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About This Recipe
You guys!! This Bacon, Mushroom and Goat Cheese Crustless Quiche makes me so excited for breakfast and brunch! It’s so good and makes the most delicious savory breakfast option.
I love the flavors of all the herbs and mushrooms, mixed with the crunchy bacon and creamy goat cheese. You could even throw some spinach or kale in there for some extra veggies!
Another thing we just love about this quiche? It’s WAY easy to make. Literally just mix everything together and bake.
And since this is a crustless quiche recipe, you don’t even have to worry about the crust! Unless you want to add one of course. In which case this recipe would be still be pretty low carb and definitely still lighter and lower in calories than your traditional quiche recipe.
If you’re looking for a traditional quiche (with crust) recipe, check out my Ham and Cheese Quiche, Spinach and Sausage Quiche or Sundried Tomato Basil Quiche!
Why You’ll Love This Bacon, Mushroom and Goat Cheese Quiche
- The perfect savory breakfast dish for meal prep or weekend brunch!
- Lightened up and a great lower carb breakfast option!!
- Filled with savory, herby, and cheesy flavors😍
- Simple to make and you don’t have to worry about pie crust!
- Will leave you full and satisfied for a busy morning!
- Bacon – I used Applegate bacon but you can use you favorite brand of bacon. Feel free to sub for turkey bacon, crumbled sausage, ham, a vegetarian alternative, etc.
- Olive oil – or another oil of choice.
- Mushrooms
- Green onions
- Herbs – any fresh herbs work great here! Thyme, parsley, basil, etc.
- Eggs
- Egg whites – can sub with more eggs or egg beaters if you prefer.
- Milk – I used unsweetened almond milk but you can use any milk of your choice. Just make sure it is plain (and not vanilla flavored).
- Dijon mustard
- Garlic
- Goat Cheese – use the goat cheese log here (not the pre-crumbled kind). It has SO much more flavor!
- Mozzarella Cheese – I used 2% shredded mozzarella. But ANY cheese definitely works here.
How To Make
- Preheat the oven to 375 degrees F.
- If you still need to cook your bacon, do that first according to package directions, let cool and crumble. Wipe skillet clean.
- Add olive oil to skillet and set to medium heat. When shiny, add the mushrooms, onions and herbs. Cook for 3-4 minutes, stirring frequently, or until mushrooms have wilted down. Drain any excess liquid and let cool slightly before mixing in the eggs.
- Meanwhile, to a large bowl, add the eggs, egg whites, milk, dijon mustard, minced garlic, salt and pepper (you can add more or less salt and pepper to taste); whisk to combine. Then fold in the mushroom mixture, crumbled bacon, goat cheese and mozzarella.
- Bake on the lower oven rack for 37-42 minutes, or until set along the edges and only slightly jiggly in the center. If it’s starting to brown more than your liking towards the end, place a sheet of aluminum foil over it.
- Top with fresh herbs, crumbled bacon and goat cheese to serve.
To freeze, let the quiche cool completely first. You could wrap the whole dish up (as long as the dish is freezer safe and you won’t need it for a while).
Or, you can cut into individual slices to pull out when you’re ready to eat one (this is what I usually do). Wrap individual slices in plastic wrap or aluminum foil and store in a zip-top bag with all the all removed for up to four months.
Yes, feel free to add a crust if you wish! Homemade, frozen, store-bought, whatever you fancy! I LOVE a good pie crust too so I get it.
This is not a thick quiche, so any pie crust recipe should work great. If using frozen pie crust, I usually don’t pre-bake my pie crust. But I also like the crust to be softer and for the quiche to kind of bake into the crust.
If you want it to be more flakey/crunchy, then I would recommend stabbing the crust a couple of times with a fork and baking the pie crust in the oven for about 10 minutes at 375 degrees F. Timing can vary depending on the brand, so always check the package for how to bake that particular brand of pie crust.
What To Serve With Crustless Quiche
- Greens – I love eating quiche with a bed of arugula or lightly dressed greens.
- Fruit – A classic choice for breakfast. Take the classic route and serve with mixed berries or get a little fancy and serve with some sliced papaya or kiwis.
- Toast – Since this bacon, mushroom and goat cheese crustless quiche recipe is so low carb, it makes sense to add a slice of toast to eat the quiche with. A toasted english muffin or bagel would also be delicious!
- French Toast Bake – Hosting a brunch? Then you’ll definitely want to add my Chocolate Chip Protein French Toast Bake to your “to-bake” list, too!
- Veggies – may not be the first thing you think of, by serving this quiche with some vegetables, like some Air Fryer Green Beans or Balsamic Roasted Brussels Sprouts is delicious and a great way to get more fiber and nutrients in.
- Frozen waffles – same as the toast idea, but make it sweet so you have a sweet and savory combo!
More Delicious Breakfast Recipes You’ll Love
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Bacon, Mushroom and Goat Cheese Crustless Quiche (Low Carb)
Ingredients
- 4 slices cooked bacon crumbled
- 1/2 Tbsp olive oil
- 2 cups baby bella mushrooms finely diced (~6 oz.)
- 2 green onions (22g) finely diced
- 2 Tbsp fresh chopped herbs (parsley, basil, etc.) or use 2 tsp dried
- 3 large eggs
- 3/4 cup egg whites (180g)
- 3/4 cup low fat evaporated milk (180g) or other milk of choice*
- 1 Tbsp dijon mustard (15g)
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/2 cup goat cheese (56g) crumbled *use the goat cheese log here (not the pre crumbled)
- 1/4 cup 2% shredded mozzarella cheese (28g)
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Instructions
- Preheat the oven to 375 degrees F.
- If you still need to cook your bacon, do that first according to package directions, let cool and crumble.
- Wipe the skillet clean and set to medium heat. Add olive oil. When shiny, add the mushrooms, onions and thyme. Cook for 3-4 minutes, stirring frequently, or until mushrooms have wilted down. Drain any excess liquid and let cool slightly before mixing with eggs.
- Meanwhile, to a large bowl, add the eggs, egg whites, milk, dijon mustard, minced garlic, salt and pepper (you can add more of less salt and pepper to taste); whisk to combine. Then fold in the mushroom mixture, crumbled bacon, goat cheese and shredded mozzarella.
- Bake on the lower oven rack for 37-42 minutes, or until set along the edges and only slightly jiggly in the center. If it's starting to brown more than your liking towards the end, place a sheet of aluminum foil over it.
- Top with fresh herbs, crumbled bacon and goat cheese to serve.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
