea, turkey! Learn more in this post on different types of edible eggs!

That means I need recipes that use a lot of eggs. We eat German Pancakes, bacon-wrapped egg muffins, frittatas, boiled eggs when we want a traditional German Breakfast at home. Sometimes, I want a decadent quiche though, and this crustless quiche recipe is perfect for such times.

caramelized onion, kale, tomato quiche (1)

What is a quiche? 

A quiche is a traditional French meal – easy to eat on-the-go and available from any number of bakeries. If you’re heading to Paris (or anywhere in France), you will definitely want to try a decadent piece of quiche lorraine!

These rich egg dishes are made with cream, and generally baked in a pie plate with a pie crust. Quiches can contain any number of flavor combinations and are extremely versatile meal options. They are a great way to use our abundance of farm fresh eggs!

The lack of crust makes this quiche recipe lower-carb and a little lighter in calories. I definitely like a good crust on a quiche, but sometimes it’s good to make them without a crust too.

Is a frittata the same as a crustless quiche?

Good question! Without a crust, a quiche is very similar to a frittata, but the quiche has a larger ratio of cream and a more custard-like texture. The quiche bakes for longer in the oven whereas a frittata only finishes in the oven. It also cooks faster than a quiche. 

Overall, the quiche is a richer, creamier meal even without the crust. If you’re trying to find an easy low-carb meal that uses a lot of eggs, a crustless quiche is a great option.

bacon, onion, kale, tomato quiche (1)

Crustless Quiche Making Basics

Making a crustless quiche is really easy. Pick a protein if you want, decide on a couple of veg options, pick a cheese, gather cream and eggs, and get busy.

What type of meat goes with quiche?

We love bacon in our quiches. Ham is also a good option, as is chicken, sausage, or any combo you want. The famous, traditional Quiche Lorraine has bacon lardons and cheese. Simple and tasty! Whichever type of meat you choose for your quiche – make sure to cook it first.

What’s the best cheese for quiche?

As with meat, the cheese you choose for your quiche is your call. We used a sharp-cheddar in this quiche, but feta, swiss, guyere, or emmentalle cheese are also all great options. If you really love cheese, make a three cheese combo!

Should you add vegetables to quiche?

I always try to add in some veggies in every meal I make. This keto quiche has onions (which are keto friendly), kale, and tomatoes. I think this quiche would also be fabulous with mushrooms! Other popular vegetables in quiche include:

  • Broccoli
  • Spinach
  • Asparagus
  • Potatoes
  • Peppers

The key to including vegetables in your quiche is to cook them first. Two cups of vegetables is the perfect amount.

Delicious keto quiche combinations:

  • ham & asparagus & cheese
  • cheese lovers
  • meat lovers
  • quiche lorraine (swiss cheese & bacon)
plated bacon, onion, kale, tomato quiche (1)

Crustless Keto Quiche Recipe with Bacon & Veggies

Now that you know the basics about making a quiche, let’s get busy making this delicious quiche!

Ingredients

  • 8 slices thick bacon, diced and cooked until crispy, reserve bacon grease
  • 1 large onion, diced
  • 1 cup chopped kale, core removed
  • 10 whole large eggs
  • 2 cups sharp cheddar cheese, shredded
  • 1 1/2 cups half and half (you can also use heavy cream if you want a really decadent quiche)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large or 2 small tomatoes, sliced thin

Instructions

  • Preheat oven to 350 F.
  • In an oven safe skillet (I recommend cast iron) cook bacon over medium-high heat until crispy. Remove from heat and put on a paper towel to absorb the grease.
  • Reduce heat to medium-low, add diced onion and caramelize in the bacon grease. The key is to cook low and slow until it’s nice and fragrant. The longer the better, but 10-15 minutes works in a pinch.
  • When you have about five minutes of cooking time left, add kale. Stir well and cook until wilted. Remove pan from heat and drain any excess bacon grease.
  • Beat eggs in a large mixing bowl.  Add half and half, salt, and pepper and whisk to combine.  Add the bacon, cooked veggies, and cheese. Combine well.
  • Make it easy on yourself and use the same pan you carmelized the onions in. Make sure it’s well greased from the bacon grease. If not, spray cooking spray and pour in the egg mixture. Place the tomatoes on top of the quiche.
  • Bake in pre-heated oven for 40 -50 minutes, or until the eggs are set (the quiche should be firm and not jiggly.)
  • Let rest for 10 minutes before serving. 
plated bacon, onion, kale, tomato quiche

How do you keep a crustless quiche from sticking?

For ease of clean-up, I do not use a pie dish for this crustless quiche recipe. Instead, I bake my quiche in the same cast iron skillet I cook the bacon and veggies in. Because it’s cooked

How long should quiche rest before cutting?

You’ll definitely want to let your quiche rest before cutting as the eggs will continue cooking while it sits. 20 minutes of rest is perfect, but 10 will suffice if you just can’t wait!

bacon, onion, kale, tomato quiche on a plate (1) (1)
Yield: 8 servings

Delicious Crustless Keto Quiche with Bacon & Veggies

caramelized onion, kale, tomato quiche (1)

If you’re looking for a low carb, keto friendly meal, try a keto quiche! This versatile quiche with bacon, caramelized onion, kale, and tomato is great for breakfast, lunch, or dinner!

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 15 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 8 slices thick bacon, diced and cooked until crispy, reserve bacon grease
  • 1 large onion, diced
  • 1 cup chopped kale, cores removed
  • 10 whole large eggs
  • 2 cups sharp cheddar cheese, shredded
  • 1 1/2 cups half and half (you can also use heavy cream if you want a really decadent quiche)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large or 2 small tomatoes, sliced thin

Instructions

    Preheat oven to 350 F.

In an oven safe skillet (I recommend cast iron) cook bacon over medium-high heat until crispy. Remove from heat and put on a paper towel to absorb the grease.

Reduce heat to medium-low, add diced onion and caramelize in the bacon grease. The key is to cook low and slow until it’s nice and fragrant. The longer the better, but 10-15 minutes works in a pinch.

When you have about five minutes of cooking time left, add kale. Stir well and cook until wilted. Remove pan from heat and drain any excess bacon grease.

Beat eggs in a large mixing bowl.  Whisk well to get a great custard during baking. Add half and half, salt, and pepper and whisk to combine.  Add the bacon, veggies, and cheese. Combine well.

Make it easy on yourself and use the same pan you carmelized the onions in. Make sure it’s well greased from the bacon grease. If not, spray cooking spray and pour in the egg mixture.

Bake in pre-heated oven for 40 -50 minutes, or until the eggs are set (the quiche should be firm and not jiggly.)

Let rest 15 - 20 minutes before serving. 

Notes

Feel free to switch out vegetables - you could use spinach instead of kale, mushrooms instead of tomatoes. Just make sure you cook them before baking!

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 452Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 316mgSodium: 814mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 28g

Nutritional data is not always correct.

Did you make this recipe?

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About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long time green living enthusiast and rural Iowa mom of four. An avid traveler, Michelle has lived on three different continents and has driven all four kids across the entire USA (by herself!). She loves sharing farm-to-table recipes, their family travel adventures, and gardening and homesteading tips on her popular lifestyle blog, SimplifyLiveLove.com.

Comments

  1. blankMaryBeth says

    if you don’t need it to be keto, does the cooking time change with a crust?
    Can’t wait to make this! Thanks!

    • blankMichelle says

      Hi MaryBeth, I haven’t made this with a crust, but I would suggest baking the crust first and then adding the filling. I think the baking time after adding the filling would be the same. Let me know if you try!:-)

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