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.
This delicious crustless quiche Lorraine is one of my favorite breakfasts. I always make two quiches, to ensure I have tasty leftovers for breakfasts.
What is quiche Lorraine?
Quiche Lorraine is 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.
My recipe for crustless quiche Lorraine
Not the classic quiche Lorraine but my own version, this easy crustless quiche Lorraine 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.
What to serve with crustless quiche Lorraine
This is a great brunch dish, but sometimes I serve it 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, cherry tomato salad, or steamed broccoli.
Is this a healthy recipe?
It’s not as healthy as crustless broccoli quiche. But I think it’s a pretty good choice. It’s very low carb, so it’s great for anyone on the keto diet.
The ham (or bacon) in this recipe is not ideal. Processed meats have been linked to disease. And while the actual risk is likely very small, I don’t think we should ignore it. My own personal choice is to consume processed meats, including bacon and ham, in moderation.
What about leftovers?
You can keep leftovers of this crustless quiche Lorraine in the fridge, in an airtight container, for 4-5 days.
Reheat them gently, in the microwave on 50% power. I love having a slice for my breakfast!
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.