An easy recipe for a gluten-free and keto crustless quiche Lorraine. Perfect for brunch, it is also wonderful as an easy dinner alongside a simple green salad.
The freshly baked quiche is amazing, and the leftovers are just as good, either gently reheated or even enjoyed cold straight out of the fridge.
I really like crustless quiches. They are very easy to make, they're cheesy and creamy and filling, and any leftovers are usually really good and can even be frozen.
One of my all-time favorites is this crustless quiche Lorraine. True, it lacks vegetables. But you can always serve veggies on the side and the quiche itself is so wonderfully flavorful and indulgent. And with a prep time of 20 minutes, it's also incredibly easy to make.
This is not a tall quiche, but don't let that discourage you. The flavor is wonderful.
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:
Eggs: I use large eggs in most of my recipes, this one included.
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-oz package of bacon for this recipe. It's best to use thin-cut or medium-cut bacon, not thick-cut.
Chopped onion: You can use yellow or white onion.
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.
Making a crustless quiche Lorraine is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to preheat the oven and generously butter a ceramic or glass 9-inch quiche or pie plate.
Now, cook the bacon until crisp and chop it. It's easy to cook it in the microwave.
Whisk together the eggs, heavy cream, and spices. Fold in the chopped bacon, onions, and grated cheese.
Pour the mixture into the greased pie plate. Gently mix to evenly distribute the bacon pieces.
Bake the quiche until puffed and golden, 30-40 minutes in a 350°F oven.
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.
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.
Frequently asked questions
This tasty quiche 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 also use bacon instead of lardons.
Not exactly. A frittata relies mostly on eggs while a quiche adds more creamy ingredients to the eggs, such as heavy cream.
I don't recommend that. In fact, even using whole milk or half-and-half won't be as good. I highly recommend using heavy cream in this recipe.
On Instagram, Beth made this quiche with the addition of sauteed mushrooms. I love her idea! And doesn't her quiche look absolutely 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.
Needless to say, this is the perfect brunch dish. When I serve it for brunch, I like to serve it with these 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.
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!
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.
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Crustless Quiche Lorraine
- 1 tablespoon butter for pan
- 8 oz bacon cooked and chopped (2.5 oz cooked weight)*
- 4 large eggs
- ½ cup heavy cream
- ⅛ teaspoon white pepper (black is fine, but will be visible on the golden quiche)
- ⅛ teaspoon cayenne pepper
- ½ medium onion chopped (2 oz)
- 3 oz gruyere cheese grated
- Preheat your oven to 350 degrees 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.