This crustless quiche Lorraine is perfect for brunch. It's also wonderful as an easy dinner alongside a salad. The freshly baked quiche is amazing, and the leftovers are just as good, gently reheated or cold straight out of the fridge.
This quiche is intensely flavorful and indulgent. It lacks vegetables, but you can always serve veggies on the side. With a prep time of 20 minutes, it's incredibly easy to make. This is not a tall quiche, but don't let that discourage you. The flavor is wonderful! It's one of my favorite items to serve when I host brunch, and my guests always ask for the recipe.
Ingredients
The complete list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Heavy cream: I tried half-and-half, and it wasn't as good. Heavy cream is the way to go!
- Spices: I use white pepper and cayenne pepper. Black pepper is fine, but the black specks will be visible on the golden quiche.
- Cooked bacon: You'll need one 8-ounce package of bacon for this recipe. It's best to use thin-cut or medium-cut bacon, not thick-cut.
- Grated Gruyere cheese: The Gruyere makes a difference here. I tried to use white cheddar, and although it was tasty, it wasn't as good. I buy a block of cheese and shred it by hand using a box grater, as shown in the image below.
Variation
Reader Beth made this quiche with the addition of sauteed mushrooms. She graciously allowed me to post her photo here. I love her idea! Doesn't her quiche look amazing?
If you'd like to try adding mushrooms, make sure you saute them first until they have released all their water and the water has evaporated from the skillet. Otherwise, your quiche will end up watery. Here's a good recipe for sauteed mushrooms.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this quiche:
Cook the bacon until crisp and chop it. It's easy to cook bacon in the microwave - check out this recipe for microwave bacon.
Whisk together the eggs, heavy cream, and spices. Fold in the chopped bacon, onions, and grated cheese. Pour the mixture into a greased pie plate. Gently mix to evenly distribute the bacon pieces.
Bake the quiche in a preheated 350°F oven until puffed and golden, 30-40 minutes. Let it rest for 30 minutes, then slice and serve.
Featured Comment
My husband and I had this for dinner last night with a side of steamed broccoli. Very tasty. We truly enjoyed it. It was easy to put together and I will be making this again. Thank you for sharing such a wonderful recipe. - Cathy
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Recipe Tips
- Check the quiche after the first 30 minutes. If it's not done yet, at this point, I usually cover the edges, which darken faster, with foil and continue baking for 5-10 more minutes until the middle is golden brown.
- After it's done, it's important to let the quiche rest and settle for about 30 minutes before you slice it. It will be too soft to slice into straight out of the oven.
Recipe FAQs
I highly recommend using gruyere cheese, but if you can't find any, you can use Swiss cheese, Comte, or - if all else fails - sharp white cheddar.
I don't recommend turkey bacon - it's too dry. You can use duck bacon or beef bacon.
I don't recommend that. Almond milk is thin and watery. In fact, even using whole milk or half-and-half won't be as good. I highly recommend using heavy cream in this recipe.
Yes. You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. I love having a slice for my breakfast! You can also freeze the leftovers. I freeze the slices in freezer bags for up to three months and thaw them gently in the microwave.
Serving Suggestions
Needless to say, this is the perfect brunch dish. When I serve it for brunch, I like to serve it with keto biscuits, deviled eggs, and berries.
Sometimes, I serve this quiche for dinner. When I do, I usually serve this ultra-rich quiche with a light side dish to balance it out, such as arugula salad, tomato salad, steamed asparagus, or steamed broccoli.
Recipe Card
Crustless Quiche Lorraine
Video
Ingredients
- 1 tablespoon butter - for pan
- 8 ounces bacon - cooked and chopped; 2.5 ounces cooked weight
- 4 large eggs
- ½ cup heavy cream
- ⅛ teaspoon white pepper - black pepper is fine, but will be visible on the quiche
- ⅛ teaspoon cayenne pepper
- ½ onion - medium, chopped; 2 ounces
- 3 ounces gruyere cheese - grated
Instructions
- Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch pie plate with butter.
- Cook the bacon until crisp and chop it. It's easy to cook it in the microwave in two batches.
- In a medium bowl, whisk together the eggs, heavy cream, white pepper, and cayenne pepper.
- Fold in the chopped cooked bacon, onions, and grated cheese. Pour the mixture into the prepared pie plate and gently mix to evenly distribute the bacon pieces.
- Bake until the quiche is puffed and golden, and a toothpick inserted in its center comes out clean, 30-40 minutes.
- Cool the quiche for 30 minutes in the pan on a cooling rack, then slice it into 8 slices and serve.
Notes
- I don't add any salt - the bacon and cheese add plenty of saltiness. But you can mix ¼ teaspoon of salt into the egg mixture.
- Check the quiche after the first 30 minutes. If it's not done yet, at this point, I usually cover the edges, which darken faster, with foil and continue baking for 5-10 more minutes until the middle is golden brown.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. I love having a slice for my breakfast!
- You can also freeze the leftovers. I freeze the slices in freezer bags for up to three months and thaw them gently in the microwave.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Paula Cate says
This is a great basic recipe. I add 8 oz sautéed portobellos and a cup of chopped Hatch green chilies! Yummy!
Vered DeLeeuw says
Sounds delicious, Paula! Thanks for the review.
Anne says
Hi, I am so glad I came across your site, all the keto recipes I have made so far are simply delicious yet put together in no time 🙂 thank you, I look forward to making many more.
Vered DeLeeuw says
How wonderful, Anne! I'm so glad you found me. Thank you for trying my recipes - I'm glad you've been enjoying them.
This quiche is one of my favorites - I make it every time I host brunch at our place!
Elizabeth Brennfleck says
Delicious and really easy to make. my eggs must have been a bit small so I added 3 extra. Next time I will saute the onions first. We enjoyed it! I will make it again! Thank you for sharing this recipe!
Vered DeLeeuw says
You're very welcome, Elizabeth! I'm so glad you enjoyed this quiche.
Cathy says
My husband and I had this for dinner last night with a side of steamed broccoli. Very tasty. We truly enjoyed it. It was easy to put together and I will be making this again. Thank you for sharing such a wonderful recipe.
Vered DeLeeuw says
I'm so glad you and your husband liked this quiche, Cathy! Thank you for taking the time to leave a comment.
Shiela Wood says
This is delicious! I wonder how many carbs is in a serving? Thanks....
Vered DeLeeuw says
I'm so glad you enjoyed this quiche, Sheila! I divide the quiche into eight slices. According to my calculations, once slice has one gram of carbs.
Shiela Wood says
Well, that is good, I cut mine into 4 servings, lol. Thanks for the reply.
CMarie says
do I cook the onions with the bacon or leave them raw? thx
Vered DeLeeuw says
Hi! I leave them raw, but you can cook them if you want.