Best Crustless Quiche Lorraine Recipe

This creamy, cheesy, crustless quiche Lorraine will have you drifting through blissful clouds of smokey bacon and subtle nutmeg!

Looking for more keto quiche recipes? Try this crustless spinach quiche, crustless asparagus quiche, and crustless zucchini quiche.

The Little Pine Baking Show

The Great British Baking Show is an absolutely valid, dignified thing to be obsessed with. And it’s totally not weird that I dreamt about it the other night… so naturally, I woke up inspired to hone in on my skills to make the perfect crustless quiche Lorraine.

You see, the correct ratio of cheese to cream to eggs in any quiche takes practice, patience, and perfecting. It’s how you get that fluffy (not dense) and creamy (not soggy) texture we all know and love in a quiche recipe.

Well, let me tell you. This crustless quiche lorraine. Nailed it! Delectably creamy, slightly smokey (thank you bacon), with just the right amount of cheesiness.

It’s a keto breakfast so wonderful, it could bring tears to my eyes. Enjoying a slice will make you feel classy, even when there’s nothing glamorous about your chaotic morning. Make it for brunch, lunch, or breakfast for dinner. Just make, and cheers to a more elegant morning you 🥂 – Linds x

Ingredient Notes:

There are a billion ways to make crustless quiche lorraine with cream– but the correct ratio of ingredients is important for the perfect texture and a quiche that sets.

• Bacon – If you’re making a keto crustless quiche, make sure to buy sugar free bacon.
• Yellow Onion – again, if you’re looking for a keto quiche, yellow onions have about 1/2 the carbs that leeks do. Consider adding onion in place of the leeks.
• Leeks, carefully washed! Leeks have a tendency to store loads of dirt. I always slice them very thin, break them apart, then soak them in a bowl of water. Rinse in a colander, then dry thoroughly before sauteing.
• Eggs
• Heavy cream
• Cayenne pepper + nutmeg add complexity to the creamy base.

How to Make Crustless Quiche Lorraine:

1. Saute bacon until crispy. Then remove to a paper towel-lined plate and set aside.
2. Leave bacon grease in the pan (this adds loads of flavor!), and add the vegetables. Cook until softened.
3. Whisk the eggs, heavy cream, salt, pepper, cayenne, and nutmeg.
4. Stir in cheese.
5. Once cool, stir in bacon and veggies.
6. Pour egg mixture into a greased pie pan, and bake in the oven until the center is firm.

🤩 Bonus Points: Freeze Your Leftovers

Quiche freezes beautifully and makes a great breakfast in minutes. Freeze individual slices of quiche in resealable baggies– Be sure to remove as much air as possible before placing in the freezer. Defrost in the microwave, or in the fridge overnight.

How to Serve

This crustless quiche lorraine is pretty amazing on its own. We love to toast up a slice of bread (check out my keto bread) and serve it with a warm cup of jo. It’s also fantastic with mimosas, or a side salad at dinner.

Make it Your Own…

This crustless quiche is extremely easy to make your way! You’ll want to keep the ratio of ingredients the same– so instead of adding, consider swaps:

1. Swap the onions and leeks for other veggies, broccoli, spinach, mushrooms, or tomatoes are classics.
2. Make smaller portions, like these egg muffins, by pouring the egg mixture into a muffin tin pan.
3. Use a different type of shredded cheese — think gruyere cheese, swiss cheese, or even cheddar.
4. Swap bacon for other meat, such as pancetta, prosciutto, or use chopped ham for crustless quiche lorraine with ham.
5. Use a crust! Check out my keto pie crust fir a low carb, gluten-free option.

More Easy Breakfast Recipes

• Keto Breakfast Muffins
• Keto Breakfast Casserole
• Keto Granola
• Keto Pancakes
• Keto Oatmeal

Crustless Quiche Lorraine

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Servings :8 Slices

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

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Ingredients

• ▢ 8 Pieces Bacon sliced into 1/2" strips
• ▢ 1/2 Cup Yellow Onion chopped
• ▢ 1 Leek thinly sliced + carefully cleaned. White + pale green parts only (note 1)
• ▢ 1 Cup Mozzarella grated and divided (Swiss is more traditional, but we prefer mozzarella)
• ▢ 6 Large Eggs
• ▢ 1 Cup Heavy Cream
• ▢ 1/2 Teaspoon Kosher Salt
• ▢ Dash of Pepper
• ▢ 1/4 Teaspoon Cayenne Pepper
• ▢ Pinch Ground Nutmeg

US Customary - Metric

Instructions

• Prep. Heat oven to 375 F and grease a 9” pie pan, or oven-safe skillet (quiche/tart pan won’t work for this quiche).
• Crisp + saute. In a large skillet, add bacon (8 pieces sliced) and cook over medium heat until crispy. Place cooked bacon on a paper towel lined plate to absorb excess grease. Add chopped onion (1/2 cup) and thinly sliced leek (1), and cook until softened, about 8 minutes.
  
• Whisk. In a large bowl, whisk together eggs (6 large), heavy cream (1 cup), salt (1/2 teaspoon), dash of pepper, cayenne pepper (1/4 teaspoon) and a pinch of nutmeg until combined. Stir in the cheese (1 cup). Once cooled, stir in bacon, onions, and leeks.
  
• Bake + enjoy. Pour quiche into the greased pan, and bake for 20-25 minutes. You'll know the quiche is done once the edges begin to brown and the center is firm. Allow quiche to cool for 10 minutes before slicing, and enjoy!
  

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Lindsey's Tips

1. Cleaning leeks - Leeks have a tendency to store loads of dirt. I always slice them very thin, break them apart, then soak them in a bowl of water. Rinse in a colander, then dry thoroughly before sauteing.
2. Craving crust? This quiche can be made inside my keto pie crust -- just increase the bake time by 10 minutes, or until the center sets.
3. Double the recipe and bake this quiche inside a casserole dish to feed a crowd!

Nutrition

Calories: 271kcalTotal Carbohydrates: 5gProtein: 10gFat: 23gSodium: 395mgFiber: 0gSugar: 1gNet Carbs: 5g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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