This Heirloom Tomato Crustless Quiche with Bacon and Spinach is perfect for starting your day, or serving at your next weekend brunch. With the rich flavors of heirloom tomatoes, crisp bacon and creamy cheeses, this savory quiche is sure to impress. Plus, it’s crustless, making it a lighter option, without sacrificing taste.
This tomato quiche is a great, low-carb breakfast recipe!
Why You Should Make This Heirloom Tomato Crustless Quiche
- Flavorful: Packed with the rich and savory flavors of tomatoes, bacon and cheeses.
- No Crust: A lighter, low-carb quiche, without compromising on flavor.
- Versatile: This gluten-free quiche is great for breakfast, brunch or even a light lunch.
- Prep Ahead: Can be made ahead and reheated, making it perfect for busy mornings.
- Crowd-Pleaser: Everyone will love this savory quiche.
Ingredients
- Bacon: Can leave out for a vegetarian quiche, or substitute with ham or turkey bacon.
- Shallot: Substitute with 1/4 cup of finely chopped onion or green onions.
- Heirloom Tomato: Substitute with any variety of ripe tomatoes, such as Roma or cherry tomatoes.
- Eggs: There is no direct substitution, but you can use egg substitutes or a mixture of egg whites for a lower-cholesterol option.
- Heavy Whipping Cream: Substitute with half-and-half, whole milk, or a non-dairy alternative like almond milk or coconut milk.
- Baby Spinach: Substitute with kale, Swiss chard, or another leafy green.
- White Cheddar Cheese: Substitute with any mild cheese, such as mozzarella, Monterey Jack, or Colby.
- Gruyère Cheese: Substitute with Swiss cheese, Emmental, or a similar nutty-flavored cheese.
How to Make a Crustless Quiche
- Start browning the diced bacon.
- Thinly slice the tomatoes and lay them out on paper towels. Season with salt and pepper.
- In a large bowl, add the eggs and cream. Season with salt and pepper. Whisk or blend with an immersion blender.
- Fold in half of each of the cheeses.
- Once the bacon is browned, add in the shallots. Cook for a minute, until the shallots are soft, then remove from heat to ensure they do not burn.
- Drain the bacon and shallots on paper towels.
- Line an 8″x8″ baking pan with parchment paper. Add the bacon-shallot mixture to the bottom.
- Layer the bacon with the spinach.
- Pour in the egg mixture and add a touch more cheese.
- Layer on the tomato slices and top with more cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the eggs are set and the cheese has browned on the top.
- Allow to cool in the pan for a few minutes before slicing.
Alternative Methods to Baking this Heirloom Tomato Crustless Quiche
An 8″ x 8″ pan has a volume of approximately 8 cups. Here are some common equivalents:
- 9″ Round Pan: This is a good alternative as it holds roughly the same volume as an 8″ x 8″ square pan.
- 9″ x 5″ Loaf Pan: This pan also has a similar volume.
- 11″ x 7″ Pan: This rectangular pan is slightly larger, but can work with a slight adjustment in baking time.
- 9″ x 9″ Square Pan: This is a bit larger, so expect the quiche to be thinner and check for doneness earlier.
When switching pans, keep an eye on the baking time as it may need to be adjusted. Thicker quiches in smaller pans may need a bit more time, while thinner quiches in larger pans might bake faster.
As an alternative to using a parchment-lined pan, you can consider the following methods to make a crustless quiche:
- Greased Pan: Simply grease your baking dish with butter, cooking spray, or oil to prevent sticking.
- Silicone Baking Dish: Use a silicone baking dish which is naturally non-stick and easy to clean.
- Non-Stick Baking Pan: Opt for a high-quality non-stick baking pan that doesn’t require lining.
- Individual Ramekins: Make individual servings by using greased ramekins or muffin tins, which are easy to serve and perfect for portion control.
- Cast Iron Skillet: Use a well-seasoned cast iron skillet to bake the quiche, which can go from stovetop to oven and provides even cooking.
- Glass Baking Dish: Use a greased glass baking dish for even heating and easy visibility to check doneness.
How to Serve and Store Leftover Crustless Quiche
Serve this Heirloom Tomato Crustless Quiche with a simple green salad, fresh fruit and/or a slice of toasted sourdough bread for a complete meal.
Storing Leftovers:
- Refrigeration: Store any leftover quiche in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual slices in the microwave for about 1-2 minutes or until heated through. You can also reheat in the oven at 350°F for about 10 minutes.
- Freezing: For longer storage, freeze individual slices in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen in the oven at 350°F for 20-25 minutes.
More Low-Carb Heirloom Tomato Recipes to Love
- Heirloom Tomato Carpaccio Salad
- Heirloom Tomato Lobster Salad with Orange Vinaigrette
- Heirloom Bruschetta Parmesan Crisps
- Heirloom Tomato Caprese Stacks
Heirloom Tomato Crustless Quiche
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
With the rich flavors of heirloom tomatoes, bacon and creamy cheeses, this Heirloom Tomato Crustless Quiche is sure to impress. It’s perfect for starting your day, or serving at your next weekend brunch.
Ingredients
- 4 slices thick-cut bacon, diced
- 1 small shallot, minced
- 1–2 medium-sized heirloom tomatoes, thinly sliced
- 9 eggs
- 3/4 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1 1/2 cups fresh baby spinach
- 1/3 cup shredded white cheddar cheese
- 1/3 cup shredded Gruyère cheese
- 1 tablespoon fresh parsley or herbs, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Start browning the diced bacon.
- As the bacon is cooking, thinly slice the tomatoes and lay them out on paper towels. Season with salt and pepper. Set aside.
- In a large bowl, add the eggs and cream. Season with salt and pepper. Whisk or blend with an immersion blender.
- Fold in half of each of the cheeses.
- Once the bacon is browned, add in the shallots. Cook for a minute, until the shallots are soft, then remove from heat to ensure they do not burn.
- Turn out the bacon and shallots on paper towels to drain the bacon fat.
- Line an 8″x8″ baking pan with parchment paper. Add the bacon-shallot mixture to the bottom.
- Layer the bacon with the spinach.
- Pour in the egg mixture and add a touch more cheese.
- Layer on the tomato slices and top with more cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the eggs are set and the cheese has browned on the top.
- Allow to cool in the pan for a few minutes before slicing.
- Serve and ENJOY!
Notes
- Lay out tomato slices on paper towels to absorb excess moisture, which prevents a soggy quiche.
- Whisk the eggs and cream thoroughly to create a light and fluffy texture. Use an immersion blender to make the eggs extra fluffy.
- Once you add the shallots to the bacon, remove from heat just to soften for a minute. You do not want to brown or burn the shallots.
- Layer the bacon and spinach in the baking dish before pouring in the egg mixture. This ensures even distribution of ingredients.
- Cover with foil initially to prevent the top from over-browning and to ensure even cooking.
- Bake until the eggs are set and the cheese is browned on top. Insert a knife into the center; it should come out clean.
- Allow the quiche to cool in the pan for a few minutes before slicing to help it set, and make it easier to cut.
- Taste and adjust the seasoning of the egg mixture before baking. You can add herbs like thyme or basil for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Easy
- Cuisine: American
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