This easy Crustless Quiche Casserole with sour cream, bacon, and mushrooms and comes together quickly in a 9 x 13-inch baking dish. It can be baked right away or prepared a day in advance for a stress-free brunch menu.
This big batch quiche recipe is perfect for the holidays. When serving a smaller group, you’ll love my Ham and Cheese Crustless Quiche.
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While I always put out a pretty nice spread for our Easter dinner, I just love planning our brunch menu. I’ve always looked at it as my opportunity to play a little in my kitchen and come up with some new offerings each year.
The recipes that appeal to me most are those that can be prepared quickly and easily and it’s a BIG bonus if they can be done a day in advance. This is especially important with a brunch menu because it allows for a few more precious moments of sleep before your event. That is, if your little ones somehow magically sleep in on Easter morning!
This easy Crustless Quiche Casserole, my Smoked Salmon Platter, and my overnight Ham and Asparagus Strata are some of my favorite, go-to brunch recipes.
Table of contents
Recipe Highlights
- Fast and Easy: This quiche casserole takes just minutes to assemble so it’s easy to make the day of your event.
- Make-Ahead: You can get all of the prep out the way a day in advance, if you’d like.
- Big Batch: It’s easy to transport and makes up to 12 servings in one pan.
- Lighter: Eliminating the crust and using sour cream instead of the half-and-half or heavy cream you see in traditional quiche recipes, creates quiche that is lower in carbs, fat, and calories.
Ingredient Notes
- Eggs: You’ll need 16 large eggs for this quiche casserole.
- Sour cream: This recipe uses sour cream in place of the cream in traditional quiche recipes.
- Veggies: Mushrooms and thinly sliced green onions. I like to garnish mine with fresh chives but this is totally optional.
- Bacon: Cooked, crisp bacon adds such great flavor. See my instructions on the recipe card below for roasting your bacon in the oven. This is by far and away the cleanest, easiest method for cooking an entire pound of bacon all at once. The bacon can be cooked a day in advance and refrigerated overnight to save time.
- Shredded cheese: A combination of sharp cheddar cheese and Gruyère cheese. Gruyère is a fabulous melting cheese with a distinctive and entirely delicious rich, nutty and slightly sweet flavor. It’s a bit pricier than regular Swiss cheese but I feel it’s worth it, especially on the holidays. You can absolutely substitute a lower cost Swiss, if you’d like.
- Seasoning: An all-purpose seasoning like Lawry’s Seasoned Salt. If you’re using a salt-free seasoning, you’ll need to be sure and season to taste with some salt.
How to Make Crustless Quiche Casserole
- Sautè the chopped mushrooms in melted butter over medium-low heat for several minutes to soften. Then, add about half of the green onions, reserving the rest for later. Sautè for another minute or two and remove the skillet from the heat. Crumble the bacon into the skillet the stir to combine the mixture.
- Whisk the eggs with the sour cream and all-purpose seasoning.
- Transfer the mixture to a lightly greased 9 x 13-inch baking dish.
- Spoon the bacon and mushroom mixture evenly over the top.
Make-Ahead Tip
If you want to assemble the Crustless Quiche Casserole in advance for an easy brunch the next day, just cover the dish with plastic wrap and refrigerate it overnight.
- When you’re ready to bake the caserole, sprinkle the cheese over the top.
- Pop it in a preheated 400 degree F oven and bake uncovered, for 25 to 30 minutes (add 5 to 10 minutes if chilled), or until the mixture appears to be set in the center and the top is nicely browned.
I garnished mine with both green onions and chives but go with what you like or what you have on hand. Set out hot sauce and sour cream for serving.
Variations
I can hear some of you saying “ugh, we hate mushrooms” or can I add more veggies?”. Yes! This versatile recipe would be delicious with a variety of different veggies. Some that come to mind are asparagus and bell pepper. Just be sure you sautè them lightly to draw some of the moisture out and soften them a bit before adding them to the egg mixture.
You can also swap the bacon with about 1 cup chopped, fully-cooked ham if you’d like. I’ve done this and it is wonderful and especially convenient if you’ve got leftover holiday ham on your hands.
Storage and Reheating Tips
- Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Freeze: For longer storage, wrap slices of quiche in plastic wrap, transfer them to a zippered freezer-safe plastic storage bag, and freeze for up to 2 months. Thaw completely in the refrigerator before reheating.
- Reheat: Warm leftovers in the oven at 350 degrees F just until warmed through. Slices can be warmed in the microwave at 50% power but be careful not to cook too long or it can change the texture of the quiche.
Serving Suggestions
All of the recipes below are a delicious way to round out any brunch menu and would be perfect for serving along with this Crustless Quiche Casserole.
- Oven Roasted Breakfast Potatoes
- Overnight Cinnamon Rolls
- Fruit Salad with Sweet Lime Dressing
- Berry French Toast Kabobs
- Browse my full collection of breakfast recipes for more ideas!
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Crustless Quiche Bake
Ingredients
- 1 pound thick-sliced bacon
- 2 tablespoons butter
- 1 ½ cups chopped white button mushrooms
- 5 green onions, thinly sliced, divided
- 16 large eggs
- 1 teaspoon all-purpose seasoning, like Lawry’s Seasoned Salt
- ½ cup sour cream, light or regular, plus additional for serving
- 1 heaping cup shredded sharp cheddar cheese
- 1 heaping cup shredded Gruyère cheese
- 2 tablespoon chopped fresh chives, optional
- hot sauce, optional for serving
Instructions
- Preheat oven to 400 degrees F.
- Line a rimmed baking sheet with foil. Place the bacon on the foil-lined baking sheet and transfer to the preheated oven. Roast the bacon for 15 minutes or until nicely crisped. Remove from the oven and use tongs to transfer the bacon to a double layer of paper towels to drain.
- Reduce oven temperature to 350 degrees F.
- Add the butter to a 12-inch skillet and place it over MEDIUM-LOW heat. Add the mushrooms and sautè for several minutes to soften. Add about half of the green onions, reserving the rest for later. Sautè for another minute or two and then remove the skillet from the heat. Crumble the bacon into the skillet the stir to combine the mixture.
- Coat a 9 x 13-inch (3 quart) baking dish with nonstick cooking spray. If you'd like your casserole to have a slightly higher profile, use a 2 ½ quart baking dish (*see notes below.)
- Crack the eggs into a large bowl and whisk, lightly. Add the sour cream and all-purpose seasoning and whisk again until well combined. Don’t be concerned if some small bits of sour cream do not fully incorporate. Pour the egg mixture into the prepared baking dish. Spoon the bacon mixture over the top. If you are making the dish in advance, cover it with plastic wrap and transfer it to the refrigerator to chill overnight.
- When ready to bake, set the dish on the counter while you preheat your oven. Sprinkle all of the cheese over top and bake, uncovered, for 25 to 30 minutes (add 5 to 10 minutes if chilled), or until the mixture appears to be set in the center and the top is nicely browned. Remove from the oven and top with the remaining green onions and/or chives. Let it rest for 5 minute before slicing.
- Set out sour cream and hot sauce for serving.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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