Crustless Quiche Lorraine

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Crustless Quiche Lorraine is 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!

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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 together with 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. But I’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.

Cheese – I used 1 cup of shredded Swiss cheese, which is traditionally used in Quiche Lorraine. Substitute cheddar, mozzarella, provolone, or any type you enjoy.

Salt, Pepper & Chives – I seasoned it simply with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 Tablespoon fresh minced chives.

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.

Crustless Quiche Lorraine

This Crustless Quiche Lorraine is a delicious twist on a classic recipe. Loaded with bacon, eggs, cream, and Crystal Farms Swiss Cheese, it has so much flavor you’ll never even miss the crust! Perfect for Easter brunch or anytime you want an impressive, easy, and delicious breakfast!

5 from 3 votes

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 10

Calories: 348kcal

Author: Cathy Trochelman

Ingredients

• 12 ounces bacon cooked and crumbled
• 1/2 cup chopped onion
• 1 Tablespoon olive oil
• 5 whole eggs
• 5 egg whites
• 1 cup heavy cream
• 2 Tablespoons all purpose flour
• 1 cup shredded Swiss cheese
• ½ teaspoon pepper
• ½ teaspoon salt
• 1 Tablespoon minced fresh chives

Instructions

• Chop the raw bacon and add it to a large 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.
• 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 egg mixture into a greased 10 inch pie plate or similar sized baking pan.
• Bake at 350 degrees for 45-55 minutes, until golden brown and puffed up. Remove from oven.
• Garnish with fresh minced chives and cut into slices. Quiche can be eaten warm, cold, or at room temperature.

Notes

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.

Nutrition

Serving: 1grams | Calories: 348kcal | Carbohydrates: 5g | Protein: 20g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Cholesterol: 164mg | Sodium: 756mg | Sugar: 2g