This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.
Crustless Quiche Lorraine
I love making crustless quiche for weekend brunches. They are so simple to make. Plus, since there’s no crust, not only is it healthier, but it’s also quicker to prepare. You can mix all the ingredients the night before so it’s ready to bake when you wake up. This Quiche Lorraine is made with Bacon and Gruyere, but you can also try my Ham and Cheese Crustless Quiche, Broccoli and Cheese Crustless Quiche, or if you want the crust this Spinach Ricotta Tomato Quiche is delicious.
Ingredients
- cooking spray
- 6 strips center cut bacon
- 1 cup grated Gruyere cheese
- 2/3 cup 2% milk
- 1/4 cup half & half cream
- 6 large eggs
- kosher salt and black pepper
- pinch freshly grated nutmeg
- chopped chives
How To Make Crustless Quiche
- Preheat your oven to 350F degrees. Spray a pie dish with oil.
- You will start by cooking the bacon until browned then lay the cooked strips on a paper towel, chop the cooked bacon.
- Evenly spread the bacon in the dish and top it evenly with the grated gruyere cheese.
- Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
- Then pour the custard into the dish and top with chives, bake 35 minutes, until the center is set.
- Last, cut the quiche into 6 pieces and serve.
Why is quiche Lorraine called quiche Lorraine?
Quiche Lorraine is a popular type of quiche that is named after the Lorraine region of France. It is traditionally made of eggs, cream, and bacon. Over the years, recipes began adding cheese to this classic French quiche.
Can I use milk instead of cream in a quiche?
Yes, you can use milk instead of cream in a quiche to lighten it up, but I like to do a mixture of both for a silkier texture. In this recipe, I use 2/3 cup 2% milk and just ¼ cup half and half.
What should I serve with quiche?
Quiche is great for breakfast, lunch, and dinner and can be served hot or room temperature. Here are some serving suggestions for quiche Lorraine for breakfast:
And if you’re eating quiche for lunch or dinner, try these side dish recipes:
- Potato and Green Bean Salad
- Cacio e Pepe Brussels Sprouts
- Garden Salad
Variations:
- Use Swiss or cheddar cheese instead of gruyere.
- Swap the bacon for chopped ham.
- Add spinach to the quiche Lorraine for some extra nutrients.
- If you’d like quiche with a crust, use refrigerated pie dough.
- Pour the egg mixture into a muffin tin to make crustless quiche Lorraine muffins. Bake at 350 degrees for 28-30 minutes.
More Quiche Recipes You’ll Love:
- Crustless Broccoli Cheddar Quiche
- Petite Crustless Quiche
- Chicken Quiche
- Spinach Ricotta Quiche
- Crustless Ham and Cheese Quiche
Crustless Quiche Lorraine
Ingredients
- cooking spray
- 6 strips center cut bacon
- 1 cup grated Gruyere cheese
- 2/3 cup 2% milk
- 1/4 cup half & half cream
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- pinch freshly grated nutmeg
- 2 tablespoons chopped chives
Instructions
- Preheat your oven to 350F degrees. Spray a pie dish with oil.
- Cook the bacon: Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan.
- Slowly cook the bacon, turning the strips over occasionally until they are nicely browned then lay the cooked strips on a paper towel, chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.
- Evenly spread the bacon in the dish and top it evenly with the grated gruyere cheese.
- Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
- Pour the custard into the dish and top with chives, bake 35 minutes, until the center is set.
- Cut the quiche into 6 pieces and serve.
