Crustless Quiche Lorraine | An Easy Gluten Free Quiche Recipe

This post has been sponsored by Sargento. As always, all thoughts and opinions are my own. 

Crustless Quiche Lorraine is an incredibly easy gluten free quiche that’s perfect for casual brunches or a quick weeknight dinner. 

Crustless Quiche Lorraine in glass pie pan

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. Reel it in, girl.”

So what’s a brunch loving girl to do?

Make Crustless Quiche Lorraine, that’s what. 

This recipe delivers big time flavor in an incredibly speedy package. Quiche Lorraine is rich, bacony, cheesy egg goodness that can be whipped up and in the oven before your sweet babe lets out his first tell tale whimper. 

Like traditional Quiche Lorraine, this one is packed with bacon, onions, and Sargento® Shredded Swiss cheese. However, this crustless version gets its buttery umami flavor from the addition of Sargento® Reserve Series™ 14 Month Aged Parmesan. 

Aged cheeses are known for their superior flavor (it’s the secret to my Creamiest Mac and Cheese!). In this recipe, Sargento’s big hearty shavings of Parmesan stand in for a traditional crust. Parmesan gives this quiche an irresistibly golden exterior and so much flavor you won’t miss the crust at all!

How To Make Crustless Quiche Lorraine

Ditching the crust means not only is this a naturally gluten free quiche recipe, but it’s also an absolute breeze to make. 

  1. Start by frying up some bacon. Pro tip: Use scissors to cut your bacon into bite sized pieces before frying. Pre-cut bacon fits better in the pan and cooks more evenly.
  2. Remove the bacon from the skillet along with all but 1 Tablespoon of the bacon fat. Here’s where things get really good. 
  3. Add the onion to the bacon fat and let it cook until it’s nice and soft and golden brown. These humble onions will be transformed into sweet smoky morsels that flavor the whole quiche. 
  4. While the bacon and onion are cooking, you can mix up the custard. Whisk together eggs and half and half (feel free to use heavy cream if you’d like to make an extra indulgent quiche). Add a pinch of cayenne, a few turns of cracked pepper, and a little Kosher salt. 
  5. Once the bacon and onions are done, stir them into the custard along with the Sargento Shredded Swiss cheese and half the Sargento Shaved Parmesan. 
  6. Pour the custard into a buttered pan and scatter the remaining Parmesan on top. Place in the oven and bake. That’s it! A simple and delicious gluten free quiche recipe!

Crustless Quiche Lorraine slices featured on two white plates

Can you Make Crustless Quiche Ahead of Time?

One of the many benefits of going crustless is that this quiche is super easy to prepare in advance. Simply follow all the instructions, add the custard to the pan, and refrigerate until morning. The quiche can be baked as usual, though it may need a few extra minutes of baking time. 

Alternatively, you can bake the quiche, refrigerate overnight, and reheat in the morning.

Having an oven-ready breakfast waiting for you in the fridge is a HUGE time-saving hack I use in many of my breakfast favorites like my Overnight Breakfast Casserole, and my Amish Baked Oatmeal.

I mean, who has time to throw together a Breakfast Pull Apart Bread, or a Pancake Casserole on the spot once the morning mahem of kids/school/work has begun? Not me.

How To Reheat Crustless Quiche

To reheat crustless quiche, remove the pan from the fridge while the oven preheats so it can come up to room temperature. Cover with foil and bake at 350 degrees until warmed through (usually about 20-25 minutes). 

Crustless Quiche Lorraine slices on two white plates

How Long Does Quiche Last?

I find crustless quiches last even longer than their traditional counterparts, namely because you don’t have to worry about a crust getting soggy. This Crustless Quiche Lorraine will easily keep for 3-4 days. We enjoyed the leftovers for breakfast, lunch, and even one midnight snack.

The quiche can be enjoyed hot, room temperature, or even cold, making it perfect for lazy brunches or open houses where people are coming and going over a few hours. It can be the star of an Easter brunch, but it works equally well for bridal showers, baby showers, or a quick weeknight dinner. 

Crustless Quiche Lorraine slice with simple arugula salad

What to Serve with Crustless Quiche Lorraine

My favorite accompaniment to a Crustless Quiche Lorraine is a simple arugula salad topped with a lemon garlic vinaigrette (the one used in That Good Salad is perfect) and, you guessed it, more Sargento Shaved Parmesan.

Other favorite sides for quiche include Roasted Rosemary Potatoes, Sour Cream Banana Bread, Lemon Blueberry Crumb Bread, and Honey Lime Fruit Salad.

Slice of Crustless Quiche Lorraine plated with simple arugula salad

Where to Find the New Sargento Reserve Series Shredded Cheese

You can find all of Sargento’s new cheeses (which include an aged cheddar and gouda) at Meijer in their dairy section. Meijer is my go-to one stop shop for all my groceries. You can pick up all the ingredients for this quiche recipe at Meijer, and, if you’re anything like me, you’ll probably walk out with some new clothes for the kiddo, a decorative sign for the house, and a slew of Easter decorations as well. 

Right now, you can save $.75 cents off 1 Sargento Shredded Cheese Package at Meijer, so it’s a great time to stock up and try this recipe at home!

Crustless Quiche Lorraine slice with simple arugula salad

Crustless Quiche Lorraine

Yield: 8
Prep Time: 20 minutes
Total Time: 20 minutes

Crustless Quiche Lorraine is an easy gluten free quiche recipe that's perfect for a busy weeknight dinner or casual brunch. Packed with bacon, onions, Swiss cheese, and Parmesan, this recipe is always a crowd pleaser!

Ingredients

  • 6 strips bacon, chopped
  • 1 small yellow onion, chopped
  • 4 eggs
  • 1 1/2 cups half and half
  • 1/2 teaspoon Kosher salt
  • Pinch cayenne pepper
  • A couple turns of fresh cracked pepper
  • 1 cup Sargento® Shredded Swiss cheese
  • 1/2 cup Sargento® Reserve Series™ 14 Month Aged Parmesan
  • Chives, for garnish

Instructions

  1. Preheat the oven to 375 degrees. Grease a 9 inch deep dish pie plate with butter.
  2. 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.
  3. 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.
  4. In a bowl, whisk together the eggs, half and half, salt, cayenne, and pepper. Stir in the Swiss cheese, 1/4 cup of the Parmesan cheese, onion, and bacon. Pour the mixture into the prepared pan. Sprinkle with the remaining Parmesan.
  5. Bake for 35-45 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 this ahead of time, simply 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.

Alternatively, you can bake the quiche as usual, allow to cool, then cover in foil and refrigerate until ready to serve. Reheat the quiche, covered in foil, in a 300 degree oven for approximately 20-25 minutes.


Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 184mgSodium: 526mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 15g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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4 Comments

  1. This is lovely! We love quiche & frittata, so we often have either one on Thursdays for dinner, which is our ‘breakfast for dinner’ night’. Since we all love bacon here, I’ll make your “Crust less Quiche Lorraine” this coming Thurs. evening. All of ‘my boys’ (hubby included) will be extremely happy! Would you believe that my new favorite salad green is Arugula? Honestly, I LOVE the stuff, and I even like to add it into (some) sandwiches…..SO healthy & SO delicious, but (IMO) always a must with eggs. BTW, my Meijer store is a joke! They’re either out of 2 or more items which are on my weekly shopping list, or have stopped carrying them altogether (in Sandusky). Last week they didn’t even have Sargento Swiss cheese, which I usually buy. I have better luck at Kroger. Anyways, I just want to say that it’s nice to meet another “Buckeye”!

    1. I love that you have a weekly Breakfast for Dinner night! We love brinner around here too. And I’m also a big fan of arugula! It adds a lot of great peppery flavor to sandwiches and pastas, and it really does pair beautifully with a little Parmesan and lemon dressing. It’s always wonderful to meet a fellow Buckeye. I hope you and your family love the quiche!

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