This post may contain affiliate links. Please read our disclosure policy.

Pea, Cheddar & Crispy Pancetta Crustless Quiche – a delightfully light quiche recipe with the perfect balance of savory flavors.  An easy to make dish for breakfast, brunch or dinner. A slice of Pea, Cheddar and Crispy Pancetta Crustless Quiche topped with thin avocado slices with a spinach side salad and a blueberry muffin on a large plate

You definitely won’t miss the crust with this incredibly delicious low-carb crustless quiche recipe. This pea, cheddar, and crispy pancetta crustless quiche is a flavorful meal that can be enjoyed any time of the day.

The saltiness of the pancetta is balanced perfectly by the sweetness of the peas and in each savory bite there’s a surprising discovery of tangy cheddar cheese.

Why This Recipe Works

  • This crustless quiche is so light and fluffy!
  • When a crustless quiche bakes in the oven it forms sort of a “natural” crust so you don’t need to spend the extra time making a floured crust.
  • A crustless quiche is a wonderful low carb meal and is easily customizable.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Butter: Use a small amount of butter for greasing the baking dish. You may use an oil spray instead.
  • Onions and garlic: Finely chopped onions and garlic add quite a lot of flavor to this quiche, definitely don’t leave them out.
  • Pancetta: Pancetta is perfect in this recipe but you may use prosciutto, ham, or bacon instead.
  • Eggs and heavy cream or half and half: Eggs and cream are the key ingredients in all of our crustless quiche recipes.
  • Peas: Add a nice sweetness to the savory quiche.
  • Cheddar cheese: I like to use cheddar cheese in this recipe, but feel free to use your favorite type instead.
  • Mint, salt, and pepper: For flavor.

A slice of Pea, Cheddar and Crispy Pancetta Crustless Quiche topped with thin avocado slices with a spinach side salad and a blueberry muffin on a large plate

How To Make This Recipe

  1. Heat a skillet on medium high heat. Melt the butter in the pan.
  2. Add the chopped onions and cook, stirring occasionally until tender, about 5 minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Pour the onions and garlic into a large mixing bowl and set aside.
  5. Return the skillet back the the stove and reheat again on medium heat. In batches, add the pancetta and cook until browned and crisp, about 5 minutes per side.
  6. Remove to a paper-towel-lined plate and let drain briefly. Crumble when cool.
  7. Crack open 6 eggs into the mixing bowl.
  8. Add in the half and half or cream and whisk together.
  9. Stir in the peas, cheese, crumbled pancetta, chopped mint, salt and pepper.
  10. Pour into buttered pie dish and place on a large baking sheet.
  11. Bake until the quiche is puffed and golden brown, about 1 hour.

Expert Tips

  • The key ingredients in a crustless quiche are eggs and cream. Feel free to customize your quiche as you would like with seasonal ingredients or ingredients you already have on hand.
  • This pea, cheddar, and crispy pancetta crustless quiche would be perfect for breakfast, lunch or dinner and if you’re looking for a wine recommendation, a Pinot Noir or a Sauvignon Blanc would be lovely.
  • I topped it with a few slices of avocado and garnished the top with a sprig of mint, feel free to top this quiche with your favorite toppings.

Frequently Asked Questions

Is A Crustless Quiche And A Frittata The Same Thing?

The short answer is no.

A quiche and a frittata are both egg dishes made with cheese, sometimes meat and often vegetables. They both can be enjoyed for breakfast, lunch or dinner.

In a traditional quiche recipe you have a crust, but since a crustless quiche and a frittata do not have crusts, they are quite similar. In both cases, the ingredients are mixed together and poured into baking dishes. A frittata is usually baked in a cast iron skillet and a crustless quiche is baked in a baking dish.

A quiche has sort of a custard-like base which is a combination of eggs and heavy cream, this gives it a wonderfully creamy consistency when baked. You can cut the fat by adding half and half or milk if you would like.

A frittata is made with very little or no milk. It is usually cooked first on the stovetop, then finished in the oven.

Can You Make A Crustless Quiche Ahead Of Time?

Yes! You can mix together the ingredients, pour the mixture into a baking dish and when you’re ready to enjoy your quiche, bake it in the oven.

The mixed ingredients are best if used within 3 days if covered and stored in the refrigerator.

A slice of Pea, Cheddar and Crispy Pancetta Crustless Quiche topped with thin avocado slices with a spinach side salad and a blueberry muffin on a large plate

Enjoy!


Pea, Cheddar & Crispy Pancetta Crustless Quiche

Prep: 10 minutes
Cook: 1 hour
Servings: 1 crustless quiche
Pea, Cheddar & Crispy Pancetta Crustless Quiche - a delightfully light quiche recipe with the perfect balance of savory flavors. An easy to make dish for breakfast, brunch or dinner.

Ingredients 

  • 1 tablespoon butter plus 1 tablespoon more for buttering the pan
  • 1 cup chopped onions
  • 2 cloves garlic minced
  • 4 ounces sliced pancetta
  • 6 eggs
  • 3/4 cup half and half or heavy cream
  • 1 cup frozen peas thawed
  • 1 cup shredded sharp cheddar cheese
  • 1/2 teaspoon chopped fresh mint leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • slices a few of avocado and mint for garnish optional

Instructions 

  • Preheat oven to 375 degrees F. Use 1 tablespoon of butter to grease the pan and set aside.
  • Heat a skillet on medium high heat. Melt the butter in the pan.
  • Add the chopped onions and cook, stirring occasionally until tender, about 5 minutes.
  • Add the garlic and cook for 1 minute more.
  • Pour the onions and garlic into a large mixing bowl and set aside.
  • Return the skillet back the the stove and reheat again on medium heat. In batches, add the pancetta and cook until browned and crisp, about 5 minutes per side.
  • Remove to a paper-towel-lined plate and let drain briefly. Crumble when cool.
  • Crack open 6 eggs into the mixing bowl.
  • Add in the half and half or cream and whisk together.
  • Stir in the peas, cheese, crumbled pancetta, chopped mint, salt and pepper.
  • Pour into buttered pie dish and place on a large baking sheet.
  • Bake until the quiche is puffed and golden brown, about 1 hour.
  • Granish with slices of avocado and mint, if desired.
Receive Our Latest Single Serving Recipes!
Sign Up for the weekly ZagLeft Newsletter!!

Make 80+ Recipes With This Dish!

Ideal for home chefs, this individual square ceramic baking dish is safe for oven, microwave, freezer, and dishwasher. Simple to use & easy to clean!

Welcome!

Hi, I’m Joanie and welcome to ZagLeft where we share favorite recipes as well as exciting travel experiences that we’ve enjoyed while always trying to take the road less traveled.

More Ideas

24 Comments

  1. Seriously looks so good. I was planning on making a quiche for brunch, but I’m inspired to forgo the crust all together. Less fuss + Less Calories = 🙂

  2. This looks fantastic! I love Peas and pancetta together. I love going to different places and recreating the dishes when I get home. It’s been about 5 years since I’ve been to Italy but I still try to recreate some of the dishes I ate while there. It’s my favorite part about traveling!

    1. Thank you for your kind words. A huge part of traveling is the food for me. It’s so much fun to bring a part of what we experienced on our travels into our homes.

  3. Years ago, before children ruled our lives, my husband and I took a trip to England and Ireland. One of the highlights of the trip was the food, especially the bread baked daily in the bakeries. Your post brought back fond memories.

    I love crustless quiches, too. I love to combine veggies, meats and cheeses according to what is in my fridge or on sale at the store. Your combination sounds superb!

  4. I’m wishing this would show up on my table tomorrow morning. Delicious way to start the day!