This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.
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, Broccoli and Cheese Crustless Quiche, or if you want the crust this Spinach Ricotta Tomato Quiche is delicious.
Ingredients
- 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
- kosher salt and black pepper
- pinch freshly grated nutmeg
- chopped chives
How To Make Crustless Quiche
- Preheat your oven to 350F degrees. Spray a pie dish with oil.
- You will start by cooking the bacon until browned then lay the cooked strips on a paper towel, chop the cooked bacon.
- Evenly spread the bacon in the dish and top it evenly with the grated gruyere cheese.
- Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
- Then pour the custard into the dish and top with chives, bake 35 minutes, until the center is set.
- Last, cut the quiche into 6 pieces and serve.
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:
- Potato and Green Bean Salad
- Cacio e Pepe Brussels Sprouts
- Garden Salad
Variations:
- 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.
More Quiche Recipes You’ll Love:
- Crustless Broccoli Cheddar Quiche
- Petite Crustless Quiche
- Chicken Quiche
- Spinach Ricotta Quiche
- Crustless Ham and Cheese Quiche
Crustless Quiche Lorraine
Ingredients
- 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
Instructions
- 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.
- 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.
Me and my family loved it! We used half the salt after reading the reviews and it was perfect. If I wanted to double the recipe, does that change the cook time or should I change cooking dishes?
This quiche was so easy and so good! Instead of bacon, I used diced ham as another reviewer did, and I baked it in a 9X9″ dish. It was perfect. This will be a breakfast that I have often!
Excellent! So favorable and delicious. Only change I made was substituting a small piece of leek which I chopped finely for the chives. I mixed the cut up leek into the egg mixture before baking. Love your recipes. I’m never disappointed by them. Also love that the points link directly to my WW app for logging easily.
Do NOT add the salt.
I usually love Gina’s recipes but this one did not work for me. Way too salty (and I love salt!) Couldn’t eat it.
Tried a piece of the bacon before putting it into the recipe and it wasn’t overly salty.
Hope your dish comes out better than mine.
I’m sure it tastes good but this is more like scrambled eggs than it is quiche. Quiche is a custard so to ratio is 1:2 dairy to eggs. With 6 eggs you need 3 cups of milk/cream, you don’t even have a full cup!
Yummy crustless quiche! Next time I’ll just use a quarter teaspoon of salt, though. Was a little to salty for my taste, but my husband thought it was perfect.
I love all of your quiches. To substitute liquid egg whites, how many cups would you use for 6 whole eggs?
I have many of Gina’s quiches and I think this is my favorite one! So good and easy to prepare – thanks Gina!!!
You’re welcome! 🙂
I made this for my son and daughter-in-law who just had a baby. They raved and raved about it and asked for another one which is in the oven right now! Making one for myself tomorrow
I made this today for my 93 year old mom. She loved it as much as I do. It’s so light and airy! And simple to make.
Definitely will be making this often!!
Love this recipe! Made using spinach/monterey jack cheese/canadian bacon and another with broccoli/cheddar. Yummy!
This is one of my favorite recipes! It always comes out perfectly!
I meant to put 5 stars!
Simple. Used with pre cooked bacon from evening before.
Amazingly easy and fast to make. We loved it!
So delicious and easy to make.
A great base for any kind of quiche. I replaced the bacon and gruyere with cheddar and broccoli. Bakes up nice and fluffy.
Simple, delicious, and easy to follow recipe – you won’t miss the crust 😉 This has become a go to meal at my house.
So easy and delicious. I used ham instead of bacon. It reheated well.
Thank you so much, Gina!
This recipe turned out AMAZING! My nutritionist recommended your website and I gotta say it doesn’t disappoint. I did a few modifications since I forgot to grab a few ingredients and also added a few of my own.
Mods:
– Plant Milk (increased Protein)
– Non-Fat Greek Yogurt (sub Heavy cream) = increased protein
– Added Tablespoon of Chili Sauce
– TSP Red pepper flakes
Glad it turned out well!
This turned out great! I added some asparagus since it was on special this week. Next time I’ll cut the salt in half – I think my bacon was on the saltier side.
Could I substitute fat-free half & half for the milk and regular half & half?
sure
This recipe turned out super watery. I cooked it further than the 25 minutes, but was not able to get the custard to set. I followed the directions and did not add anything else.
A shame, because it smells so good!
I have made numerous quiches In the past, but this is the best one yet. I decided to use Canadian bacon instead of bacon. It turned out amazing. This is most definitely a keeper.
Would this recipe work for 12 mini quiches?
I forgot the nutmeg but will remember to add it the next time I make this easy Quiche Lorraine. I made it as a single portion in my toaster oven. Delicious.
This recipe was sooo good! I made it tonight for dinner with hashbrowns on the side. I used a gruyère-swiss blend that was preshedded and it was perfect. You could probably omit the salt from this recipe in general. Another skinnytaste win, of course!
I make this all the time–its delicious. I use a 10 inch glass pie plate and it usually bakes in 25 min. Today I added leftover asparagus.
This was very good. I did not have half & half handy so I used 1% cottage cheese ground up in my mini food processor. Worked very well.
Can you make the day before and cook the next morning?
Can leftovers be frozen? I’m looking forward to trying this recipe. I’ve never been disappointed.
Yes! I freeze quiche all the time!
Cook your bacon in your toaster oven or oven. Comes out perfectly straight and crispy. No clean up if you use foil or parchment paper.
Cut back on the amount of cheese. It took forever for it to get done…
love this
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
So you actually made a completely different recipe. 😊
Delicious and forgiving recipe. I made changes based what I had on hand. Defrosted frozen heavy cream instead of using the half and half, used 4 large strips of bacon (not center cut) cooked well and drained on paper towels, 1/4 t salt and a liberal sprinkling of dried chives.
Will make again! Thank you.
Tasty didn’t miss that crust at all. 😊
Can I sub the milk with almond milk and the half and half cream with greek yogurt or coconut cream?
This was simple to make & it turned out great–thanks!!! 🙂
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?
Sure, that may work if you drain it
How many muffin sized quiches will this make?
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 .
Size of pie dish please? 9”??
yes
Can it be made with egg whites only?
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?
Can I use egg substitute (ex: Egg Beaters) ?
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! ❤️
Thanks Lauren!
Great recipe and very easy! Very adaptable to ingredients that you have on hand. Thank you for the recipe.
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.
Delicious and easy! I used turkey bacon but otherwise followed the recipe to a T and it was perfect for brunch. 🙂
this recipe was awesome! so yummy and easy
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.
Delicious! I subbed non fat for the cream and evaporated non fat milk for
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.
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.
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.
1 cup of cheese is 4 oz………
I made this recipe as written and it was superb! I will definitely make this again.
delicious and easy
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!
Can I cook this in a cast iron skillet in the oven?
Perfect with berries for a delicious breakfast! Made this as is (okay fine, subbed whole milk for the 2%) and it is great!
Great recipe. I replaced the half and half with heavy cream and added chopped spinach, bacon and Swiss cheese. Tastes delicious.
Great for carb watchers.
Can you use all milk instead of half and half?
Great brunch dish! I added some sauted onion to make it more authentic.
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.
This was really delicious, and pretty simple to make. It definitely harkened back to a typical quiche Lorraine without being so heavy.
This quiche is FANTASTIC! Hits the spot for breakfast, brunch, lunch or dinner. Thank you for always finding creative ways to reimagine food!!
Looks yummy and LOADS of protein
So easy and so delicious!
Made this for Sunday brunch & everyone loved it!
DELICIOUS!!
Pie dish looks like my Corelle pie plates which are 7.5″ on the bottom & 9″ at the top.
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)
Which plan? Different colors are different points.
Made this for breakfast (used leftover ham instead of bacon). It was delicious and easy to assemble.
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.
I’d like to sub the half and half for coconut milk or cream. Any suggestion on how much to use?
Try it at a 1 to 1 swap. If the quiche is still not completely set at cook time, let ‘er rip for another five minutes.
It might taste like ass if you do that
Can I use egg beaters instead?
I reduced the anount of eggs to 2 used and used 0% greek yogurt instead. Tasted great!
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?
Swap it equally so its the same liquid.
Can you use all fat free 1/2 and 1/2 in recipes such as this?
yes but it will be spongy
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!
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.
Yes. Would love to know about the dish you cooked it in. And it’s size.
Recipe looks great.
Yes the size and type of dish, pie dish? Thanks.
Also curious about the size of the dish. Thanks!
Scrolling through the comments, hoping there would be a link to the white pie plate!!
looks like: Portmeirion Sophie Conran White Round Pie Dish