Crustless Quiche with Bacon and Swiss

 Grab and Go Quiche… yes please!

So are you like me and busy… need some grab and go ideas? Check out this crustless quiche and see if it doesn’t work for your family! My kids don’t even like swiss cheese and they can’t get enough of this bacon swiss quiche. Notice the print option below for easy access to this recipe later and don’t forget to come back and let me know how you like it or head over to my Facebook page to share your pics 🙂

Crustless Bacon and Swiss Quiche

Here is a simple recipe for Bacon and Swiss Quiche that I can’t keep in my house! I make some things ahead so my life is easier and I honestly have to make 6 batches of this for a 2 week period… seriously!

After I realized how much my family liked them, I decided to make them more grab and go to fit our lifestyle by using muffin tins to cook the quiche in.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 muffin cup quiche
Calories 100 kcal
Author Bettina Zabel


  • 1 pound bacon
  • 1 onion large
  • 10-12 ounces frozen spinach thawed
  • 6 ounces swiss cheese shredded
  • 6 eggs
  • 1/2 cup heavy whipping cream
  • pinch salt to taste
  • pinch pepper to taste
  • oil to grease pan
  • butter/bacon grease to cook onions in


  1. Cook your bacon, this could be done in the skillet or in the oven. Heat butter in a skillet and over medium heat cook chopped onion for a couple minutes, then add the spinach. Cook both for about 5 minutes and then remove from the heat. In a mixing bowl stir together your eggs, salt, pepper and cream. Add the onion and spinach combo to the egg mixture.
    crustless bacon and swiss quiche
  2. Add in the shredded cheese, a money saving tip here is to buy a block of swiss and shred it yourself… I saved well over half doing it that way and was able to shred it easily in my food processor. Mix everything thoroughly. Grease the cooking pan (either a pie dish or muffin tins).

  3. Pour mixture into dish and bake at 350 for about 25 minutes or until a fork inserted in the center comes out clean.

    If you are using a pie dish it may require a few additional minutes for the center to come out clean. Just check it at 25 minutes and again at 30, but it shouldn’t need more than that. Most dishes cook a bit even after coming out of the oven.

  4. Once they have cooled a bit, I put them on a cookie sheet covered in parchment paper and place them in the freezer. I allow them to freeze individually and then put them all in gallon ziplock bags.

Recipe Notes

If I want to heat them up straight from the freezer it takes about 1 1/2 to 2 minutes per mini quiche and is super simple for my 6, 7 and 8 year olds to do! You can of course just place them in the fridge the night before to defrost for morning, but these have been my kids’ go to for quick snacks, quick breakfasts, sometimes they want them for dinner and of course my husband and I love them too!

Though this is a bacon and swiss quiche, if swiss isn’t your thing, cheddar would work, as I am sure any cheese would. You could cut the spinach in half and add mushrooms or peppers too! A double batch, gives me about 30 muffins, oh and don’t overfill them, aim for about 3/4 full. I figured out on average a quiche muffin has 100 calories and less than 2 carbs (low carb), I forgot to figure fat, but I really don’t pay attention to my personal fat intake.

I hope this helps your mornings or snack time! Enjoy!

Bet + Fam 🙂


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