The classic quiche Lorraine gets a low-carb upgrade. Thanks to bold flavors from Gruyère cheese and bacon, you won’t even miss the crust in this Crustless Quiche Lorraine. With a golden brown top and a creamy, custardy center, this healthy quiche is perfect for breakfast, brunch, or dinner.
This quiche is:
- Low carb
- Slightly spicy
Healthy Quiche Recipe
Overall, I wanted to make this quiche lighter in general, which is why it’s crustless. And instead of half-and-half or cream, I use whole milk. I find the slight texture trade-off is worth it for a lighter, healthier meal.
This recipe still features bacon, because you can’t sacrifice all the flavor! But really, I use bacon here because that’s classic for quiche Lorraine and it adds BIG flavor. However, you can of course use ham or turkey instead, or leave it out altogether.
What’s in quiche lorraine?
There are really just two ingredients that distinguish quiche Lorraine from any ol’ regular quiche; bacon and Gruyère cheese. These two ingredients are essential for making a quiche Lorraine.
However, if you’re looking to make a crustless quiche and don’t have these two ingredients on hand, no problem at all, just swap them out for something similar (I’ve listed some substitutions later in the post).
Low-carb quiche Lorraine
When you ditch the crust it’s pretty easy to keep things low-carb. I know a lot of you are looking for low-carb alternatives for breakfast and this is a great option, especially because it’s bold in classic quiche flavors like bacon and cheese.
This recipe is pretty straight forward—ditch the crust and bake the custard filling in a greased pie plate. Don’t worry, it won’t stick!
How to make crustless quiche Lorraine
I love making crustless quiche! Without having to make (or pre-bake a pre-made crust) the total prep time for making crustless quiche is under 15 minutes. Crustless quiche is somewhat reminiscent of a frittata, but instead of starting the cooking process on the stove, everything is cooked in the oven.
Here’s how simple it is to make a crustless quiche:
- Whisk together the eggs until they’re light in color and bubbly.
- Whisk the milk and spices into eggs.
- Cook the bacon until crisp; transfer to a plate. Reserve two teaspoons of the drippings; discard the rest.
- Cook the onion in reserved drippings.
- Stir the cooked bacon, onion, and cheeses into the custard.
- Pour the custard mixture into a greased pie plate.
- Bake quiche until edges are set and center jiggles slightly.
- Instead of bacon you can use diced ham steak, turkey, or cooked sausage.
- Instead of Gruyère and Parmesan, you can use Cheddar, fontina, Manchego, Jack, etc.
- Instead of whole milk you can use half-and-half or a combination of milk and cream.
- For a healthier option, instead of cooking the onions in bacon drippings, you can use olive oil.
- You can add cooked spinach, cooked kale, peas etc.
How to reheat crustless quiche
The best way to reheat crustless quiche (this works for regular quiche as well) is to place the quiche, still in the pie plate or on an oven-proof plate, in the oven. Turn the oven to 250-degrees and let the quiche warm up in the oven as it preheats. Let the quiche continue to warm through once the oven is preheated for 5–10 minutes more.
Can you make crustless quiche ahead of time?
Sure! You can make this crustless quiche lorraine up to 1 day ahead of time. I recommend you don’t make it any more than 1 day ahead of time as it will start to weep and become slightly tough/rubbery.
Can crustless quiche be frozen?
Nope. As a rule of thumb, most egg dishes should not be frozen.
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Serve this crustless quiche with:
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A no-fuss creamy crustless quiche that’s packed with savory flavor from bacon and Gruyère cheese.
- 8 slices thick-cut bacon, cut into ½-inch pieces
- 1 cup thinly sliced onion
- 8 large eggs
- 1 ½ cups whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- Pinch grated fresh nutmeg
- 1 cup Gruyère cheese, shredded (4 ounces)
- ½ cup shredded Parmesan (2 ounces)
Preheat oven to 350ºF with rack set in middle position. Coat a 9-inch pie plate with nonstick spray.
In a large skillet over medium heat, cook bacon until crispy, 8–10 minutes. Using a spoon, transfer bacon to a paper towel-lined plate. Discard all but 2 teaspoons bacon drippings.
Return reserved 2 teaspoons drippings to now empty skillet (or use olive oil). Add onion to drippings and cook over medium heat until softened and starting to brown, 5–7 minutes; let cool slightly.
For the custard, vigorously whisk eggs in a large bowl until light in color and bubbly, about 1 minute. Whisk in milk, salt, cayenne and nutmeg until thoroughly combined; stir in bacon, onion and cheeses.
Pour custard into prepared pie plate and bake quiche until edges are set and center is slightly jiggly, 50–55 minutes.
Let quiche cool at least 1 hour; serve.
If you want a more luxurious, silky quiche, use half-and-half instead of whole milk.
- Serving Size: 1 piece
- Calories: 256
- Sugar: 4g
- Sodium: 569mg
- Fat: 19g
- Saturated Fat: 8g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 220mg
Keywords: low-carb quiche, quiche lorraine, crustless quiche, crustless quiche lorraine