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Top view of crustless quiche lorraine in a pan with a sliced part

Crustless Quiche Lorraine

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 Slices
Calories 271kcal


  • 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


  • 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!


  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 low carb 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!


Calories: 271kcal | Carbohydrates: 5g | Protein: 10g | Fat: 23g | Cholesterol: 183mg | Fiber: 0g | Sugar: 1g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com