The freshly baked quiche is amazing, and the leftovers are just as good, either gently reheated or even enjoyed cold straight out of the fridge. I really like crustless quiches. They are very easy to make, they’re cheesy and creamy and filling, and any leftovers are usually really good and can even be frozen. One of my all-time favorites is this crustless quiche Lorraine. True, it lacks vegetables. But you can always serve veggies on the side and the quiche itself is so wonderfully flavorful and indulgent. And with a prep time of 20 minutes, it’s also incredibly easy to make. This is not a tall quiche, but don’t let that discourage you. The flavor is wonderful.
Ingredients
You’ll only need a few simple ingredients to make this tasty quiche. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Eggs: I use large eggs in most of my recipes, this one included. Heavy cream: I tried half-and-half and it wasn’t as good. Heavy cream is the way to go! Spices: I use white pepper and cayenne pepper. Black pepper is fine, but the black specks will be visible on the golden quiche. Cooked bacon: You’ll need one 8-oz package of bacon for this recipe. It’s best to use thin-cut or medium-cut bacon, not thick-cut. Chopped onion: You can use yellow or white onion. Grated Gruyere cheese: The Gruyere really makes a difference here. I tried once to use white cheddar, and although tasty, it just wasn’t the same.
Instructions
Making a crustless quiche Lorraine is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to preheat the oven and generously butter a ceramic or glass 9-inch quiche or pie plate. Now, cook the bacon until crisp and chop it. It’s easy to cook it in the microwave. Whisk together the eggs, heavy cream, and spices. Fold in the chopped bacon, onions, and grated cheese. Pour the mixture into the greased pie plate. Gently mix to evenly distribute the bacon pieces. Bake the quiche until puffed and golden, 30-40 minutes in a 350°F oven. After it’s done, it’s important to let the quiche rest and settle for about 30 minutes before you slice it. It will be too soft to slice into straight out of the oven.
Expert tip
Check the quiche after the first 30 minutes. If it’s not done yet, at this point I usually cover the edges, which darken faster, with foil and continue baking for 5-10 more minutes, until the middle is golden brown.
Frequently asked questions
Variation
On Instagram, Beth made this quiche with the addition of sauteed mushrooms. I love her idea! And doesn’t her quiche look absolutely amazing? ❤️ If you’d like to try adding mushrooms, make sure you saute them first until they have released all their water and the water has evaporated from the skillet. Otherwise, your quiche will end up watery.
Serving suggestions
Needless to say, this is the perfect brunch dish. When I serve it for brunch, I like to serve it with these keto biscuits and sliced tomatoes. But sometimes I serve it for lunch or for dinner. When I do, I usually serve this ultra-rich quiche with a light side dish to balance it out. So either a nice green salad (such as this arugula salad), tomato salad, or steamed broccoli.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power. I love having a slice for my breakfast! You can also freeze the leftovers. I freeze the slices in freezer bags for up to three months and thaw them gently in the microwave.
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Recipe card
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