This crustless Quiche Lorraine recipe is a simpler version of the classic French dish. Made with eggs, cheese and bacon, it tastes delicious! But it’s also super easy and fast to make and it’s gluten free.
Say the word “quiche” and most people think of a complicated French recipe that often doesn’t turn out.
But this crustless Quiche Lorraine recipe proves that’s not necessarily so.
- It’s easy to make. Cooking the mixture on the stove before putting it in the oven makes sure the eggs are always cooked through. And that the bacon doesn’t all end up on the bottom.
- It has less calories than regular quiche because it uses milk instead of cream (and a lot less of it)
- Since it doesn’t have a crust, it’s gluten free.
- It only needs 6 ingredients that you probably already have in your refrigerator – bacon, eggs, cheese, milk, salt & pepper (7 if you add the green onions)
- It’s ready in 20 minutes.
So I think it’s perfect for any meal where you want something special that doesn’t require a lot of effort…like Christmas breakfast or Easter brunch.
Or really…any time you want eggs made a different way.
Festive Christmas Ideas Blog Hop
This is also the last day of our Festive Christmas Ideas blog hop.
Which means you’ll find a lot of other Christmas breakfast recipes at the bottom of the page.
Scroll all the way down to find all the ideas linked at the end.
Welcome back to year 6 of our Festive Christmas Event where we team up with a bunch of talented blogging friends to bring you a plethora of creative ways to celebrate your holiday season.
We will be baking some cookie recipes for you, sharing some party games, making some handmade gifts, doing some ornament crafting, and sharing our Christmas movies family fun. There will be breakfast recipes and as always our decorated Christmas Trees which is always a fun tour of homes.
You will find new ideas every Monday and Wednesday between Oct. 19th through Nov. 18th.
And now on to the quiche…
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Here is your shopping list:
- meat: bacon
- eggs: 6 large ones
- dairy: gruyere cheese – you can also use swiss or cheddar, milk – half and half will work but will increase the calorie count
- spices: salt, pepper
- vegetables: green onions or chives (optional)
- scissors or sharp knife
- 8″ oven-safe skillet – I use a cast-iron pan.
- mixing bowl
- slotted spoon or spatula – the slots let more of the bacon grease drain out
How To Make Crustless Quiche Lorraine
Pre-heat the oven to 375℉.
If you are using them, chop the green onions or chives.
Grate 1 cup of cheese.
Resist the urge to make your life easier by buying grated cheese. It has additives in it to keep it from clumping, which also prevents it from mixing smoothly with the eggs.
Prepare The Bacon
Cut 6 slices of bacon in half lengthwise.
Then cut those strips into small pieces.
I find it’s easiest to use kitchen scissors for this, but a knife will work, too.
In a skillet, cook the bacon over medium heat until it is brown but not crunchy.
Combine The Ingredients
In a mixing bowl, whisk 6 eggs together until fluffy.
Mix in 1/4 cup milk, 1/8 teaspoon salt and 1/8 teaspoon pepper.
Stir in the grated cheese.
Using a slotted spoon or spatula, remove the bacon from the pan and add it to the eggs.
Cook and Bake
Pour out the excess grease from the frying pan and put it back on the stove.
Add the egg mixture to the pan.
Cook for about 3 minutes over medium heat, pulling the egg mixture in from the sides so the runny egg flows to the bottom of the pan.
When the egg stops running but isn’t completely set, sprinkle the top with chopped green onions or chives (if using).
Bake in the oven for 8 minutes, or until all of the egg is cooked.
Serve hot for the best results.
Easy Crustless Quiche Lorraine (Gluten-Free)
- Kitchen scissors or sharp knife
- 8" oven-safe frying pan
- mixing bowl
- slotted spoon or spatula
- 6 slices extra-thick bacon
- 6 large eggs
- 1/4 cup milk
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup grated gruyere cheese
- 2 chopped green onions or chives
- Heat the oven to 375°F.
- Cut up the bacon into small pieces.
- In an oven-safe saute pan, cook the bacon until it is brown (but not crunchy) over medium heat.
- Whisk the eggs in a mixing bowl until fluffy.
- Mix in the milk, salt and pepper.
- Stir in the grated cheese.
- Using a slotted spoon or spatula, remove the bacon from the pan and add it to the eggs.
- Pour out the excess grease from the frying pan and put it back on the stove.
- Pour the egg mixture into the pan.
- Cook for about 3 minutes, pulling the egg mixture in from the sides so the runny egg flows to the bottom of the pan.
- When the egg stops leveling itself in the pan but isn't completely set, sprinkle the top with diced green onions or chives (if using).
- Bake in the oven for 8 minutes, or until all of the egg is cooked.
- Substitute cheddar or swiss for the Gruyere cheese if you prefer. You can also omit the cheese altogether.
- Avoid buying pre-grated cheese since it has additives that keep it from clumping that also prevent it from mixing smoothly with the eggs
- Scissors are the easiest way to cut the bacon
- When transferring the bacon into the eggs, use a slotted spoon or spatula to keep more of the grease in the pan.
- Serve hot for the best results.