Keto crustless quiche keeps the best part of a classic quiche, the rich, silky custard, and skips the fussy pastry entirely. This one leans on smoky bacon, browned mushrooms, spinach and nutty Swiss cheese, a combination that tastes like a café brunch.
Each slice has 3 g net carbs and 21 g of protein for about 428 calories, calculated from the ingredients. One quiche gives you six breakfasts, and it tastes just as good cold as warm.
If you’re working out how much fat and protein your breakfasts should hold, my free macro calculator gives you personal targets in about a minute.
- 3 g net carbs and 21 g protein per slice, about 428 calories.
- Cook the mushrooms and spinach first. Removing their water is what prevents a soggy quiche.
- Bake low and slow at 350°F for a smooth custard instead of a spongy one.
- Pull it with a slight wobble in the center; it sets as it cools.
- Six slices, six breakfasts. It keeps 4 days in the fridge.
Why This Works on Keto
Traditional quiche gets most of its carbs from the crust. Remove it and you’re left with eggs, cream, cheese and vegetables, which is already a keto breakfast. Nothing about the filling needs to change.
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Eggs and Swiss cheese provide the protein, heavy cream makes the custard rich and tender, and bacon adds flavor you’d miss otherwise. Mushrooms and spinach bulk it up for very few net carbs.
A make-ahead breakfast is one of the most practical keto habits you can build. When a slice is waiting in the fridge, you’re far less likely to grab a pastry on the way to work.
A Few Notes on the Ingredients
Eggs and heavy cream in roughly this ratio make a custard that’s creamy but still sliceable. Using all milk makes it watery; using all cream makes it very dense.
Swiss cheese melts smoothly and has a mild nutty flavor that suits eggs. Gruyère is a more flavorful upgrade, and cheddar works if that’s what you have.
Mushrooms hold a surprising amount of water. Cook them in the bacon fat until they’re browned and the pan looks dry before they go anywhere near the eggs.
Spinach shrinks to almost nothing. Wilt it in the pan with the mushrooms, then press out any liquid with a spoon.
Keto Crustless Quiche
Ingredients
Equipment
Method
- Heat the oven to 350°F. Butter a 9-inch pie dish generously.
- Cook the bacon in a large skillet over medium heat until crisp. Drain on paper towels, crumble, and leave about 1 tbsp fat in the pan.
- Slice the mushrooms and cook them in the bacon fat over medium-high heat, stirring occasionally, until browned and the pan is dry, about 6 to 8 minutes. Add the spinach and stir until wilted. Press out any liquid and let cool slightly.
- In a large bowl, whisk the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
- Scatter the bacon, mushroom mixture, and 1 cup of the Swiss cheese in the pie dish. Pour the custard over the top, then sprinkle with the remaining Swiss and the parmesan.
- Bake 35 to 40 minutes, until the edges are set, the top is golden, and the center has just a slight wobble.
- Rest for 10 minutes before slicing into 6 wedges.
Nutrition
Notes
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- Vegetarian: Skip the bacon, cook the mushrooms in butter, and add a handful of chopped asparagus.
- Swap the meat: Diced ham or browned breakfast sausage works in place of bacon.
- Change the cheese: Try gruyère, sharp cheddar, or crumbled goat cheese.
- Dairy lighter: Use unsweetened almond milk for half the cream; the custard will be softer.
- Mini quiches: Bake in a greased muffin tin for 20 to 22 minutes for grab-and-go portions.
Storage, Leftovers, and Serving
Cool the quiche completely, then cover and refrigerate for up to 4 days. Slices freeze well for up to 2 months when wrapped individually and placed in a freezer bag.
Reheat a slice in the microwave for 45 to 60 seconds, or in a 325°F oven for about 10 minutes for a crisper top. Thaw frozen slices overnight in the fridge first.
It’s also good cold with a small green salad. For more make-ahead mornings, browse my keto breakfast recipes.
Frequently Asked Questions
Why Is My Crustless Quiche Watery?
Watery quiche almost always comes from vegetables that weren’t cooked down first. Brown the mushrooms until the pan is dry and squeeze the spinach well. Overbaking can also squeeze liquid out of the custard, so pull it while the center still has a slight wobble.
How Many Carbs Are in Crustless Quiche?
This version has about 3 g net carbs per slice, with 21 g protein and 37 g fat. Removing the pastry crust cuts out the vast majority of the carbs in a traditional quiche.
Do I Need to Grease the Pie Dish?
Yes. Without a crust, the custard sits directly on the dish and can stick. Butter the dish generously, bottom and sides, and the slices will lift out cleanly.
Your This-Week Plan
Here’s the experiment: bake this quiche on Sunday and eat a slice for breakfast Monday through Friday. At the end of the week, notice how many mornings you skipped the coffee-shop line. That time and money add up fast.
This recipe is for general education, not medical advice. Nutrition values are estimates and will vary with brands. If you’re pregnant, have a health condition, or take medication for blood sugar or blood pressure, check with your doctor before starting keto.
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