An easy recipe for a gluten-free and keto crustless quiche Lorraine. Perfect for brunch, it is also wonderful as an easy dinner, accompanied by a simple salad.
Quiche Lorraine was named after the Lorraine region of France. The original French recipe was made with eggs, cream, and lardons. Modern recipes include cheese, and they use bacon instead of the lardons.
This delicious crustless version is one of my favorite breakfasts. I always make two quiches, to ensure I have tasty leftovers for breakfasts for the entire week. It’s also great for lunch!
My version of a crustless quiche Lorraine
Not the classic dish but my own version, this easy quiche is made with smoked ham instead of bacon.
So you get to skip the extra step of cooking the bacon. Although if you wish, you can certainly use bacon instead (microwave bacon is very easy to make, after all).
In another departure from tradition, I also like to add a pinch of cayenne to this recipe, for an added depth of flavor 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 flavor is wonderful.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty quiche. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Chopped onion: I’m a lazy cook, so I use the food processor to chop onions.
Eggs: I use large eggs in most of my recipes, this one included.
Heavy cream: I tried half-and-half one time and it wasn’t as good.
Spices: White pepper and cayenne pepper.
Grated Gruyere cheese: The Gruyere really makes a difference here. I tried once to use white cheddar, and although tasty, it just wasn’t the same.
How to make a crustless quiche Lorraine
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Evenly distribute the ham and onion on the bottom of a greased pie plate.
Whisk together the eggs, heavy cream, and peppers. Fold in the grated cheese.
Pour the mixture over the ham and onion.
Bake until the quiche is puffed and golden, 30-40 minutes at 350°F.
What to serve with it?
This is a great brunch dish, and when I serve it for brunch, I like to serve it with keto biscuits and sliced tomatoes.
But sometimes I serve it for lunch or for dinner. When I do, I usually serve this ultra-rich quiche with a light side dish to balance it out. So either a nice green salad (such as this arugula salad), tomato salad, or steamed broccoli.
What about leftovers?
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power. I love having a slice for my breakfast!
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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, white pepper, and cayenne pepper. Fold in the grated cheese. Pour the mixture over the ham and onion. Use a spatula to smooth the top out.
- Bake until the quiche is puffed and golden, and a toothpick inserted in its center comes out clean, about 40 minutes.
- 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.