Last updated: November 1, 2026
This crustless quiche gives you all the creamy, cheesy filling of the classic with no dough to roll, chill, or blind bake. Read on for the full walkthrough, or scroll to the recipe card below if you only want the quantities.
What You Need to Make Crustless Quiche
Crustless quiche needs five eggs, a cup and a quarter of half-and-half, a cup of shredded Gruyère, and a little bacon. Everything comes together in one bowl and one dish, and the ingredients can be gathered in about five minutes.
Eggs and Half-and-Half
The custard is 5 large eggs whisked with 1 1/4 cups of half-and-half. That ratio sets firm enough to slice into neat wedges but stays tender and silky in the center.
Half-and-half gives the richest result, but whole milk works if that is what you have. The slices will taste a little lighter and set a touch softer.
Gruyère and Bacon
You need 1 cup of shredded Gruyère, which is about 4 ounces, and 6 slices of bacon. Gruyère is the classic Swiss cheese for quiche because it melts smoothly and has a nutty, savory flavor.
Cook the bacon until crisp and crumble it into pieces, which should give you about 1/2 cup. Thick-cut bacon such as Oscar Mayer Naturally Hardwood Smoked holds up well, though any crisp bacon works.
Green Onions and Seasonings
Slice 3 green onions, which makes about 1/4 cup, and keep both the white and green parts. Season the custard with 1/4 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 1/8 teaspoon of ground nutmeg.
The salt stays low because the bacon and cheese already bring plenty. Nutmeg is the traditional French quiche seasoning, and a small pinch makes the custard taste richer without tasting spiced.
The Dish
Use a 9-inch deep-dish pie plate, either glass or ceramic. You also need 1 tablespoon of softened unsalted butter to grease it well, since there is no crust to keep the custard from sticking.
How to Make Crustless Quiche Step by Step
Making crustless quiche takes about 20 minutes of hands-on work and 45 minutes in the oven. A short rest at the end is what lets the custard finish setting so the slices hold together.
Cook the Bacon
Cook the bacon in a skillet over medium heat for 8 to 10 minutes, turning it now and then, until crisp and browned. Drain it on a paper towel, let it cool for a few minutes, and crumble it.
Heat the Oven and Prepare the Dish
Place a rack in the middle of the oven and heat it to 350°F. Grease the pie plate thoroughly with the softened butter, including up the sides.
Layer the Filling
Scatter the crumbled bacon, the Gruyère, and the green onions evenly over the bottom of the dish. Layering the fillings first keeps them spread through the quiche instead of floating to the top.
Whisk and Pour the Custard
Whisk the eggs, half-and-half, salt, pepper, and nutmeg in a large bowl for about a minute, until the mixture is smooth and no streaks of egg white remain. Pour it slowly over the fillings in the dish.
Bake Until Just Set
Bake at 350°F for 40 to 45 minutes. The quiche is done when the edges are set and golden, the center barely jiggles, and a thermometer in the center reads at least 160°F.
The USDA Food Safety and Inspection Service lists 160°F as the safe internal temperature for egg dishes, so a thermometer is worth the few seconds it takes. If the top browns too fast before the center sets, loosely tent the dish with foil.
Rest Before Slicing
Let the quiche rest on a wire rack for 10 minutes. It will puff slightly in the oven and settle as it cools, and that rest is what gives you clean, even wedges.
Crustless Quiche Variations and Substitutions
The recipe card below uses bacon, Gruyère, and green onions, so every swap in this section is optional. Each one keeps the same egg and half-and-half ratio, which is what makes the custard reliable.
Add Vegetables
Sautéed mushrooms, thawed frozen spinach, or roasted red peppers all work well. Cook any vegetable first and squeeze or pat it dry, then keep the total to about 1 cup so the custard still sets.
Raw or wet vegetables release water as they bake, which is the main cause of a weepy quiche. The card leaves vegetables out, so treat them as an extra.
Swap the Cheese
Sharp cheddar, Swiss, or a mix of mozzarella and Parmesan can stand in for the Gruyère. Keep the amount at 1 cup of shredded cheese so the texture stays the same.
Make It Meatless
Skip the bacon and add an extra 1/2 cup of sautéed mushrooms or spinach instead. A pinch more salt, about 1/8 teaspoon, makes up for the salt the bacon would have added.
Storing, Reheating, and Freezing Crustless Quiche
Refrigerate leftover crustless quiche within 2 hours of baking, covered, and plan to eat it within 3 to 4 days. That window follows USDA guidance for cooked egg dishes.
Reheat slices in a 350°F oven for about 15 minutes, or in the microwave in 30 second bursts, until they reach 165°F. For longer storage, wrap individual slices tightly and freeze them for up to 2 months, then thaw them overnight in the refrigerator before reheating.
Where Quiche Comes From
Quiche is a savory custard tart that comes from the Lorraine region of northeastern France. The name traces to the Lorraine German word for cake, and quiche Lorraine, made with bacon and a rich egg custard, is still the best known version.
Crustless quiche keeps the custard and drops the pastry. That makes it faster to put together and easier to serve for a breakfast, brunch, or weeknight dinner.
Make Your Crustless Quiche Recipe Card
Use the recipe card below for the exact quantities, times, and nutrition details.
Crustless Quiche
A silky, savory egg custard baked with crisp bacon, nutty Gruyère, and green onions in a pie dish with no crust to roll, so it slices clean and comes together in one bowl.
Ingredients
- 1 tablespoon unsalted butter, softened, for greasing the dish
- 6 slices bacon
- 3 green onions, sliced (about 1/4 cup)
- 1 cup shredded Gruyère cheese (about 4 ounces)
- 5 large eggs
- 1 1/4 cups half-and-half
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Instructions
- Cook the bacon in a skillet over medium heat for 8 to 10 minutes, until crisp. Drain on a paper towel, cool for a few minutes, and crumble (about 1/2 cup).
- Place a rack in the middle of the oven and heat it to 350°F. Grease a 9-inch deep-dish pie plate thoroughly with the softened butter.
- Scatter the crumbled bacon, Gruyère, and green onions evenly over the bottom of the dish.
- Whisk the eggs, half-and-half, salt, pepper, and nutmeg in a large bowl for about 1 minute, until smooth with no streaks of egg white. Pour slowly over the fillings.
- Bake at 350°F for 40 to 45 minutes, until the edges are set and golden, the center barely jiggles, and a thermometer in the center reads at least 160°F. If the top browns too quickly, loosely tent with foil.
- Rest on a wire rack for 10 minutes, then slice into 6 wedges and serve warm.
Notes
Refrigerate leftovers within 2 hours, covered, for 3 to 4 days, per USDA guidance for cooked egg dishes. Reheat slices at 350°F for about 15 minutes until they reach 165°F. To freeze, wrap individual slices tightly and freeze for up to 2 months; thaw overnight in the refrigerator. Optional swaps: whole milk in place of half-and-half (slightly softer set), sharp cheddar or Swiss in place of Gruyère, or up to 1 cup of cooked, well-drained vegetables.
Nutrition Information:
Yield:
6Serving Size:
1 sliceAmount Per Serving: Calories: 270Total Fat: 21gSaturated Fat: 11gSodium: 405mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 15g
Crustless Quiche Questions
Why Is My Crustless Quiche Watery?
Watery quiche almost always comes from vegetables that were not cooked and dried first, or from baking too long. Cook and drain any add-ins, and pull the quiche from the oven as soon as the center barely jiggles.
Can I Use Milk Instead of Half-and-Half?
Yes, whole milk works in the same amount. The custard will be a little lighter and slightly softer, so give it the full 10 minute rest before slicing.
Do I Need Flour or a Water Bath?
No, this recipe needs neither. The eggs alone set the custard, and the gentle 350°F oven keeps the texture smooth without a water bath.
How Do I Know When It Is Done?
Look for set, golden edges and a center that barely jiggles when you nudge the dish. A thermometer reading of at least 160°F in the center confirms it is safe and fully set.
Can I Make Crustless Quiche Ahead?
You can bake it a day ahead, cool it, cover it, and refrigerate it. Reheat slices in a 350°F oven until they reach 165°F, which takes about 15 minutes.
Why This Crustless Quiche Recipe Works
The method is simple on purpose. The bacon, cheese, and green onions go into the dish first, and the whisked egg and half-and-half custard is poured over them, so every slice gets a bit of everything.
The ratio of 5 eggs to 1 1/4 cups of half-and-half is what makes the center silky but sliceable. A moderate 350°F oven cooks the eggs gently, which prevents a rubbery texture and a cracked, weeping top.
The final 10 minute rest matters as much as the bake. It lets the custard finish setting off the heat, so the quiche cuts into clean wedges instead of slumping.
Make Crustless Quiche Tonight
Crustless quiche is one of the easiest ways to turn a handful of eggs, cheese, and bacon into a meal that feels special. Grab a dish, whisk the custard, and put it in the oven.
Save the recipe card so you have it ready the next time you need a make-ahead breakfast or an easy dinner. Once you have the basic crustless quiche down, try the cheese and vegetable swaps to make it your own.
