An easy recipe for a low carb and gluten free crustless quiche lorraine. Perfect for brunch, it is also wonderful as an easy dinner, accompanied by a simple salad.
Not the classic quiche lorraine but my own version, this easy-to-make crustless quiche lorraine is made with smoked ham instead of bacon. So you get to skip the extra step of cooking the bacon.
I also like to add a pinch of cayenne to this crustless quiche lorraine, for added depth and a gentle kick.
The quiche puffs nicely as it bakes, then deflates a little. This is not a tall quiche, but don’t let that discourage you. The taste is so rich and amazing.
I usually serve this ultra-rich crustless quiche lorraine with a nice green salad or steamed broccoli, to balance out the richness of the quiche.
Crustless Quiche Lorraine
- Olive oil spray
- 1 (6 oz) package smoked ham, chopped
- 1/2 medium onion, chopped (2 oz)
- 4 large eggs
- 1/2 cup heavy cream
- 1/8 teaspoon white pepper (black is fine, but speckles will show on the golden quiche)
- 1/8 teaspoon cayenne pepper
- 3 oz gruyere cheese, grated
- Preheat oven to 350 degrees F. Spray a 9-inch pie plate with olive oil.
- Evenly distribute the ham and onion on the bottom of the prepared pie plate.
- In a medium bowl, whisk together the eggs, heavy cream and peppers. Fold in the grated cheese. Pour the mixture over the ham and onion. Use a spatula to smooth the top out.
- Bake 40-45 minutes, or until a toothpick inserted in center comes out clean. Place the pie plate on a cooling rack for 10 minutes, then invert the quiche onto a platter and back to the rack to cool 10 more minutes before slicing and serving. The quiche will be impossible to cut when piping hot, and it also tastes better after it's cooled a little.