Looking for a breakfast or something that will snack the time away? Check out this quiche without crust for a low carb day!
Ingredients
- 5oz / 150g Bacon or Pancetta or Lardon
- 1 head / 200g Onion (finely diced)
- 1 clove Garlic (crushed)
- 1 cup / 60g Cheddar (shredded)
- ½ cup / 40g Scallion
- 1 cup / 230ml Milk
- 1 cup / 230ml Cream
- 8 Eggs
- Salt to taste (Mind that cheddar and the bacon might be salty)
Kitchen utensils
- Ø10½” / Ø26cm Baking tray
How to make Crust-less quiche
- Dice or slice the bacon, pancetta or lardon.
- On medium heat render out the fat for about 10 minutes. Move the pieces around to avoid burning down and uneven browning.
- We are going to use the rendered out fat to caramelize the onions. Add the onions and saute it on high heat for about 5 -10 minutes.
- When it gets a glassy / translucent color lower the heat to medium low and cook it for about 15 – 20 minutes.
Add garlic and scallion then cook it until the garlic gets fragrant for about 2 – 5 minutes. This is the time to add optional vegetables like broccoli too. It can be added frozen in which case at least 5 -10 more minutes of frying recommended.
Beat eggs then mix in the cream and milk. If we run out of milk or cream just substitute one with the other. 
- Mix in the bacon, onion, scallion and any optional vegetables then add the cheese.
Pour filling into the pie baking form.- However, we don’t have crust now a crust protector should be prepared as generally the sides are setting earlier than the middle. During baking, check the sides and if the middle is still wobbly while the sides are getting golden brown take the crust-less quiche out of the oven and apply the crust protector. Applying it beforehand is also an option, given that we have something that will prevent the foil to fall off.
- Place the quiche into a 350°F / 180°C oven and bake it for 20-30 minutes. Don’t forget to take the crust protector off to get a lovely golden brown color. Check if the eggs set by making a little cut somewhere in the middle.
Enjoy!
There is more Quiche where this one came from! Try them out all!
Crustless Quiche Recipe
Looking for a breakfast or something that will snack the time away? Check out this quiche without crust for a low carb day!
Equipment
- Ø10½” / Ø26cm Baking tray
Ingredients
- 5 oz / 150g Bacon or Pancetta or Lardon
- 1 head / 200g Onion finely diced
- 1 clove Garlic crushed
- 1 cup / 60g Cheddar shredded
- ½ cup / 40g Scallion
- 1 cup / 230ml Milk
- 1 cup / 230ml Cream
- 8 Eggs
Instructions
- Dice or slice the bacon, pancetta or lardon.
- On medium heat render out the fat for about 10 minutes. Move the pieces around to avoid burning down and uneven browning.
- We are going to use the rendered out fat to caramelize the onions. Add the onions and saute it on high heat for about 5 -10 minutes.
- When it gets a glassy / translucent color lower the heat to medium low and cook it for about 15 – 20 minutes.
- Add garlic and scallion then cook it until the garlic gets fragrant for about 2 – 5 minutes. This is the time to add optional vegetables like broccoli too. It can be added frozen in which case at least 5 -10 more minutes of frying recommended.
- Beat eggs then mix in the cream and milk. If we run out of milk or cream just substitute one with the other.
- Mix in the bacon, onion, scallion and any optional vegetables then add the cheese.
- Pour filling into the pie baking form.
- However, we don’t have crust now a crust protector should be prepared as generally the sides are setting earlier than the middle. During baking, check the sides and if the middle is still wobbly while the sides are getting golden brown take the crust-less quiche out of the oven and apply the crust protector. Applying it beforehand is also an option, given that we have something that will prevent the foil to fall off.
- Place the quiche into a 350°F / 180°C oven and bake it for 20-30 minutes. Don’t forget to take the crust protector off to get a lovely golden brown color. Check if the eggs set by making a little cut somewhere in the middle.
Notes
Enjoy!
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