Cheesy Crustless Quiche

Breakfast and BrunchLow CarbEggQuiche

Crustless quiche recipe including bacon, green onions, and cherry tomatoes.

Photography Credit: Elise Bauer

I had this crustless quiche recently at a ladies weekend (you know, the kind where husbands and kids are left to fend on their own and the gals take a well deserved break from the regular chaos) and couldn’t wait to try it when I got home.

It is pretty rich. In my trial run I substituted some (gasp!) low fat version of cream cheese, and was promptly reminded by my mother that they make up for the fat with carb-loaded filler.

I also just used my substitutions as an excuse to eat more. So now I’m sticking with the original full octane approach!

Before putting the quiche in the oven I sprinkled it with green onions, bacon, and cherry tomatoes.

This is a pretty flexible recipe, you can add whatever additions you want – herbs, mushrooms (dry sauté them first to get out the excess moisture), sausage, etc. Thanks to Cindy for this great recipe!

Cheesy Crustless Quiche Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes 8 servings


  • 1/2 stick of butter (1/4 cup)
  • 1/4 cup all-purpose flour
  • 3/4 cups milk
  • 1 cup cottage cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 5 eggs
  • 4 ounces cream cheese, softened
  • 6 ounces shredded Swiss cheese
  • 3 Tbsp grated Parmesan cheese
  • 1/4 cup chopped green onions
  • 3 slices of cooked bacon, crumbled
  • 6 cherry tomatoes, cut in half


1 Make a roux: Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly.

Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens.

Remove from the heat; set aside to cool, about 15-20 minutes.

2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.

3 Make the filling: Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce.

Stir in the Swiss and Parmesan cheeses.

4 Bake: Pour into a buttered 10" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top.

Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.

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Cheesy Crustless Quiche

46 Comments / Reviews

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Did you make it? Rate it!

  • Cheryl

    Love, love, love this recipe! One of the best quiche I’d had in a long time! Nice and fluffy, used coconut flour and it remains a nice low-glycemic meal as well.

  • chefleah

    Made it even Better with some easy substitutions! 1st no fatty bacon; we don’t add that if we can avoid; and it makes the dish so much healthier! Better for our waistlines and hearts! To nix the carbs I used coconut flour! Turned out great! You wouldn’t know and it really helps!
    If you want to *really* add flavor add some caramelized onions! Super good…

  • Paula

    This was very good. Very light. Def something I would make again


  • bridget

    great recipe for low carbers. love this quiche! made it last night, my husband and my dog loved it. thanks, simply recipes!

  • Paula

    Hello! I’m dying to try this but my kids don’t like eggs yolks. You think it would still be ok if I only use egg whites? Hope you can help me find a solution for this. Thanks!

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