Bacon Mushroom & Feta Crustless Quiche – Frittata
Bacon Mushroom & Feta Crustless Quiche – Frittata is a rich, savory, and deeply satisfying baked egg dish that works beautifully for breakfast, brunch, lunch, dinner, or any time of day. It brings together crispy bacon, tender mushrooms, sweet onion, creamy eggs, heavy cream, and salty crumbled feta in one warm, golden dish.
This recipe has the comfort of a quiche without the heaviness of a crust. The eggs and cream bake into a soft, custardy texture, while the bacon adds smoky richness, the mushrooms bring earthy depth, and the feta gives every bite a bright, tangy finish.
It is simple, elegant, and practical. Serve it warm from the oven, enjoy it at room temperature, or slice it for easy leftovers. Every piece feels hearty, flavorful, and homemade.
Why People Will Love Bacon Mushroom & Feta Crustless Quiche – Frittata Recipe
It is rich, savory, creamy, and deeply comforting.
The crustless style makes it lighter and easier than a traditional quiche.
Crispy bacon adds smoky, salty flavor in every bite.
Mushrooms bring an earthy depth that balances the richness of the eggs and cream.
Feta cheese adds a tangy, salty brightness that keeps the dish from tasting too heavy.
Onion adds natural sweetness and soft texture.
Heavy cream makes the egg filling smooth, tender, and custard-like.
It can be served for breakfast, brunch, lunch, or dinner.
It is naturally low in carbohydrates because there is no pastry crust.
It is easy to slice, serve, and reheat.
It works well for meal prep, brunch tables, potlucks, or family meals.
It feels simple but still elegant enough to serve to guests.
Key Ingredients
Bacon:
Bacon gives this dish its smoky, salty, savory base. Cooking it until crispy adds texture and creates a deeper flavor that spreads throughout the quiche.
Mushrooms:
Mushrooms add earthiness, moisture, and a meaty texture. Cooking them first helps remove excess water and concentrates their flavor.
Onion:
Onion brings sweetness and depth. When sautéed, it softens and blends beautifully with the bacon and mushrooms.
Feta Cheese:
Feta adds tanginess, saltiness, and a creamy crumbly texture. It cuts through the richness of the eggs and cream, making the flavor more balanced.
Eggs:
Eggs form the structure of the dish. They hold everything together and bake into a tender, sliceable filling.
Heavy Cream:
Heavy cream gives the quiche a soft, luxurious texture. It makes the eggs richer and more custard-like.
Season-All Herb and Spice Blend:
This seasoning adds extra savory flavor, herbs, and gentle spice. It helps bring the bacon, mushrooms, eggs, and feta together.
Freshly Ground Black Pepper:
Black pepper adds warmth and sharpness. It works especially well with bacon, mushrooms, and feta.
Butter:
Butter is used to grease the pie dish and prevent sticking. It also adds a little richness around the edges as the quiche bakes.
Expert Tips
Cook the bacon until crispy before adding it to the dish for the best texture.
Drain excess bacon grease if the pan becomes too oily.
Sauté the onions in the same pan to capture the bacon flavor.
Cook the mushrooms until their moisture releases and evaporates so the quiche does not become watery.
Let the cooked bacon, onions, and mushrooms cool slightly before adding the egg mixture.
Use room-temperature eggs so the mixture blends more smoothly.
Do not overbeat the eggs; whisk just until combined.
Crumble the feta evenly so every slice has a little tangy cheese.
Grease the pie dish well to help the quiche release cleanly.
Gently shake the dish after pouring in the egg mixture so it settles between the filling.
Bake until the center is set and the top is lightly golden.
Let the quiche rest before slicing so the texture firms up.
Use a sharp knife for clean slices.
Bacon Mushroom & Feta Crustless Quiche – Frittata
Ingredients
200 g / 7 oz bacon, chopped into small pieces
Sliced mushrooms, amount to taste
1 small onion, thinly sliced
100 g / 3.5 oz feta cheese, crumbled
1 teaspoon Schwartz Season-All, or another herb and spice blend
8 large eggs, at room temperature
3/4 cup Elmlea Double Cream, or heavy cream
Freshly ground black pepper, to taste
Butter, for greasing the pie dish
Instructions
In a large pan over medium heat, cook the chopped bacon until it becomes crispy and golden. Remove the bacon from the pan and set it aside.
Using the same pan, add the sliced onions and sauté until they begin to soften. Add the sliced mushrooms and continue cooking until the mushrooms release their moisture and become tender. Remove the onion and mushroom mixture from the pan and set it aside to cool slightly.
In a large mixing bowl, beat the eggs together with the heavy cream, Season-All herb and spice blend, and freshly ground black pepper until smooth and well combined.
Butter a 28cm pie dish well to prevent sticking. Scatter about three-quarters of the cooked bacon across the bottom of the dish. Add the sautéed onions and mushrooms, then crumble the feta cheese evenly over the top.
Sprinkle the remaining bacon over the filling. Pour the egg and cream mixture evenly over everything in the dish. Gently shake the pie dish so the egg mixture settles down between the bacon, mushrooms, onions, and feta.
Bake in a preheated oven at 180°C / 350°F for about 1 hour, or until the quiche is fully set and the top is lightly golden brown.
Let it rest for a few minutes before slicing. Serve warm and enjoy.
Important Notes When Making Bacon Mushroom & Feta Crustless Quiche – Frittata
Mushrooms naturally release water, so sautéing them first is important.
Bacon and feta are both salty, so taste and season carefully.
The center should not look wet or liquid when the quiche is done.
Baking time may vary depending on the depth of the pie dish.
If the top browns too quickly, cover loosely with foil near the end.
Letting the quiche rest before slicing helps it hold its shape.
This recipe is crustless, so it is lower in carbohydrates than a traditional quiche.
The texture will be softer and more custardy when warm.
Leftovers should be stored in an airtight container in the refrigerator.
Reheat gently to avoid making the eggs rubbery.
How to Enjoy Bacon Mushroom & Feta Crustless Quiche – Frittata After Cooking
After the Bacon Mushroom & Feta Crustless Quiche – Frittata comes out of the oven, let it rest for about 10 to 15 minutes before slicing. This resting time helps the eggs finish setting and makes the slices cleaner and easier to serve.
Serve it warm for the richest and softest texture. When warm, the bacon is savory, the mushrooms are tender, the feta is creamy and tangy, and the egg filling feels smooth and comforting.
This dish is also delicious at room temperature, making it perfect for brunch tables, lunch boxes, picnics, or make-ahead meals. The flavors become more settled as it cools slightly.
For breakfast or brunch, serve it with toast, roasted potatoes, fresh fruit, avocado, or a simple green salad. For lunch or dinner, pair it with soup, roasted vegetables, cucumber salad, tomato salad, or crusty bread.
You can garnish each slice with chopped parsley, chives, cracked black pepper, or a little extra crumbled feta. A small side of fresh greens helps balance the richness of the bacon, cream, and eggs.
Leftovers can be enjoyed cold, room temperature, or gently reheated. For the best texture, warm slices in a low oven or air fryer until just heated through. Avoid overheating, because eggs can become dry or rubbery.
Nutrition Information
Approximate nutrition per serving, based on 8 servings:
Calories: 330 kcal | Total Fat: 27 g | Saturated Fat: 12 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 2 g | Cholesterol: 245 mg | Sodium: 650–950 mg depending on bacon, feta, seasoning blend, and added salt | Total Carbohydrates: 4 g | Dietary Fiber: 0.7 g | Sugars: 1.5 g | Protein: 18 g
Additional estimate:
Calcium: 150–230 mg | Potassium: 220–360 mg | Iron: 1.4–2.2 mg | Vitamin A: 700–1,100 IU | Vitamin D: 1.5–2.8 mcg
Frequently Asked Questions:
What is Bacon Mushroom & Feta Crustless Quiche – Frittata?
It is a baked egg dish made with bacon, mushrooms, onion, feta cheese, eggs, heavy cream, seasoning, and black pepper. It has the creamy texture of a quiche but without a pastry crust.
Is this recipe more like a quiche or a frittata?
It is a combination of both. The cream and baking dish make it feel like a quiche, while the crustless egg base makes it similar to a frittata.
What does this dish taste like?
It tastes smoky, creamy, savory, earthy, and slightly tangy, with crispy bacon, tender mushrooms, rich eggs, and salty feta.
Can this be served for dinner?
Yes. It is hearty enough for dinner, especially when served with salad, roasted vegetables, potatoes, soup, or crusty bread.
Is this recipe low-carb?
Yes. Since it has no crust, it is naturally lower in carbohydrates than a traditional quiche.
Why should I cook the mushrooms before baking?
Mushrooms release a lot of moisture. Cooking them first prevents the quiche from becoming watery and gives the mushrooms a deeper flavor.
Can I use another cheese instead of feta?
Yes. Goat cheese, cheddar, mozzarella, Gruyère, or Parmesan can work, but feta gives the dish a tangy, salty flavor that pairs especially well with bacon and mushrooms.
How do I know when the quiche is fully baked?
The edges should be lightly golden, and the center should be set. A knife inserted near the center should come out mostly clean.
Can I make this recipe ahead of time?
Yes. Bake it, cool it completely, then store it in the refrigerator. Reheat slices gently before serving or enjoy them cold.
How do I prevent the quiche from sticking to the dish?
Butter the pie dish well before adding the filling. Let the quiche rest after baking, then use a sharp knife around the edges before slicing.