Crustless Quiche {9×13 pan}

Name: Crustless Quiche {9x13 pan}
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Ingredients: 10 eggs; 1 c. milk; 1/2 c. heavy cream; 1/2 t. salt; 1/4 t. pepper; 2 cups shredded Gouda or mozzarella; 2 red peppers; 1 medium purple onion; 1 - 10-oz. bag fresh spinach (more or less is fine); 12 slices of bacon, cooked

Written by Rachel Barkowski Published on July 15, 2021

Crustless Quiche {9×13 pan}

Quiche is one of my favorite things to serve for brunch! When we throw showers or parties, there usually end up being too many sweet brunch dishes on the menu (like this Maple Pecan Coffee Cake, which I absolutely LOVE), so we try to balance it out with some yummy savory brunch dishes, like this crustless quiche!

I’ll save for my celebration carbs for that coffee cake, or our Blueberry Stuffed French Toast, so no crust on the quiche for me!

The truth is, I rarely eat bread-like carbs, (brunch showers are definitely an exception! 😁), so that’s why I came up with this Crustless Quiche.

If you *do* want to make this with a crust (hey, go for it! 🥳), just use this Olive Oil Pie Crust, and use half this quiche recipe.

I actually eat this pretty often to save myself time making eggs + veggies for my lunches. Having a big pan of this quiche in my fridge has made lunch quick – I just grab a piece and pop it in the microwave for a minute! My kids love it, too!

How to make Crustless Quiche

Whipping this up is super simple! First, get your mix-ins ready.

In this recipe I use spinach, red peppers, onions, and bacon.

You can definitely customize this to use whatever produce or meat you have on hand.

I can’t resist that bacon, though…. 😋

Next, mix your eggs, milk, cream, salt, and pepper…..whisk until combined well.

Add some cheese…..

Add the cooked bacon…..

Now for the vegetables — those need to be sauteed before you add them to the egg mixture.

Just drizzle the veggies with a little olive oil and saute until soft. I do the peppers and onions first, then add the spinach and cook just until wilted.

Add those veggies to the egg mixture, then put it all into a greased 9×13 pan.

I use this glass Pyrex pan with the blue plastic lid – my favorite for this because I can just pop the lid on once it’s cool and refrigerate.

Bake at 350F for 35-40 minutes, until the center is set.

{ PRINTABLE RECIPE IS BELOW }

Delicious! So creamy and filling!

:: PIN FOR LATER ::

Crustless Quiche {9x13 pan}

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Crustless quiche is filled with veggies, bacon, and cheese! Filling is rich and creamy!

Ingredients

10 eggs
1 c. milk
1/2 c. heavy cream
1/2 t. salt
1/4 t. pepper
2 cups shredded Gouda or mozzarella
2 red peppers
1 medium purple onion
1 - 10-oz. bag fresh spinach (more or less is fine)
12 slices of bacon, cooked

Instructions

Preheat oven to 350 F.
In a large bowl, whisk together eggs, milk, heavy cream, salt, and pepper. Stir in cheese and set aside.
Saute peppers and onions in a drizzle of olive oil until softened. Add spinach and cook until wilted.
Stir cooked veggies and bacon into egg mixture.
Pour into a greased 9x13 pan.
Bake for 35-40 minutes, until center is set.