Crustless Quiche with Sausage Bacon and Ham

4.49 from 27 votes
1 hour
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Crustless Quiche with Sausage, Bacon and Ham is ideal for low-carb, keto or gluten-free diets.  Best of all, going crustless is simply easier than fussing with a crust!

Photo of whole Crustless Quiche with Sausage Bacon and Ham on blue-striped napkin with four forks.

One of the things I love most about quiche is that it’s perfect for any meal.  It’s perfect for breakfast, brunch or lunch.  For a great supper, simply add a crisp green salad or a simple soup.  Quiche can be made with almost anything you have on hand and it freezes and reheats beautifully.

This hearty Crustless Quiche with Sausage, Bacon and Ham is perfect for meat lovers!  You’ll love how easy and delicious it is!

Tips for making Crustless Quiche with Sausage, Bacon and Ham:

  • It’s important to cook meat and vegetables before placing them in a quiche.  Most vegetables have a fair amount of water in them and if not cooked first, that water will be released when baking which ends up at the bottom of the baking dish.  If you’re making a quiche with a crust, it’s going to be soggy.
  • You’ll be able to whip up any quiche–crustless or otherwise–in any size baking dish by remembering a simple formula:  Use 1 egg to every half-cup of liquid (such as half-and-half or milk) for the custard.

Photo of eggs being whisked in stainless steel bowl.

You may have looked at this recipe and thought…  Aaagh the fat content!  There are ways to change that.

  • Reduce the fat content by using turkey sausage and turkey bacon
  • Use less cheese or 2% cheese
  • Use two egg whites for every egg and use milk with lower fat content.
  • You could also add spinach or broccoli to make it better for you!

I’m also a big believer in portion control!  One piece of quiche good…. half the quiche not so good!

Photo of sliced Crustless Quiche with Sausage, Bacon and Ham with a piece removed onto a plate.

Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

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Crustless Quiche with Sausage Bacon and Ham

4.49 from 27 votes

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By: Carol | From A Chef's Kitchen
Crustless Quiche with Sausage, Bacon and Ham is ideal for low-carb, keto or gluten-free diets. If nothing else, going crustless is simply easier than fussing with a crust!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Quiches and Tarts
Cuisine French
Servings 8
Calories 455 kcal


  • 1 tablespoon canola oil
  • 1 small green bell pepper - chopped
  • 1 bunch scallions - white and light green part only, chopped
  • 2 cloves garlic - minced
  • 3 links hot Italian sausage - casings removed
  • 3 slices bacon - chopped
  • 4 ounces ham - diced
  • 2 cups shredded Cheddar cheese - Monterey jack or Swiss cheese
  • 1/2 cup freshly grated Parmesan cheese
  • Cooking spray
  • 4 large eggs
  • 2 cups half-and-half - whole or 2% milk
  • Salt and freshly ground black pepper


  • Preheat oven to 350 degrees.
  • Heat oil in a skillet or saute pan over medium-high heat. Add green bell pepper and cook 3 to 5 minutes or until softened.
  • Add scallion and garlic and cook 1 minute. Transfer to a bowl. Avoid adding any liquid released by the vegetables. Wipe out the pan with a paper towel.
  • Keep heat at medium-high. Place Italian sausage in the skillet or saute pan and cook 5 to 7 minutes, breaking it up as you go, until crumbled, browned and cooked through. Drain on a paper towel-lined plate. Add to bowl with vegetables.
  • Keep heat at medium-high. Place bacon in a skillet or saute pan and cook 3 to 4 minutes or until crisp. Drain on a paper towel-lined plate. Add to bowl with vegetables and sausage. Let cool to room temperature. Add ham and cheeses and stir to combine.
  • Spray a 10-inch round baking dish with cooking spray.
  • Transfer vegetable, meat and cheese mixture to prepared baking dish.
  • Whisk together eggs and half-and-half or milk. Add salt and black pepper. Pour over vegetable, meat and cheese mixture.
  • Bake 35 to 40 minutes or until set in the center and top is lightly browned.


May also be baked in an 8 x 8-inch square baking pan.
FREEZER-FRIENDLY:  Bake as directed, cool and cut into portions as desired.  Place in an airtight container and freeze 1-2 months.  Thaw in the refrigerator.  Reheat in a 350-degree oven until heated through.
REHEATING LEFTOVERS:  Cut into wedges as desired.  Reheat in a 350-degree oven until heated through.


Serving: 1 | Calories: 455kcal | Carbohydrates: 5g | Protein: 23g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 813mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 10mg | Calcium: 368mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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4.49 from 27 votes (24 ratings without comment)

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Recipe Rating


  1. 4 stars
    The taste of this quiche is awesome, but I had a ton of liquid on the bottom of the pan even though I precooked everything and drained it before using. I used whole milk. The center of the quiche fell apart, it didn’t come out of the pan in a nice triangle. Any thoughts?

    1. Hi, Lynn, Thanks so much for your feedback. Only one other person mentioned that but they used almond milk. This recipe has been on my list to retest and update. The ratio of eggs to liquid is correct as it’s one egg to a half-cup so I’m not sure. I’ll certainly move it up the list!! Glad you enjoyed it otherwise!

  2. 4 stars
    Made this last night for dinner..we loved everything about it except it was watery when I took it out of the oven… I used almond milk could this be the problem? Thanks!

    1. Hi, Beth, Thanks so much and glad you mostly enjoyed. 🙂 I have not tested this recipe with almond or other non-dairy milk so I can’t really say. I have read that oat milk is the most like regular dairy milk. Perhaps add an extra egg and reduce the liquid by 1/2 cup next time? Thanks again so very much!!

  3. 5 stars
    I’ve been searching for a while for a recipe for crustless quiche. I’m a meat lover and finally came across this recipe. I made it and it was AWESOME!!! I will definitely make again.

  4. Hi There!
    I’m making this for tomorrow’s Christmas breakfast. Is it possible to prepare it and wait until the morning to cook it? Or does it re heat well? I’m trying to do as much ahead as possible
    Thank you!

    1. Hi, Christie, Either way! It can be assembled and baked later or it will reheat well. If reheating, I would cut into pieces as desired. Reheating the whole thing could cause it to dry out. Thanks for your question and have a wonderful Christmas!

      1. Thank you for the speedy reply on Christmas Eve. I think I will assemble and pop in the oven tomorrow, Merry Christmas!

  5. Tried this last night and it did not disappoint! It was delicious! I have started the Keto/Low Carb way of eating. Any idea the nutritional break down of this? I’d love to know how many carbs, calories, fat, etc. for each serving. Thanks so much!

    1. Hey, Kendall, Thanks so much for your question. Because I’m not a health, fitness or weight loss website, I don’t provide that type of information as it’s always an estimate anyway. The lower the fat content in the dairy, the higher the carbs. If you use heavy cream, the carbs are going to be low–if at all. When you start reducing the fat content, the carbohydrates go up. The meat, cheese and eggs don’t provide a lot, but it’s no secret, all of these ingredients are high in fat.

    1. Hi, Eric, Thanks for pointing out that the number of servings was missing. I switched recipe plug-ins and that information didn’t carry over. I’m in the process of fixing ALL the recipes here–just haven’t gotten to that one yet. It makes 8 servings (like a regular pie would). Thanks again and please stay in touch!

      1. Hi Carol. I just made the breakfast quiche that you posted. However I doubled the recipe and made it in a 9 x 13 cranberry glass pan lined with butter instead of spray. I also nixed the peppers, garlic and parm chese. the ssg I used was made from venison. Took about 40 minutes to cook but smells delicious!!! having it for breakfast tomorrow. will let you know how it came out!!


      2. Hi, Eric, Thanks so much! Yes, if you double a recipe, you double the volume, so it’s going to take longer to cook.

  6. This looks amazing! I like your suggestion for making it a bit healthier. I’m trying to reduce my cholesterol and would love to try this. The veggies are a great addition too.