Jalapeno Bacon Crustless Quiche
Loaded with three of my favorite things, bacon, jalapenos, and cheese, Jalapeno Bacon Crustless Quiche is a nice twist on the classic, Quiche Lorraine. Great for breakfast, lunch, or dinner with side salad!
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Jalapeno Bacon Crustless Quiche was actually born from an accident. Once when I was making this, I accidentally burnt the crust, and instead of starting over, I decided to scrap it and try something new – a crustless quiche.
My kitchen blunder turned into an amazing success because this is the best quiche I’ve made yet!
Not only do I not miss the crust, I enjoy knowing that I’m saving all the carbs and calories that came with it.
Don’t get me wrong, this recipe does have bacon, cheese, and half & half, but I cut calories where I can! The crust is surprisingly easy to get over when the quiche tastes as good as this does – and isn’t that the most important part anyway?
Ingredients needed for this recipe (scroll down for complete recipe):
- Eggs
- Half & half
- Jalapeno
- Onion
- Bacon
- Shredded cheese
- Salt, pepper
When I make Jalapeno Bacon Crustless Quiche for my family, I usually make it for dinner and serve it with a fresh green salad, but this would also be excellent for breakfast or brunch with fresh fruit!
Looking for more jalapeno recipes? Here are some favorites:
- Jalapeno Bacon Swiss Cheese Ball
- Jalapeno & Green Chile Spoon Bread
- Jalapeno Paloma Cocktail
- Garlicky Shrimp in Jalapeno Butter
- Slow Cooker Jalapeno Popper Chicken (shown below)
- Jalapeno Lime Shrimp
NOTES:
- If you’re a die-hard crust fan, this recipe can easily be changed. Simply pre-bake a pie crust in the pan before pouring the egg mixture in.
- I used cheddar in this recipe because it goes so well with jalapeno and bacon, but feel free to replace it with your favorite cheese.
- Because I’m saving calories by using half & half instead of heavy whipping cream, the texture is less firm that a traditional quiche. Feel free to substitute a higher fat dairy to achieve a firmer quiche.
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Jalapeno Bacon Crustless Quiche
Equipment
- 9-inch pie pan
Ingredients
- 6 pieces of bacon
- 1 yellow onion diced
- 1 jalapeno minced
- 4 large eggs
- 1 cup half & half
- salt & pepper to taste
- 1 1/2 c shredded cheddar
Instructions
- Preheat oven to 350°. Cook bacon in pan until crisp. Remove from pan, crumble, and set aside.
- Discard all but one tablespoon of bacon drippings from pan. Add onion and jalapeno to pan with reserved bacon drippings and sauté until tender, then sprinkle it in an even layer on the bottom of a greased 9-inch pie pan, followed by the cheese and bacon.
- In a large bowl add eggs, half & half, and salt & pepper. Mix until completely combined, then pour into the pie pan. Bake at 350° for 45-55 minutes and/or until slightly browned on top and quiche has fully cooked through. It should be slightly firm to the touch. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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