You’re going to DEVOUR my savory, crustless quiche lorraine!
This is the essential, classic brunch dish (and low carb breakfast, to boot!) full of all the delicious brekkie all-star ingredients (eggs, bacon, cheese, heavy cream).
Usually, when one thinks of quiche recipes, healthy recipes don’t exactly come to mind, but this one makes the mark! By omitting the buttery crust, my crustless quiche recipe will become one of your new go-to low carb recipes, that packs an indulgent flavor punch without the additional carbs and cals!
Now pass the low carb mimosas, this is cause for a celebration!
What I Love About This Crustless Quiche Lorraine Recipe
I don’t want to QUICHE you in suspense any longer (sorry, I had to!!). Here are some reasons why I love this popular dish and why you will too:
- There’s nothing more classic (or fun) than a quiche for breakfast or brunch. It always elevates your food game by looking fancier than it really is (but our secret is safe with me!).
- This dish is soooo creamy & savory. It’s to die for! I hardly miss the crust due to the richness of the cream and bacon.
- There are few ingredients! You can sub out or add in whatever you would like! Hooray, customizable!
- It can be made in under an hour! Even sooner if you do some prep work ahead of time!
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Recipe Notes
Keep on reading to become a pro at making my crustless quiche lorraine!
Ingredient Notes
When I think of healthy recipes for quiche, the flaky, uber buttery pastry crust comes to mind. Now I love crust as much as the next girl, but sometimes, I’m looking for something lighter, and that crust sends me overboard!
By omitting the crust, I feel better about going back for seconds because I know it’s a healthier option (sans a whole stick of butter!). Going crustless also makes it a keto and gluten-free recipe.
Personally, I don’t miss the crust and I don’t think you’ll notice it being gone either… unless of course, the crust is your favorite part! 😉 Regardless, don’t just take my word for it, try it out and let me know what you think!
Tools To Make
This is what you’ll need to whip up my crustless quiche lorraine:
- 9” pie pan: a quiche/pie pan won’t work for this recipe (You can also use a casserole dish too but you will need to double the recipe)
- A skillet: to cook the bacon and onion
- A bowl: to mix up the eggs, heavy cream and cheese
- An appetite: this dish is sooooo GOOD
Storing Tips
Once cooled down, any leftovers should be stored in an airtight container in the fridge. Eat within 3 to 4 days for safety and freshness.
Can You Freeze This?
You absolutely CAN freeze this!
The easiest way would be to freeze the crustless quiche lorraine filling before baking it. Pour the filling into a Ziplock freezer bag, label it “crustless quiche lorraine, bake at 375 degrees for 20-25 minutes”.
Then, take it out when you’re ready to make it and follow your pre-written instructions. Easy!
If you already baked the quiche and have too much leftover that you won’t be able to eat in a couple of days, simply freeze the quiche in individual slices, wrap them in plastic wrap and store them in a labeled Ziplock freezer bag. When ready to eat, microwave for about a minute until it’s hot enough to eat.
Meal Prepping Tips
Follow the above freezer directions to make this meal in advance for an instant healthy breakfast!
The fantastic thing about my crustless quiche lorraine is that it’s a perfect breakfast/brunch dish, as well as an easy snack or full-on meal (just add some sides like salad and fruit).
Recipe Variations
Check out the list below to get the scoop on additional delicious ways to make this dish with some variety!
- Sneak in some greens! Add broccoli to make this a crustless broccoli quiche! And guess what? Broccoli is loaded with nutrients, making this a healthy quiche packed with vitamins, calcium, iron, potassium, zinc, folate and more! Bring on the broccoli!
You could also try to transform it into a crustless spinach quiche, while also helping your body fight off osteoporosis, heart disease, arthritis and several types of cancer! Take that cereal! - Add Mushrooms. Mixing in some mushrooms is an excellent idea! To make mushroom quiche, add them to the saute with the broccoli and onions so they release all their moisture.
- Use A Muffin Pan. Oooh, this is one of my FAVE ways to serve my crustless quiche lorraine. There’s nothing cuter than adding the quiche filling into a muffin pan like these egg muffins!
More Easy Breakfast Recipes
Haven’t quite got enough of quiche recipes yet?! Fear not, I’ve got you covered with these easy breakfast list:
Crustless Quiche Lorraine
Print Recipe Pin RecipeIngredients
- 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
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!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- 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.
- Craving crust? This quiche can be made inside my low carb pie crust -- just increase the bake time by 10 minutes, or until the center sets.
- Double the recipe and bake this quiche inside a casserole dish to feed a crowd!
This is really so yummy! Makes eating low carb breakfast so easy!
How do I determine the carbs per serving for the recipies in your cookbook?
Hi Richard! Hope you’re enjoying the cookbook 🙂 Search for the recipe on the website and the nutritional information will be at the bottom of every post! Nutritional info is based on the serving size mentioned at the top of the post. If you have questions about a specific recipe, let me know.
I substituted ham for pancetta and spinach for kale….. just using ingredients that was readily available and it was quite yummy. I will definitely make this again. Thank you for sharing!!
In the recipe it calls for Swiss cheese but in the instructions it says mozzarella. It doesn’t say in the recipe how much kale to use either. Did you use bacon or pancetta in this recipe.
Hi Andrea! Sorry about that! We use mozzarella (taste preference), however, Swiss is more traditional for quiche Lorraine — you can use whatever you have/prefer. We have used both bacon and pancetta here, bacon again is more traditional. Kale is not traditionally in quiche Lorraine, so I left it out of this recipe — but I have added 2-3 cups occasionally for extra veggies without much difference to the taste. Hope you enjoy!
Love the recipe for the quiche! Will need to make this for the next cabin trip for our staff. Thanks for sharing a simple recipe! We’re not cooks but this looks simple to follow 🙂
Awesome! Hope you enjoy it! 🙂
It’s a frittata! Yay!!! If you make these in muffin tins, teenagers love grabbing them on their way out the door with their cup of coffee in the morning!
Fantastic! This is also my go-to breakfast and one of my favorite coffee companion! 😋