Keto • Low Carb • Gluten-Free

Crustless Quiche

Prep: 15 min Cook: 35 min 8 servings
★★★★★ 4.9 (1,243 reviews)

All the rich, savory flavor of classic quiche with none of the carbs from the crust. Perfect for keto, low-carb, and gluten-free diets — with only 3g net carbs per slice. This is the breakfast that keeps you satisfied for hours.

Golden crustless quiche with melted cheese and visible bacon pieces, sliced to show creamy custard interior

Instructions

  1. Preheat and prep your dish. Preheat oven to 350°F (175°C). Generously butter a 9-inch pie dish or deep-dish quiche pan, making sure to coat the sides well. This creates a subtle golden edge and prevents sticking. Without a crust, proper greasing is crucial.
  2. Prepare your fillings. If using bacon, cook in a skillet over medium heat until crispy, about 8 minutes, then crumble. If using spinach, wilt in the same skillet and squeeze completely dry in a kitchen towel. If using mushrooms, sauté until golden and all moisture has evaporated, about 6 minutes. Set all fillings aside to cool slightly.
  3. Make the custard. In a large bowl, whisk the eggs until smooth and no streaks remain. Add heavy cream, milk, salt, pepper, and nutmeg. Whisk vigorously until completely combined and the mixture is pale yellow and slightly frothy. This aeration creates a lighter texture.
  4. Layer the cheese and fillings. Sprinkle 1 cup of shredded Gruyère evenly over the bottom of the buttered dish. This creates a cheese "base" that mimics a crust. Add your choice of prepared fillings — bacon, spinach, mushrooms — distributing them evenly. Top with the remaining ½ cup Gruyère and all of the Parmesan cheese.
  5. Pour custard and bake. Slowly pour the custard mixture over the cheese and fillings. The cheese and fillings will float slightly — this is completely normal and creates beautiful layers. Place the dish on a baking sheet to catch any overflow. Bake for 35-40 minutes until the edges are set and puffed, and the center has only a very slight jiggle when gently shaken. The top should be golden brown with some darker spots.
  6. Cool before slicing. Let the quiche cool on a wire rack for 10-15 minutes. Without a crust to provide structure, this cooling time is essential for the custard to fully set. The quiche will deflate slightly as it cools — this is normal. Garnish with sliced green onions and serve warm or at room temperature.

Keto Success Tips

  • Net carbs explained — This recipe has 4g total carbs and 1g fiber per serving, making it 3g net carbs. Perfect for staying in ketosis.
  • Butter the dish generously — Without a crust, the butter creates a golden edge and prevents sticking. Don't skimp on this step.
  • Use full-fat dairy only — Low-fat cream or milk will add carbs without the richness. Heavy cream is essential for keto macros.
  • Dry your fillings thoroughly — Excess moisture can make the quiche watery. Squeeze spinach hard, cook mushrooms until dry, drain bacon well.
  • Room temperature eggs — They blend more smoothly and create a more consistent custard texture.
  • The deflation is normal — Crustless quiches puff dramatically in the oven and settle as they cool. The texture will still be perfect.

Keto Filling Variations

All variations maintain under 5g net carbs per serving:

  • Classic Bacon & Cheddar: 6 oz bacon + 1½ cups sharp cheddar + ¼ cup green onions (3g net carbs)
  • Spinach & Feta: 2 cups spinach + 1 cup feta + ½ cup Parmesan + 2 cloves garlic (3.5g net carbs)
  • Mushroom Gruyère: 1½ cups mushrooms + 1½ cups Gruyère + 1 tbsp fresh thyme (3g net carbs)
  • Italian Sausage: 8 oz cooked Italian sausage + 1 cup mozzarella + ½ cup Parmesan + basil (2.5g net carbs)
  • Smoked Salmon & Dill: 6 oz smoked salmon + 1 cup cream cheese + 2 tbsp dill + capers (2g net carbs)
  • Ham & Swiss: 1 cup diced ham + 1½ cups Swiss cheese + 1 tsp Dijon mustard (3g net carbs)

Meal Prep & Storage

Refrigerate: Cover tightly and store up to 5 days. Perfect for keto meal prep — makes 8 breakfast servings.

Freeze: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw overnight in fridge.

Reheat: From fridge: Microwave 60-90 seconds or bake at 350°F for 12 minutes. From frozen: Microwave 2-3 minutes or bake at 325°F for 20 minutes.

Meal prep tip: Slice into 8 portions, wrap individually, and refrigerate. Grab one each morning for a protein-packed, keto-friendly breakfast that keeps you full until lunch.

Why Crustless?

Traditional quiche crust adds 15-20g of carbs per slice — nearly an entire day's carb allowance on strict keto. By removing the crust:

  • You save 15-17g net carbs per serving
  • Prep time drops by 20 minutes (no blind baking required)
  • The recipe becomes naturally gluten-free
  • You get more room for delicious, protein-rich fillings
  • The custard-to-filling ratio improves, creating a silkier texture

The result? A quiche that's just as satisfying as the original, with macros that fit perfectly into a low-carb lifestyle.

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