Crustless Quiche

Call it what you will: a crustless quiche, a fritatta and many other names but this easy, hip-pocket recipe will get you up and going on a cool camp morning.

Crustless Quiche

A quick, delicious crusless quiche recipe that is versatile and easy to remember
Course Breakfast
Prep Time 15 days
Cook Time 35 days
Servings 6 people


  • 5 eggs
  • ¾ cup shredded cheese, cheddar or jack
  • 1 cup half and half
  • 1 tsp ground mustard
  • ½ tsp salt
  • ¼ tsp pepper, freshly ground
  • 1 tbsp olive oil
  • 8 oz pork or turkey bacon
  • 3 scallions, whites and tops separated


  • Preheat the oven to 350°F. Crack eggs into a large bowl and mix in half and half, cheese, scallion tops, mustard powder, salt and pepper and set aside.
  • In an oven proof frying pan, saute bacon and scallion bottoms (whites) in olive oil until crispy. About 5 to 7 minutes.
  • Pour egg mixture over bacon and green onions and bake in oven for about 35 minutes until set but still a littel jiggly in the center. Let cool for 10 minutes.
  • Slice into wedges and enjoy with some pita and fresh fruit.


I’m always looking for breakfast ideas that can be whipped up and left to cook. This recipe requires a little prep and some sauteeing but after that the lovely propane oven in your GeoPro or other camper will do the rest.
I also love the versatility of this recipe. I can mix in other things that I have or sautee up some zucchini or squash and add to it and I don’t have to change a thing.  You can also swap out cheeses. I’ve made it many times now and I don’t think any of them have been exactly the same.

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