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 even cold straight out of the fridge.
This crustless quiche Lorraine is so flavorful and indulgent. True, it lacks vegetables, but you can always serve veggies on the side. With a prep time of 20 minutes, it is also incredibly easy to make.
This is not a tall quiche, but don't let that discourage you. The flavor is absolutely wonderful. It's one of my favorite dishes to make when I host brunch at our place.
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Ingredients
You'll only need a few simple ingredients to make this 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, including this one.
- 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.
- Chopped onion: You can use a yellow or white onion.
- 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
On Instagram, 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.
Expert 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
This quiche was named after the Lorraine region of France. The original French recipe called for eggs, cream, and lardons. Modern recipes include bacon instead of lardons, and they also include cheese.
Not exactly. A frittata relies mostly on eggs, while a quiche adds more creamy ingredients like heavy cream.
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.
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.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, 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.
More Quiche Recipes
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Recipe Card
Crustless Quiche Lorraine
Ingredients
- 1 tablespoon butter - for pan
- 8 ounces bacon - cooked and chopped (2.5 ounces cooked weight)
- 4 large eggs
- ½ cup heavy cream
- â…› teaspoon white pepper - (black is fine, but will be visible on the golden quiche)
- â…› 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.
Video
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.Â
- 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 the fridge, in an airtight container, 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Cathy
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
I'm so glad you and your husband liked this quiche, Cathy! Thank you for taking the time to leave a review.
Shiela Wood
This is delicious! I wonder how many carbs is in a serving? Thanks....
Vered DeLeeuw
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
Well, that is good, I cut mine into 4 servings, lol. Thanks for the reply.
CMarie
do I cook the onions with the bacon or leave them raw? thx
Vered DeLeeuw
Hi! I leave them raw, but you can cook them if you want.