Crustless Bacon and Gruyère Quiche Recipe

Introduction

This crustless quiche is a savory, satisfying dish that combines crispy bacon, caramelized shallots, and creamy Gruyère cheese. It’s perfect for a brunch, light lunch, or dinner and skips the fuss of making a crust while still delivering rich flavors and a tender texture.

Ingredients

• 4 strips thick-cut bacon, chopped into 1/2-inch pieces
• 2-3 medium shallots (or 1 medium onion), thinly sliced
• 1 cup grated Gruyère cheese, divided
• 2 tablespoons tapioca flour (or all-purpose flour)
• 1 1/4 cups whole milk (or half-and-half)
• 1/2 cup heavy cream (or half-and-half)
• 6 eggs, room temperature
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• Chopped chives (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 350ºF. Grease a deep 9-inch pie dish with unsalted butter or a neutral oil.
2. Step 2: Heat a large skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, until the fat renders and the bacon is crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Drain all but 1 tablespoon of the bacon fat from the skillet.
3. Step 3: Add the thinly sliced shallots (or onions) to the skillet with the remaining bacon fat and sauté until soft and translucent.
4. Step 4: Evenly spread the cooked bacon and sautéed shallots over the bottom of the prepared pie dish. Sprinkle grated Gruyère cheese over the top, reserving about 1/4 cup for later.
5. Step 5: In a large bowl, place the tapioca flour and add a small splash of the measured milk. Whisk until the mixture is smooth and lump-free, adding more milk if needed. Add the remaining milk, heavy cream, eggs, salt, and pepper to the bowl. Whisk everything together until completely combined and smooth.
6. Step 6: Pour the egg mixture evenly over the bacon and cheese in the pie dish. Sprinkle the reserved Gruyère cheese on top.
7. Step 7: Bake in the preheated oven for 30 to 35 minutes, or until the quiche is puffed and lightly golden around the edges. The center can still be slightly jiggly.
8. Step 8: Remove from oven and place on a wire rack to cool for at least 20 minutes before slicing and serving. Garnish with chopped chives if desired.

Tips & Variations

• For a vegetarian version, omit the bacon and sauté mushrooms or spinach with the shallots instead.
• Use half-and-half instead of milk and cream for a lighter quiche.
• Adding freshly ground nutmeg to the egg mixture can enhance the flavor subtly.
• Make sure the eggs are at room temperature to ensure better mixing and a smoother custard texture.

Storage

Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the oven or microwave until warmed through. This quiche can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of Gruyère?

Yes, Swiss, cheddar, or fontina are great alternatives that melt well and offer different flavor profiles.

Do I need to use tapioca flour?

Tapioca flour helps give the quiche a tender texture, but you can substitute with all-purpose flour if needed—it will still turn out delicious.

Crustless Bacon and Gruyère Quiche Recipe

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★★★★★

4.6 from 70 reviews

• Author: Mariam
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

A delicious and savory crustless quiche featuring crispy bacon, sautéed shallots, and creamy Gruyère cheese baked to golden perfection. This gluten-free, low-carb option makes a perfect breakfast, brunch, or light dinner dish that’s easy to prepare and full of rich flavors.

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Ingredients

Scale 1x2x3x

Protein and Vegetables

• 4 strips thick-cut bacon, chopped into 1/2-inch pieces
• 2–3 medium shallots (or 1 medium onion), thinly sliced

Dairy

• 1 cup grated Gruyère cheese, divided
• 1 1/4 cups whole milk (or half-and-half)
• 1/2 cup heavy cream (or half-and-half)
• 6 eggs, room temperature

Dry Ingredients & Seasonings

• 2 tablespoons tapioca flour (or all-purpose flour)
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• Chopped chives (optional, for garnish)

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Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350ºF. Grease a deep 9-inch pie dish thoroughly with unsalted butter or a neutral oil to prevent sticking.
2. Cook Bacon: Heat a large skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, until the bacon fat renders and the bacon pieces are crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess fat. Leave about 1 tablespoon of bacon fat in the skillet.
3. Sauté Shallots: Using the remaining bacon fat in the skillet, sauté the thinly sliced shallots (or onion) until they soften and become translucent.
4. Layer Bacon, Shallots, and Cheese: Evenly spread the cooked bacon and sautéed shallots over the bottom of the prepared pie dish. Then sprinkle the grated Gruyère cheese over the bacon and shallots, reserving about 1/4 cup of cheese for later.
5. Prepare Egg Mixture: In a large bowl, place the tapioca flour and add a small splash of the milk to whisk into a smooth paste, ensuring no lumps remain. Gradually add the remaining milk, heavy cream, eggs, salt, and freshly ground pepper to the bowl, whisking thoroughly until smooth.
6. Assemble and Bake: Pour the egg mixture evenly over the bacon, shallot, and cheese layers in the pie dish. Sprinkle the remaining grated Gruyère cheese over the top. Place the dish in the preheated oven and bake for 30-35 minutes, until the quiche is puffed and lightly golden around the edges. The center may still jiggle slightly, which is normal.
7. Cool Before Serving: Remove the quiche from the oven and let it cool on a wire rack for at least 20 minutes to set properly before slicing and serving. Garnish with chopped chives if desired.

Notes

• For a lighter version, substitute half-and-half for heavy cream.
• Tapioca flour can be replaced with all-purpose flour if gluten is not a concern.
• Allowing the quiche to cool before serving improves slicing and texture.
• You can make this quiche ahead and reheat gently in the oven.
• Chives add a fresh herbal note but are optional.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: French

Keywords: crustless quiche, gluten free quiche, bacon quiche, Gruyère cheese quiche, easy brunch recipe, baked egg dish