Texas Style Crustless Quiche

Here in Texas, we love food with “kick” — that appealing blend of savory, spice, and sweet that comes from mixing Southern comfort food with the flavors of northern Mexico. This Texas Style Crustless Quiche has plenty of kick. The lack of crust gives the quiche a frittata-like feel, but with a bit a more height. So, if you’re looking for ways to get more extremely tasty and nutrient-rich eggs from pastured hens into your diet, this crustless quiche may be just what you’re looking for!

In this crustless quiche recipe, the savory flavor of bacon blends seamlessly with the spicy heat of chipotle pepper. The accents of Texas Vidalia sweet onions and sweet red bell peppers round out the dish and give it that famous Texas “kick.”

Texas Style Crustless Quiche

The Players

The How-To
1. In a cast iron skillet, grill bacon over medium heat until cooked. Remove bacon from skillet and add onions & red bell peppers. Cook until onion becomes translucent. Add spinach and stir until wilted. Remove pan from heat, stir bacon back into mix.

2. In the meantime, mix cheese, eggs, milk, and chipotle pepper in a medium mixing bowl. Add vegetable and bacon mix and stir until blended.


3. Grease a 9-in pie shell with your fat of choice. (I use coconut oil.) Pour quiche mixture into pie shell. Bake at 375F for 40-45minutes or until filling is set. Let rest for 10 minutes before serving. ENJOY your Texas Style crustless quiche!

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Comments

  1. says

    This looks and sounds AMAZING. You’ve combined all of my favorite things into one dish. As soon as I can get my hands on some free range organic eggs (next week – we have to leave the country to purchase them!) I will be making this for sure. Thank you!

  2. says

    This sounds great. I think I will make it with a tortilla as a crust though! I’ve used tortillas before as crust for quiche and it’s quite good, and really easy!

  3. says

    Yum! This quiche looks so tasty! Something that would work well for the GAPS diet as well, I’m gonna have to try it. Good for Easter weekend with all the eggs too. Maybe you would like to add it to our Easter Rebirth Bloghop?

  4. says

    Can’t wait to try this! The eggs from our backyard flock are starting to overflow so I’ve been looking for some new egg-dense recipes!

  5. says

    Isn’t this technically a Fritatta? Our household is gluten free, so I’m always looking for new ways to make old favorites. I make something like this as a simpler “omelet” option, but always called it a Fritatta.

  6. says

    Thanks for this recipe. It’s very similar to mine though I almost always add nutmeg to quiche. =)

    I set my husband to make this when I sprained my ankle tonight. His first time following a recipe and he did great except he got confused about the bacon. No mention if it should be cut up before mixing in? I had him do it so we didn’t have long pieces of bacon for my son to fuss with.

    Was this an omission or am I missing something? =)

    Thanks!

    Dawn

  7. says

    Turned out pretty good but watery. My husband made it so I don’t think he cooked the onions quite enough – I’m teaching him. =)

    I make quiche all the time but he enjoyed taking your recipe to work with on his own. Thanks!!

  8. says

    Oh I am drooling, this sounds sooo good. What a great way to get some crab in! I wonder if anyone has a good source for online seafood? PS- I have to correct you on one thing, Vidalia onions only grow in and around the soil of Vidalia, Georgia (my home state) so there’s no such thing as a Texas Vidalia onion. I sure do miss them!

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