Today’s Crustless Bacon, Onion, and Cheese Quiche is a gluten-free version so good no one will ever know. Rich and luscious, this is a true treat and a lovely way to start your day, whether at breakfast, brunch, or lunch. It also makes a light and scrumptious dinner. There is no bad time to make this quiche!
A quiche is a savory pie with a custard filling and no top crust. It can be made with a pastry crust if you prefer, but without it the dish is gluten free and easier to make! The original Quiche Lorraine came from Alsace-Lorraine, the beautiful region of France bordering the Rhine, Germany, and Switzerland. This is one of many incredible dishes we love from France.
My version varies slightly from the classic with the addition of cooked onions and bell peppers which I love. They add a bit of sweetness to balance the nutty cheese and savory bacon.
One memorable moment from our trips to Paris, France is a meal we had at the Musee d’Orsay’s restaurant. It was a lovely quiche with a lightly dressed salad and was one of the highlights for me. This crustless quiche is an homage to that meal and a way to keep the memory alive every time I make it.
One bite and I am immediately reminded of the beautiful impressionist paintings and sculptures that the museum is famous for. It is an incredible experience to peruse the paintings in the museum then go outside and see the same vistas the painters saw and were inspired by. Awe-inspiring and breathtaking!
One of my favorite aspects of this recipe is that I don’t have to fuss with making a crust and blind baking it. One less time consuming and tedious task I have to worry about. This quiche is so easy to make and you can have it ready in under an hour. Serve it warm or at room temperature for the best texture and flavor.
If you are on a gluten-free diet, bacon is the primary ingredient you need to watch carefully to be sure it is certified gluten-free and safe to eat. I’ve had good luck with Applegate Farms, Jones Dairy Farm, and Boar’s Head brands and there are other gluten-free bacon that may be available in your area.
While you have your choice of cheeses to include in this quiche, Gruyere is the classic for a good reason. It is delicious with a slightly nutty flavor that complements the bacon and eggs. But you can use whatever cheese(s) you and your family enjoy.
With the addition of onions and peppers, this is sort of a cross between a traditional quiche and a Denver omelet with a blending of flavors. If you want the more traditional flavors, leave out the vegetables and enjoy every bite.
I love adding a touch of chipotle pepper or smoked paprika for a hint of smoky goodness and a bit of spicy heat Chipotle is spicy, smoked paprika is mild. All of this is optional or if you love them, you can add more.
This Crustless Bacon, Onion, and Cheese Quiche can be served for breakfast, brunch, lunch, or dinner. It is very flexible and beloved. Have fun modifying it to suit your likes and what you have on hand in the pantry and refrigerator.
The recipe gives a wide range of timing for baking. Depending on the type of dish you use to make your quiche, it may cook quickly or take a while longer. The thicker the walls of your dish, the longer it will take – metal will always be faster than ceramic.
Follow your instincts, watch for the coloring and puffing up, and your nose will tell you when it is done. The custard should be set and not jiggling before removing from the oven. If the top is browning too quickly, cover loosely with a piece of foil.
I hope you give this Crustless Bacon, Onion, and Cheese Quiche a try soon. It is truly lovely and the perfect light entrée for any meal. And because it can be served at room temperature, you can make it ahead of time and rewarm slightly in the oven if you choose.
Happy New Year everyone!! Have a fabulous weekend my friends! See you back her for Chocolate Monday, the sweetest way to kick off your week!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Crustless Bacon, Onion, and Cheese Quiche:
- Additions and Toppings: Bacon, onion, red bell pepper, Gruyère or Fontina cheese, chives or green onion
- Egg Filling: Eggs, heavy cream, salt, white pepper, Dijon mustard, nutmeg, chipotle or smoked paprika (optional)
PRO Tip:
I recommend using Diamond Crystal kosher salt in all my recipes. It is the least salty of the kosher salts or table salt, and you are less likely to over-salt a dish when using it.
How to make Crustless Bacon, Onion, and Cheese Quiche:
- Prep the Additions: Cook the chopped bacon pieces until crisp and the fat has rendered, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
- Remove all but 2 tbsp of the bacon fat and add the onions and peppers to the pan; cook, stirring occasionally until the onions are golden and tender, about 15 minutes.
- Make the Egg Filling: Whisk together the eggs, milk, half and half, salt, pepper, mustard, and nutmeg until thoroughly blended. Set aside. Butter an 8-inch (20cm) round or square baking dish and line with parchment if you want to be able to easily lift the quiche out of the pan.
- Assemble the Quiche: Scatter half the bacon on the bottom of the prepared baking dish. Top with all the onions and peppers, half the cheese, and remaining bacon. Slowly pour the beaten eggs over the additions in the pan. Sprinkle the remaining cheese over the top.
- Bake the Quiche: Bake at 325°F (163°C) for 35 to 50 minutes until the custard is set, puffed, and golden. The custard should be set and not jiggling before removing from the oven. Cool for 15 to 20 minutes on a wire rack. If desired, use the parchment to lift the quiche out of the pan and place on a cutting board or serve directly from the baking pan. Cut into wedges or squares, sprinkle with the chives or green onions and serve while warm or at room temperature.
PRO Tip:
You can change the additions in any way you like. Add more cooked vegetables, different cheeses, add more cheese, add extra toppings, etc. Just be sure there is enough of the egg mixture to fully cover whatever you add.
PRO Tip:
Be sure you remove all but 2 tablespoons of the bacon drippings before you add the onions and peppers. You don’t want the extra liquid in the final dish!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Box grater or food processor
- Mixing bowls
- Large skillet
- 8-inch (20cm) round or 8-inch (20cm) square baking pan
- Parchment paper
- Silicone baking mat (Silpat)
Gluten-Free Tips:
Be sure you use gluten-free bacon for this recipe. There are several brands that are available in many shops across the nation. Applegate Farms is one, Jones Dairy Farm products and Boar’s Head meats are also gluten-free. Look for the GF logo on the package. Here is a list that can help guide you. Keep in mind that products can change over time so be careful and contact the manufacturer if you have any questions.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Crustless Bacon, Onion, and Cheese Quiche (GF)
Today’s Crustless Bacon, Onion, and Cheese Quiche is a gluten-free version sure to thrill your family and guests. Rich and luscious, this is a true treat and a lovely way to start your day, whether at breakfast, brunch, or lunch. It also makes a light and scrumptious dinner. It is always time to make this quiche!
Ingredients
Mix-Ins and Toppings
- 6 slices (8 oz; 227g) thick-cut gluten-free bacon, cut into small pieces, divided
- 1 medium, red or yellow onion, finely chopped or thinly sliced
- 1 large red bell pepper, seeded and finely chopped
- 6 oz (170g) grated Gruyère cheese, fontina, or a combination of your favorite cheeses, grated and tossed together
- 2 tbsp chopped fresh chives or green onions
Egg Filling
- 6 large eggs (about 50g each)
- 1-1/2 cups (341g) heavy cream
- 1/2 tsp kosher salt, preferably Diamond Crystal brand *
- 1/4 tsp ground white pepper, or you can use black pepper if that is what you have on hand
- 1 tsp Dijon mustard, optional
- Pinch ground nutmeg, optional
- Pinch chipotle pepper or smoked paprika, optional
Instructions
1. Butter an 8-inch (20cm) round cake pan or 8-inch (20cm) square baking dish. Line with a parchment circle with handles if using a round pan or a sheet of parchment for a square. Leave two ends extending over the edge of the pan to create a sling. Set aside.
2. Cook the Bacon: In a large skillet, cook the chopped bacon pieces over medium heat, stirring occasionally, until crisp and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate. Crumble any large pieces.
3. Cook the Vegetables: Discard all but 2 tbsp of the bacon fat from the skillet. Add the onions and bell peppers to the same skillet and cook, stirring occasionally, over medium heat, until the onions are golden and tender and the peppers softened, about 15 minutes.
4. Place a rack in the center of your oven and preheat to 325°F (163°C).
5. Make the Egg Filling: In a large mixing bowl, whisk together the eggs, cream, salt, pepper, mustard, and nutmeg. Set aside.
6. Assemble the Quiche: Scatter half the cooked bacon evenly across the bottom of the prepared baking pan. Top with all of the onions and peppers, half of the cheese, and then the remaining bacon. Carefully and slowly pour the egg mixture into the pan. Sprinkle the top with the remaining cheese. Place the pan on a rimmed baking sheet, preferably lined with a silicone baking mat (Silpat) so the pan doesn’t slide around.
7. Bake the quiche on the baking sheet, about 35 to 50 minutes until the custard is set, slightly puffed, and lightly golden. The center should just barely jiggle when gently shaken. Let cool 20 minutes then you can remove it from the pan if desired. Sprinkle the chives over the top. Cut into wedges or squares and enjoy while warm or at room temperature.
8. To Store: Refrigerate the quiche in an airtight storage container for up to 3 days.
9. To Freeze: Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
10. To Reheat: Rewarm leftovers in a baking dish in the oven at 350°F (180°C) until heated through. Recipe found at www.theheritagecook.com
Notes
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
If you are struggling with cutting the bacon into bite-size pieces, freeze it for 15 minutes then try cutting again. The firmer bacon, the easier it is to cut.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by Well Plated by Erin Reference recipes from Once Upon a Chef and Julia Child
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 139Total Fat: 8gSaturated Fat: 3gUnsaturated Fat: 6gCholesterol: 230mgSodium: 431mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 10g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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