Bacon & Mushroom Crustless Quiche
This Bacon & Mushroom Crustless Quiche is naturally gluten-free, low-carb, and ready in under an hour. Perfect for meal prep and busy family breakfasts!
You know what changed my weekday mornings completely? Discovering that a crustless bacon mushroom quiche could be prepped on Sunday and sliced throughout the week for grab-and-go breakfasts.
No more scrambling eggs while simultaneously packing lunches and hunting for missing shoes. This easy crustless quiche with bacon and mushrooms became my secret weapon for peaceful mornings, and honestly, I wish I’d found it sooner!
The best part about this low-carb bacon mushroom quiche? It’s naturally gluten-free without any fancy flour substitutions or complicated techniques. Just eggs, savory bacon, earthy mushrooms, and a handful of wholesome ingredients that come together in one simple dish.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Thin, streaky bacon | 5 strips |
| Mushrooms, sliced | 1 cup |
| Small onion (white, yellow, or brown), thinly sliced | 1 |
| Fresh spinach | 1 cup |
| Eggs | 6 |
| Unsweetened dairy-free milk | 1 cup |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Nutritional yeast | 2 tablespoons |
Instructions
Step 1: Preheat your oven to 350°F (180°C). Lightly grease a 9-inch pie plate with your favorite cooking oil or spray and set it aside where you can easily reach it later.
Step 2: In a large skillet or pan over medium heat, fry the bacon strips until they’re beginning to crisp—this usually takes about 3-4 minutes on each side. Remove the bacon from the pan and set it aside on a paper-towel-lined plate to cool and drain excess grease.
Step 3: Add the sliced mushrooms and onions directly to the same pan to sauté in that delicious bacon fat. If the pan starts looking a little dry, drizzle in a tablespoon of olive oil. Stir and cook for about 4-5 minutes until the mushrooms release their moisture and the onions have softened and turned translucent.
Step 4: Chop the cooled bacon into small, bite-sized pieces and add them back to the pan along with the fresh spinach. Cook for another 2-3 minutes, stirring occasionally, until the spinach has fully wilted and reduced in volume. Remove the pan from the heat and set aside.
Step 5: In a large mixing bowl, whisk together the eggs, dairy-free milk, nutritional yeast, salt, and pepper until well combined and slightly frothy. The mixture should look smooth and unified without any streaks of egg white.
Step 6: Stir the sautéed veggie and bacon mixture into the egg mixture until everything is evenly distributed. Pour this beautiful combination into your prepared pie plate, gently shaking it to level the surface.
Step 7: Place the pie plate in the middle rack of your preheated oven and bake uncovered for 35-40 minutes. The crustless bacon mushroom quiche is done when the center has set and no longer jiggles when you gently shake the pan—it should look golden and puffed around the edges.
Step 8: Let the quiche cool slightly for about 5 minutes before slicing and serving. This resting time helps it set completely and makes slicing much cleaner!
Substitutions
For the bacon: Turkey bacon works beautifully if you prefer a leaner option, though it won’t render as much fat for sautéing the veggies. You can also use diced ham or cooked sausage for a different flavor profile—just add a bit of oil to the pan when cooking the mushrooms.
For dairy-free milk: Any unsweetened plant-based milk works in this bacon and mushroom crustless quiche. I’ve used almond, oat, and coconut milk successfully, though I prefer the neutral flavor of unsweetened almond milk for savory dishes.
For nutritional yeast: If you don’t have nutritional yeast on hand, you can use 1/2 cup of shredded cheese instead (dairy or dairy-free). The nutritional yeast adds a subtle umami depth and cheesy flavor without actual cheese, which keeps this recipe completely dairy-free.
For mushrooms: Button, cremini, or baby bella mushrooms all work wonderfully here. Well, if you’re feeling fancy, shiitake or oyster mushrooms add an extra layer of earthiness that’s absolutely divine!
Troubleshooting
Quiche is watery: This usually happens when the mushrooms release too much moisture during baking. Make sure to cook the mushrooms long enough in Step 3 to evaporate their liquid before adding them to the eggs—they should look slightly browned and dry, not wet.
Center won’t set: If your quiche seems jiggly in the center after 40 minutes, give it another 5-10 minutes in the oven. Oven temperatures can vary, and a slightly thicker quiche might need extra time—just watch that the edges don’t get too dark.
Eggs taste rubbery: Overbaking is the culprit here. Pull the quiche from the oven when the center is just barely set with a slight wobble—it’ll continue cooking as it cools. Think of it like the way a cloud settles gently rather than firmly bouncing!
Bottom is soggy: Make sure your pie plate is properly greased and that you’ve cooked off enough moisture from the vegetables. If this keeps happening, try pre-baking your veggie mixture for an extra minute to ensure it’s completely dry before mixing with eggs.
Storage & Meal Prep
This low-carb bacon mushroom quiche stores beautifully in an airtight container in the refrigerator for up to 5 days. I love slicing it into individual portions right after it cools, then stacking them with parchment paper between each slice for easy grab-and-go breakfasts throughout the week.
For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag for up to 3 months. Reheat frozen slices in the microwave for 1-2 minutes or in a 300°F oven for about 15 minutes until warmed through.
Serving Suggestions
Serve this easy crustless quiche with bacon and mushrooms alongside a simple green salad with lemon vinaigrette for a complete lunch. For breakfast, I love pairing it with fresh fruit and a cup of hot coffee—it’s become our go-to Easter brunch dish!
You can also serve it at room temperature for picnics or potlucks, which makes it incredibly versatile for gatherings. Try it with roasted cherry tomatoes or a dollop of dairy-free sour cream for extra richness and tang.
Variations
Kid-Friendly Version: Leave out the mushrooms if your little ones are picky about fungi, and add diced bell peppers or cherry tomatoes instead. You can also use regular milk and real cheese if dairy isn’t an issue for your family—my niece absolutely loves this version with cheddar!
Dairy-Free & Vegan-Adjacent: This recipe is already dairy-free, but for a fully plant-based version, replace the eggs with a trusted tofu scramble base using firm tofu blended with nutritional yeast and black salt. The texture won’t be identical, but it’s surprisingly satisfying.
Mediterranean Twist: Swap the bacon for sun-dried tomatoes and add kalamata olives, fresh basil, and a pinch of oregano. This variation pairs beautifully with feta cheese (or dairy-free feta) and turns your crustless bacon mushroom quiche into a Mediterranean-inspired delight.
Loaded Veggie: Add sautéed zucchini, bell peppers, and cherry tomatoes along with the mushrooms for an extra nutrient boost. Just make sure to cook the veggies until they’re quite dry to avoid excess moisture in the final dish.
Bacon & Mushroom Crustless Quiche FAQs
Can I make this crustless quiche ahead of time?
Absolutely! This bacon and mushroom crustless quiche actually tastes even better the next day after the flavors have melded together. Bake it up to 3 days ahead, store it covered in the fridge, and reheat individual slices as needed throughout the week.
How do I know when the quiche is fully cooked?
The center should be just set with no visible liquid when you gently shake the pan—a slight wobble is fine. You can also insert a knife into the center; it should come out mostly clean with just a bit of moisture, not wet egg mixture.
What’s the best way to reheat leftover quiche?
For the best texture, reheat slices in a 300°F oven for about 10 minutes until warmed through. The microwave works in a pinch (about 45-60 seconds on medium power), but the oven keeps the eggs tender rather than rubbery.
Can I use regular milk instead of dairy-free?
Yes, regular whole milk, half-and-half, or even heavy cream work beautifully in this low-carb bacon mushroom quiche. The dairy-free version is just as delicious, but use whatever fits your family’s dietary needs and preferences.
Why use nutritional yeast instead of cheese?
Nutritional yeast adds a savory, slightly cheesy flavor while keeping the recipe completely dairy-free and lower in fat. It’s also packed with B vitamins! But if you prefer actual cheese, feel free to swap it for 1/2 cup of shredded cheddar, gruyere, or your favorite melty cheese.
Man, oh man, this easy crustless quiche with bacon and mushrooms has become such a staple in my kitchen that I honestly can’t imagine weekday mornings without it anymore. The combination of smoky bacon, earthy mushrooms, and fluffy eggs creates a satisfying meal that works for breakfast, lunch, or even a light dinner.
According to comprehensive gluten-free nutrition guidelines, naturally gluten-free whole food recipes like this one provide excellent protein and nutrients without the need for specialty ingredients or complicated substitutions. That’s what makes this low-carb bacon mushroom quiche so appealing—it’s simple, nourishing, and works for so many different dietary needs.
For more delicious gluten-free meal ideas, check out my savory prosciutto-wrapped chicken recipe or this comforting gluten-free tamale pie. And if you’re looking for lighter options, this ginger spring onion chicken is always a hit!
Whether you’re new to gluten-free cooking or just looking for reliable, family-friendly recipes, this crustless bacon mushroom quiche is here to make your mornings easier and more delicious. Give it a try this weekend, and I bet it’ll become part of your regular rotation too!
Bacon & Mushroom Crustless Quiche
Equipment
- 9-inch pie plate
- Large skillet or pan
- Large mixing bowl
- Whisk
- Paper towels
Ingredients
- 5 strips thin, streaky bacon
- 1 cup mushrooms sliced
- 1 small onion white, yellow or brown, thinly sliced
- 1 cup fresh spinach
- 6 eggs
- 1 cup unsweetened dairy-free milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons nutritional yeast
Instructions
- Preheat your oven to 350°F (180°C). Lightly grease a 9-inch pie plate with your favorite cooking oil or spray and set it aside where you can easily reach it later.
- In a large skillet or pan over medium heat, fry the bacon strips until they’re beginning to crisp—this usually takes about 3-4 minutes on each side. Remove the bacon from the pan and set it aside on a paper-towel-lined plate to cool and drain excess grease.
- Add the sliced mushrooms and onions directly to the same pan to sauté in that delicious bacon fat. If the pan starts looking a little dry, drizzle in a tablespoon of olive oil. Stir and cook for about 4-5 minutes until the mushrooms release their moisture and the onions have softened and turned translucent.
- Chop the cooled bacon into small, bite-sized pieces and add them back to the pan along with the fresh spinach. Cook for another 2-3 minutes, stirring occasionally, until the spinach has fully wilted and reduced in volume. Remove the pan from the heat and set aside.
- In a large mixing bowl, whisk together the eggs, dairy-free milk, nutritional yeast, salt, and pepper until well combined and slightly frothy. The mixture should look smooth and unified without any streaks of egg white.
- Stir the sautéed veggie and bacon mixture into the egg mixture until everything is evenly distributed. Pour this beautiful combination into your prepared pie plate, gently shaking it to level the surface.
- Place the pie plate in the middle rack of your preheated oven and bake uncovered for 35-40 minutes. The crustless bacon mushroom quiche is done when the center has set and no longer jiggles when you gently shake the pan—it should look golden and puffed around the edges.
- Let the quiche cool slightly for about 5 minutes before slicing and serving. This resting time helps it set completely and makes slicing much cleaner!
