Cheesy Crustless Quiche Lorraine Recipe
Introduction
This Cheesy Crustless Quiche Lorraine is a delightful twist on a classic French dish, featuring crispy bacon, nutty Gruyere cheese, and a creamy egg custard. It’s perfect for a weekend brunch or a simple weeknight dinner, and skipping the crust keeps it low-carb and gluten-free.
Ingredients
- 6 strips center-cut bacon (cooked until crispy, then crumbled)
- 1/4 cup heavy cream
- 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
- Step 1: Preheat your oven to 350°F. Cook the bacon strips in a large skillet over medium heat until crispy and golden, about 8-10 minutes. Drain on paper towels, then crumble once cool. Save a tablespoon of the bacon fat to grease your pie dish if desired.
- Step 2: Lightly spray a 9-inch pie dish with cooking spray or rub with the reserved bacon fat. Spread the crumbled bacon evenly across the bottom, then sprinkle the shredded Gruyere cheese over the bacon in an even layer.
- Step 3: In a medium bowl, whisk together the eggs, milk, and heavy cream until smooth. Add salt, black pepper, and nutmeg, whisking to combine fully.
- Step 4: Pour the custard mixture over the bacon and cheese base, filling all crevices. Sprinkle chopped chives on top. Bake in the preheated oven for 35-40 minutes, until the center is just set but still slightly jiggly to the touch.
- Step 5: Remove from oven and let rest for 5-10 minutes before slicing. Serve warm or at room temperature.
Tips & Variations
- Use Swiss cheese as a substitute for Gruyere if unavailable or try adding sharp cheddar for a different flavor.
- Regular bacon or turkey bacon can replace center-cut bacon; ham or cooked sausage also work well.
- If half and half is not available, use a full cup of milk or heavy cream for a richer texture.
- Swap chives with fresh parsley, green onions, or dried chives if needed.
- Avoid overbaking to keep the quiche creamy—pull it from the oven when the center still jiggles slightly.
- Reserve bacon fat for greasing the dish to add extra flavor and improve browning.
Storage
Store leftover quiche in the refrigerator, covered tightly, for up to 4 days. For longer storage, freeze slices wrapped in plastic and foil for up to 2 months. Reheat in the microwave for 60-90 seconds or in a 350°F oven for 15-20 minutes. If reheating from frozen, thaw overnight in the fridge first.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this quiche ahead of time?
Yes, this quiche is excellent for meal prep. Prepare and bake it in advance, then refrigerate or freeze. Reheat slices as needed for quick meals.
Why should I use room-temperature eggs?
Room-temperature eggs help the custard cook more evenly, preventing overcooked edges and ensuring a smooth, creamy texture.
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Cheesy Crustless Quiche Lorraine Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Cheesy Crustless Quiche Lorraine recipe features crispy bacon, nutty Gruyere cheese, fresh chives, and a creamy custard made from eggs, milk, and heavy cream. Skipping the crust makes it low-carb and gluten-free, perfect for brunch or a quick dinner. It reheats well and offers classic quiche flavors in an easy-to-make dish.
Ingredients
Meat
- 6 strips center-cut bacon (cooked until crispy, then crumbled)
Dairy
- 1 cup Gruyere cheese (freshly shredded, about 4 oz)
- 1/4 cup heavy cream
- 2/3 cup 2% milk
Produce
- 2 tbsp chives (freshly chopped)
Eggs
- 6 large eggs (room temperature for even cooking)
Pantry
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 pinch nutmeg (freshly grated preferred)
- cooking spray (or reserved bacon fat)
Instructions
- Prepare Ingredients and Cook the Bacon: Preheat your oven to 350°F. While it heats, cook the bacon strips in a large skillet over medium heat until crispy and golden brown, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain fat, then crumble into bite-sized pieces once cooled. Save a tablespoon of the bacon fat to grease the pie dish if desired for extra flavor.
- Prepare the Pie Dish and Layer Base Ingredients: Lightly spray a 9-inch pie dish with cooking spray or rub with reserved bacon fat. Spread the crumbled bacon evenly across the bottom of the dish, then sprinkle the freshly shredded Gruyere cheese evenly over the bacon, creating a flavorful base for the quiche.
- Make the Custard Mixture: In a medium bowl, whisk together the room-temperature eggs, 2% milk, and heavy cream until fully combined. Add kosher salt, ground black pepper, and a pinch of freshly grated nutmeg. Whisk again until smooth. Using room-temperature eggs helps achieve an even, creamy custard without tough edges.
- Assemble and Bake the Quiche: Pour the custard mixture evenly over the bacon and cheese base, filling all crevices. Sprinkle freshly chopped chives on top as garnish. Bake in the preheated oven for 35-40 minutes until the center is just set but still slightly jiggly when shaken. The quiche will continue to set as it cools, resulting in a creamy texture.
- Cool and Serve: Remove the quiche from the oven and let it rest at room temperature for 5-10 minutes to fully set the custard and allow cleaner slicing. Cut into wedges and serve warm or at room temperature.
Notes
- Do not overcook the quiche to avoid a rubbery or watery texture; the center should have a slight jiggle when done.
- Cook bacon until crispy and drain well to prevent chewy, fatty bits in the quiche.
- Whisk the egg mixture gently and pour slowly to avoid air bubbles and ensure a smooth custard.
- Grease the baking dish thoroughly to prevent sticking and ensure clean slices.
- Gruyere cheese gives the classic flavor; Swiss cheese or sharp cheddar are acceptable substitutes.
- You can substitute turkey bacon, ham, or cooked sausage for bacon.
- Half & half can replace milk and cream combined; whole milk can be used for a richer quiche.
- Parsley or green onions can substitute fresh chives; use dried chives sparingly.
- The nutmeg is optional but adds traditional flavor.
- Store leftovers covered in the fridge for up to 4 days or freeze up to 2 months for meal prep convenience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Keywords: crustless quiche lorraine, cheesy quiche, low carb quiche, gluten free brunch, bacon quiche, Gruyere cheese quiche, easy quiche recipe
