This Crustless Quiche Lorraine is ultra fluffy, creamy, and full of salty bacon, smoky gruyere cheese, and eggs. Perfect for an easy, filling breakfast or brunch!
I don’t often make quiche, but when I do, I make this Crustless Quiche Lorraine Recipe. I suggest you do the same, because holy COW this quiche is goooood.
Quiche? Eh. I’d be fine without it.
I had a request for a crustless quiche and that’s how this Crustless Quiche Lorraine was born.
Honestly, I wasn’t expecting to like reeeeeeally love it, but you guys, I like reeeeeeally love this quiche.
It’s fluffy. It’s creamy. It’s full of eggs, cheese, and bacon (oh my!). It’s easy. It’s delicious.
Crustless Quiche Lorraine. I love you.
BTW – I’m typing this from somewhere in the middle of Oklahoma. Google doesn’t even know where I am right now, because I have ZERO cell service.
Why? Well, Trevor, Teddy, and I are making our way to Austin, TX to
- Visit Trevor’s dad (Hi Jim!!!!)
- Go to BlogHer Food <— blogging conference where you learn blogging things and meet new blogging friends.
- Eat #allthetacos. PLEASE send me your recommendations if you have any and I’ll love you forever, because, you know, Mexican food is my FAVORITE and I’m constantly on the search for the best chips and salsa.
While we are equipped with plenty of snacks: Lara Bar Bites, apples, beef jerky, saltine crackers. . . don’t ask me my thought process on these snacks 😉
. . . I am seriously dreaming of this Crustless Quiche Lorraine Recipe.
Before we get into how to make this recipe, I want to tell you my favorite part . . .
Kitchen tools used to make quiche
All you need is an 8” cast iron skillet! One pot wonder? Yes please!
Don’t have a cast iron skillet? Not a problem! You’ll just need to use two pans – one for the stovetop cooking and one for the baking.
Still, not too shabby!
How do you make easy crustless quiche lorraine?
- Step One: As all good recipes begin, this quiche recipe starts by cooking bacon.
- Step Two: Once that’s nice and crispy you’ll remove the bacon, and saute some onions IN the bacon fat. Yes. IN the bacon fat. There is no better smell in life.
- Step Three: Once the onions are cooked, you’ll throw in some garlic, let that cook for a hot second, and then you’ll remove the onions/garlic from the pan.
- Step Four: In a separate bowl, whisk together:
- whole milk
- the bacon
- the onion mixture
- a teeny pinch of salt, cayenne and nutmeg
- apple smoked gruyere (if you can’t find an apple smoked gruyere, no problem, BUT if you CAN find it. Do it, because it takes this quiche from good, to SUPER good)
- Step Five: Pour everything back into the cast iron skillet and bake until golden, bubbly, and delicious.
- Step Six: SERVE. IT. UP.
This quiche is so so SOOOOO creamy, a little salty and smoky from the bacon and gruyere, and just outta this world comforting.
Is this crustless quiche lorraine low carb?
Yes! Only 6 carbs for 1/4th of the dish!
Chilly mornings are upon us my friends, so let’s all cozy up next Saturday for brunch with a slice of this quiche and maybe a little mimosa 😉 and embrace all things fall!
Quiche. Yes? No? What’s your favorite kind? Show Me the Yummy!
Crustless Quiche Lorraine Recipe
Equipment for this recipe
- 6 slices bacon
- 1/2 cup diced onion
- 3 cloves garlic minced
- 6 large eggs
- 3/4 cup whole milk
- 1 (8 oz) block gruyere grated (I used smoked Red Apple Cheese)
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon Cayenne
- Chives optional for topping
- Preheat oven to 375 degrees F.
- Lay bacon in an 8" oven safe cast iron skillet*. Cook over medium heat until crispy (cook 2 pieces at a time). Remove bacon, but keep the grease. Crumble bacon and set aside.
- Add in diced onion. Cook for 5 minutes, or until tender.
- Add in garlic. Saute for 30 seconds. Remove from heat.
- In a large bowl, whisk together the eggs and milk. Stir in the cheese, salt, nutmeg, cayenne, bacon, and onions.
- Grease skillet and pour mixture into prepared pan.
- Bake for 20 - 30 minutes or until the egg mixture has set. You can check this with a toothpick. Or you can see once the egg mixture isn’t jiggly. Baking time may vary depending on pan you use. I used the hot skillet.
- Let cool for about 10 minutes before serving.
*Note: Nutrition information is estimated and varies based on products used.