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

Scale

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