Crustless Quiche Lorraine (Gluten Free And Low Carb)

Crustless Quiche Lorraine is really easy to make. I’ve updated my gluten free recipe without the crust so it’s low carb too. Once you make this moist creamy dish, you’ll probably want to make it over and over again. So good.

Quiche Lorraine is a classic egg dish from the Lorraine region in northeastern France. 
The savory custard is usually baked in a pastry shell. Gluten-free quiche Lorraine was one of the first recipes I published on this blog.

Fast forward to today. The pre-made gluten-free pie dough that I had recommended is no longer available.

And now that John and I are following a low-carb diet, it’s time to adapt this recipe and add it to my collection of low carb recipes.

Today, it’s a pleasure to make this Quiche Lorraine without the crust so everyone can enjoy it.

If you’re not following a low carb diet, go ahead and make this recipe and bake it in your favorite pie shell.

Have it on its own or pair it with this pomegranate spinach salad or with a cup of gluten free French onion soup. Or perhaps with a champagne mimosa. Or a glass of wine.

And if you’re looking for more inspiration, check out my full range of breakfast and brunch recipes that are perfect for lazy weekends or special occasions.

Ready to make your crustless Quiche Lorraine? Let’s go.

Instructions

First I have some tips for you.

1. Take the bacon, eggs, cream, and cheese out of the fridge about thirty minutes before starting. Room temperature ingredients blend more easily.

2. Once I took a cooking class and the chef urged us to gather all our ingredients before starting to cook. I never forgot that he said the French have a term for this: mise en place. 

So gather all your ingredients. Measure, grate, and chop so you’ll be ready to start. If you have everything in place, it will go much easier.

Now you’re ready to begin. Place the rack in the center of your oven. Butter a deep 9-inch pie dish and set it aside.

Okay, now cook your bacon. Get all my tips to cook your bacon in the oven here. There’s no fuss and no splattering mess. Just delicious perfectly done bacon. Then drain it on paper towels, and chop the bacon into pieces. 

French cooks like to use a nice thick-cut bacon for this recipe. It’s perfect for cutting into small strips (lardons).

When the bacon is done, carefully add just a tablespoon of the bacon fat to a skillet. Cook your onions in the bacon fat until they’re caramelized.

Smokey bacon and caramelized onions! My mouth is watering already.

Add the bacon and onions along with shredded cheese to the buttered pie plate.

Meanwhile, set the temperature in the oven to 350℉. 

Then whisk together eggs, cream, salt, pepper and nutmeg in a large bowl. Pour the custard batter over the ingredients in the pie plate. Then stir gently with a spoon to evenly distribute the bacon, onions, and cheese. 

Every bite of your quiche should have bacon!

Finally, dot the top with small pieces of butter.

Bake low and slow in the oven for 35-40 minutes until the egg custard is set and golden. You’ll know your quiche is done when a knife inserted one inch from the edge, comes out clean.

To my delight, it puffs up in the heat of the oven. As it cools it will deflate though, so take heart knowing it’s just supposed to be that way. 

Let it set for about 20 minutes before serving. 

Pro tips and recipe notes

• The ingredients in this recipe are for a classic Quiche Lorraine minus the pastry shell. It’s filled with bacon, eggs, cream, and French cheese like Gruyère or Emmental. Traditionally, Quiche Lorraine doesn’t even have cheese.

Go ahead if you want to swap for a variety of ingredients like spinach, mushrooms, feta cheese, or salmon or lump crabmeat. Then it becomes a quiche, not a Quiche Lorraine. So tell me, what are your favorite add-ins for quiche?

• If you add veggies, they should be pre-cooked, drained and patted dry. Veggies can release water and make your quiche watery.

• Leftovers will keep in an airtight container in the fridge for up to 4 days.

Yum! I could hardly wait to take the first bite of this beautiful crustless Quiche Lorraine. You can serve it for brunch, lunch, tea time, dinner, holidays, or share it at a party or potluck. 

It’s so good, it will steal the show.

And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP.

More Recipes You’ll Love

Gluten free clafoutis You’re going to love this gluten free cherry clafoutis version of a very special rustic french treat.

Socca You’ll love naturally gluten-free socca, a flatbread made with chickpea flour that’s served by street vendors In the French city of Nice. Yum.

Gluten Free Southern Spoon Bread – Naturally gluten free, Southern spoon bread is a delicious cross between bread pudding and a soufflé.

Sweet Potato Pie: In this recipe, I show you how to make this scrumptious dish two ways: in a pie shell or without the crust as a creamy pudding.

Gluten Free Spinach Pie I used to order this scrumptious pie from a little local restaurant many, many, many years ago. It’s a one-of-a-kind spinach pie with three delicious cheeses, unlike the traditional Greek Spanakopita which is made with phyllo pastry and feta cheese.

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Crustless Quiche Lorraine (Gluten Free And Low Carb)

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Deliciously light recipe for Gluten Free Crustless Quiche Lorraine

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 238kcal

Author Barbara Bianchi

Ingredients

• 5 slices of bacon
• 1/3 cup (2 ounces) of Gruyère cheese shredded
• 1/4 cup of onion minced
• 4 eggs
• 1 cup of heavy cream
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/8 teaspoon of nutmeg
• 2 tablespoons of butter cut into 1/4 inch pieces

Instructions

• Place the rack in the center of your oven. Preheat oven to 400℉.

  Butter a deep 9-inch pie dish and set it aside.
• Cook bacon in your oven (about 15-20 minutes). Drain on paper towels, and chop into small pieces.

  Then turn the oven down to 350℉.
  5 slices of bacon
• Carefully add 1 tablespoon of bacon fat to a skillet on your stovetop. Saute the onions until nicely caramelized, about 5 minutes.

  Add chopped bacon, shredded cheese and caramelized onions into pie plate.
  1/4 cup of onion
• Whisk together eggs, cream, salt, pepper and nutmeg in a large bowl.
  4 eggs, 1 cup of heavy cream, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, 1/8 teaspoon of nutmeg
• Then pour mixture over bacon, cheese and onion in pie plate and gently stir.

  Finally, dot the top with small pieces of butter.
  1/3 cup (2 ounces) of Gruyère cheese, 2 tablespoons of butter
• Bake for 40 minutes until egg custard is set and golden.

  You'll know your quiche is done when a knife inserted 1 inch from the edge, comes out clean. Let set for about 20 minutes before serving.

Notes

• Take the bacon, eggs, cream, and cheese out of the fridge about thirty minutes before starting. Room temperature ingredients blend more easily.

• Get all my tips to cook your bacon in the oven here. There’s no fuss and no splattering mess. Just delicious perfectly done bacon.

• The ingredients in this recipe are for a classic Quiche Lorraine minus the pastry shell. It’s filled with bacon, eggs, cream, and French cheese like Gruyère or Emmental. In fact, traditional Quiche Lorraine doesn’t have cheese.

Go ahead if you want to swap for a variety of ingredients like spinach, mushrooms, feta cheese, or salmon or lump crabmeat. Then it becomes a quiche, not a Quiche Lorraine. So what are your favorite add-ins for quiche?

• If you add veggies, they should be pre-cooked, drained and patted dry. Veggies can release water and make your quiche watery.

• Leftovers will keep in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 238kcal | Carbohydrates: 1.6g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.