Bacon, Mushroom, and Feta Crustless Quiche (Video)
Bacon, Mushroom, and Feta Crustless Quiche is a delicious Keto breakfast that will be devoured by anyone who likes bacon and Feta Cheese!
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When I tested out the recipe for this Bacon, Mushroom, and Feta Crustless Quiche with Jake and Kara, we absolutely couldn’t stop talking about how good it was. And I love the combinations of mushrooms and Feta in Sausage, Mushrooms, and Feta Baked with Eggs and Mushroom and Feta Breakfast Casserole, so I guess it only makes sense that adding bacon to two things that already taste good together will only make it better!
Isn’t just about everything good with bacon? I was developing this recipe to work for Keto Diets, so I used a generous amount of bacon, but even if you prefer less bacon, I’m sure it will still be amazing!
My sister Val always makes Quiche for Christmas morning, and I think that’s a fun tradition. Who else likes to experiment with crustless quiche recipes? Let me know in the comments about any good combinations you’ve come up with!
What Ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- thick bacon
- crumbled Feta cheese
- coarse ground black pepper to taste
- Spike Seasoning (affiliate link), or any seasoning blend you like with eggs
- heavy cream
Want more low-carb crustless quiche recipes?
Check out my round-up of Low-Carb and Keto Crustless Quiche Recipes for lots more quiche recipes from Kalyn’s Kitchen and around the web.
How to make this Bacon, Mushroom, and Feta Crustless Quiche:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 350F/175C and spray a 9 inch or 9.5 inch glass or crockery pie pan (affiliate link) with non-stick spray.
- Cut the bacon into short thick slices, cook and drain on paper towels (or not, if you prefer to keep the fat.)
- Put the browned bacon in the bottom of the pie pan, reserving a few pieces for the top.
- Brown the mushrooms in the bacon fat (wipe some out if you’d like.)
- While mushrooms cook, measure out the Feta cheese.
- Then put browned mushrooms and Feta into the pie pan over the bacon, reserving a little Feta for the top.
- Season with black pepper and a little Spike Seasoning (affiliate link) (or your favorite seasoning for eggs.)
- Beat eggs with the cream (or half and half) until eggs are well beaten.
- Pour egg mixture over the bacon-mushrooms-feta, and stir gently with a fork so ingredients are well-combined.
- Sprinkle over the reserved bacon pieces and Feta.
- Bake 35-45 minutes, or until the quiche is completely set and starting to brown on top.
- Serve hot and enjoy!
- This will keep in the fridge for several days and can be easily reheated in the microwave or in a pan on the stove.
More Low-Carb Crustless Quiche Recipes
- Crustless Three Cheese Tomato-Basil Quiche
- Cheesy Crustless Quiche Lorraine
- Low-Carb Cheesy Crustless Quiche Lorraine
- Bacon Cheeseburger Keto Breakfast Quiche
- Pepperoni Pizza Keto Crustless Quiche
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Bacon, Mushroom, and Feta Crustless Quiche
This Bacon, Mushroom, and Feta Crustless Quiche is so tasty, and this would be perfect for a holiday brunch!
- 8 slices thick bacon, cut crosswise into short strips
- 1 lb. mushrooms, washed if needed and cut into thick slices
- 1 cup crumbled Feta cheese
- coarse ground black pepper to taste
- 1 tsp. Spike seasoning, or any seasoning blend you like with eggs
- 8 eggs, beaten well
- 1/2 cup heavy cream (see notes)
- Preheat oven to 350F/175C and spray a 9 inch or 9.5 inch glass or crockery pie pan with non-stick spray.
- Cut the bacon into short thick slices and cook it in a hot frying pan until bacon is completely cooked and nicely crisp and browned.
- Drain the cooked bacon on paper towels (or not, if you prefer to keep the fat) and put the browned bacon in the bottom of the pie pan, reserving a little bacon to sprinkle on the top.
- You may want to remove some bacon fat if there seems to be too much. Brown the mushrooms in the bacon fat over medium-high heat until they are completely cooked and starting to brown.
- While mushrooms cook, crumble the Feta cheese and measure out one cup.
- Layer the browned mushrooms and then the crumbled Feta over the bacon in the pie pan, reserving a little Feta to sprinkle over the top.
- Season with black pepper and a little Spike Seasoning (or your favorite seasoning for eggs.)
- Beat the eggs with the cream or half and half. Pour that mixture over the bacon-mushroom-Feta mixture and stir gently with a fork to combine ingredients.
- Sprinkle the reserved bacon and Feta over the top.
- Bake 35-45 minutes, until the quiche is set in the center and starting to slightly brown on top.
- Serve hot. Leftovers can be kept in the fridge for several days and reheated in the microwave or in a hot frying pan on the stove.
Amount Per Serving: Calories: 335Total Fat: 25gSaturated Fat: 13gUnsaturated Fat: 11gCholesterol: 339mgSodium: 918mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 20g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good breakfast dish for any low-glycemic or low-carb diet. If you’re not eating Keto you might want to use a bit less bacon, and maybe wipe out some of the bacon fat from the frying pan and use olive oil to cook the mushrooms, although that bacon fat will make the mushrooms taste amazing. The original South Beach Diet doesn’t recommend bacon, but you could make this with turkey bacon and use a bit less Feta if you want to make it SBD friendly.
Find More Recipes Like This One:
Use Breakfast Recipes for more brunch ideas! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
19 Comments on “Bacon, Mushroom, and Feta Crustless Quiche (Video)”
Outstanding recipe! Made this tonight for dinner and everyone loved it. Eggs , bacon , mushrooms and feta is a truly a magical combination of deliciousness. My tummy is still doing the happy dance and is quite content. I look forward to making this many more times. A definite keeper. Thank you so much for sharing your recipe with us . Now I can’t wait to make another.
So glad you enjoyed! I love this combination of ingredients!
I’m a bacon lover and definitely will try it!
I have never heard this recipe before, I love to do the recipe in my coming weekend. Thank you for the new recipe.
Hi, Kalyn, I wanted to report back that I successfully made this recipe a day ahead, refrigerated it, then removed it from the fridge an hour before baking. Could not tell the difference in result from when I assembled/baked the recipe normally. This quiche gets rave reviews! Now I want to make it in quantity for my bunco group with “breakfast for supper” as my theme.
Melanie, yaay! So glad to hear that. Thanks for taking time to tell me (and other people who might be curious.)
This recipe is fantastic! I’ve followed your site for about 5 years when I had to begin eating gluten-free, but this is my first post, with a question. I’d like to serve it for breakfast when relatives come next weekend. Do you think it could it be assembled the day before and kept in the fridge until the following morning? Thanks!
Hi Melanie, so glad you are enjoying the recipes! I haven’t tried making it ahead like that. I can’t see why it wouldn’t work, but I think it will be important to take it out of the refrigerator and let it come to room temperature on the counter before you start cooking it, otherwise I think the top will get too brown before the middle is cooked.
Sorry if that defeats the purpose of making it ahead! If you do try that I’d love to hear how it works.
I used this wonderful recipe today. I substituted sliced black olives for the mushrooms and used turkey bacon. Hubby is scoffing it down as I type and talking with his mouth full. “Keep this recipe!”
Love your description! So glad it was a hit!
I do not follow the Keto diet and loved this recipe! Yummy!
So glad you enjoyed it!
I must be missing the nutritional information. I would like to know the number of carbs per serving.
More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.
If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.
I am not going to publish or spend time responding to comments from people who know nothing about the Keto diet. If a recipe doesn’t appeal to you, just don’t make it. VERY SIMPLE!
Yes totally agree with you Kalyn. Some people have a boring life and no understanding of Keto recipes
so they have to write nasty comments to satisfy their boredom. Your recipes are so healthy and tasty. Keto is my way of life.
Keep your recipes coming.
Thanks Wanda, Glad you like the recipe.
Oh my goodness, I can almost taste the bacon jumping off the page!
Thanks Lydia; this was definitely a treat for bacon lovers!