Crustless Quiche with Tomato, Mushroom, and Bacon

This delicious and versatile crustless quiche recipe features tomato, mushrooms, and bacon. It's perfect for breakfast, brunch, or dinner!

Hey, ever thought about making a crustless quiche? It's a breeze to whip up, stays fresh for days, and you can warm it up whenever hunger strikes throughout the week. I went with tomato and sliced bacon for this version, but the beauty is that you can mix it up however you like.

Have leftovers in the fridge? Toss them in! This low-carb, gluten-free delight makes a perfect start to your day, a quick lunch, or a light dinner option. Give it a try, and get creative with your toppings!

Hey, listen up! This tomato and mushroom crustless quiche recipe? It's veggie-packed and gluten-free, which is awesome. But here's what's cool—you can customize it! I've tinkered with this recipe a bunch. Swapped out the tomato and bacon for broccoli, cheddar, and diced ham, or went for a fresher twist with spinach, roasted red peppers, and feta. Oh, and get this—I've even transformed leftover roasted veggies into a quiche masterpiece. I'm telling you that there are endless possibilities when it comes to crustless quiche!

Crustless Quiche is a versatile and satisfying dish

this Crustless Quiche with Tomato, Mushroom, and Bacon is a versatile and satisfying dish that's sure to become a staple in your recipe collection. With its simple preparation and customizable ingredients, it's perfect for busy weeknights or lazy weekends. Whether you're serving it for breakfast, brunch, or dinner, this quiche offers a delightful blend of flavors and textures that will please the whole family. So why not give it a try? Whip up a batch today and enjoy the deliciousness of this crustless quiche!

Ingredients

6 large eggs
1 cup milk (any variety)
1 cup shredded cheese (cheddar, mozzarella, or your preferred cheese)
1 cup sliced mushrooms
1 cup diced tomatoes (fresh or canned)
6 slices of bacon, cooked and crumbled
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil or cooking spray for greasing the baking dish
Optional: chopped fresh herbs like parsley or chives for garnish

Feel free to adjust the amounts based on your family's preferences and any dietary restrictions or preferences they may have.

Note: it's always essential to check the specific brands or products you use to ensure they are certified gluten-free, especially for ingredients like bacon, cheese, and any processed items

Directions

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with olive oil or cooking spray and set it aside.
In a large mixing bowl, crack the eggs and whisk them together until well beaten.
Stir in the milk, shredded cheese, salt, and black pepper into the egg mixture until everything is evenly combined.
Heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook them for about 5 minutes until they're softened and any excess moisture has evaporated.
Add the diced tomatoes and cooked and crumbled bacon to the skillet with the mushrooms, and stir everything together. Let it cook for another minute to allow the flavors to meld.
Transfer the mushroom, tomato, and bacon mixture to the prepared pie dish, spreading it out evenly.
Pour the egg mixture over the top of the mushroom, tomato, and bacon mixture in the pie dish, making sure it's evenly distributed.
Place the pie dish in the preheated oven and bake the quiche for 30-35 minutes, or until the top is set and lightly golden brown.
Once the quiche is done baking, remove it from the oven and let it cool for a few minutes before slicing and serving.
Garnish the quiche with chopped fresh herbs like parsley or chives if desired, then serve and enjoy your delicious Crustless Quiche with Tomato, Mushroom, and Bacon!

Crustless Quiche with Tomato, Mushroom and Bacon

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Author: wellness sleuth
Total Time: 50 minutes
Yield: 4 servings 1x

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Description

Ingredients

Scale

- 6 large eggs

- 1 cup milk (any variety)

- 1 cup shredded cheese (cheddar, mozzarella, or your preferred cheese)

- 1 cup sliced mushrooms

- 1 cup diced tomatoes (fresh or canned)

- 6 slices of bacon, cooked and crumbled

- ½ teaspoon salt

- ¼ teaspoon black pepper

- 1 tablespoon olive oil or cooking spray for greasing the baking dish

- Optional: chopped fresh herbs like parsley or chives for garnish

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with olive oil or cooking spray and set it aside.

In a large mixing bowl, crack the eggs and whisk them together until well beaten.

Stir in the milk, shredded cheese, salt, and black pepper into the egg mixture until everything is evenly combined.

Heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook them for about 5 minutes until they're softened and any excess moisture has evaporated.

Add the diced tomatoes and cooked and crumbled bacon to the skillet with the mushrooms, and stir everything together. Let it cook for another minute to allow the flavors to meld.

Transfer the mushroom, tomato, and bacon mixture to the prepared pie dish, spreading it out evenly.

Pour the egg mixture over the top of the mushroom, tomato, and bacon mixture in the pie dish, making sure it's evenly distributed.

Place the pie dish in the preheated oven and bake the quiche for 30-35 minutes, or until the top is set and lightly golden brown.

Once the quiche is done baking, remove it from the oven and let it cool for a few minutes before slicing and serving.

Garnish the quiche with chopped fresh herbs like parsley or chives if desired, then serve and enjoy your delicious Crustless Quiche with Tomato, Mushroom, and Bacon!

Prep Time: 15 minutes
Cook Time: 35 minutes