I perfected my Crustless Quiche Lorraine with crispy bacon, Swiss cheese, eggs, heavy cream, and fresh chives to create a sliceable, make ahead brunch centerpiece that proves you never need a crust.

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I always thought quiche needed a crust until I made this Crustless Quiche Lorraine and changed my mind. Loaded with salty bacon and nutty Swiss cheese it’s surprisingly rich yet light where it counts.

I bring it to brunchs when I want something that looks fancy but is basically trouble free, and people always ask for a second slice. It’s on my Quiche Recipes Easy list because, really, who wants fuss on a weekend.

Sometimes I sneak it into weekday dinners too, because why not, life is short and bacon is forever. Try it once and you’ll see what I mean.

Ingredients

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Bacon: Savory, salty, crispy pork adds protein and umami, but also more fat
Eggs: Eggs give silkiness, lots of protein and B vitamins, yolks add richness
Heavy cream: Very creamy, boosts calories and sat fat, makes quiche luxuriously smooth
Swiss cheese: Mild nutty cheese brings calcium, protein and melty texture, not overly sharp
Yellow onion: Onion gives sweet savory background when softened, adds a little fiber
Chives: Fresh chives add oniony brightness, low cal, simple herb punch
Butter: Butter helps sauté the onions, brings depth, adds more saturated fat
Nutmeg: Tiny pinch lifts savory custard with warm spice, use sparingly though

Ingredient Quantities

8 slices bacon, cooked and crumbled

6 large eggs

1 1/2 cups heavy cream

1 1/2 cups shredded swiss cheese (about 6 oz)

1 small yellow onion finely chopped

2 tablespoons chopped fresh chives

1 tablespoon unsalted butter

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pinch freshly grated nutmeg (optional)

How to Make this

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1. Preheat oven to 375°F and butter a 9 inch pie dish well so the quiche wont stick.

2. Cook 8 slices bacon in a skillet over medium heat until crisp, drain on paper towels, then crumble; reserve a couple tablespoons of bacon for sprinkling on top.

3. In the same skillet, lower heat, add 1 tablespoon unsalted butter and sauté the finely chopped small yellow onion until soft and translucent, about 4 to 5 minutes; let it cool a bit.

4. In a large bowl whisk together 6 large eggs, 1 1/2 cups heavy cream, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and a pinch of freshly grated nutmeg if you like; just whisk till smooth, dont overbeat.

5. Fold in 1 1/2 cups shredded Swiss cheese, the crumbled bacon (except the reserved bits), the sautéed onion and 2 tablespoons chopped fresh chives, keeping a little chive for garnish.

6. Pour the mixture into the prepared pie dish and smooth the top; scatter the reserved bacon and a few extra shreds of cheese on top if you want a pretty browned surface.

7. Bake for 30 to 35 minutes, until the edges are set and the center still jiggles slightly when you gently shake the pan; the top should be lightly golden. Dont overbake or it will get dry and rubbery.

8. If the top is browning too fast, loosely tent the quiche with foil after about 20 minutes of baking.

9. Let the quiche rest 10 to 15 minutes out of the oven so it finishes setting, then sprinkle the remaining chives over the top.

10. Slice and serve warm or at room temp; youre gonna love how rich and custardy it is, and honestly you wont even miss the crust.

Equipment Needed

1. Oven (preheat to 375 F)
2. 9 inch pie dish, buttered well so the quiche wont stick
3. Large skillet, about 10 inch if you got one, for bacon and onions
4. Large mixing bowl
5. Whisk and a rubber spatula for folding and smoothing
6. Chef knife for chopping the onion and chives
7. Cutting board
8. Measuring cups and spoons
9. Box grater for shredding the Swiss cheese
10. Paper towels and tongs for draining bacon plus oven mitts for handling the hot dish

FAQ

Q: Can I use milk or half and half instead of heavy cream?

A: Yes, you can. Whole milk or half and half will work but the quiche will be less rich and slightly softer. If you use milk, consider adding 1 tablespoon of flour or cornstarch to the egg mix to help it set, and watch for a shorter bake time.

Q: How do I keep the quiche from getting soggy?

A: Cook the bacon crisp and drain it well, and sweat or lightly brown the onion to remove moisture. Dont overfill with watery veggies, and let the quiche rest 10 to 15 minutes after baking so the custard firms up before slicing.

Q: What oven temp and baking time should I use?

A: Bake at 375 F (190 C) for about 35 to 45 minutes. It's done when the edges are set and the center still has a slight jiggle. If you prefer, an instant read thermometer should show around 160 to 165 F in the center.

Q: Can I make this ahead or freeze it?

A: Yes. Refrigerate for up to 3 to 4 days. Reheat slices in a 325 F oven until warm, or microwave for a quick fix. For freezing, wrap tightly and freeze up to 2 months, then thaw overnight in the fridge before reheating.

Q: I want to swap ingredients. What works well?

A: Totally fine to swap or add fillings. Gruyere or cheddar can replace swiss, ham or smoked salmon can replace bacon, and spinach or mushrooms are great if pre-cooked and drained. Just saute watery add-ins first so they dont make the custard soggy.

Q: How can I make it lighter or vegetarian?

A: For a lighter version use half and half or milk and cut back on cheese, but flavor will be milder. For vegetarian, skip the bacon and add smoked paprika or smoked cheese for that savory note, or use mushrooms and caramelized onions instead.

Crustless Quiche Lorraine Recipe Substitutions and Variations

Bacon: pancetta (same porky flavor), smoked turkey bacon (lower fat), sautéed mushrooms like cremini or portobello for a vegetarian swap, smoked salmon for a pescatarian twist
Heavy cream: half-and-half for a lighter quiche, whole milk plus 2 tbsp melted butter per cup to mimic cream, evaporated milk in a pinch
Swiss cheese: Gruyere or Emmental for similar nuttiness, fontina for meltiness, sharp cheddar for bolder flavor
Small yellow onion: shallot for a milder, sweeter touch, leeks (white part) finely sliced, or green onions for a fresher bite

Pro Tips

– Let the eggs and cream sit out 20 to 30 minutes before mixing so they come to room temp, it makes the custard set smoother and cook more evenly, dont over-whisk or you will trap air and get a spongey quiche.
– For an ultra-silky texture, pour the beaten custard through a fine mesh sieve into the dish to catch any onion bits or foam, it really cleans up the finish.
– Slightly brown the onions and crisp the bacon well, then pat both dry so they dont add extra grease to the custard; saving a little bacon and some cheese for the top gives you a nicer browned surface.
– If you want really even cooking and less chance of rubbery edges, bake the dish in a shallow water bath, set the pie dish in a larger pan and add hot water about halfway up the sides, middle rack works best; tent with foil if the top is getting too dark.
– Don’t rush the cool down, let the quiche rest at least 10 to 15 minutes before slicing, use a sharp knife wiped between cuts for cleaner slices, and it can be served warm or room temp with chives scattered just before serving.

Crustless Quiche Lorraine Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected my Crustless Quiche Lorraine with crispy bacon, Swiss cheese, eggs, heavy cream, and fresh chives to create a sliceable, make ahead brunch centerpiece that proves you never need a crust.

Servings

servings

Calories

462

kcal

Equipment: 1. Oven (preheat to 375 F)
2. 9 inch pie dish, buttered well so the quiche wont stick
3. Large skillet, about 10 inch if you got one, for bacon and onions
4. Large mixing bowl
5. Whisk and a rubber spatula for folding and smoothing
6. Chef knife for chopping the onion and chives
7. Cutting board
8. Measuring cups and spoons
9. Box grater for shredding the Swiss cheese
10. Paper towels and tongs for draining bacon plus oven mitts for handling the hot dish

Ingredients

8 slices bacon, cooked and crumbled
6 large eggs
1 1/2 cups heavy cream
1 1/2 cups shredded swiss cheese (about 6 oz)
1 small yellow onion finely chopped
2 tablespoons chopped fresh chives
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch freshly grated nutmeg (optional)

Directions

Preheat oven to 375°F and butter a 9 inch pie dish well so the quiche wont stick.
Cook 8 slices bacon in a skillet over medium heat until crisp, drain on paper towels, then crumble; reserve a couple tablespoons of bacon for sprinkling on top.
In the same skillet, lower heat, add 1 tablespoon unsalted butter and sauté the finely chopped small yellow onion until soft and translucent, about 4 to 5 minutes; let it cool a bit.
In a large bowl whisk together 6 large eggs, 1 1/2 cups heavy cream, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and a pinch of freshly grated nutmeg if you like; just whisk till smooth, dont overbeat.
Fold in 1 1/2 cups shredded Swiss cheese, the crumbled bacon (except the reserved bits), the sautéed onion and 2 tablespoons chopped fresh chives, keeping a little chive for garnish.
Pour the mixture into the prepared pie dish and smooth the top; scatter the reserved bacon and a few extra shreds of cheese on top if you want a pretty browned surface.
Bake for 30 to 35 minutes, until the edges are set and the center still jiggles slightly when you gently shake the pan; the top should be lightly golden. Dont overbake or it will get dry and rubbery.
If the top is browning too fast, loosely tent the quiche with foil after about 20 minutes of baking.
Let the quiche rest 10 to 15 minutes out of the oven so it finishes setting, then sprinkle the remaining chives over the top.
Slice and serve warm or at room temp; youre gonna love how rich and custardy it is, and honestly you wont even miss the crust.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.