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Crustless bacon leek quiche skips the pastry and puts all the attention on the filling: crisp bacon, soft leeks, and gruyere cheese baked into a creamy egg custard.
I started making this version years ago when I wanted quiche for breakfast but didn’t want to deal with rolling out dough on a Tuesday. Skip the crust, keep the flavor.
The leeks get a slow sauté in the bacon fat before they go into the eggs. That step matters. Skip it and you end up with watery pockets in the finished quiche.
Bake it in a 9-inch / 23 cm pie dish until the center is set and no longer jiggly, about 30 to 35 minutes at 375°F / 190°C. Internal temp should hit 165°F / 74°C.
This one holds up all week in the fridge, which makes it a solid keto breakfast to have on hand.
Why You’ll Love This Recipe
- No crust to roll out or blind bake
- Reheats well for meal prep breakfasts
- About 5g net carbs per slice
- Crisp bacon and sweet leeks in every bite
Ingredient Notes
- Bacon: Use thick cut for more chew, or swap in pancetta if that’s what you have.
- Leeks: Use only the white and light green parts. The dark green tops are tough and fibrous.
- Heavy cream: Full fat cream sets the custard properly. Half and half makes it looser and less rich.
- Gruyere cheese: Swap for sharp cheddar or Swiss if gruyere isn’t in your fridge.
- Eggs: Use large eggs at room temperature for a smoother, more even custard.
Keto Crustless Bacon Leek Quiche with Gruyere
Ingredients
Method
- Preheat the oven to 375°F / 190°C. Grease a 9-inch / 23 cm pie dish generously with butter.
- Cook the bacon in a 10-inch / 25 cm skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate, chop, and set aside. Leave about 1 tbsp bacon fat in the skillet.
- Add the sliced leeks to the skillet with the bacon fat, adding the extra butter if the pan looks dry. Cook over medium heat, stirring occasionally, for 5 to 6 minutes until soft and most of the liquid has cooked off.
- Whisk the eggs, heavy cream, salt, pepper, and nutmeg together in a large bowl until smooth.
- Stir in half the gruyere, the cooked leeks, and the chopped bacon.
- Pour the mixture into the prepared pie dish. Scatter the remaining gruyere over the top.
- Bake for 30 to 35 minutes, until the center is set and no longer jiggly and a knife inserted in the middle comes out clean. Internal temp should read 165°F / 74°C.
- Let the quiche rest for 10 minutes before slicing. Garnish with chives and serve.
Notes
- Cook leeks until most of the liquid evaporates, this prevents a watery quiche.
- Bake until center reads 165°F / 74°C on an instant-read thermometer.
- Rest 10 minutes before slicing for clean cuts.
- Grease the pie dish well so edges release easily.
Tips for Success
- Squeeze extra moisture from cooked leeks before adding them to the egg mixture to avoid a watery quiche.
- Let the quiche rest 10 minutes after baking so it firms up enough to slice cleanly.
- Check doneness with a knife in the center, it should come out clean with no wet batter.
- Grease the pie dish well with butter so the baked edges release without sticking.
- Cook the bacon until crisp, not chewy, so it holds its texture inside the custard.
Variations
- Swap leeks for sautéed mushrooms and thyme for an earthier version without changing the bake time.
- Add a handful of baby spinach wilted into the leeks for extra color and iron.
- Use crumbled feta instead of gruyere for a tangier, saltier filling.
Storage and Reheating
Store leftover quiche in an airtight container in the fridge for 4 to 5 days.
Reheat slices in a 300°F / 150°C oven for 10 to 12 minutes, or in the microwave for 60 to 90 seconds if you’re short on time.
This quiche also freezes well. Wrap cooled slices individually and freeze up to 2 months, then thaw overnight in the fridge before reheating.
Serving Suggestions
Serve slices warm with a simple green salad on the side for a light lunch.
This quiche also works cold, straight from the fridge, cut into wedges for a grab-and-go breakfast.
Add a dollop of sour cream or a few slices of avocado for extra richness at brunch.
FAQ
Why is my crustless bacon leek quiche watery in the middle?
Usually from leeks that weren’t cooked long enough before baking. Leeks hold a lot of water, so sauté them until soft and most of the liquid cooks off, about 5 to 6 minutes. Also check the quiche hit 165°F / 74°C in the center before pulling it from the oven.
Can I use spinach instead of leeks in this quiche?
Yes, swap in 2 cups of baby spinach, wilted and squeezed dry before adding it to the custard. Leeks give a milder, sweeter flavor, so spinach will taste a bit more mineral and green. Either way, dry the greens well first.
Can I make this crustless quiche ahead and freeze it?
Yes, this quiche freezes well once fully cooled. Wrap individual slices tightly and freeze up to 2 months, then thaw in the fridge overnight before reheating in a 300°F / 150°C oven. Don’t freeze it warm, that traps steam and makes the texture rubbery.
What goes well with a crustless bacon leek quiche?
A simple green salad with a light vinaigrette balances the richness of the bacon and gruyere. Fresh fruit or roasted tomatoes work too if you want something on the sweeter side. For brunch, add avocado slices or a cup of coffee.
Is this crustless quiche keto and gluten free?
Yes, this quiche has no flour or crust, so it’s naturally gluten free and fits a keto diet with about 5g net carbs per slice. The fat comes from bacon, cream, and gruyere, which keeps it satisfying without added starch.
What’s the difference between a crustless quiche and a frittata?
The main difference is the cream. This crustless quiche uses heavy cream and eggs for a dense, custardy texture, while a frittata is mostly eggs with little or no dairy, cooked mostly on the stovetop. Quiche also bakes low and slow for a smoother set.
