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!
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Amanda Kate Donovan via Facebook says
there you go!
The Truffled Pig: Healthy Cooking, Nutrition & Living Blog via Facebook says
YUM! Thats quite a quiche. Love all the southwestern flavors with all the yummy health properties!
Nicole Brown via Facebook says
OMG, that sounds amazing!!!
Food Renegade via Facebook says
@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.
Kristine Dice via Facebook says
I have just subscribed to your email updates! This recipe sounds perfect for a Texas summer evening meal! Thanks!
Vivian R Palmer Harvey via Facebook says
Yummmmo!
Tasha @ Voracious 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!
Catherine 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!
Katie says
@ Catherine…Can you explain how you use tortillas to make a quiche crust? Thanks!
Naomi Devlin says
Yum! I love me a frittata, tortilla or crustless quiche. Spicy, cheesy and pasture raised? Yeeha!
x x x
Laura says
This looks delicious! Might have to try it out for breakfast this weekend 🙂
hellaD 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?
M.E. Anders says
Just what I needed – hubby loves quiche, but I don’t like making the crust. Perfectomundo! 🙂
Heather 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!
Signa 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.
Katie says
Could you dice up 1 chipotle pepper en adobo instead of using ground chipotle?
Plexus Slim Products via Facebook says
This looks amazing 🙂
Dawn - Naturally-Texan.com 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
Dawn - Naturally-Texan.com 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!!
Ginny 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!
Ginny says
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!
Cynthia Santoro via Facebook says
breakfast!
Danielle Levins via Facebook says
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!