Cheesy and satisfying Bacon Cheddar Crustless Quiche is an easy make-ahead breakfast bake that gets lightened up with cottage cheese. This tasty and crowd pleasing crustless quiche has the best texture and is perfect for make-ahead weekday breakfast or holiday brunch.
If you love savory make-ahead breakfasts, than this dish is for you. Full of belly satisfying eggs, gooey cheddar, and bacon, this is going to be your new favorite way to make-ahead your breakfast!
The secret to light and fluffy eggs is to blend the eggs with cottage cheese. This simple step will give the eggs so much fluff and texture, without any of the cottage cheese taste… trust me!
Why no piecrust?
As a lover of all things piecrust, I can understand the hesitation in not using one in a quiche recipe. After all, the crust adds a flaky goodness that just can’t be beat.
Bacon Cheddar Crustless Quiche is a recipe that I love to make ahead and have around for the week. While piecrust is delicious and decedent, it doesn’t play a role in my weekly diet and doesn’t hold well as a make-ahead recipe due to its tendency to get mushy with time.
This quiche is so flavorful it doesn’t need a piecrust either. The added texture you get from blending the eggs with the cottage cheese, is more than enough to make up for a lack of piecrust bottom.
Making this for a special occasion? Then by all means, add rolled out piecrust if you like. Simply place piecrust in the bottom of the pie tin, pierce with a fork, and bake for 10-15 minutes before adding the eggs mixture.
If you are looking for a delicious quiche recipe with the piecrust, don’t miss my Ham and Cheese Quiche. This is a great recipe for using up leftover ham too!
Crustless Quiche with Cottage Cheese
The secret to making a full and satisfying crustless quiche is blending the eggs with cottage cheese beforehand. This little trick will give you the fluffiest and lightest quiche you could imagine.
To do this, simply combine the eggs and cottage cheese in a blender and blend until the eggs are foamy and there are no more chunks in the cottage cheese. For this recipe I used 2% cottage cheese, but 1% or fat free would work as well.
If you don’t have a blender, you could use a Hand Stick Blender (emersion blender). Alternately, you could keep the chunks in the cottage cheese and just whisk the eggs until light and foamy.
Another benefit of using cottage cheese in this recipe is the added protein it provides. Additionally, part skim cottage cheese gives you a lower fat recipe than if you were to just use additional eggs.
Why This Recipe Works
This simple quiche recipe comes together FAST and is totally customizable. Here, I used my family’s favorite breakfast ingredients: bacon and cheese! But you could absolutely make this quiche using different combos such as roasted broccoli, spinach, ham, sausage, and whatever cheese you have on hand.
You are going to love how quick this dish comes together and how make-ahead friendly it really is. While many egg dishes lose their luster in the fridge, this Bacon Cheddar Crustless Quiche holds up well and reheats beautifully.
Make this the day of or up to three days in advance! Just slice up the quiche and store in an airtight container in the refrigerator. To reheat, cut a slice and microwave on high for about 30 seconds. Serve with salsa, hot sauce, or roll in a tortilla for a quick breakfast burrito.
To make, I recommend using a standard-sized 9.5 inch glass pie dish if you have one. I personally love the Anchor Hocking dish because it has the handles, which makes carrying a dish full of eggs a bit easier to manage!
How to Make Bacon Cheddar Crustless Quiche with Cottage Cheese
Firstly, crack the eggs into a blender and add in cottage cheese. Blend until there are no more chunks in the cottage cheese and the mixture is frothy. Secondly, pour the eggs into a mixing bowl and add in the toppings.
For this recipe I used Bacon Crumbles, shredded cheddar cheese, and green onions. I recommend using bacon crumbles for this dish. The crumbles are easier than cooking bacon, and the leftovers are perfect for adding to salads, breakfast burritos, pasta dishes, really anything.
If you don’t have bacon crumbles on hand, you could substitute cooked crumbled breakfast sausage, chorizo, or Canadian bacon. You could also skip the meat altogether and add in drained cooked spinach, cooked broccoli, or roasted bell peppers. As for cheese, feta, mozzarella, Monterey Jack, or fontina would be delicious in place of the cheddar.
To add some color and flavor to the quiche, I like to add in chopped green onions. You can absolutely skip this step or add in more onion if you like. Save some to sprinkle over the finished dish for garnish.
Lastly, spray the pie pan with cooking spray and pour in egg mixture. Bake for about 25-30 minutes, or until the eggs are set in the middle of the dish. Also, don’t be worried when you see the the quiche is puffy. It will settle down about a minute after coming out of the oven.
Simple, delicious, and healthy. You are going to love this easy to make recipe. Be sure to comment below and let me know what you think. Enjoy!
Bacon Cheddar Crustless Quiche
- 9 or 10 inch glass pie pan
- 6 large eggs
- ¾ cup cottage cheese (I use 2% cottage cheese)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¾ cup shredded cheddar cheese, divided
- ½ cup crumbled cooked bacon
- 2 tablespoons green onion, diced
- Preheat oven to 375° degrees. Coat a glass pie plate with nonstick cooking spray, set aside.
- In a blender, add eggs, cottage cheese, salt and pepper. Blend until there are no chunks left. Pour egg mixture into a bowl and mix in ½ cup shredded cheddar cheese, crumled cooked bacon, and green onion. Pour into prepared pie dish. Sprinkle with remaining ¼ cup cheddar cheese.
- Bake for 25-28 minutes, or until eggs are cooked through and set in the middle. (Note that the dish will be puffy when baking but will settle when taken out of the oven.) Remove from oven and let cool for 5 minutes before cutting into slices.