This easy Crustless Low Carb Quiche is light, fluffy, and absolutely delicious! You only need 7 ingredients to whip up this recipe for the perfect breakfast, brunch, or week of meal prep.
Most people think that quiche is a difficult, time-consuming dish to prepare. Its delicious taste and light, airy texture make it seem so impressive.
But in fact, making this low carb quiche couldn’t be easier! The filling comes together in under 10 minutes, then you simply bake and allow it to cool before serving. It’s a breeze.
Plus, quiche freezes incredibly well, so you can bake up this dish on Sunday and have it ready to enjoy for the entire week!
So what’s the secret to the perfect quiche? It’s simple: getting the eggs-to-dairy ratio just right!
Don’t worry, we’ll show you how it’s done. And from there, you can follow our suggestions for filling ingredients, or you can get creative and come up with your own.
When the texture of your quiche is just right, you really can’t go wrong!
How to make a crustless low carb quiche
Ready to see just how easy it is to prepare this delicious and healthy breakfast?
Step 1: Preheat your oven to 375F (190°C). Grease a 9 inch (23 cm) tart pan with butter and set aside.
Step 2: Cook the bacon in a pan until it’s slightly crispy.
Step 3: Chop the bacon, red onion, and green onion.
Step 4: Combine the milk and eggs in a large mixing bowl. Whisk together well.
Step 5: Add the remaining ingredients and seasoning to the egg and milk mixture. Stir to combine.
Step 6: Pour the mixture into the prepared tart pan. If necessary, stir to make sure the fillings are evenly distributed throughout the quiche batter.
Step 7: Bake the quiche for 45 – 50 minutes until golden and set.
Step 8: Remove from the oven and allow to cool for at least 30 minutes before slicing and serving.
Now your low carb quiche is ready to enjoy!
This recipe turns out perfectly every time. Impress your friends at your next brunch, or simply enjoy this tasty, nutritious dish yourself!
Getting the perfect texture
The key to the perfect light and airy quiche texture is getting the eggs-to-dairy ratio just right. It’s the difference between a stiff, dry quiche versus one that is perfectly delicious and fluffy!
Thankfully, the ratio is easy to remember. You simply need 2 eggs for every 1 cup of dairy. That’s it!
This recipe uses 6 eggs, so we need 3 cups of dairy. We split this up between 1 1/2 cups of milk and 1 1/2 cups of cheese.
That’s all there is to it! Just be sure to keep this ratio in mind if you start experimenting with your own ingredients, especially if you decide to add more cheese. You’ll have to adjust the amount of milk used to ensure the ratio is still balanced.
Get creative with your ingredients!
It’s so much fun to play around with different ingredients for this dish. Honestly, it’s hard to go wrong! A good rule of thumb: if you’ve seen it in an omelet, it will probably be delicious in a quiche.
The bacon and onion in this recipe are the ingredients for a classic quiche Lorraine. Another popular variation is the spinach and feta quiche, which is equally delicious.
But there are literally thousands of other options out there!
Whether you’re clearing out your refrigerator or just want to try something new, here are some ideas for more fillings to try:
Vegetables:
- Mushrooms
- Bell peppers
- Kale or spinach (these work well with some feta cheese too!)
- Cooked broccoli or cauliflower
Cheeses and meats:
- Any light cheese
- Sliced sausages
- Cold meats
Big flavor:
- Jalapeños
- Freshly diced garlic cloves
- Pickled asparagus and artichoke
The ingredient combinations are endless, so go ahead and get creative!
Storage
Did you know that crustless quiche can be made ahead?
In fact, this dish freezes really well for when you need to whip up something impressive in a flash!
To freeze a quiche, cook it for 3/4 of the total time (so roughly 33 – 37 minutes), remove from the oven, and allow it to cool to room temperature. Make sure it’s fully cooled so you don’t end up with condensation, which will give you a soggy quiche.
Once fully cooled, wrap the quiche in plastic or place it in an airtight container and freeze. You can keep it in the tart pan or remove and set on a plate.
Before serving, remove from the freezer and allow it to sit at room temperature for a few hours. Then simply bake at 350F (180°C) for 15 minutes and serve!
If you have leftovers of fully-cooked quiche, store in an airtight container in the refrigerator for up to 5 days or in the freezer for several months.
Other healthy breakfast recipes
Can you ever have too many delicious and nutritious breakfast recipes? I certainly don’t think so! Here are a few of my favorites that I know you’ll love:
You can also check out this roundup I created of 10 low-carb breakfast ideas for diabetics for even more great breakfast and brunch inspiration!
When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Crustless Low-carb Quiche
Ingredients
- 6 large eggs
- 1 1/2 cup milk
- 1 1/2 cup grated cheese (cheddar cheese, Swiss cheese, or mozzarella)
- 1 lbs. bacon (cooked)
- 1 red onion (chopped)
- Handful of fresh spring onions (chopped)
- 1 teaspoon ground nutmeg
- Salt & pepper to taste
Instructions
- Preheat your oven to 375F (190°C). Grease a 9 inch (23 cm) tart pan with butter and set aside.
- Cook the bacon in a pan until it’s slightly crispy.
- Chop the bacon, red onion, and green onion.
- Combine the milk and eggs in a large mixing bowl. Whisk together well.
- Add the remaining ingredients and seasoning to the egg and milk mixture. Stir to combine.
- Pour the mixture into the prepared tart pan. If necessary, stir to make sure the fillings are evenly distributed throughout the quiche batter.
- Bake the quiche for 45 – 50 minutes until golden and set.
- Remove from the oven and allow to cool for at least 30 minutes before slicing and serving.
I would like to try to make this for my husband who we think might be diabetic, but he has an A1 protein allergy, found in cows. We can use A2 milk, but would sheep or goat milk work well for the cheese portion of this recipe?
I haven’t tried goat or sheep milk but it should work. It might make the quiche taste a little sweeter through
I modified the recipe a bit. Rather than a pound of bacon I used 2 rathers of bacon and a 5oz leftover salmon. I really liked it.
Great idea to add the salmon!!
Is super easy super good
Fabulous ! …no crust needed nor missed . The crisp bacon is a must I used turkey bacon and it was great . My 86 y/o diabetic Mother went crazy over it . Thanks so much .
Wonderful!!! Worked just as described and it was delicious.
Hi, if i am trying to gain weight on Type 2 diabetes, how much should i eat? Any suggestion? Do i double the intake for this quiche?
Thanks
When gaining weight is the goal you have to apply the same (albeit reverse) principles you would for weight loss. You need to establish the right calorie surplus for you. I would make an assessment of how much you eat on average now and add an extra serving to one meal (like a serving of quiche). Do that for a while and see if it’s giving you the results you’re looking for. If not, up your calories further
I am finding I am less tolerant of milk, can I use almond or soy milk?
Yes, that should still work. Just remember to choose the unsweetened version
Where do the sugar grams come from?
Dairy products, even unsweetened, contain milk sugar or lactose which is the primary reason why you see sugar in the nutrition label. Remaining comes from vegetables
12 grams in 8 oz. milk, a few in the onion, a few in the cheese and a few in the bacon depending on the brand. Some is probably a guess estimate but there are carbs.