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:
- Saute bacon until crispy. Then remove to a paper towel-lined plate and set aside.
- Leave bacon grease in the pan (this adds loads of flavor!), and add the vegetables. Cook until softened.
- Whisk the eggs, heavy cream, salt, pepper, cayenne, and nutmeg.
- Stir in cheese.
- Once cool, stir in bacon and veggies.
- 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:
- Swap the onions and leeks for other veggies, broccoli, spinach, mushrooms, or tomatoes are classics.
- Make smaller portions, like these egg muffins, by pouring the egg mixture into a muffin tin pan.
- Use a different type of shredded cheese — think gruyere cheese, swiss cheese, or even cheddar.
- Swap bacon for other meat, such as pancetta, prosciutto, or use chopped ham for crustless quiche lorraine with ham.
- Use a crust! Check out my keto pie crust fir a low carb, gluten-free option.
More Easy Breakfast Recipes
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 keto 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!
Nutrition
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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! 😋
Yay! I cannot wait to make these for morning through the week! I know my kids will love it!
Hi, Amanda! I can’t wait to hear what you all think!
This is such a delicious recipe! I actually enjoy it more without the crust.
Yay! SO glad you liked it, Beth!
I know for sure this Crustless Quiche Lorraine would be a huge hit in my house!
Yay! Can’t wait to hear what you all think!
Everyone at my house loved this meal! It is so good! Thanks!
Yahoo! SO glad to hear that, Sandra!
I love the idea of crust-less tart! The filling is always the best part!
Can’t agree with you more, Catalina!