Keto

Keto Kid-friendly

Crustless Quiche Lorraine

Name: Crustless Quiche Lorraine
Total time: 45 min
Yield: 4 servings
Cuisine: Keto
Ingredients: 6 large eggs; 1 cup heavy cream; 6 slices bacon, cooked and crumbled; 1 cup shredded Gruyere cheese; 1/2 tsp salt and 1/4 tsp ground nutmeg

A rich, custardy baked egg quiche studded with smoky bacon and Gruyere, made entirely without a crust for a low-carb morning meal.

45 minutes

Serves 4

Breakfast

16 min prep

25 min cook

Contains common allergens

Egg Dairy

In the app, Listahan checks these against your household automatically.

Instructions

5 steps

1
Preheat the oven to 350°F and generously grease a 9-inch pie dish with butter so the eggs release cleanly after baking.
2
In a large bowl, whisk the eggs with the heavy cream, salt, and nutmeg for about 1 minute until fully blended and slightly frothy.
3
Scatter the crumbled bacon and shredded Gruyere evenly across the bottom of the prepared dish, then slowly pour the egg mixture over the top so the fillings distribute throughout.
4
Bake for 35 to 40 minutes until the center is just set and no longer jiggles, and a knife inserted near the middle comes out clean.
5
Let the quiche rest for 10 minutes so the custard finishes setting, then slice into wedges and serve warm or at room temperature.

Listahan Family Score™

77/100

Good fit for most families

Allergen-friendly 80

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 86

Great leftovers 93

Pantry-friendly 51

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

520

Calories

25 g

Protein

3 g

Carbs

46 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Quiche Lorraine comes from Lorraine in northeastern France, where the older versions were built around a pastry shell filled with eggs, cream, and smoked pork. Cheese is common in many modern versions, especially outside France, but the bacon-and-custard balance is the part that makes the dish read as Lorraine. A crustless version moves it toward a baked breakfast custard while keeping the smoky, rich center of the original idea.

Listahan note

This version keeps the work simple: crisp bacon, a smooth egg-and-cream base, and enough Gruyere to make each slice savory without turning the custard rubbery. The 10-minute rest matters because it lets the center settle into clean wedges instead of slumping on the plate.

Technique cues

Whisk the eggs and cream until the mixture looks even and lightly frothy; streaks of egg white can bake into firm patches.
Scatter the bacon and Gruyere before pouring in the custard so every slice gets filling without needing to stir in the pie dish.
Pull the quiche when the center is just set. Carryover heat during the rest will finish the custard more gently than extra oven time.

Kitchen flow

Parallel prep: Cook and crumble the bacon while the oven preheats, then whisk the custard as the bacon drains.
Make-ahead: Bake the quiche earlier in the day and serve it warm or at room temperature after the slices have fully set.
Leftover move: Cut cold wedges into cubes and warm them in a skillet with spinach or roasted vegetables for a fast breakfast plate.
Cleanup rhythm: Rinse the mixing bowl right after pouring, and soak the pie dish once the last slice is out so the baked egg releases cleanly.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Large eggs

Custard structure

Purpose: Eggs set the quiche and hold the cream, bacon, and cheese in sliceable form.

Handling: Whisk for about a minute so yolks, whites, and cream blend fully.

Adaptation: Use the same number of extra-large eggs if needed, but expect a slightly firmer bake.

Heavy cream

Rich custard base

Purpose: Heavy cream gives the quiche its soft, creamy texture and keeps the egg flavor from feeling flat.

Handling: Whisk it directly into the eggs before adding the fillings.

Adaptation: Half-and-half makes a lighter custard, but the final slice will be less lush and may set a little softer.

Bacon, cooked and crumbled

Smoky filling

Purpose: Bacon stands in for the smoked pork traditionally associated with Quiche Lorraine and seasons the custard as it bakes.

Handling: Cook until crisp enough to crumble, then drain well so excess fat does not pool on top.

Adaptation: Diced ham gives a milder, less smoky version; sauteed mushrooms add savory depth with a softer bite.

Shredded Gruyere cheese

Nutty savory body

Purpose: Gruyere melts smoothly and brings the lightly nutty flavor many North American cooks expect in Quiche Lorraine.

Handling: Spread it evenly across the greased dish before pouring in the egg mixture.

Adaptation: Swiss cheese is easy to find and milder; sharp cheddar melts well but makes the quiche taste less French.

Ground nutmeg

Warm background spice

Purpose: A small amount of nutmeg rounds out the cream and cheese without making the quiche taste sweet.

Handling: Measure lightly; too much can dominate the custard.

Adaptation: White pepper gives a more savory finish if you do not want the warm spice note.

Technique notes

Grease the pie dish generously, especially around the sides, because crustless egg mixtures grip the pan as they puff and settle.
Do not overload the dish with extra bacon or cheese; too much filling can make the custard weep and slice unevenly.
Let the quiche rest on a rack, not a cold counter, so steam can escape without making the bottom edge damp.

Ingredient swaps

Dairy-adjusted direction: Use an unsweetened plain cream alternative and a shreddable non-dairy cheese; the custard will be less rich and may need a few extra minutes to set.
No-pork direction: Use diced smoked turkey or sauteed mushrooms in place of bacon; drain or cook off excess moisture before adding them.
Cheese backup: Use Swiss cheese for a mild, familiar version or a small amount of sharp cheddar for a stronger, less traditional flavor.
Brunch stretch: Bake in a square dish and cut smaller pieces for a buffet, keeping the same custard ratio so the texture stays tender.

Serve alongside

Arugula salad with lemon vinaigrette
Roasted asparagus with black pepper
Tomato-cucumber salad
Pan-seared breakfast potatoes
Cafe au lait
Dry sparkling cider
Iced black tea

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate cooled slices in a sealed container for up to 4 days.
Reheat gently in a 300 F oven or in short microwave bursts so the custard warms without turning tough.
Freeze individual slices wrapped tightly for up to 2 months; thaw overnight in the refrigerator before reheating.

Equipment

9-inch pie dish
Large mixing bowl
Whisk
Rimmed baking sheet

Make this household-aware

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