Eggless Bacon and Cheese Quiche

ByOriana Romero Published: Updated:
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When my husband tried this Eggless Bacon and Cheese Quiche, he couldn’t believe it was egg-free—and honestly, that’s the best compliment! After 12+ years of cooking for my egg-allergic family, I’ve perfected this recipe to deliver everything you love about a classic quiche: creamy, cheesy, and oh-so-satisfying. Made with simple, everyday ingredients, it’s the kind of comfort food that feels fancy enough for brunch but easy enough for a weeknight dinner. If you’ve been missing quiche, this one will change that for good. No one should have to miss out because of food allergies—and with this recipe, everyone at the table can dig in and enjoy.

An Eggless Bacon and Cheese Quiche with a golden crust is cut into slices in a white dish, garnished with chopped chives. Plates, sliced cheese, and utensils are arranged nearby.

Oriana’s Thoughts On The Recipe

Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

For years, quiche felt like one of those “off-limits” recipes, but I wasn’t ready to give up! After countless tests (and a few messy crusts along the way), I finally created an Eggless Quiche recipe that truly satisfies. When my husband tried this Eggless Bacon and Cheese Quiche, he couldn’t believe it was egg-free—and honestly, that’s the best compliment!

What makes this recipe extra special is how approachable it is. No complicated ingredients, no expensive substitutes—just simple pantry staples that come together into something creamy, cheesy, and delicious. It’s one of those dishes that makes your home smell amazing and your family gather around the table a little faster.

Why You’ll Want to Try My Recipe

  • Foolproof & Family-Tested: Perfected over 12+ years of egg-free cooking—tested until just right.
  • Everyday Ingredients: You won’t need anything fancy—everything’s probably already in your fridge.
  • Comfort Food Made Inclusive: Everyone can enjoy it—no eggs, no stress, just flavor.
  • Customizable: Swap in your favorite cheeses, veggies, or leftover meats. It always turns out delicious.
  • Meal-Prep Friendly: Great warm or cold, for brunch, lunchboxes, or an easy weeknight dinner.
oriana's signature.


Ingredients You’ll Need, Substitutions & Notes

Eggless Bacon and Cheese Quiche ingredients with name tags.


Scroll down to the recipe card for all the details, including measurements and instructions.

  • Pie Crust: Use a homemade crust if you have time, or grab a good-quality store-bought one. Both work!
  • Butter: For sautéing shallots or onions and adding richness.
  • Bacon: Crispy and savory—the star of the show. Turkey bacon also works.
  • Shallots (or onions) and Green Onions: Add sweetness and flavor depth.
  • Ricotta Cheese (whole milk): Creates a creamy, custard-like base without eggs.
  • Cornstarch: Helps thicken the filling so it sets nicely.
  • Heavy Cream: Adds richness and that classic quiche creaminess.
  • Garlic Powder & Onion Powder: Boost flavor without fuss.
  • Salt & Black Pepper: Adjust carefully since bacon and cheese are already salty.
  • Ground Mustard: Brings a little tang and rounds out the flavors.
  • Baking Powder: Gives the filling a little lift to mimic eggs.
  • Cheese (Cheddar, Colby, Swiss, or Gruyere): Pick your favorite or mix them for extra flavor.

Food Allergy Swaps

This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Butter: Use your favorite cooking oil to saute the veggies and bacon.
    • Ricotta Cheese: You can make your own ricotta using tofu or cashews, but store-bought versions are super convenient too. Brands like Kite Hill (almond-based) and Trader Joe’s Vegan Ricotta (almond-based) are great choices. Treeline Cheese (cashew-based) and Tofutti (soy-based) offer a creamy option as well. These can often be found in the vegan section of grocery stores, and some, like Kite Hill or Tofutti, are also available online. If you shop at Wegmans, check their refrigerated vegan section—they usually carry at least one of these.
    • Heavy Cream: Use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
    • Cheese: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds.
  • Gluten-Free:  You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.
  • Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.
  • Corn-Free: You can substitute for potato starch 1:1.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Prepare the crust

  • Side-by-side images: the left shows an unbaked pie crust in a dish; the right shows the same crust baked and cooling on a wire rack.
    If you’re using a store-bought crust, just pop it into your pie dish and give it a quick pre-bake so it doesn’t get soggy later. If you’re making it from scratch, roll it out, fit it into the dish, and pre-bake that too. Pre-baking the crust is optional, but it ensures the crust stays nice and flaky once we add the filling.

Step 2 – Sauté the onions and bacon

  • A white skillet filled with sautéed diced bacon, onions, and green onions on a light surface—perfect as a filling for Eggless Bacon and Cheese Quiche.
    Cook your bacon until it’s crispy and golden—because let’s be honest, that’s the best part. Then, in the same pan, sauté your onions (or shallots) in a little butter until they’re soft and fragrant. This adds a sweet, savory flavor to the quiche.

Step 3 – Prepare the filling mixture

  • Two clear glass bowls: the left shows shredded cheese, chopped bacon, and herbs being mixed; the right shows the completed creamy cheese and bacon dip mixture.
    In a big bowl, whisk together the ricotta, cream, cornstarch, and seasonings until it’s smooth and creamy. This is our egg-free magic—it sets up beautifully in the oven without needing a single egg.

Step 4 – Assemble

  • A round pie crust filled with a creamy mixture of shredded cheese, small pieces of ham, and herbs sits on a white surface—perfect for an Eggless Bacon and Cheese Quiche.
    Spread the mixture over the pie crust and use a spatula to even the top.

Step 5 – Bake

  • An Eggless Bacon and Cheese Quiche with a golden-brown crust sits on a round dish atop a wire cooling rack against a white background.
    Slide it into the oven and bake until the quiche is set in the center and lightly golden on top. Let it rest for about 10 minutes before slicing—this makes it easier to cut and keeps everything together. Then dig in and enjoy!
Simple line drawing of a bowl with a spoon inside, centered on a dark gray background—perfect for showcasing Eggless Sugar Cookie Bites recipes.

Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

  • Soggy crust: Nobody wants that. Pro Tip: Blind bake (pre-bake) your crust for 8–10 minutes before adding the filling to keep it crisp and flaky.
  • Too salty or bland: Bacon and cheese can be salty on their own. Pro Tip: Taste your ricotta mixture before adding extra salt—you may not need as much as you think.

➤ Extra Tips:

  • Prep Ahead. Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
  • Blind Bake the Crust. To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
  • Get Creative. Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
  • Cover the Edges with Foil. If the edges of your quiche are browning too much, gently cover the edges with strips of aluminum foil. This will shield the edges from direct heat, allowing the center to cook without further browning the crust. You can also use a pie crust shield, if you have one.
  • Let the quiche rest for 15 – 30 minutes before slicing—this helps the filling set.
  • Use a deep-dish pie pan if you want a taller quiche with lots of filling.
A slice of Eggless Bacon and Cheese Quiche with a golden crust is being lifted from a round white dish; the quiche contains visible pieces of herbs.

Variations & Additions

  • Veggie Lovers: Add spinach, mushrooms, broccoli, or bell peppers.
  • Meat Lovers: Swap bacon for ham, sausage, or even shredded chicken.
  • Cheese Twist: Try a mix of Gruyere and Swiss for a more traditional quiche flavor.
  • Herb Boost: Add fresh parsley, thyme, or chives for a fresh pop.

Storage, Freezing, and Make-Ahead Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 30°F until warmed through.

Freeze: Wrap tightly in plastic wrap, then cover with foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Make-ahead: You can prepare the quiche up to 24 hours in advance and refrigerate until ready to bake.

Frequently Asked Questions

Yes! You can assemble the quiche the night before, cover it, and keep it in the fridge. Bake it fresh in the morning.

When making an egg-free quiche, the texture and structure of the filling depend heavily on the fat content of the ingredients rather than eggs. Ricotta cheese, which is richer and creamier, provides the necessary fat to help the filling set and hold together beautifully once baked. Cottage cheese, on the other hand, is much leaner and contains more liquid, so if you substitute it directly, the quiche may turn out too soft or watery and won’t set properly. If you prefer to use cottage cheese, it’s best to choose a full-fat version and drain it very well before adding it to the mixture—but for best results, ricotta is the ideal choice for achieving that smooth, creamy, and sliceable quiche texture.

I highly recommend it—it keeps the crust from getting soggy.

Absolutely! Grease your pie dish well and bake it “crustless” for a lighter option.

A slice of Eggless Bacon and Cheese Quiche with a golden top, bits of vegetables and cheese visible, served on a speckled plate with a fork.

Try These Egg-Free Recipes Next!

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Recipe Card

An Eggless Bacon and Cheese Quiche with a golden-brown crust, topped with chopped chives, sits in a white pie dish on a marble surface. A block of cheese and kitchenware are visible in the background.

Eggless Bacon and Cheese Quiche

Oriana Romero
When my husband tried this Eggless Bacon and Cheese Quiche, he couldn’t believe it was egg-free—and that’s the best compliment! After 12+ years of cooking for my egg-allergic family, I’ve perfected a creamy, cheesy quiche made with simple, everyday ingredients. It’s cozy enough for dinner and fancy enough for brunch. No one should miss out on quiche, and with this recipe, everyone can enjoy it.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings

Video

Equipment

Important

• For best results, I highly recommend using a kitchen scale to measure the ingredients.

Ingredients
 

  • 1 (200 – 250 g) pie crust (homemade or store-bought)
  • 2 tablespoons (28 g) butter
  • 1/2 lb bacon, chopped
  • 1 cup (100 g) chopped shallots (or onion if you prefer)
  • 3 green onions, sliced (white and green parts)
  • 2 cups (500 g) whole milk ricotta cheese (see notes)
  • ¼ cup (55 g) cornstarch
  • ½ cup (120 g) heavy cream
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground mustard
  • 2 teaspoons (8 g) baking powder
  • 1 1/2 cups (280 g) shredded cheese (Cheedar, Colby, Swiss, or Gruyere)

Instructions
 

Prepare the Crust:

  • Position the oven rack in the lower third of the oven and preheat to 350º F (180 º C).
  • On a lightly floured surface, roll the pie dough into a 12-inch circle. Line a 10-inch quiche dish or pie plate with the dough, pressing it into the bottom and up the sides. Tuck the excess dough around the edges under and crimp as desired. If using store-bought, simply unroll the pie crust and press it into a 9" quiche dish or pie plate, crimping the top edges if desired. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.
    An unbaked pie crust for egg-free quiche with crimped edges sits in a white pie dish on a light gray surface.
  • Extra step for extra crispy crust: Line the chilled pie crust (in the quiche dish) with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust start to brown, for about 15 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick the bottom and sides with a fork (about an inch apart). Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 8 minutes. Remove from the oven and set aside.
    Note: You can skip this step if you don't care for a crispy crust bottom.
    An eggless quiche baked empty pie crust in a white dish sits on a cooling rack against a white background.

Prepare the Filling:

  • Place butter in a large skillet over medium heat. When melted, add chopped shallots and bacon, and spread them out in an even layer to ensure they cook evenly. Cook, stirring occasionally, until the shallots become soft and translucent and the bacon is lightly crisp, about 3 minutes. Add green onion and cook for an additional minute. Set aside.
    A white skillet with diced ham, chopped onions, and green onions being sautéed together—perfect as a filling for an eggless quiche.
  • Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a bowl. Then, add the sautéed shallots and bacon, and cheese; mix to distribute.
    A glass bowl filled with a creamy eggless quiche mixture containing visible bits of shredded cheese, herbs, and bacon on a white surface.
  • Spread the mixture over the pie crust and use a spatula to even the top.
    An eggless quiche baked pie crust filled with a creamy mixture of cheese, herbs, and chopped vegetables, photographed from above on a white background.
  • Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.
    An eggless quiche with a golden-brown crust sits on a round white dish, cooling on a wire rack against a white background.
Oriana’s Notes
 
Ricotta: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
 
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 30°F until warmed through.
 
Freeze: Wrap tightly in plastic wrap, then cover with foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
 
Make-ahead: You can prepare the quiche up to 24 hours in advance and refrigerate until ready to bake.
 
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Butter: Use your favorite cooking oil to saute the veggies and bacon.
    • Ricotta Cheese: You can make your own ricotta using tofu or cashews, but store-bought versions are super convenient too. Brands like Kite Hill (almond-based) and Trader Joe’s Vegan Ricotta (almond-based) are great choices. Treeline Cheese (cashew-based) and Tofutti (soy-based) offer a creamy option as well. These can often be found in the vegan section of grocery stores, and some, like Kite Hill or Tofutti, are also available online. If you shop at Wegmans, check their refrigerated vegan section—they usually carry at least one of these.
    • Heavy Cream: Use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
    • Cheese: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds.
  • Gluten-Free:  You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.
  • Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.
  • Corn-Free: You can substitute for potato starch 1:1.
 
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
  • Soggy crust: Nobody wants that. Pro Tip: Blind bake (pre-bake) your crust for 8–10 minutes before adding the filling to keep it crisp and flaky.
  • Too salty or bland: Bacon and cheese can be salty on their own. Pro Tip: Taste your ricotta mixture before adding extra salt—you may not need as much as you think.
 
➤ Extra Tips:
  • Prep Ahead. Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
  • Blind Bake the Crust. To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
  • Get Creative. Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
  • Cover the Edges with Foil. If the edges of your quiche are browning too much, gently cover the edges with strips of aluminum foil. This will shield the edges from direct heat, allowing the center to cook without further browning the crust. You can also use a pie crust shield, if you have one.
  • Let the quiche rest for 15 – 30 minutes before slicing—this helps the filling set.
  • Use a deep-dish pie pan if you want a taller quiche with lots of filling.
 
➤ Variations & Additions
  • Veggie Lovers: Add spinach, mushrooms, broccoli, or bell peppers.
  • Meat Lovers: Swap bacon for ham, sausage, or even shredded chicken.
  • Cheese Twist: Try a mix of Gruyere and Swiss for a more traditional quiche flavor.
  • Herb Boost: Add fresh parsley, thyme, or chives for a fresh pop.
 
I appreciate your feedback, and it helps others, too! Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 486kcalCarbohydrates: 16gProtein: 21gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 109mgSodium: 975mgPotassium: 287mgFiber: 1gSugar: 4gVitamin A: 930IUVitamin C: 3mgCalcium: 447mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Breakfast
Cuisine American
Calories 486
Keyword breakfast brunch egg-free quiche recipe

I’m Oriana, the heart (and busy hands!) behind Mommy’s Home Cooking. I’m a wife, allergy mom of three, recipe developer, and full-time food blogger obsessed with creating easy, allergy and family-friendly recipes. Around here, it’s all about eggless cooking that actually tastes amazing—because food allergies shouldn’t mean missing out on the good stuff!

5 from 2 votes (1 rating without comment)

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3 Comments

  1. 5 stars
    I prepped this the night before so it could just be popped in the oven the next morning. It turned out great. Lots of flavor for such a simple recipe!

    Reply

    1. I love that, Sierra — we made it for Christmas breakfast too, and prepping it the night before makes the morning so much easier. I’m so glad it turned out great for you, especially with such simple ingredients and big flavor.💛

      Reply