Cheesy Crustless Quiche Lorraine (Video)
Cheesy Crustless Quiche Lorraine is my low-carb and Keto version of this classic French quiche that’s also gluten-free. And this crustless Quiche Lorraine recipe uses ingredients you might keep in the house!
PIN Crustless Quiche Lorraine to try it later!
Cheesy Crustless Quiche Lorraine is my Friday’s Favorites pick for this week, and this is a recipe I think would be perfect for a special breakfast. I learned to love Quiche Lorraine when I worked part-time during college at a charming (and long-gone) Salt Lake City French restaurant called Le Parisien.
You may have had this traditional french quiche that has a flaky pastry crust filled with custard that contains bacon, onions, and cheese. My crustless Quiche Lorraine is a low-carb version that’s just as delicious.
And in case anyone is wondering how this differs from one of my usual low-carb breakfast casseroles other than the obvious use of a round pie dish, it’s the step of mixing half and half into the eggs for more of a custard consistency. And of course a lot of the good flavor in this comes from bacon, and using grated Swiss cheese, Mozzarella, and Parmesan for lots of rich flavors in the dish.
What ingredients do you need for this recipe?
- green onions
- grated Swiss cheese
- grated Mozzarella cheese
- coarsely grated Parmesan cheese
- fresh ground black pepper to taste
- Spike Seasoning (affiliate link) or use another seasoning blend
- cayenne pepper (affiliate link), optional
- half and half
Can you make crustless Quiche Lorraine lower in fat?
The use of half-and-half, bacon, and three types of cheese make crustless Quiche Lorraine a delicious dish. But if you’re not up for that much fat you can definitely make a delicious version using milk, lower-fat cheese, and/or turkey bacon if you prefer.
Why is it called Quiche Lorraine?
The word quiche comes from the German word for cake, and Lorraine is the name of a region in France where this dish originated.
Does Quiche Lorraine always contain cheese?
You may be surprised to hear that originally Quiche Lorraine was made with just eggs, cream, and bacon but some years ago people started adding cheese. Now you can see lots of recipes for cheesy Quiche Lorraine like this one.
Want more crustless quiche recipes?
I’m a huge fan of crustless quiche, and you can find lots more tasty options in my collection of Low-Carb and Keto Crustless Quiche Recipes from blogs around the web!
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
How to make Cheesy Crustless Quiche Lorraine:
(Scroll down for complete printable recipe with nutritional information.)
- I used pre-cooked bacon that has a lot of the fat already cooked out and then cooked it in the microwave and blotted off more fat before I crumbled it.
- Put the crumbled bacon and sliced green onions into a 9-10″ glass pie dish and top with the cheeses.
- Sprinkle with Spike Seasoning (affiliate link) or another seasoning blend that’s good with eggs, black pepper, anda little cayenne pepper (affiliate link).
- Beat the eggs, then whisk in the half and half. (Use 6 eggs for a thinner richer quiche, or use 8 eggs for a thicker quiche.)
- Pour egg mixture over the other ingredients and gently stir.
- Bake in a pre-heated 350F/180C oven for 45-50 minutes. It will puff up while it cools, but it settles down as it cools a bit.
- Serve hot and enjoy, garnished with some diagonally sliced green onion if you’d like!
More Eggs for a Breakfast Treat:
Roasted Green Pepper and Tomato Breakfast Casserole with Feta
Karyn’s Breakfast Casserole with Artichokes
Cheesy Crustless Quiche Lorraine
Cheesy Crustless Quiche Lorraine is my version of this classic French quiche that's low-carb, Keto, and gluten-free.
- 8 slices bacon (see notes)
- 1/2 cup sliced green onions (white part preferred)
- 1 1/2 cups grated Swiss cheese
- 1/2 cup grated Mozzarella cheese
- 1/4 cup coarsely grated Parmesan cheese
- fresh ground black pepper to taste
- 1/4 tsp. Spike Seasoning, see notes (or use another seasoning blend that's good with eggs)
- 1/8 tsp. Cayenne Pepper, optional (see notes)
- 8 eggs (see notes
- 3/4 cup half and half (see notes)
- 2 T diagonally sliced green onion for garnish (green part preferred)
- Preheat oven to 350F/180C. Spray a 9-10 inch pie dish with nonstick spray.
- Cook bacon using your preferred method until it's very crisp; then blot away as much fat as you can and crumble the bacon. (I used Costco pre-cooked bacon which I cooked in the microwave for 1 minute and then blotted the fat.)
- Slice green onions and grate cheese if you need to.
- In the pie dish layer the bacon, green onions, Swiss cheese, Mozzarella cheese, and Parmesan cheese. Season with ground pepper, Spike Seasoning, and Cayenne Pepper.
- Beat the eggs until yolks and whites are completely combined, then whisk in the half and half.
- Pour the egg mixture over the other ingredients; then use a fork to gently stir so all ingredients are combined.
- Bake 45 minutes or until the center is firm and the top is browned to your liking. The quiche will puff up as it cooks, but when it cools slightly it will sink down into the dense custardy consistency you see in these photos.
- Serve warm, garnished with green onions if desired.
- This will keep in the refrigerator for several days and can be reheated in the microwave.
I originally made this with six eggs for a thinner richer quiche with a more custardy texture, but now I'd prefer to use eight eggs. You could use turkey bacon or chopped Canadian bacon for this recipe if you're wanting lower fat. Use heavy cream or milk instead of half and half if you prefer.
Spike Seasoning (affiliate link) is one of my favorite seasonings for eggs, but any blend that's good with eggs will work. I love a touch of Cayenne Pepper (affiliate link) in this, but it's definitely optional.
This recipe created by Kalyn and Kara and inspired by Crustless Three-Cheese Tomato Basil Quiche and memories of working at Le Parisien Restaurant.
Amount Per Serving: Calories: 357Total Fat: 26gSaturated Fat: 13gUnsaturated Fat: 11gCholesterol: 310mgSodium: 589mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 25g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Cheesy Crustless Quiche Lorraine would be great for low-carb or Keto diet plans. If you’re faithfully following the South Beach Diet, you’d need to use turkey bacon, low-fat cheese, and milk to make this approved for Phase One, and even then it might be best as an occasional treat for South Beach.
Find More Recipes Like This One:
Use Breakfast Dishes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.
14 Comments on “Cheesy Crustless Quiche Lorraine (Video)”
This is awesome! I was out of parmesan so I substituted an as Asiago and parmesan shredded mix. So tasty!
Great recipe for low-carbers. love this quiche! I just made it last night, my husband and my dog loved it. thanks for simple recipes!
So glad you enjoyed it!
cheesy baked eggs is my favorite “I forgot to make dinner” meal. This one looks so good! Thanks for the links!
Karen, I know what you mean about forgetting to make dinner! My pleasure to link to your breakfast casserole!
Looks great! Got it saved here to try later this week, thanks for sharing!
Hope you enjoy!
Thanks for this recipe!
I've made a similar crust-less version of this dish, but without cream, might be a nice touch!
I've also had success with chorizo and cheddar crustless quiche, and that one with just a little creme fraich
So glad you like it Sabrina. And chorizo and cheddar in a crustless quiche sounds good to me!
I love the precooked bacon I buy at Costco. It's definitely less fatty, but still a delicious addition to my cooking. And bacon, eggs and cheese? An unbeatable combination!
Yes, I am a HUGE fan of that precooked bacon. This was so good. Need to make it again soon.
This was very good. Very light. Definitely something I would make again
Thanks Alma, so glad you enjoyed it!
Thanks Nora. I am "retired" and I already work far too much just keeping up with the blog. So far I haven't been able to convince myself that writing a cookbook would be worth the huge amount of time it takes, but nice to know that you think my recipes would make a nice book!