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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 

4.96 from 25 votes
This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: French
Crustless Quiche Lorraine on a plate with a fork.
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Yield: 6 servings
Serving Size: 1 /6th


  • 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

Last Step:

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


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71 comments on “Crustless Quiche Lorraine”

  1. Avatar photo
    Joanne Scholz

    Can leftovers be frozen? I’m looking forward to trying this recipe. I’ve never been disappointed.

  2. 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.  

  3. 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

  4. Avatar photo
    Jennifer P Colon

    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?

  5. 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 ? 

    1. 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 .