Breakfast Quiche ✨
Ingredients:
• 6 large eggs
• 1 cup milk or half-and-half
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella or Swiss cheese
• 6 slices bacon, cooked and crumbled
• 1 small onion, finely diced (optional)
• Salt & black pepper to taste
• Optional: 1 tbsp chopped parsley or chives
Instructions:
Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or round baking dish.
In a large bowl, whisk together eggs and milk. Season with salt and pepper.
Stir in cheeses, cooked bacon, and onion if using.
Pour mixture into the prepared dish and spread evenly.
Bake for 30–35 minutes, or until set and lightly golden on top.
Let cool for 5–10 minutes before slicing. Garnish with parsley or chives, if desired.
*NOT MY REICPE*
Making a crustless breakfast quiche like this one is a fantastic way to enjoy a hearty, protein-packed meal without the extra carbs from crusts. From my experience, using a mix of cheddar and mozzarella cheeses creates a great creamy texture and balanced flavor—with cheddar offering sharpness, and mozzarella contributing to that wonderful meltiness. I’ve tried variations by swapping in Swiss cheese as suggested for a nuttier taste, which adds a nice twist if you want to experiment. Adding cooked bacon really boosts the savory profile; make sure to cook it until crisp, then crumble finely so it distributes evenly throughout the quiche. The small diced onion is optional but recommended if you enjoy a subtle sweetness and a little bite to contrast the richness. Instead of regular milk, I personally prefer using half-and-half or even heavy cream as it yields a richer, fluffier quiche with a more custard-like texture. The mixture should be well whisked and seasoned simply with salt and pepper—this allows the natural flavors of the ingredients to shine. A tip for perfect baking: bake at 375°F (190°C) until the edges are set and the top is lightly golden. Overbaking can cause dryness, so checking around 30 minutes is ideal. Let it cool for at least 5 minutes before slicing; this helps the quiche firm up and makes serving easier. I often sprinkle fresh parsley or chives on top just before serving to add a fresh, herbal note and a pop of color. This quiche is versatile—great for breakfast, brunch, or even a light dinner paired with a simple salad. Plus, it’s excellent for meal prepping; slices can be refrigerated and easily reheated. Overall, this bacon and cheese crustless quiche is a no-fuss recipe that delivers comfort and flavor with minimal prep. It’s perfect for those looking to enjoy a classic breakfast dish with fewer carbs but just as much satisfaction.
