Crustless Quiche Lorraine Recipe

5 from 4 votes

Crustless Quiche Lorraine, a low-carb version of the classic dish, is made with a rich egg custard, bacon, onions and gruyere cheese. You will never miss the crust.

Course Breakfast

Cuisine American

Keyword crustless quiche, quiche

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 386kcal

Cost $15

Equipment

Glass pie pan

Ingredients

1 tablespoon vegetable oil
½ yellow onion diced
4 slices bacon cooked and cut into ½ inch pieces
pieces
1 cup Gruyere cheese grated
9 eggs
1 cup heavy cream
⅛ teaspoon nutmeg
1 teaspoon kosher salt
½ teaspoon black pepper freshly ground

Instructions

Preheat your oven to 375°F.
Heat the oil in a large skillet over medium heat. When the oil is hot, sauté the chopped onion until soft (about 3 minutes). Remove the onion from the pan and season with a pinch of salt and pepper.
Spray a 9 inch pie pan with cooking spray. Layer ⅓ of the bacon and onion in the pie pan and top with half of the cheese. Layer another ⅓ of the remaining bacon and onion in the pie pan and add the remaining cheese. Top with the remaining bacon and onion.
Gently beat the eggs with a wire whisk until combined. Add the cream, nutmeg, salt, and pepper and stir. Pour the egg mixture over the onions, bacon, and cheese.
Bake for 30-35 minutes or until the quiche is set and develops a light golden-brown crust on top. The quiche will puff up as it bakes and then relax as it cools. Gently wiggle the pie pan at 30 minutes. If the center is jiggly, bake for 2 more minutes and try again. Continue every 2 minutes until center is set.
Let the quiche rest for 10 minutes, then slice and serve.

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