Crustless ‘Quiche’: A No-Crust Twist on a Classic Savory Dish

By Mark Bittman

Basic Information

• Total Time: 30–40 minutes

• Rating: 4/5 (based on 1,740 reviews)

• User Engagement: 148 comments

Introduction

Crustless quiche represents a clever departure from traditional French pastry, reimagining the classic savory pie by eliminating the crust. This adaptation streamlines preparation while preserving the dish’s core richness: a silky, egg-based custard loaded with savory fillings. For those seeking the essence of quiche (creamy texture, layered flavors) without the labor of making a pastry crust, this recipe delivers. The Lorraine-inspired version here highlights caramelized onions, smoky bacon, and a luxe egg-cream base—all baked to perfection in one pan.

Ingredients (4 servings)

• 3 large eggs

• ½ cup (120ml) heavy cream or half-and-half

• 2 slices cooked bacon, crumbled (≈40g/1.4oz)

• 1 medium yellow onion (≈150g/5.3oz), finely diced

• 2 tablespoons unsalted butter (or bacon fat for a smokier profile)

• Kosher salt and freshly ground black pepper to taste

• Optional: Pinch of nutmeg or dried herbs (rosemary/thyme) for depth

Instructions

1. Preheat Oven: Set oven to 350°F (175°C). Use an oven-safe skillet (cast iron or ceramic recommended).

2. Sauté Onions: Melt butter in the skillet over medium-low heat. Add diced onion, a pinch of salt, and cook slowly for 8–10 minutes, stirring occasionally, until translucent and tender. (For richer flavor, substitute butter with bacon fat rendered from raw bacon.)

3. Incorporate Bacon: Stir in crumbled cooked bacon, cooking 1 minute to meld flavors with the onions.

4. Prepare Egg Mixture: In a bowl, whisk eggs and cream/half-and-half until smooth. Season with salt, pepper, and optional herbs/nutmeg.

5. Bake: Pour the egg mixture over the onion-bacon base. Transfer the skillet to the oven and bake 25–30 minutes, until the custard is set (edges golden, center may still jiggle slightly, which firms upon resting).

6. Rest & Serve: Remove from oven, let cool 5 minutes, then slice and enjoy as a savory centerpiece for brunch, lunch, or dinner.

Pro Tips

• For a lighter twist, use part-skim cream or Greek yogurt.

• To enhance smokiness, render bacon fat from raw strips first, then cook onions in the fat.

• For extra stability, bake in a water bath (add 1 cup water to the oven tray below the skillet), though not essential for no-crust quiche.

This no-crust format simplifies cleanup while retaining the comfort of classic quiche—proof that great flavor doesn’t require extra steps.