This crustless quiche is a simple, no-fuss bake with all the comfort of a classic quiche, minus the pastry. The texture is light and softly set, with a creamy egg custard, savoury bacon, and a gentle sharpness from mature cheddar. It is an easy, beginner-friendly recipe that looks right at home on a lunch table or brunch spread. From start to finish, it takes about 55 minutes.
Ingredients
For the filling
- 200g smoked streaky bacon (or pancetta lardons), chopped
- 1 small onion, finely chopped
- 1 tsp oil (only if needed)
- 1 tbsp chopped chives (or sliced spring onion tops)
For the custard
- 6 large eggs
- 150ml double cream
- 100ml whole milk
- 1 tsp Dijon mustard (optional, but lovely for depth)
- Pinch of ground nutmeg
- Fine salt and freshly ground black pepper
For the cheese and the tin
- 125g mature cheddar, grated
- 2 tbsp grated Parmesan (optional)
- Butter, for greasing the dish
How to Make This Crustless Quiche
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche cooks evenly and the top colours nicely.
- Grease the dish: Butter a 20cm (8-inch) pie dish or quiche dish really well, especially around the sides. This helps the slices release cleanly.
- Cook the bacon and onion: Add the bacon to a frying pan over medium heat and cook until lightly golden. Stir in the onion and cook for 5 to 7 minutes until soft. If the pan is dry, add 1 teaspoon of oil. Tip everything onto a plate lined with kitchen paper to blot excess fat.
- Mix the custard: In a large bowl, whisk the eggs, double cream, and milk until smooth. Whisk in the Dijon mustard (if using), a pinch of nutmeg, and a good grinding of black pepper. Go easy on the salt at first since bacon and cheese are both salty.
- Assemble the quiche: Scatter the bacon and onion over the base of the dish. Sprinkle over the cheddar, Parmesan (if using), and chives. Pour the egg mixture over the top. Give the dish a gentle tap on the counter to help the custard settle around the filling.
- Bake: Bake for 30 to 35 minutes, or until the quiche is puffed, lightly golden, and just set. The centre should have a gentle wobble, not a slosh. If it is colouring too quickly, loosely cover the top with foil for the final 10 minutes.
- Cool and serve: Leave to cool in the dish for 10 minutes before slicing. This short rest makes the texture creamier and the slices neater. Serve warm or at room temperature.
Tips
Why is my crustless quiche watery?
Watery quiche usually comes from excess moisture or fat in the filling. Drain cooked bacon well, and if you add vegetables (like mushrooms, courgette, or spinach), cook them first and squeeze or evaporate their moisture before adding them to the dish.
How do I stop it sticking to the dish?
Grease generously with butter and let it cool for 10 minutes before slicing. If your dish is prone to sticking, line the base with a circle of baking parchment as extra insurance.
How do I keep the texture creamy, not rubbery?
Do not overbake. Pull it from the oven when it is just set with a slight wobble in the middle. It will finish setting as it cools, and the custard stays soft instead of turning bouncy.
Can I change the filling without throwing off the bake?
Yes, but keep the overall volume similar. Aim for about 250 to 300g total fillings (meat, veg, cheese). Too much filling can prevent the centre from setting properly.
Serving Suggestions
- Simple green salad with a mustardy vinaigrette
- Roasted cherry tomatoes or grilled asparagus
- Buttered new potatoes or a warm potato salad
- A spoonful of chutney or caramelised onion relish
Storage
Room temperature
Let the quiche cool, then keep it out for up to 2 hours for serving. After that, refrigerate for food safety, especially in warm kitchens.
Refrigerator
Store slices in an airtight container for up to 3 days. For the best texture, reheat gently in a low oven (160°C fan) until warmed through, or enjoy cold for lunchboxes.
Freezing
Freeze individual slices, well wrapped, for up to 2 months. Defrost overnight in the fridge, then reheat in the oven until hot in the centre. Freezing can slightly change the custard texture, but it still tastes excellent.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 3 g
- Protein: 18 g
- Fat: 26 g
- Saturated fat: 13 g
- Sodium: 620 mg
Disclaimer: Nutrition values are estimates and will vary depending on the ingredients and brands you use.
FAQs
Can I make a crustless quiche the night before?
Yes. Bake it, cool completely, then cover and refrigerate overnight. The next day, serve it cold or reheat in a low oven (about 160°C fan) until just warmed through so it stays tender.
What size dish should I use for crustless quiche?
A 20cm (8-inch) pie or quiche dish is ideal for this quantity. If you use a wider dish, the quiche will be thinner and will cook faster, so start checking 5–10 minutes early.
Can I use only milk instead of cream?
You can, but the texture will be less rich and slightly more firm. If you want a lighter version, use half-and-half (single cream) or swap the double cream for extra whole milk, then watch the bake time carefully to avoid overcooking.
Why did my quiche sink in the middle?
A little settling is normal as it cools. If it sinks a lot, it is usually underbaked or the fillings released moisture. Bake until just set with a gentle wobble, and always pre-cook and drain any wet fillings.
How do I know when a crustless quiche is cooked?
Look for puffed edges, light golden colour, and a centre that wobbles slightly when you gently shake the dish. A knife inserted near the centre should come out mostly clean, not coated in liquid egg.
Crustless Quiche (Mary Berry Style)
Course: Brunch, LunchCuisine: BritishDifficulty: Easy6
slices15
minutes35
minutes55
minutes320
kcal50
minutesA light, creamy crustless quiche with bacon, cheddar, and a classic egg custard filling. Simple to make, naturally lower in carbs, and perfect for lunch, brunch, or an easy supper.
Ingredients
Butter, for greasing the dish
200g smoked streaky bacon or pancetta lardons, chopped
1 small onion, finely chopped
1 tsp oil (only if needed)
125g mature cheddar, grated
2 tbsp grated Parmesan (optional)
1 tbsp chopped chives or spring onions
6 large eggs
150ml double cream
100ml whole milk
1 tsp Dijon mustard (optional)
Salt and freshly ground black pepper, plus a pinch of nutmeg
Directions
- Preheat the oven to 200°C (180°C fan). Grease a 20cm pie dish.
- Fry the bacon until lightly golden. Add the onion and cook until soft. Drain off excess fat.
- Whisk eggs, cream, milk, mustard (if using), seasoning, and nutmeg.
- Scatter bacon, onion, cheese, and chives in the dish. Pour over the egg mixture.
- Bake for 30–35 minutes until just set with a gentle wobble in the centre.
- Rest for 10 minutes before slicing and serving.
Notes
- Drain the bacon well to avoid a greasy or watery quiche.
- Do not overbake. A slight wobble means a creamy set once cooled.
- Cool for 10 minutes before slicing for neat portions.
