Crustless Quiche Lorraine (2024)

Crustless Quiche Lorraineis a delicious twist on a classic. Loaded with bacon, eggs, heavy cream, Swiss cheese, and fresh chives, it’s one of our all time favorite brunch recipes. It has so much flavor… you’ll never even miss the crust!

In a perfect world, I think I’d brunch every single day. Seriously, it’s my favorite meal. And why wouldn’t it be? Not only is it always HUGE….and filled with amazing variety….but you get to eat it in the morning instead of having to wait until dinner! Definitely my kind of meal.

There’s also something about it that brings back good memories. Growing up, it’s the meal we had following baptisms and first communions. The meal we made for my mom on Mother’s Day. And even in adulthood, it’s the one meal we’ve had standing plans for.We used to get togetherwith my sister and brother in law every Sunday for–you guessed it–brunch! Because brunch is a meal that’s meant to be eaten with the people you love.

And if you’re going to brunch… this Crustless Quiche Lorraine is an absolute MUST. It’s a low carb twist on classic Quiche Lorraine, which is baked inside a flaky, buttery crust. ButI’ve never understood the need for crust, especially since every brunch I’ve ever been to has been loaded with coffee cake, muffins, and quick breads. So I decided to make it crust-free, like a frittata, and it’s one of the best decisions I’ve ever made!

what you’ll need for this crustless quiche recipe

Eggs – I used a total of 10 large eggs (5 whole eggs and 5 egg whites). Using egg whites gives this quiche a lighter, fluffier texture than whole eggs alone. If you prefer to use whole eggs, reduce the number to 8.

Bacon – I added 12 ounces of bacon, a key ingredient in Quiche Lorraine. Substitute turkey bacon if you prefer.

Onion – I used 1/2 cup chopped yellow onion. You can also use red onion or shallot.

Heavy cream – I added 1 cup of heavy cream, which gives this recipe an extra level of richness. Substitute half & half or whole milk to lighten it up.

how to make crustless quiche lorraine

Sauté the bacon and onion. Chop the raw bacon and add it to a medium skillet. Cook for 5 minutes over medium heat, then add the chopped onion and sauté for an additional 5 minutes, until bacon is crispy and onion is translucent. Remove skillet from heat.

Combine the egg mixture. In a large bowl, combine the eggs, egg whites, heavy cream, and flour. Mix well. Stir in the salt, pepper, and cheese. Add onion and bacon from skillet and stir to combine.

Pour into a prepared baking pan. Pour into a greased 10 inch pie plate or similar sized baking pan.

Bake. Bake at 350 degrees for 45-55 minutes, until golden brown and puffed up. Remove from oven.

Garnish & slice. Garnish with fresh minced chives and cut into slices. Quiche can be eaten warm, cold, or at room temperature.

Storing & Reheating

Leftovers can be stored, covered, in the refrigerator for 3-4 days. Reheat individual slices in the microwave for 1-2 minutes, checking every 30 seconds to prevent over-heating. You can also reheat the rest of the pan in the oven at 350°, covered, for 20-30 minutes or until warmed through. This recipe also freezes well after baking and can be kept in the freezer for up to 3 months. To do so, cool the quiche completely after baking, wrap it in plastic wrap and cover it tightly with foil. Freeze for up to 3 months. When ready to eat, unwrap it and bake from frozen at 350° for 1 – 1 1/2 hours.

Recipe Variations

Substitute another type of cheese (mozzarella, gruyere cheese, cheddar cheese, or any of your favorite cheeses)
Use 8 whole eggs instead of 5 eggs + 5 egg whites
Substitute half & half or milk for the heavy cream
Add extra vegetables, such as fresh spinach, broccoli, mushrooms, tomatoes, or asparagus
Substitute ham, pork sausage, or chorizo for the bacon
Add additional seasonings, such as garlic powder, onion powder, or a dash of nutmeg