This crustless breakfast quiche is low carb without compromising on flavor- And best of all, you can totally customize it to your taste! 

The crustless quiche is hearty and delicious, but also guilt-free because it is made without a crust! I made it with breakfast sausage, pepper jack cheese, bell peppers, and onions, but you can totally customize it to suit your tastes and what you have on hand.

We have learned from experience that our readers love a dish that leaves out the crust- Our Crustless Tomato Pie is one of our most popular recipes of all time, and that Crustless Squash Pieis not far behind.

Ingredients/ Substitutions

This recipe is 100% customizable so use whatever ingredients you’d like. Not a fan of sausage? Try ham or bacon. Don’t want the spice from the pepper jack? Use cheddar, Monterey jack, or a Mexican blend.

I used red bell peppers and yellow onion because that’s what I had, but really any veggies would be good in this. I plan to try it soon with mushrooms, shallot, and garlic and I fully expect it to be divine.

How to make crustless brunch quiche

First, cook your peppers and onions (or whatever veggies you care to use) in olive oil until soft.

Then, add your sausage and cook until it’s no longer pink. If you’re trading out the sausage for diced ham or crumbled bacon you can skip this step and just add them in at the end. Be sure to drain the sausage well.

Next you’re going to whisk together the eggs, cream, and seasonings. I just used salt, pepper, and garlic powder, but you can use whatever floats your boat! Fold the meat, vegetables, and cheese into the egg mixture and pour it all into a prepared quiche pan.

How long will a crustless breakfast quiche keep?

Covered and refrigerated, this will keep for up to 5 days. You can also freeze it after cooking and it will keep up to 2 months! Just be sure to thaw it overnight before serving and then heat it up in the oven until good and hot. About 15 minutes at 350 degrees should be good.

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