This Brussel sprout and bacon crustless quiche will be your new favorite brunch dish! It’s filled with crispy bacon, garlic sautéed Brussel spouts and shallots, and loads of smoked gouda cheese. Best yet it’s easy to prepare and can be made in advance, so perfect for this year’s holiday brunch or even for your weekly meal prep.
Brussel Sprout and Bacon Crustless Quiche
Oh crustless quiche, how I adore thee! You are so tasty and delicious, make for a show-stopping breakfast, and are so easy to make! You are perfect for when overnight company is staying at your house and you need an easy and crowd-pleasing meal, say like during the Holidays. Or when you want quick delicious meals all week long and can prep them at the beginning of the week. You are my new favorite breakfast dish!
But seriously, this crustless quiche will be on rotation on your weekly menu. It’s filled with crispy bacon, garlic sautéed Brussels sprouts and shallots, and lots and lots of smoked gouda cheese. Do I need to say more??
But there is more! It’s easy to whip together and can be made in advanced and stored in the fridge. Ok, I know I have your attention and you totally want to try this dish!
Wait no crust??
Now you may be thinking a quiche usually has a crust and can it really still be good without it. The answer is yes! And it might be your preferred way to prepare a quiche from here on out.
First, you can skip the pesky crust, so it makes this dish easy to prepare. No need to make pie dough from scratch (and who has time for that during the holidays when you have a million other things to bake!). No need to even buy a store-bought pie crust and go through the trouble of rolling it out and crimping the edges. Nope! You just have to make the filling and you can pour it straight into a baking dish. Easy peasy!
And forgoing the crust actually amps up the deliciousness of this dish! It allows for the sides of the quiche to become golden brown, crispy, and delicious because there is no crust blocking it from touching the pan. So really it’s a win win in my book!
Finally, sans crust, this is a low-carb, super satisfying, and healthy dish, which is great to have this time of year amongst all the other heavy, rich dishes.
How is this Healthy?
As we already talked about, this is a crustless quiche, so the dish is very low carb.
Quiches are typically made with heavy cream. I omitted that in this recipe and instead used a combination of unsweetened plain almond milk and greek yogurt. The combination of these ingredients still creates a thicker luscious cream base (similar to heavy cream) that mixes with the eggs and makes them fluffy and rich without as much fat as heavy cream.
Now there is bacon and cheese in this dish, so it’s still satisfying and delicious. Bacon and cheese give me life and are some of my top fav foods! And they are the perfect addition to this low-crab, nutrient-rich dish so you it’s both healthy and indulgent. I’m all about balance!
- Greek Yogurt
- Unsweetened Plain Almond Milk or Milk of Choice
- Brussel Sprouts
- Smoked Gouda Cheese
Can I use different ingredients in this crustless quiche?
Yes! That is the beauty of a quiche – its customizable once you know the necessary ingredients and steps. The needed ingredients are the eggs, milk, and greek yogurt plus seasonings. You also arrange all of the ingredients at the bottom and then pour over the egg mixture and bake it for 35-40 minutes,
You can switch out the filler ingredients for other favorites or things you already have in your fridge.
If you have cheddar cheese in your fridge, you can use that instead of smoked gouda. Or you could omit the bacon if you want to make this vegetarian. You can also use any veggies you prefer (although I do recommend sautéing them with lots of garlic before adding them to the bottom of the dish to amp up the flavor).
Have fun with this dish and make it your own!
Enjoy this crustless quiche!
This crustless quiche is so easy to prepare and packed with so much flavor. The sautéed Brussels are super garlicky and addicting, the bacon is crisp and adds a salty, meaty bite, and the smoked gouda is smoky, creamy, and just plain delicious. This is a harmony of flavor and is perfect for your Christmas brunch!
If you make this Brussel sprout and bacon crustless quiche, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Other Holiday Recipes
Brussel Sprout and Bacon Crustless Quiche
- 2 cups shaved Brussel sprouts
- 6 slices bacon
- 1 tablespoon olive oil
- 1 small shallot diced (about 1/2 cup)
- 3 cloves garlic minced
- 1/2 cup greek yogurt
- 1 cup unsweetened plain almond milk or milk of choice
- 6 eggs whisked
- Dash nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup smoked gouda
Pre-heat oven to 375 degrees.
Heat a large skillet over medium heat. Add the bacon and cook until fat rendered and bacon is crispy.
Remove bacon from pan and allow to cool. Once cool, cut bacon into pieces.
Remove bacon fat from skillet except for about 1 tablespoon.
Add about one tablespoon of olive oil to the pan and diced shallot. Cook shallots until translucent. Add in Brussels and cook until slightly browned (add more olive oil if pan becomes try).
Finally add garlic and cook until fragrant, about 2 minutes.
In a separate bowl, combine the greek yogurt and almond milk (or milk of choice). Add in whisked eggs, nutmeg, salt and pepper and mix until well-combined.
Grease a pie or tart pan. Add the Brussel sprout mixture, bacon, and gouda cheese so it is evenly dispersed at the bottom of the pan. Pour over egg mixture.
Bake for 30-40 minutes or until eggs are set (and no longer giggly).
Allow to cool before slightly before cutting.
Cut, serve, and enjoy!
This can be made ahead of time and stored in the fridge (for up to a week). When ready to serve, reheat the quiche in a 350 degree oven for about 10 minutes or until heated through.
If you do want to add a crust, you can just use your favorite pie dough (store bought oe homemade) and roll it out onto the pie pan before adding the other ingredients.