Here is my favorite crustless quiche lorraine recipe, with crispy bacon, nutty Gruyere cheese, fresh chives, and a creamy custard base made with eggs, milk, and heavy cream.
This quiche is perfect for weekend brunch or a quick weeknight dinner. I love that it skips the crust entirely, which makes it so much easier to throw together on busy mornings. Plus, it reheats beautifully for lunches throughout the week!
Why You’ll Love This Crustless Quiche Lorraine
- Low-carb and gluten-free – Skipping the crust means you can enjoy all the rich, savory flavors without the extra carbs, making it perfect for keto or gluten-free diets.
- Quick and easy – This quiche comes together in under an hour, making it a great option for brunch, lunch, or even a simple weeknight dinner.
- Classic flavors – The combination of crispy bacon, nutty Gruyere cheese, and creamy eggs creates that traditional quiche lorraine taste everyone loves.
- Perfect for meal prep – Make it ahead and reheat slices throughout the week for easy breakfasts or lunches that taste just as good as when it’s fresh from the oven.
- Simple ingredients – You probably have most of these staples in your fridge already, so no special shopping trip required.
What Kind of Cheese Should I Use?
Gruyere is the traditional cheese for quiche Lorraine, and it’s worth seeking out if you can find it. This Swiss cheese has a slightly sweet, nutty flavor that melts beautifully and pairs perfectly with the bacon. If Gruyere isn’t available at your local store or feels too pricey, you can substitute with Swiss cheese, which will give you a similar mild, creamy result. Some people also like to mix in a bit of sharp cheddar for extra flavor, though that’s not traditional. Whatever cheese you choose, make sure to grate it yourself rather than buying pre-shredded – freshly grated cheese melts much better and won’t have those anti-caking agents that can make your quiche grainy.
Options for Substitutions
This quiche is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Gruyere cheese: Gruyere gives this quiche its classic flavor, but if you can’t find it or it’s too pricey, Swiss cheese is a great substitute. You could also use sharp cheddar for a different but still tasty result.
- Center cut bacon: Regular bacon works just fine here. You can also use turkey bacon if you prefer, though it won’t be quite as crispy. Ham or cooked sausage are good alternatives too.
- Half & half cream: If you don’t have half & half, you can use all milk instead – just bump it up to 1 cup total. Heavy cream also works if that’s what you have on hand.
- 2% milk: Any milk fat percentage will work here. Whole milk will make it a bit richer, while skim will be lighter.
- Chives: Fresh parsley or green onions make good substitutes for chives. You could also use dried chives in a pinch – just use about 2 teaspoons instead.
- Nutmeg: The nutmeg adds a traditional touch, but you can leave it out if you don’t have any. The quiche will still taste great without it.
Watch Out for These Mistakes While Baking
Overcooking is the biggest enemy of a good crustless quiche, turning what should be a creamy, custard-like dish into a rubbery, watery disappointment – pull it from the oven when the center still has a slight jiggle, as it will continue cooking from residual heat and set up perfectly as it cools.
Skipping the step of cooking your bacon until it’s crispy is a mistake that leads to chewy, fatty pieces throughout your quiche, so make sure it’s well-done and drained on paper towels before adding it in.
Another common error is pouring the egg mixture too quickly or not whisking it enough beforehand, which can create air bubbles and an uneven texture – whisk gently but thoroughly, and pour slowly into your prepared pan.
Finally, don’t skip greasing your baking dish well with cooking spray, especially along the sides, or you’ll struggle to get clean slices when serving.
What to Serve With Crustless Quiche Lorraine?
This quiche is perfect for brunch or a light dinner, and I love serving it with a simple mixed greens salad tossed with a light vinaigrette to balance out the richness of the bacon and cheese. Fresh fruit like sliced melon, berries, or a fruit salad also makes a great side, especially if you’re serving this for breakfast or brunch. For a heartier meal, roasted asparagus or sautéed green beans work really well alongside the quiche. You could also serve it with some crusty bread or buttered toast points for anyone who wants a little extra something on their plate.
Storage Instructions
Store: Leftover quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in an airtight container. It makes a great grab-and-go breakfast or lunch throughout the week.
Freeze: You can freeze this crustless quiche for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap and a layer of foil. I like to slice it first and freeze individual portions so I can just grab one piece at a time.
Reheat: Warm up slices in the microwave for about 60-90 seconds, or reheat the whole quiche in a 350°F oven for 15-20 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first for best results.
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1050
- Protein: 50-60 g
- Fat: 65-75 g
- Carbohydrates: 10-15 g
Ingredients
- 6 strips center-cut bacon (cooked until crispy, then crumbled)
- 1/4 cup heavy cream (I use heavy cream for richer texture)
- 1 cup Gruyere cheese (freshly shredded, about 4 oz)
- 1 pinch nutmeg (freshly grated preferred)
- cooking spray
- 1/2 tsp kosher salt
- 2/3 cup 2% milk
- 2 tbsp chives (freshly chopped)
- 6 large eggs (room temperature for even cooking)
- 1/8 tsp ground black pepper
Step 1: Prepare Ingredients and Cook the Bacon
- 6 strips center-cut bacon
- Oven preheating to 350°F
Start by preheating your oven to 350°F.
While it heats, cook the bacon strips in a large skillet over medium heat until they’re crispy and golden brown, about 8-10 minutes.
Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into bite-sized pieces once it’s cool enough to handle.
I like to save a tablespoon of the bacon fat to rub on the pie dish instead of cooking spray—it adds incredible flavor and helps the quiche brown beautifully.
Step 2: Prepare the Pie Dish and Layer Base Ingredients
- cooking spray
- crumbled bacon from Step 1
- 1 cup Gruyere cheese
Lightly spray a 9-inch pie dish with cooking spray (or use the reserved bacon fat from Step 1).
Distribute the crumbled bacon evenly across the bottom of the dish, then sprinkle the freshly shredded Gruyere cheese over the bacon in an even layer.
These ingredients will create the flavorful base that infuses the entire quiche as it bakes.
Step 3: Make the Custard Mixture
- 6 large eggs
- 2/3 cup 2% milk
- 1/4 cup heavy cream
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 pinch nutmeg
In a medium bowl, whisk together the room-temperature eggs with the milk and heavy cream until well combined.
Add the kosher salt, ground black pepper, and a pinch of freshly grated nutmeg, whisking until the seasonings are fully incorporated and the mixture is smooth.
Using room-temperature eggs ensures the custard sets evenly throughout the quiche without developing any tough or overcooked spots around the edges.
Step 4: Assemble and Bake the Quiche
- custard mixture from Step 3
- 2 tbsp chives
- assembled quiche from Step 2
Pour the custard mixture from Step 3 over the bacon and cheese base in the prepared dish, making sure it fills all the crevices evenly.
Sprinkle the freshly chopped chives over the top of the custard as a finishing garnish.
Place the quiche in the preheated 350°F oven and bake for 35-40 minutes, until the center is just set but still slightly jiggly when you gently shake the dish—it will continue to cook slightly as it cools, creating a creamy texture.
Step 5: Cool and Serve
- baked quiche from Step 4
Remove the quiche from the oven and let it rest for 5-10 minutes at room temperature before slicing.
This resting period allows the custard to set completely and makes serving much cleaner.
Cut into wedges and serve warm or at room temperature.
Cheesy Crustless Quiche Lorraine
Ingredients
- 6 strips center-cut bacon (cooked until crispy, then crumbled)
- 1/4 cup heavy cream (I use heavy cream for richer texture)
- 1 cup Gruyere cheese (freshly shredded, about 4 oz)
- 1 pinch nutmeg (freshly grated preferred)
- cooking spray
- 1/2 tsp kosher salt
- 2/3 cup 2% milk
- 2 tbsp chives (freshly chopped)
- 6 large eggs (room temperature for even cooking)
- 1/8 tsp ground black pepper
Instructions
- Start by preheating your oven to 350°F. While it heats, cook the bacon strips in a large skillet over medium heat until they're crispy and golden brown, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into bite-sized pieces once it's cool enough to handle. I like to save a tablespoon of the bacon fat to rub on the pie dish instead of cooking spray—it adds incredible flavor and helps the quiche brown beautifully.
- Lightly spray a 9-inch pie dish with cooking spray (or use the reserved bacon fat from Step 1). Distribute the crumbled bacon evenly across the bottom of the dish, then sprinkle the freshly shredded Gruyere cheese over the bacon in an even layer. These ingredients will create the flavorful base that infuses the entire quiche as it bakes.
- In a medium bowl, whisk together the room-temperature eggs with the milk and heavy cream until well combined. Add the kosher salt, ground black pepper, and a pinch of freshly grated nutmeg, whisking until the seasonings are fully incorporated and the mixture is smooth. Using room-temperature eggs ensures the custard sets evenly throughout the quiche without developing any tough or overcooked spots around the edges.
- Pour the custard mixture from Step 3 over the bacon and cheese base in the prepared dish, making sure it fills all the crevices evenly. Sprinkle the freshly chopped chives over the top of the custard as a finishing garnish. Place the quiche in the preheated 350°F oven and bake for 35-40 minutes, until the center is just set but still slightly jiggly when you gently shake the dish—it will continue to cook slightly as it cools, creating a creamy texture.
- Remove the quiche from the oven and let it rest for 5-10 minutes at room temperature before slicing. This resting period allows the custard to set completely and makes serving much cleaner. Cut into wedges and serve warm or at room temperature.
