Brussel Sprout and Bacon Crustless Quiche

Course Breakfast
Prep Time 20 minutes
Cook Time 40 minutes
Author danilicious2016


  • 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


  1. Pre-heat oven to 375 degrees.
  2. Heat a large skillet over medium heat. Add the bacon and cook until fat rendered and bacon is crispy.
  3. Remove bacon from pan and allow to cool. Once cool, cut bacon into pieces.
  4. Remove bacon fat from skillet except for about 1 tablespoon.
  5. 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).
  6. Finally add garlic and cook until fragrant, about 2 minutes.
  7. 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.
  8. 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.
  9. Bake for 30-40 minutes or until eggs are set (and no longer giggly).
  10. Allow to cool before slightly before cutting.
  11. Cut, serve, and enjoy!

Recipe Notes

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.