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
- 6 slices of bacon from foraged hogs
- 1 medium sweet onion, diced
- 1 medium red bell pepper, diced
- 10 oz. fresh baby spinach
- 8 oz of grated cheddar cheese from grass-fed cows
- 5 eggs from pastured hens
- 1/2 C milk from grass-fed cows, beaten
- ground chipotle pepper to taste
- fat of choice (I use coconut oil)
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!
For more delicious recipes similar to this one (low-carb, high-fat), I highly recommend the Wicked Good Ketogenic Diet Cookbook.
Learn all about how to eat to force your body to burn fat. This book is jam packed with 156 delicious fat-shredding recipes that will help you burn fat like crazy. Even stubborn belly and thigh fat won’t stand a chance because your body will have NO CHOICE but to burn that fat for fuel!
At the moment, the printed version of this cookbook is 100% free to Food Renegade readers. You just cover shipping & handling.
 |
there you go!
YUM! Thats quite a quiche. Love all the southwestern flavors with all the yummy health properties!
OMG, that sounds amazing!!!
@The Truffled Pig — Yes. I *love* any way I can find to get pastured eggs into my diet. They’re such an inexpensive source of complete protein compared to grass-fed meats.
I have just subscribed to your email updates! This recipe sounds perfect for a Texas summer evening meal! Thanks!
Yummmmo!
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!
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!
@ Catherine…Can you explain how you use tortillas to make a quiche crust? Thanks!
Yum! I love me a frittata, tortilla or crustless quiche. Spicy, cheesy and pasture raised? Yeeha!
x x x
This looks delicious! Might have to try it out for breakfast this weekend 🙂
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?
Just what I needed – hubby loves quiche, but I don’t like making the crust. Perfectomundo! 🙂
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!
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.
Could you dice up 1 chipotle pepper en adobo instead of using ground chipotle?
This looks amazing 🙂
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
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!!
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!
Oops, I am getting this one mixed up with the crustless crab quiche from your book. They both look awesome and are in my queue!
breakfast!
This looks wonderful, one note of curosity though….
“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!”
Wouldn’t pouring it into a pie shell be the exact opposite of crustless? Maybe it’s just a type and it was supposed to say “dish” instead of shell? Does look tasty!