Crustless Quiche Lorraine

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This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.

Crustless Quiche Lorraine on a plate with a fork.
Crustless Quiche Lorraine

I love making crustless quiche for weekend brunches. They are so simple to make. Plus, since there’s no crust, not only is it healthier, but it’s also quicker to prepare. You can mix all the ingredients the night before so it’s ready to bake when you wake up. This Quiche Lorraine is made with Bacon and Gruyere, but you can also try my Ham and Cheese Crustless Quiche, Crustless Broccoli and Cheese Quiche, or if you want the crust this Spinach Ricotta Tomato Quiche is delicious.

Crustless Quiche Lorraine in a pie dish with a spatula.pouring custard into pie dish.

Why is quiche Lorraine called quiche Lorraine?

Quiche Lorraine is a popular type of quiche that is named after the Lorraine region of France. It is traditionally made of eggs, cream, and bacon. Over the years, recipes began adding cheese to this classic French quiche.

Can I use milk instead of cream in a quiche?

Yes, you can use milk instead of cream in a quiche to lighten it up, but I like to do a mixture of both for a silkier texture. In this recipe, I use 2/3 cup 2% milk and just ¼ cup half and half.

What should I serve with quiche?

Quiche is great for breakfast, lunch, and dinner and can be served hot or room temperature. Here are some serving suggestions for quiche Lorraine for breakfast:

And if you’re eating quiche for lunch or dinner, try these side dish recipes:


  • Use Swiss or cheddar cheese instead of gruyere.
  • Swap the bacon for chopped ham.
  • Add spinach to the quiche Lorraine for some extra nutrients.
  • If you’d like quiche with a crust, use refrigerated pie dough.
  • Pour the egg mixture into a muffin tin to make crustless quiche Lorraine muffins. Bake at 350 degrees for 28-30 minutes.

How To Make

Crustless Quiche Lorraine on a plate.

More Quiche Recipes You’ll Love:

Crustless Quiche Lorraine on a plate with a fork.
Print WW Personal Points
5 from 24 votes
Did you make this recipe?

Crustless Quiche Lorraine 

205 Cals 16 Protein 2.5 Carbs 14 Fats
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 6 servings
COURSE: Breakfast, Brunch, Dinner, Lunch
This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.


  • cooking spray
  • 6 strips center cut bacon
  • 1 cup grated Gruyere cheese
  • 2/3 cup 2% milk
  • 1/4 cup half & half cream
  • 6 large eggs
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • pinch freshly grated nutmeg
  • 2 tablespoons chopped chives


  • Preheat your oven to 350F degrees. Spray a pie dish with oil.
  • Cook the bacon: Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan.
  • Slowly cook the bacon, turning the strips over occasionally until they are nicely browned then lay the cooked strips on a paper towel, chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.
  • Evenly spread the bacon in the dish and top it evenly with the grated gruyere cheese.
    bacon and cheese in pie dish
  • Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
  • Pour the custard into the dish and top with chives, bake 35 minutes, until the center is set.
  • Cut the quiche into 6 pieces and serve.
    Crustless Quiche Lorraine



Serving: 1/6th, Calories: 205kcal, Carbohydrates: 2.5g, Protein: 16g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 214.5mg, Sodium: 350mg, Sugar: 2g
Keywords: bacon quiche, crustless quiche, quiche lorraine

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  1. love this

  2. Made this today. Used red pepper, chopped onions, & mushrooms, sauted in butter, lots of cheese, 3 eggs , a cup of chopped crisp bacon, 1/2 cup milk & 1/2 cup 18% cream, à smigeon of nutmeg, salt, pepper, à glass pie plate, 350 F , 45 minutes.
    Went down great with a liter of Il Padrino Pinot Grigio (two people😉)
    Times are hard in the back country!

    Andy DeGaust

  3. Tasty didn’t miss that crust at all. 😊

  4. Can I sub the milk with almond milk and the half and half cream with greek yogurt or coconut cream?

  5. This was simple to make & it turned out great–thanks!!! 🙂

  6. For the the crust-less quiche, could you add veggies like mushrooms, caramelized onions, and spinach? I’m not sure if the mushrooms and raw spinach would create a soupy mixture? Maybe sauté those first and drain before adding to quiche and baking?

  7. How many muffin sized quiches will this make?

  8. Hi. I’m from New Zealand and want to make this quiche.  I don’t understand what you mean by half and half as we don’t use that terminology with cooking.
    1/4 cup half and 1/4 cup cream. What does this mean.?   Is it just 1/2 cup of cream ?
    Thought I might try with tim salmon, add a bit of fresh salmon as well – what do you think ? 

    • Hi Gail. Half and half is a product available in the states and frequently used for coffee. I’m pretty sure it’s just half milk and half cream .

  9. Size of pie dish please?  9”??

  10. Can it be made with egg whites only?

  11. The flavor is good. I think the pie pan I used was too small. My quiche turned out very watery at the bottom. I did use 2% lactose free milk. Do you know what I could do to not let it come out as watery or what I might have done wrong?

  12. Can I use egg substitute (ex: Egg Beaters) ? 

  13. Another winner, Gina! We’ve loved Skinnytaste for years, but are eating more and more of your recipes lately as we try to lose our pandemic weight. Thank you for these healthy recipes that don’t sacrifice taste! ❤️

  14. Great recipe and very easy! Very adaptable to ingredients that you have on hand.  Thank you for the recipe.

  15. This was very tasty! The only thing different is I used cheddar cheese as that’s what I had. Next time I’ll omit the salt, as the bacon was salty.

  16. Delicious and easy! I used turkey bacon but otherwise followed the recipe to a T and it was perfect for brunch. 🙂

  17. this recipe was awesome! so yummy and easy

  18. Hi! I made this and it tasted delicious. However, when I plug mine into the recipe builder it comes out to 10 points – and that’s with only using 3/4 C of cheese. Could you add the name brand of your bacon and cheese you use to get it to be 5 points on WW Blue plan? I used my name brand products in the recipe builder and was shocked as it was nearly double the points.

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

  19. Delicious!  I subbed non fat for the cream and evaporated non fat milk for 

  20. Amazing! Quiche Lorraine is my favorite but with crust, it is so not point friendly. This dish is excellent. You don’t even miss the crust at all. Pair it with some fruit or a salad if you’re having it for lunch/dinner and you’ll be set. Delicious.

  21. I’m a bit confused – made the quiche and loved it, but when I input the ingredients it comes out as 11 green SP instead of 7 (I used parmesan instead of gruyere which is actually lower in points). 

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  22. Hey,
    I used fat free half and half and almond milk. I thought this would lower the points. But when I calculated the points for Blue, it shows 7 points. Just beware. The cheese was the killer 33 points for 8 ounces. The recipe was delicious. I will make it again, with lower fat cheese.

  23. I made this recipe as written and it was superb! I will definitely make this again.

  24. delicious and easy

  25. I made this quiche today and it is delicious!!! We didn’t even miss the crust. I served it with a green salad, tomatoes and red onions.  Yum Yum!!! This is my third quiche and they are all very good!

  26. Can I cook this in a cast iron skillet in the oven?

  27. Perfect with berries for a delicious breakfast! Made this as is (okay fine, subbed whole milk for the 2%) and it is great! 

  28. Great recipe. I replaced the half and half with heavy cream and added chopped spinach, bacon and Swiss cheese. Tastes delicious.

  29. Great for carb watchers.

  30. Can you use all milk instead of half and half?

  31. Great brunch dish!  I added some sauted onion to make it more authentic.

  32. This is really good and so quick and easy with the night-before preparation. To make it even less active work, I cook my bacon in the oven at 400 for about 18 minutes. I’ve made it twice already and plan to make it often. It’s delicious and the lack of crust makes it so much lighter than a normal Quiche Lorraine, so you don’t feel so heavy afterwards. 

  33. This was really delicious, and pretty simple to make. It definitely harkened back to a typical quiche Lorraine without being so heavy.

  34. This quiche is FANTASTIC!  Hits the spot for breakfast, brunch, lunch or dinner.  Thank you for always finding creative ways to reimagine food!!

  35. Looks yummy and LOADS of protein

  36. So easy and so delicious!

  37. Made this for Sunday brunch & everyone loved it!

  38. DELICIOUS!! 

  39. Pie dish looks like my Corelle pie plates which are 7.5″ on the bottom & 9″ at the top.

  40. Why do the eggs count as 2 points each when I put this in my recipe builder ? That makes the point value go way up (I used fat free milk and fat free half and half and low fat cheese and this was still more points than listed on here)

  41. Made this for breakfast (used leftover ham instead of bacon). It was delicious and easy to assemble. 

  42. I made your Caramelized Onion, Red Pepper and Zucchini Frittata last week for a lovely brunch item. This quiche is next on my list. Don’t know if you have an Aldi nearby but they have a Gruyere and Swiss cheese blend that I’ll bet would work well here. Thanks for some really good, healthy recipes!

    • I made this amazing quiche using the Aldi Shredded Gruyere/Swiss Blend and it was delicious and ridiculously easy. Over Thanksgiving, I even substituted my leftover ham for the bacon — fabulous. It’s on regular rotation.

  43. I’d like to sub the half and half for coconut milk or cream. Any suggestion on how much to use? 

  44. I reduced the anount of eggs to 2 used and used 0% greek yogurt instead. Tasted great!

  45. Hi, I’m following Keto so I would want to make this with Heavy Cream instead of milk and half and half. Any recommendation on the amount of cream I should use?

  46. Can you use all fat free 1/2 and 1/2 in recipes such as this?  

  47. Can’t wait to try this! I think I’ll make it today and come back with a rating. I’m sure it will be 5 stars! Thanks for posting this recipe!

  48. That looks amazing and I can’t wait to make it. Would you mind sharing what dish you are using to make it in? It’s so pretty! Thanks so much.