Crustless Bacon and Tomato Quiche

Crustless Bacon and Tomato Quiche


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Cut back on time and carbs by baking this crust-less quiche filled with crispy bacon and topped with red tomato slices. If you don't have gruyere on hand, you can substitute it with 1 1/2 cups of shredded Swiss cheese.

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Serving Size / Yield

4-6 servings


  • 6 slices Bacon
  • 3 Eggs
  • 1/2 C. Greek Yogurt
  • 1/2 C. Whole Milk
  • 1/8 tsp. Nutmeg
  • 1/4 tsp. Salt
  • 1 1/2 cups Shredded Gruyere Cheese
  • 1 Small Tomato, sliced

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Preheat oven to 425 degrees. Grease a 9" cake pan with nonstick cooking spray. Cook bacon in microwave for 30-45 seconds, crumble, and set aside. In a mixing bowl, combine eggs, yogurt, milk, nutmeg, and salt. In pan, layer half of the shredded cheese, half of the bacon, and repeat. Cover with egg mixture and bake for 10-15 minutes. Reduce heat to 350 degrees. Remove quiche from oven, and place sliced tomatoes on top. Bake quiche for about an additional 20 minutes until the eggs are fully set and a toothpick inserted in the center comes out clean. Let sit 10 minutes before serving.

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