As for the old saying that “Real men don’t eat quiche?” Well, this Texan does, and I love it. Quiche Lorraine may have French roots, but it has certainly earned a spot on my table.
Crustless Quiche Lorraine is a delicious, low-carb twist on the French classic, made with a rich egg custard, crisp bacon, sautéed onions and nutty Gruyère cheese. The custard forms its own light, golden-brown crust as it bakes, creating a dish that’s just as satisfying as the original, with fewer carbs, and less fuss.
Quiche is perfect for a family or small group, and makes a delicious addition to any brunch spread, especially when served with fruit or a fresh-baked scone. It’s also a great option for a light lunch or simple dinner with a side salad.
While it’s tempting to prepare ahead of time, quiche is best when served warm from the oven. Reheating can make the custard rubbery, so plan on enjoying it fresh.
Crustless Quiche Lorraine goes great with homemade applewood smoked bacon, Canadian bacon or breakfast sausage.
Ingredients
- Eggs
- Heavy cream
- Gruyere cheese
- Bacon
- Onion
- Nutmeg
- Kosher salt
- Black pepper
See recipe card for quantities.
Instructions
Add a layer of sautéed onion and cooked, crumbled bacon to a prepared glass pie pan.
Place a layer of cheese on top of the onion and bacon.
Add one more layer of onion, bacon and cheese.
In a large bowl, mix the eggs, cream, nutmeg, salt and pepper. Pour egg mixture over the onion, bacon and cheese and bake until puffy and golden brown.
Variations
Quiche is very versatile and can be easily modified to accommodate what you have on hand. Some variations to try are:
- Mushrooms - Try adding ½ cup of sautéed mushrooms to the layers of onion and bacon.
- Pancetta - Rather than bacon, try using thick cut pancetta. Just cut into ¼" pieces and fry them first.
- Swiss Cheese - Gruyere cheese can be hard to find. Swiss cheese is a wonderful substitute.
Equipment
A glass pie pan works better for this recipe than a metal pie pan because a glass pie pan provides more even heat distribution and food is less prone to sticking.
Reheating
Reheat pieces of Quiche Lorraine in an oven at 275°F for about 8 minutes or until warm inside.
Top tip
Make sure the center of the Quiche Lorraine is "set" before taking it out of the oven. Using oven mitts, jiggle the pie dish side to side. If the center wiggles, it needs a few more minutes.
Related
Looking for other breakfast recipe ideas? Try these:
Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Crustless Quiche Lorraine Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375°F.
- Heat the oil in a large skillet over medium heat. When the oil is hot, sauté the chopped onion until soft (about 3 minutes). Remove the onion from the pan and season with a pinch of salt and pepper.
- Spray a 9 inch pie pan with cooking spray. Layer ⅓ of the bacon and onion in the pie pan and top with half of the cheese. Layer another ⅓ of the remaining bacon and onion in the pie pan and add the remaining cheese. Top with the remaining bacon and onion.
- Gently beat the eggs with a wire whisk until combined. Add the cream, nutmeg, salt, and pepper and stir. Pour the egg mixture over the onions, bacon, and cheese.
- Bake for 30-35 minutes or until the quiche is set and develops a light golden-brown crust on top. The quiche will puff up as it bakes and then relax as it cools. Gently wiggle the pie pan at 30 minutes. If the center is jiggly, bake for 2 more minutes and try again. Continue every 2 minutes until center is set.
- Let the quiche rest for 10 minutes, then slice and serve.
Debbie says
I made this for our dinner tonight. I was hesitant, as I've never made quiche & I was afraid my husband wouldn't care for it. We loved it!! I'll be searching for more quiche recipes soon. Thank you for sharing this one!!
dvscott902 says
Debbie,
Thank you for the kind words, I'm so glad that you liked it. To be honest, I like the crustless leek and goat cheese quiche a bit more. Although, my wife prefers this one. You can find the recipe for the other quiche here ---> https://austin-eats.com/crustless-leek-and-goat-cheese-quiche/
Dave