Crustless quiche might sound fancy, but it’s surprisingly easy to make, and way more satisfying when you do it yourself. Forget soggy store-bought versions or pastry-heavy quiches that feel like a carb overload. This homemade version is light, high in protein, and full of flavour. Whether you’re eating keto, need a gluten-free option, or want something portable for a picnic, this easy crustless quiche with vegetables and bacon checks all the boxes.
You might not believe me, but before I came to the UK, I had never heard the word quiche and did not know what kind of dish it was. Although one would assume that quiche is French, it actually originated in Germany.
What You Need to Make This Crustless Quiche
I don’t know about you, but I wouldn’t say I like to spend too much time in the kitchen. What I do like is a tasty, inexpensive, high-protein meal.
This no-crust quiche with vegetables and bacon is one of those. It’s simple to prepare, flexible, and made with everyday ingredients. You can even make it vegetarian by skipping the bacon.
I used a 6 x 10 inch (approx. 15 x 25 cm) ceramic baking tray, but a glass ovenproof or enamel dish works just as well.
Ingredients:
- I used courgette, mushrooms, white onion, and bacon in this recipe. (swap or add spinach, red onion, bell pepper, tomatoes, broccoli, asparagus…)
- Eggs and extra egg whites (for added protein)
- Cheese: I used Stilton and cheddar cheese (1:1 ratio), but feta is lovely too
- Salt (I used Himalayan salt) and Black pepper
- Potato, oat, or bamboo fibre (not flour—see note below)
- A couple of tablespoons of milk (almond or any milk you want to use)
- Optional: Italian herbs or Herbs de Provence, cayenne or chilli flakes for spice
- Optional: 1 tbsp psyllium husk for firmer texture (great for packed lunches or travel)
- 1 TBSP butter or oil of your choice
NOTE:
✔️Potato, oat, or bamboo fibre are dietary fibres, not flour or ground oats. Learn more about fibre here.
✔️Egg whites help increase the protein content.
✔️Psyllium husk gives the quiche a firmer, more cake-like texture.
How to Make the Best Keto Quiche
As I mentioned, I used courgette, mushrooms, white onion and bacon for this particular quiche.
Set the oven on the fan to 180°C.
1./ Grate courgette using the large grating holes, and slice the mushrooms, onion and bacon.
2./ In the frying pan, fry sliced bacon, grated courgette, and sliced mushrooms, stirring for 3-5 minutes—season with salt and pepper.
3./ Transfer the mixture to a baking tray.
4./In the same pan, heat butter or oil and fry the sliced onion until light brown.
5./ Add the onion to the baking tray.
6./ Add the fibre and psyllium husk (if using) to the backing tray, and mix everything together.
7./Generously sprinkle grated cheese over the top.
8./ Whisk eggs, egg whites, and milk, then pour over the tray.
9./ Poke with a fork to help the egg mixture spread evenly.
10./ Bake at 180°C for around 20 minutes, or until golden on top..
NOTE:
Shortcut: Fry the onion first, then add bacon, courgette, and mushrooms. Stir-fry for 5–10 minutes, then continue from step 6. If using spinach, add it in step 6.
Since this crustless quiche doesn’t contain flour or pastry, it is a great low-carb and keto quiche. By leaving out the bacon, it becomes a protein-rich vegetarian dish.
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Serving Ideas for Your Crustless Quiche
This crustless quiche is one of the most versatile dishes you can make. Whether you’re following a keto diet, need a gluten-free quiche, or want a reliable go-to for busy days, this quiche fits the bill.
Serve it hot straight from the oven for a cosy low-carb dinner, or enjoy it cold the next day as a grab-and-go lunch. It also makes a brilliant breakfast meal prep, high in protein, quick to reheat, and satisfying.
Planning a trip or outdoor meal? This recipe is one of my favourite picnic food ideas. Slice it into squares, wrap individually, and you’ve got a mess-free, filling snack that travels well.
Pair with:
- A crunchy coleslaw or light salad
- Roasted veggies or grilled asparagus
- Leftover roast meat, stew, or even a few meatballs
And because it tastes great both warm and cold, it’s ideal for meal prepping or feeding a crowd with minimal fuss.
And I could go on and on; the options are endless.
How to Store Your Crustless Quiche
Once baked and cooled, store your quiche in an air-tight container in the fridge. It keeps well for 2–4 days, making it perfect for meal prep or easy weekday lunches.
Want to freeze it? The quiche freezes beautifully. Just let it cool completely, wrap it tightly or store it in a freezer-safe container, and freeze for up to 3 months. Reheat slices in the oven or microwave whenever you need a quick, protein-packed meal.
Whether you’re planning meals in advance or need picnic food ideas for your next outing, this simple crustless quiche is a dependable, tasty choice you’ll want to make on repeat.
Baked and cooled quiche will last 2-4 days in the refrigerator in an air-tight container. If you like to be well prepared for unpredictable situations or cook food for a whole week, you can freeze the cooled quiche, wrapped or sealed in a container.
More Tasty Ideas to Try
👉Looking for more easy, low-carb meals? Check out these delicious recipes next.
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🍴 Made This Crustless Quiche?
✍️ Leave a comment below and tell me how your crustless quiche turned out! Did you swap the veggies or add your own twist?
⭐️ Don’t forget to rate the recipe – it helps more food lovers discover these easy picnic food ideas!
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EASY CRUSTLESS QUICHE WITH VEGETABLES AND BACON
Cooking Tools
- 1 Frying pan
- 1 Baking tray
Ingredients
- 1 medium Courgette - or spinach, broccoli, bell pepper etc
- 1 large Onion - white or red
- 5 pieces Mushrooms - add more or omit
- 2 slices Bacon - omit for vegetarian option
- 2 whole Eggs
- 150 ml Liquid egg whites - or egg whites from 4 eggs
- 2 tbsp Unsweetened almond milk - or milk of your choice
- 2 tbsp Oat fibre - ore potato fibre or bamboo fibre
- 1 tbsp Psyllium husk - optional
- 1 tbsp Butter - optional
- 50 g Cheddar cheese - grated
- 50 g Stilton cheese - use feta for less calories
- Salt - to taste
- Black pepper
Instructions
- Set the oven on the fan to 180 C.
- Grate courgette using the large grating holes, and slice the mushrooms, onion and bacon.
- In the frying pan, fry sliced bacon, grated courgette, sliced mushrooms, and stir fry for 3-5 minutes. Add salt and black pepper.1 medium Courgette, 5 pieces Mushrooms, 2 slices Bacon, Salt, Black pepper
- Transfer fried bacon, courgette and mushrooms in the baking tray.
- Heat the butter or oil (whatever you prefer) in the same frying pan, add sliced onion and fry until light brown.1 large Onion, 1 tbsp Butter
- Transfer the onion to the baking tray.
- Add fibre and psyllium husk if using, and mix everything in the baking tray.2 tbsp Oat fibre, 1 tbsp Psyllium husk
- Grate cheese on the top.50 g Cheddar cheese, 50 g Stilton cheese
- Mix eggs with egg whites and milk and pour it into the baking tray.2 whole Eggs, 150 ml Liquid egg whites, 2 tbsp Unsweetened almond milk
- Poke with a fork to evenly spread the egg mixture over all ingredients.
- Bake at 180C for 20 minutes or until the top of the quiche is golden brown.
Nutrition
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates – Fiber – Sugar alcohols = Net carb
Beyond the Recipe…
There’s more than recipes here: personal stories, favourite spots, and a few food myths I’ve challenged.
Thos was very nice. Thanks.