This Crustless Quiche recipe is one that I regularly make when I have cheese or eggs that need using up. I really don’t miss the crust on a quiche and it makes the recipe a really quick thing to knock up and means it keeps the quiche really low carb.
But if you really want a crust, then you could line the tin with slices of ham or bacon, thinly sliced sweet potato or make a cauliflower base (much like a cauliflower base pizza).
The recipe below is based on a quiche lorraine, however you can tweak the recipe to suit your liking.
Crustless Quiche Ideas
This recipe can be adapted to whatever flavours you like. My favourites are:
- cheese & tomato
- goats cheese & red onion
- ham, cheese & red pepper (cheap ham pieces/offcuts from shops like Aldi, Lidl and Iceland are great for this and cost very little)
- spinach, feta & black olive
- Salmon & broccoli
It’s a great way of using leftovers and making your budget stretch that bit further for a really tasty low carb dish!
- 175 grams smoked streaky bacon (or Quorn slices)
- 1 medium onion diced
- 125 grams cheddar grated
- 2 large eggs
- 250 ml single cream
- salt & ground black pepper
- butter softened to room temp for lining the baking tin
- Preheat oven to 180˚c (fan)
- Line a baking dish (I use an 8 inch or 20 cm round tin) with softened butter by rubbing it into the base and edges and set aside.
- Remove any hard rind from the bacon and slice into small pieces. Fry on a medium heat until the bacon is slightly crispy (do not crisp too much or the bacon will become hard in the quiche).
- Remove the pan from the heat and spoon the bacon from the pan and sit on kitchen towel to drain the excess fat. Spoon the bacon pieces into the bottom of the quiche baking tin.
- Using the pan that the bacon was fried in, add the onion and cook on a medium heat until softened. Then spoon over the bacon pieces in the quiche tin.
- Sprinkle the grated cheddar over the bacon and onion pieces.
- In a jug whisk the single cream, eggs and plenty of salt & freshly ground black pepper.
- Pour the cream mixture into the quiche tin.
- Place the quiche in the middle of the oven and bake for 25-30 minutes or until the top is golden and the liquid is just set. Avoid overcooking or the quiche will become rubbery in texture.