Crustless Quiche Lorraine is loaded with bacon, Gruyere cheese, and fresh chives for a lighter version of a classic recipe. This easy gluten free quiche is perfect for casual brunches or a quick weeknight dinner. Pair it with an arugula salad with lemon vinaigrette for a well balanced meal.
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Easy Crustless Quiche Lorraine
In this season of my life, I tend to have more ambition than I have time. My heart dreams of extravagant four course brunches, but my brain says, “You have approximately 30 minutes before your child wakes up from their nap. Reel it in, girl.”
So what’s a brunch loving girl to do? Make Crustless Quiche Lorraine, that’s what.
Quiche Lorraine is a classic French tart that pairs a flaky crust with a savory egg custard made with eggs, cream, and bacon. In this version, I’ve nixed the crust to save time, but kept the best part–that creamy egg filling! I also add Gruyere cheese and soft, sweet onions for big time flavor in a super speedy package.
This naturally gluten free quiche Lorraine can be whipped up and in your oven in less than 20 minutes. I love serving it with fresh fruit and cheddar chive scones for a gorgeous brunch or with air fryer potatoes for a kid-pleasing dinner.
CourtneyIngredients You’ll Need
- Bacon– We usually use applewood smoked, but use your favorite type of bacon, or substitute pancetta or ham.
- Onions– We saute sweet onions in the bacon grease for incredible flavor.
- Eggs– Use large eggs for consistency. For an extra rich custard, you can swap two of the eggs for egg yolks.
- Half and Half– Quiche can be made with whole milk, half and half, or heavy cream. We like the richness of the half and half, but feel free to go a bit lighter with milk or even more rich with cream.
- Seasonings– Just salt, pepper, and a pinch of cayenne. Feel free to add a dash of nutmeg if you like as well.
- Gruyere cheese– Gruyere is traditional, but Swiss cheese works equally well. You could experiment with other cheeses as well!
- Parmesan cheese– We love using this to get a lovely, browned crust on top of the quiche.
- Chives– Add bright spring color AND flavor.
How To Make Crustless Gluten Free Quiche
Step 1: Fry the bacon. Use scissors to cut strips of bacon into bite size pieces. Add to a skillet over medium heat and fry until crispy, flipping occasionally. Remove to a paper towel lined plate.
Step 2: Fry the onions. Remove all but 1/2 Tablespoon of bacon grease from the pan. Add onions and saute for 7-8 minutes, or until soft.
Step 3: Prepare the custard. In a large bowl, whisk together the eggs, half and half, cayenne, pepper, and salt. Stir in the cheese, cooked bacon, and onions.
Step 4: Bake. Lightly grease a 9 inch deep dish pie plate. Pour the egg mixture into the pan. Sprinkle with Parmesan cheese and chives. Bake at 375 degrees for 35-40 minutes, or until browned and set in the middle.
Storage and Make-Ahead Instructions
One of the many benefits of going crustless is that this quiche is super easy to prepare in advance!
- Make ahead instructions: Assemble the quiche, then cover and refrigerate until morning. Uncover and bake as usual.
- Reheating instructions: Fully bake the quiche, refrigerate overnight, then reheat, covered with foil, in a 350 degree oven until warm throughout, about 20-25 minutes.
- Storage: Store leftover quiche, covered, in the refrigerator for up to four days.
- Freezing: Wrap cooked slices of quiche in plastic wrap then place in a freezer bag or container. Freeze for up to 3 months. Thaw overnight and have a delicious breakfast ready to pop in the microwave!
Recipe Tips & Variations
- The quiche will be very puffed when you first take it out of the oven, then it will deflate as it cools. This is normal!
- Quiche can be enjoyed hot, cold, or at room temperature, making it perfect for bridal showers, baby showers or as part of an Easter brunch menu.
- Use this basic crustless quiche recipe for all of your favorite toppings. Make it vegetarian, swap the meats, use different cheeses, or add veggies like sauteed peppers, mushrooms, or broccoli.
- This recipe is great for meal prep! I love enjoying it for quick lunches throughout the week.
What to Serve with Crustless Quiche Lorraine
Pair quiche with sweet or savory quick breads or muffins, like Lemon Raspberry Muffins, Orange Poppyseed Muffins, Sour Cream Banana Bread, or Lemon Blueberry Loaf Cake.
You could also add a vegetable side dish with Roasted Sweet Potatoes and Goat Cheese, Strawberry Spinach Salad, or Summer Berry Salad.
FAQs
Use this formula to make your own perfect quiche:
4 eggs + 1 1/2 cups half and half or cream + 1 cup cheese + 1/2-1 cup veggies or meats of your choice.
Yes, fully assemble the quiche then cover with saran wrap or foil and refrigerate overnight. In the morning, remove the quiche from the fridge while the oven preheats, then bake as usual.
Quiche Lorraine was a rustic egg dish that originate in the Lorraine region of Northeastern France.
More Make Ahead Brunch Ideas
Having breakfast waiting for you in the fridge is a HUGE time saving hack for holidays and brunch gatherings. Here are a few more of our favorites:
- Overnight Breakfast Casserole
- Amish Baked Oatmeal
- Breakfast Croissant Sandwiches
- Apple Overnight French Toast Casserole
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Crustless Quiche Lorraine
Ingredients
- 6 strips bacon (chopped)
- 1/2 small yellow onion (chopped)
- 6 large eggs
- 1 cup half and half
- 1/2 teaspoon Kosher salt
- Pinch cayenne pepper (optional)
- A couple turns of fresh cracked pepper
- 1 cup shredded Gruyere cheese
- 1/2 cup shredded Parmesan cheese
- 1-2 Tablespoons chives (snipped)
Instructions
- Preheat the oven to 375 degrees. Grease a 9 inch deep dish pie plate with butter.
- In a frying pan over medium heat, fry the bacon until crisp. Remove to a paper towel lined paper plate and allow the grease to drain.
- Remove all but 1/2 Tablespoon of the grease from the frying pan. Add the onion and saute until soft and golden brown, about 7-8 minutes. Remove from the pan.
- In a bowl, whisk together the eggs, half and half, salt, cayenne, and pepper. Stir in the Gruyere cheese, 1/4 cup of the Parmesan cheese, onion, and bacon. Pour the mixture into the prepared pan. Sprinkle with the remaining Parmesan and chives.
- Bake for 32-42 minutes or until the quiche is golden brown and has just a slight jiggle in the center. Serve warm or at room temperature.
Notes
- To make ahead: Follow the instructions through step 4. Cover the pan with foil and carefully place it in the refrigerator. When ready to bake, remove the quiche from the fridge and allow it to come up to room temperature while the oven preheats. Remove the foil then bake as usual.
- Easy substitutions: Shallots instead of onions, milk instead of half and half, and Swiss cheese instead of Gruyere.
- Other variations: Feel free to use this basic crustless quiche recipe to experiment with other sauteed vegetables, cheeses, and meats.
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