Comida Kraft
Recipe Box

Crustless Bacon and Cheese Quiche

Prep Time
Total Time

12 servings

Prepare this delicious Crustless Bacon and Cheese Quiche. Avoid the fuss of crust with this cheesy quiche which incorporates a variety of fresh veggies.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Reserve 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
  • Beat eggs and sour cream with whisk until blended. Pour into 13x9-inch baking dish sprayed with cooking spray; top with bacon mixture and cheeses.
  • Bake 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

Serving Suggestion

For a delightful brunch idea, serve this Crustless Bacon and Cheese Quiche with a seasonal fruit salad.

Crustless Garden Vegetable Quiche

Prepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.


Substitute 2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses for the cheddar and mozzarella cheeses.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 180
Total fat 13g
Saturated fat 5g
Cholesterol 205mg
Sodium 370mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 14g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 30 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this today for Father's Day and everyone loved it! I made this today for Father's Day and everyone loved it! I left out the onions, mushrooms & tomatoes because our group included kids and it didn't lack any flavor. I did add salt and pepper to the egg mixture because I was afraid it would be a little bland without the onions. I was so happy with how it turned out and it was super quick and simple. This is a great basic recipe to have on hand with tons of possibilities. I will definately make this again - can't wait to try the original recipe with the veggies next time. This one is definately a winner with my family.
Date published: 2010-06-21
Rated 4 out of 5 by from This is a great recipe! This is a great recipe! I didn't have any onion, so I used broccoli as the second vegetable. My husband and I are newlyweds, so since it's just the two of us I halved the recipe. It was super easy and quick, and it baked in about 20 minutes since I halved it. It turned out so moist and fluffy, and I was surprised at how wonderful the broccoli tasted with the tomatoes and bacon. I will definitely make this again. I'm glad I found a quick, easy, and delicious recipe that is good for breakfast, lunch or dinner!
Date published: 2007-06-08
Rated 5 out of 5 by from Made this for a family brunch and received AMAZING reviews of it from everyone who ate it. Made this for a family brunch and received AMAZING reviews of it from everyone who ate it. To save time, I chopped up everything & cooked the bacon and mushrooms the night before and just mixed everything up with the eggs and sour cream about an hour before the guests arrived. We also had fresh fruit, biscuits and sausage balls but everyone kept going back for seconds on this dish!
Date published: 2007-04-02
Rated 5 out of 5 by from This recipe is fabulous and flexible! This recipe is fabulous and flexible! To make prep easier, I prepared the bacon in the oven at 400 for about 15 min. before starting the casserole. Still enough bacon drippings to use to cook the mushrooms. I omitted the tomatoes but added fresh asparagus which I lightly sauteed with the mushrooms. So good. No leftovers!!!! Have also made it Tex-Mex style by adding jalapenos and using a Mexican blend cheese instead of the cheddar and mozzarella.
Date published: 2012-04-01
Rated 5 out of 5 by from This is a great recipe! This is a great recipe! I will make it again & again, likely using different variations! This time I used the mushrooms & green onions, but instead of tomatoes I substituted green peppers and added garlic as well. I used a full pound of bacon also. Next time I think I would like to try spinach, artichoke hearts, sun-dried tomatoes or roasted red peppers, garlic, and fresh grated parmesan cheese. So many possibilities! Yum yum!
Date published: 2010-01-09
Rated 5 out of 5 by from I made this for dinner one night and loved it! I made this for dinner one night and loved it! I used the whole pkg. of bacon-why skimp? I didn't have tomatoes but didn't miss them. My husband likes spicy so he splashed some hot sauce on. Even good the next day warmed up for breakfast! My cousin is now going to make for her daughter who loves quiche but doesn't need the extra calories from the crust. What a great way to use up some leftover sour cream.
Date published: 2010-01-03
Rated 5 out of 5 by from I made this last night after I made dinner. I made this last night after I made dinner. It was intended to be for breakfast today since my fiance has to be at work at 6am. Well, it was half gone last night! The family loved it. The recipe on my phone did not have the eggs noted so I used six eggs and subsituted the bacon for country sausage links that I cooked in the oven while making dinner and sliced. I will definitely make this again.
Date published: 2012-07-24
Rated 4 out of 5 by from Simple and delicious. Simple and delicious. We added chopped green chilis. Also, think it could use a touch of cilantro - but this us - being from San Anotnio, we like food with a little zip. Also, think the cheese should go on last 5 minutes of baking. Otherwise, the cheese seemed a little dry. ill let you know how the changes taste.
Date published: 2007-03-24
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