Easy Pepper and Chorizo Crustless Quiche Low-Carb No Crust, All Flavour!

This Pepper and Chorizo Crustless Quiche is a bold, smoky, and savoury dish packed with Spanish flavours. Slices of cured chorizo are crisped up with onions and smoky paprika, then layered with sweet roasted red peppers and creamy Manchego or Cheddar cheese. A rich, silky egg custard binds everything together, baking to a golden perfection. Perfect for breakfast, brunch, or a light dinner, this crustless quiche is full of flavour without the fuss of pastry!
👇 RECIPE BELOW
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Ingredients:
1 cup sliced chorizo (Spanish-style, cured)
1 cup roasted red peppers, sliced (you can use jarred or roast your own)
1/2 teaspoon smoked paprika
1/2 cup chopped onion
1 tablespoon olive oil
4 large eggs
1 cup heavy cream
1/2 cup whole milk
Salt and freshly ground black pepper, to taste
1 cup shredded Manchego, Mozzarella or Cheddar cheese
Preheat your oven to 375°F (190°C). 9-inch pie dish
Bake for 30-35 minutes until the quiche is set in the centre and the top is golden brown.
#backyardchef #quiche #chorizo #crustless
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[@mandybirch159]

I’ve made one this morning with smoked ham, red onion, mushrooms, tomato and cheese. Lovely 😊

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You. Best, Rik

[@hishammohammed3383]

عاشت ايدك شيف ، it's looks so delicious 😋😋, thank u chief

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You. Best, Rik

[@GenialHarryGrout]

Quiche always tastes so much better than shop bought and not too difficult to make

[@jennymostert4030]

Oh wow.... another great tip re cornflour....thank you so much 🎉

[@shoshannah777]

Looks yum! More low carb stuff would be great please 🎉

[@Evyenne]

This quiche looks so, so delicious! Thanks Rik!

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You

[@BobG127]

Nice to see this tasty-looking low-carb offering. Most of us (including me) eat too many carbs. The more variety, the better!

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You

[@di_tattoolover]

I just made a similar one to this yesterday, Your recipe is better and I will make more. I do them mini in muffin tins, perfect for snacks and lunches and easy to transport.

[@Its-gv6jz]

Looks wonderful, Rik.

[@lynnkramer1211]

I imagine mine having some leftover baked potato added to the mix. I imagine that would be absolutely fantastic.

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You

[@HaleyEthengain]

I love quiche it is my favourite meal and I like chorizo they are both delicious.

[@susan_elizabeth]

Looks delicious! Thank you, Rik! It's going on my list! 💜

[@BackyardChef]

You're welcome, hope you enjoy! Thanks for sharing. ❤ Appreciated. Thank You

[@lizjohnson6324]

You have done it again Chef can’t wait to do this .Fabulous

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You

[@YoungGirlz8463]

Better than pizza! 🔥

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You

[@kristyfowler1974]

This recipe looks good Rick 😋💚

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You

[@sharonwills7243]

Love the ingredients and think I'll put something together in a layered casserole. 😎

[@mariebrewer4016]

That's on my plate tonight... 🎉🎉🎉❤❤❤

[@sharonwilliams2757]

CHEF RIK I LOVE QUICE ❤ THIS LOOKS DELICIOUS 😋 THANK YOU FOR YOUR TIPS AND YOUR AWESOME TUTORIAL AS ALWAYS 👌♥️♥️♥️♥️

[@mjchristie100]

Looks tasty 😊

[@TracyMorton-i1e]

Oh I just recently found you and love the three videos I’ve seen so far love this ❤

[@muryoung7108]

I am TOO in love with carbs. Im so happy to see low carb/no carb options. Thanks Rik!

[@jennyt966]

Fabulous and delicious. I've got friends who will love this too. Chorizo is very popular these days. Im looking forward to trying this soon. It will be great for lunch with friends next week. Thanks, Rik.

[@LuisAldamiz]

I've never made any sort of quiche before but your recipe is very inspiring, so I'll try something in that line soon (all ingredients easily available in my area this time).

[@bonnieobrien1478]

Now there’s a good breakfast ☕️ Or dinner

[@sharongrace1582]

A great recipe for a family breakfast or brunch ❤

[@sharongrace1582]

And you can put anything you want in there really. I can do a sausage and white pudding Irish version. Rik gives us the recipe and we can make it our own. That’s what I love about him ❤. He is so easy going and such a guy.

[@chiccabay9911]

I like a crustless one now and then but have never tried this combination of ingredients.What a great idea..Thank you.

[@hansdampf4055]

A quiche without dough? A really unusual idea,actually a Spanish tortilla from the oven. It looks great. 👍 I have a "classic" quiche in the oven right now with leeks, carrot strips, roasted sunflower seeds and fried bacon cubes.

[@heidid5275]

Hey Chef, crustless quiche is a great meal for when you’re watching your carbs. My husband is going to love this. ✌️🥂🇺🇸 Thanks…

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You

[@lilliankeane5731]

Very nice Rik, a friend and I were discussing a crustless quiche just the other day! Short story.. she used two table spoons of flour not (cornflour) in quiche muffins. She was very pleased with the outcome. I will suggest she use cornflour next time she cooks them… for a taste test. Oh and I suggested that she subscribe to your channel! And she has! Thanks for all your chef tips Rik. You’re a class act. 🙌🏼♥️.

[@winnerscreed6767]

Yum, That chorizo looks good. Thanks for improving my breakfast ideas Rik. Hope your new year is going well. C'mon viewers hit that like button... 😊👍

[@dorsetdumpling5387]

I’ll try the tip with the cornflour and the parchment paper, what I’ve been doing with a loose based flan tin, is to heat the tin in the oven, then pour in some of the egg mix which will hopefully set as soon as it hits hot metal and form a seal. I also tend to mix the flavouring ingredients with the egg so that the eggs bind it evenly throughout. Cooks lovely in an air fryer as well.

[@chucky2316]

That looks nice

[@BackyardChef]

Thank You. Best, Rik

[@patriciamorgan6545]

I've just been thinking of making a quiche, but I don't have a pie shell on hand. (I can't make my own anymore.) This crustless quiche is a fabulous idea I never considered. Probably better for me, too. Thanks, Rik! One of the grocery stores near me has so many different types of chorizo, one from just about every Central and South American country, and two from Mexico (regular and hot). I wish they delivered!

[@patriciadiamond1305]

Wow!!!, what a pro Rik. I was thinking to bring something else to the party,of adding to the bottom a tortilla wrap which would help contain it all.

[@kirsiselei8703]

Oh my, thats loojs si eaay and delicious❤. I dont know how im ever going to be able ti do all these gorgeous foods🤭 This will be in my tido list and will make it this weekend, thx for the recipe 🌹💕

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You

[@lenagreen4031]

That looks delicious, but i love my pastry, so will be cooking it with. Im too old to let carbs bother me that much, but this will make a nice change from quiche Lorraine. Thank you very much for posting.x

[@sambowz9077]

OH YEAH!

[@DutchJoan]

Wonderful tip with the bottom of the tin. And oh my, that's some deep and layered flavours 😃👍🏻♥️. I will make it, but I want to use good Ibérico chorizo, not the fake stuff I find so much in stores here. It will be a feast!

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You

[@PatriciaCrosmas]

Finally got to watch a video, wasn't disappointed, looks delicious and so easy! Thank you😊

[@joniangelsrreal6262]

👀 yummy for my tummy 👩‍🍳…🫶🏼

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You

[@samanthafox2664]

I think Mr Fox is going to LOVE this - thanks for sharing Rik, and enjoy your weekend! x

[@arfriedman4577]

Make chicken gismonda. Only one chef on yt made it. Love your egg fritatta. Quiche has a crust in usa.

[@prubroughton1864]

I use a cast iron fry pan for my crustless quiches. 1 pan dinner and easy to serve from an old well seasoned cast iron pan. Just have to remember handle is very hot. First time I did it 58 years ago I got a bit of a burn 😅😅😅

[@Nowherenobodyelse]

Lush. Tho i do like a bit of pastry myself. But will give this a go.

[@JamesReuben-fp3nk]

Maybe lining the side of the tin would help stop with leakage mate, looks fantastic.

[@stuartdennis8506]

I’d actually have this cold/room temp for brekkie or lunch

[@essiebessie661]

There is Spanish chorizo, which is smoked/cured/ready to eat. Then there is Mexican chorizo, which must be cooked. The sliceable chorizo sold in the USA is Spanish.

[@BackyardChef]

Thanks for sharing, appreciated. Thank You. Best, Rik

[@LuisAldamiz]

Spanish chorizos come in all variants. You can always fry the cured chorizo. It's not smoked, just let to dry through the winter in high altitude areas (for example Salamanca, just as prosciuto type ham is as well). Where the altitude is low and the climate wet, for example where I live (Biscay), chorizos are harder to cure (by traditional methods) and are generally expected to be fried or otherwise cooked before eating.

[@DorothyWard-h6d]

Lovely but I would like the measurements please ❤

[@Evyenne]

Just tap more and check the description. I’ve just looked, and the recipe is included there - just scroll down. 😊

[@BackyardChef]

In The description as always. Thank You. Best, Rik

[@BackyardChef]

@@Evyenne Thank You. Best, Rik

[@Evyenne]

@@BackyardChef 😊

[@jilllengler-ck8bw]

Egg prices are over the moon here, thanks to bird flu decimating the flocks. This recipe is going to have to wait!

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You

[@LuisAldamiz]

Where's that? China?

[@BobG127]

Warning to those who don't already know of a chorizo that they like: different brands can be very different in seasoning as well as fat and vinegar content. Some are extremely salty and some are quite vinegary. You might try different brands before making this dish. The recipe itself should be delicious with a chorizo that you like.

[@BackyardChef]

Thanks for sharing. ❤ Appreciated. Thank You

[@dorsetdumpling5387]

Also, two types of smoked paprika - piccante, which is chilli hot, and dolce which isn’t hot at all!

[@sharongrace1582]

Rik is just giving us a basic recipe. He is great that way. He doesn’t deserve any negativity or criticism as he is so easy going about cooking and making it easy for everyone. Put whatever you want in your crustless quiche. I’ve already decided to try sausage bacon and white pudding to make a nice breakfast for the family

[@sharonwills7243]

I'm from Arizona and was only familiar with Mexican chorizo until Rik prepared a recipe using Spanish chorizo. It was quite delicious and not at all like the one I was familiar with.

[@BobG127]

@@sharongrace1582 I don't know how you read any criticism of or negatively towards Rik in the above. On the contrary, I was encouraging people to try this while avoiding a stumbling block. I am a big fan of Rik and his teaching style. I was merely cautioning people who want to try this and are not familiar with the wide range of chorizos out there. (Many people have never even tried chorizo.) Choosing one that one doesn't like could unnecessarily discourage one from trying it again with a more likeable chorizo.

[@mjchristie100]

Crustless quiche is a frittata or omelet.😂