Crustless Quiche Recipe: An Easy Quiche Recipe With a Secret Ingredient by Ann Marie G. Halstead

There are a variety of ways to make quiche, but this may be my favorite. Why? Because of the surprise ingredient: pancake mix! According to some friends, this was a popular way to make quiche in the 1960s and 70s. It seems to be popular again, which is no surprise given how quick and easy it is.

I like this crustless quiche recipe for two more reasons. First, it’s crustless. This not only saves time but also makes it healthier. Anyone who’s trying to lessen their carb intake will appreciate this. In addition, it’s a customizable recipe, which I always appreciate.

While the easy quiche recipe calls for bacon, cheese and onions, you could easily add additional ingredients and/or substitute some. For instance, I like to use tomatoes; my sister likes to add spinach. If you’re vegetarian (or simply limiting how much red meat you eat), you can substitute turkey bacon for bacon. Feel free to use a different cheese. There are so many options!

Cuisine: French
Prep Time: 20 minutes
Cook Time: 1 hour and 45 minutes
Total Time: 2 hours and 5 minutes
Serves: 8

Ingredients

• 1 pound bacon, preferably thick-cut
• 4 large eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup pancake mix
• 2 cups heavy cream or whole milk
• 2 cups shredded cheddar cheese
• 1 small yellow onion, diced

Here’s how to make it:

1. Position an oven rack in the middle of the oven. Preheat to 400 degrees F. Coat a 9 1/2-inch pie dish (deep dish) with nonstick spray.
2. Cook half of the bacon in a large nonstick skillet over medium heat. Flip occasionally, about 8 minutes or until crisp. Transfer to a paper towel-lined plate then carefully pour off the fat/grease. Repeat with the other half of bacon. Let bacon cool then chop into 1/2-inch pieces.
3. In a large bowl, combine eggs, salt and pepper and then whisk thoroughly. Add the pancake mix and whisk until smooth (if you have some small lumps, that’s fine). Add the heavy cream and whisk again until incorporated. Then stir in the cheese, onion and chopped bacon.
4. Pour the mixture into the prepared pie dish. Bake about 40 minutes or until the top is golden brown and the center is set. (The quiche will “puff up” in the oven but will deflate as it cools.) Transfer pie dish to a wire rack to cool for at least 15 minutes. Slice and serve warm.

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