Crustless Quiche with Bacon, Zucchini, and Tomatoes

Short Description

This Crustless Quiche with Bacon, Zucchini, and Tomatoes is a simple yet satisfying dish that offers all the rich flavors of a traditional quiche without the added carbs of a crust. Packed with crisp bacon, fresh vegetables, and creamy eggs, it’s a versatile recipe perfect for breakfast, brunch, or even a light dinner.

Why You’ll Love This Recipe

• Low-Carb and Gluten-Free: Ideal for those avoiding grains or watching their carbohydrate intake.

• Quick and Easy: Minimal prep and no need to fuss with making or rolling out a crust.

• Flavorful and Savory: Bacon adds a smoky richness that pairs beautifully with the mild zucchini and sweet cherry tomatoes.

• Perfect for Meal Prep: Stores and reheats well for convenient weekday meals.

• Customizable: Swap in your favorite veggies or cheeses to suit your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 6 large eggs

• 1/2 cup cooked bacon, crumbled

• 1 cup zucchini, sliced

• 1/2 cup cherry tomatoes, halved

• 1/2 cup shredded mozzarella cheese

• 1/4 cup heavy cream

• Salt and pepper to taste

Directions

1. Preheat Oven
   Preheat your oven to 350°F (175°C). Grease a pie dish with cooking spray or olive oil.

2. Sauté Zucchini
   In a skillet over medium heat, sauté the sliced zucchini for about 5 minutes, or until softened. Set aside to cool slightly.

3. Mix Eggs and Cream
   In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined.

4. Add Fillings
   Stir in the cooked bacon, sautéed zucchini, halved cherry tomatoes, and shredded mozzarella cheese. Mix gently to distribute the ingredients evenly.

5. Bake
   Pour the mixture into the prepared pie dish. Bake for 25–30 minutes, or until the eggs are set and the top is golden brown.

6. Cool and Serve
   Let the quiche cool for a few minutes before slicing and serving.

Servings and Timing

• Servings: 6

• Preparation Time: 10 minutes

• Cooking Time: 30 minutes

• Total Time: 40 minutes

Variations

• Vegetarian Option: Omit the bacon and add mushrooms or spinach for a meat-free version.

• Cheese Swaps: Use cheddar, feta, or goat cheese for different flavor profiles.

• Herb Infusion: Add fresh basil, thyme, or chives for added aroma and flavor.

• Spicy Kick: Mix in chopped jalapeños or a pinch of red pepper flakes.

• Mini Quiches: Pour the mixture into muffin tins for individual servings and reduce bake time to 15–20 minutes.

Storage/Reheating

• Storage: Store leftover quiche in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze slices individually, wrapped tightly in plastic wrap and foil. Freeze for up to 2 months.

• Reheating: Reheat in a 325°F (160°C) oven for 10–15 minutes or in the microwave on medium power until warmed through.

FAQs

Can I use other vegetables?

Yes, feel free to substitute or add vegetables like mushrooms, spinach, bell peppers, or onions.

Do I need to pre-cook the vegetables?

It’s best to sauté the zucchini (and any other watery vegetables) to prevent excess moisture in the quiche.

Can I make this ahead of time?

Yes, you can prepare and bake it in advance. Reheat before serving or serve at room temperature.

Is this recipe keto-friendly?

Yes, it’s low in carbohydrates and high in protein and fat, making it suitable for a ketogenic diet.

Can I use milk instead of heavy cream?

Yes, though the texture may be slightly lighter. Whole milk is a suitable alternative.

How do I know when the quiche is done?

The top should be golden and the center firm to the touch. A knife inserted into the middle should come out clean.

Can I use frozen vegetables?

Yes, but thaw and drain them thoroughly before use to avoid excess water.

How can I make this dairy-free?

Use a plant-based milk and cheese alternative. The texture may differ slightly but it will still be enjoyable.

What’s the best way to slice the quiche?

Let it cool for a few minutes after baking to allow it to set. Use a sharp knife for clean slices.

Can I bake this in a different dish?

Yes, a square or rectangular baking dish will work. Just adjust the baking time if the mixture is shallower or deeper.

Conclusion

This Crustless Quiche with Bacon, Zucchini, and Tomatoes is a flavorful and satisfying dish that’s easy to make and incredibly adaptable. Whether you serve it for breakfast, brunch, or a light dinner, it delivers a delicious, wholesome meal with minimal effort. Enjoy it fresh from the oven or as a convenient make-ahead option for busy days.

Crustless Quiche with Bacon, Zucchini, and Tomatoes

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

This Crustless Quiche with Bacon, Zucchini, and Tomatoes is a low-carb, protein-packed dish that’s perfect for breakfast, brunch, or a light dinner. With crispy bacon, tender zucchini, juicy tomatoes, and melty mozzarella, it’s a satisfying and easy-to-make meal that skips the crust but not the flavor.

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Ingredients

• 6 large eggs

• 1/2 cup cooked bacon, crumbled

• 1 cup zucchini, sliced

• 1/2 cup cherry tomatoes, halved

• 1/2 cup shredded mozzarella cheese

• 1/4 cup heavy cream

• Salt and pepper to taste

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Instructions

• Preheat oven to 350°F (175°C) and grease a pie dish with cooking spray or olive oil.

• In a skillet over medium heat, sauté zucchini for about 5 minutes until softened.

• In a mixing bowl, whisk together eggs, cream, salt, and pepper.

• Stir in crumbled bacon, sautéed zucchini, cherry tomatoes, and mozzarella cheese.

• Pour the mixture into the greased pie dish.

• Bake for 25–30 minutes, or until the eggs are fully set and the top is golden.

• Let cool slightly before slicing and serving.

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Notes

• Add herbs like thyme or basil for extra flavor.

• Substitute cheese with cheddar or feta for variety.

• Keeps well in the fridge for up to 3 days—great for meal prep.