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This single serving Crustless Quiche Lorraine recipe features creamy eggs, smoky bacon, and melted Gruyère cheese. It’s rich, flavorful, and perfect for one.
Featured Comment
“This crustless quiche recipe is the best ever!”
– DCW
Why You’ll Love This Recipe
- Quick and Easy: No crust to make, just mix the ingredients and bake.
- Low-Carb and Keto-Friendly: Made without a crust, this quiche fits perfectly into a low-carb or keto lifestyle.
- Naturally Gluten-Free: A great choice for those avoiding gluten.
- Rich and Flavorful: Creamy eggs, smoky bacon, and nutty Gruyère create a classic, satisfying flavor combination.
- Perfect Anytime: Enjoy it warm or chilled for breakfast, brunch, lunch, or dinner.
- Easily Customizable: Use this base recipe to create other quiche variations with different cheeses, vegetables, or meats.
I love this crustless quiche Lorraine for its balance of simplicity and flavor. It’s inspired by the classic French dish but made easier without the crust. The creamy eggs, crisp bacon, and melted Gruyère create a warm, comforting meal that always feels a little special. It’s one of those recipes I turn to when I want something homemade and satisfying without spending much time in the kitchen.
We have several other small crustless quiche recipes you might enjoy, like our crustless spinach mushroom quiche, crustless asparagus quiche, crustless coronation quiche, crustless sweet potato quiche, and crustless tomato quiche.
Pair this small quiche Lorraine with ambrosia for one, a small loaf of French bread, or a side of roasted carrots.
Ingredients
If you have any ingredients leftover from this small crustless quiche recipe, check out our Leftover Ingredients Recipe Finder.
- Eggs and Heavy Cream: Two large eggs and 3–4 tablespoons of heavy cream create a smooth, custard-like filling. These ingredients give the quiche its signature creamy texture. For more crustless quiche ideas try our crustless spinach quiche or crustless pizza quiche.
- Seasonings: A pinch of salt, black pepper, and a hint of nutmeg enhance the flavor and add depth to the filling.
- Bacon and Gruyère Cheese: Crisp bacon adds smoky flavor, and Gruyère cheese provides a nutty richness. Swiss cheese can be used if Gruyère isn’t available. Use any leftover bacon in crack chicken for one or a bacon, egg and cheese cup, and extra Gruyère in French onion soup for one, open-faced croque madame, or small green bean Casserole.
Building the Perfect Crustless Quiche
A quiche is simply a savory custard made with eggs and cream. For a single serving, the ideal ratio is 2 large eggs to 4 tablespoons of heavy cream. This base creates the perfect texture every time and can be customized with your favorite mix-ins.
Use what you have on hand – cheese, cooked meats, or vegetables all work beautifully. Whether you add bacon and Gruyère, spinach and feta, or ham and cheddar, this easy formula makes creating a flavorful quiche effortless.
Recipe Variations
These easy crustless quiche Lorraine variations let you customize the recipe with different cheeses, vegetables, and flavors to suit your taste.
- Try a Different Cheese: Replace Gruyère with Emmental, Jarlsberg, or Swiss for a similar nutty flavor.
- Add Vegetables: Stir in spinach, bell peppers, onions, or even broccoli for extra flavor and color.
- Make It Meat-Free: Omit the bacon and use sautéed mushrooms or another plant-based alternative.
- Add Some Heat: Mix in red pepper flakes or a little sriracha for a spicy version.
- Add Herbs: Fresh parsley, thyme, or chives add a burst of freshness and aroma.
How To Make Crustless Quiche Lorraine
Making this single serving quiche is simple:
- Combine Ingredients: In a small bowl, whisk together the eggs and heavy cream. Stir in the cooked bacon, shredded Gruyère cheese, nutmeg, salt, and black pepper.
- Bake: Pour the mixture into a lightly greased small baking dish or mini pie plate. Bake at 375°F (190°C) for about 25 minutes, or until the quiche is set and lightly golden on top.
Expert Tips
- Use the Right Dish: Choose a baking dish that holds about 1½ cups, such as a 5×5-inch baking dish. The correct size helps the quiche cook evenly and achieve the right texture.
- Enjoy Anytime: This quiche is delicious for breakfast, lunch, or dinner.
- Pair with Wine: Serve with a glass of Pinot Noir or Sauvignon Blanc to complement the rich, savory flavors.
Frequently Asked Questions
It’s made with eggs, cream, bacon, and Gruyère cheese. The crust is omitted, making it lighter, low-carb, and gluten-free.
Yes, bake it, let it cool, and store it in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
To freeze before baking: Mix the ingredients and pour them into a freezer-safe bag or container. Thaw in the refrigerator for about 24 hours, then transfer to a small baking dish and bake as directed.
To freeze after baking: Let the quiche cool completely, then wrap it tightly in plastic wrap. Thaw in the refrigerator overnight and reheat in the oven before serving.
Use a 5×5-inch or 4×6-inch baking dish that holds about 1½ cups for even cooking and perfect texture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 15 Easy Single Serving Dessert Recipes
If you’ve tried this single serve quiche Lorraine or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Crustless Quiche Lorraine For One
Watch How To Make This
Equipment
Ingredients
- 2 large eggs
- 4 tablespoons heavy cream
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon ground nutmeg
- 2 slices cooked bacon -crumbled
- ½ cup Gruyere -shredded
Instructions
- Heat the oven to 375°F (190°C).
- In a medium bowl, whisk the eggs and cream. Stir in salt, pepper, nutmeg, bacon, and cheese.
- Pour into a lightly buttered 5×5-inch baking dish.
- Bake for about 25 minutes, until set, puffed, and lightly golden.
Notes
- Use the Right Dish: Choose a baking dish that holds about 1½ cups, such as a 5×5-inch baking dish. The correct size helps the quiche cook evenly and achieve the right texture.
- Enjoy Anytime: This quiche is delicious for breakfast, lunch, or dinner.
- Pair with Wine: Serve with a glass of Pinot Noir or Sauvignon Blanc to complement the rich, savory flavors.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Delicious recipe! I bought the baking dish bundle with cookbook. So glad I
did! Now the recipes are easy to find!
I’m so glad to hear that you’re enjoying the recipes—and the dish bundle with the cookbook! That combo really does make it easy to jump right in and start cooking. Thank you so much for your support!
It was a work of art. Plus delicious. I love quiche but never made it because I didn’t want to eat it eight days in a row. Thank you for giving me back a favorite dish.❤
I made spinach and bacon quiche for the first time. It was delicious. Your small dish recipes for one are a God send. Thank you.
I’m so happy to hear you enjoyed the spinach and bacon quiche! Thank you for the kind words—I’m thrilled the single serving recipes are helpful to you.
This is such a lifesaver recipe. So simple to put together and ready so quickly. I keep cooked bacon in the freezer and always have half and half in the fridge. Mozzarella is a good substitute for the gruyere and I always have it on hand. I’ve discovered the cooking time and temperature for Pillsbury’s frozen biscuits is the same as this quiche so that takes care of the crustless part as far as I’m concerned. I’ve made this many times and passed it on to many friends. It’s in the oven while I write this. Thanks, Joannie!!
Thank you so much for your kind comment! I’m thrilled that you find the recipe so useful. It’s wonderful that you’ve adapted it by using mozzarella instead of Swiss—this quiche is definitely a versatile recipe, and I love hearing how you’ve made it your own. I’m so glad you’ve enjoyed it and shared it with your friends!
Hi Joanie,
Just wanted to say I love your recipes for one to two people. And I’m ready to try this quiche next but I would love to know where did you get your pouring mixing bowl. I love it and I can’t find one. Thanks so much!!
Thank you! The mixing bowl is from Pampered Chef and I’ve had it for about 10 years or so – I love it.
This crustless quiche recipe is the best ever! I switch it up with various cheeses and leftover cooked veggies. Cubed provolone is an excellent sub. I even layered jalapeno jack slices in the midst of the eggy mixture and it was really tasty. With this recipe I no longer have to make an entire baking pan of quiche. Thank you so much!
Every dish I have tried has been a 5 star recipe. Thank you so much. I have been making breakfast and lunch for my daughter who just had a baby. Delicious meals with no leftovers!!! Love it.
My husband loves it so much he doesn’t want me to change anything. He finished the one I made yesterday, just this morning. I’m now making him another one. He usually has sweets with his coffee. He now prefers this. Wow!
I love this when I want something decadent. It’s quick to whip up and pop in the oven while I clean up, feed the dogs, and pour a glass of wine! I do recommend cutting the salt to 1/8 tsp. The salty bacon is enough. I added green onion, too.
Making this for the third time! It’s so good!
A 5 for sure!!! So easy to put together and add-ins can be switched up to personal preference. Very, very filling…I couldn’t eat the whole thing and could definitely get two meals out of this.
This was really good! Love how easy it was to put together and the addition of the nutmeg!
Was talking with a friend one day who said she was just taking a quiche out of the oven. Well, next morning I could NOT get the image of that quiche out of my head. Had to have one for breakfast and here we are – wonderful – wonderful – wonderful.
This is fast becoming my ‘go to’ breakfast.
One morning in my zeal to get it in the oven – I completely forgot the cheese. Much to my chagrin, it took me quite a while to figure out two things, first it stuck to the pan, wha? why? and second – it had a different taste – not bad but … meh.. not special either!
When I realized why… well, I was embarrassed and blushed – even though there was no-one here to see or know – go figure!
I see you add Horseradish to a Scone recipe. Do you think I could successfully add Horseradish to this Quiche Lorraine recipe ?
Absolutely. You may want to play around with the amount of horseradish you use in your quiche but it should be a delicious addition.
Could you replace the bacon with sausage?
Yes, you can use cooked sausage instead of bacon.
Can I make this in muffin cups? If so, what temperature and how many would it make?
Yes, you can. The amount you make will depend on the size of your muffin cups. Fill 3/4 of the way full and check them after 12 minutes of baking. Leave them in longer, if necessary, and check them every 5 minutes after.
Very tasty quiche recipe. This was so easy and yummy. I did cut down on the salt a little since the bacon and cheese both have salt. I also didn’t use as much cheese as recommended and I added torn raw spinach leaves. I would definitely make this again!
Is there anything I could do to substitute the heavy cream as I am on a eating plan that only allows skim milk. Would carnation milk in the can work?
Janey
The cream just keeps the quiche low in carbs. You can use milk instead.
This recipe is GREAT. I have given it to many of my friends who cook for one.
Many thanks
This quiche is simply the best! Easy to make and totally keto…couldn’t ask for more, enough said.
Hi I just love all the recipes but now that I am alone what can I do with leftovers like heavy cream or other ingredients that you normally use only a little. Can I freeze some of the ingredients until I need it or is there a way to use something else in its place. Thanks for sharing the recipes my husband did all of the cooking so now I will have to do it all.
Toni, within every one of our recipe posts, we list other recipes that you can use the leftovers in. If you scroll down on each page, look for the section, “Ways To Use Leftover Ingredients” and you will find other ways to use any ingredients leftover from a recipe so there is no waste.
Joanie, I love your one dish recipes and have made several. One question on the quiches. Rather than use heavy cream, could I use sour cream, or a mixture of sour cream and milk? I’m asking because I don’t usually have milk or cream on hand or use it in many dishes. And sour cream stays fresh much longer than milk.
Thanks!
Mary, I’ve never tried making a quiche with sour cream but I think it should work. You may need to stir a small amount of water into the sour cream to thin it just a bit. By the way, I don’t drink much milk at my house either so I often use powdered milk. This way I can make a small amount of milk to use in a recipe and the powdered milk stays fresh in the pantry for a long time.
What kind of powdered milk do you use? I can’t get what I used to use that was good. What I can get now is awful. Thanks
Hi Bobbi, I often use Carnation Instant Dry Milk, or when I lived in Texas, I used HEB brand (a local Texas chain) dry milk.
Can these be made in an air fryer?
This recipe has not been tested with an air fryer.
I am enjoying my air fryer made Quiche Lorraine as I type and I can attest to just how wonderfully it works 👍🏼
I used my Ninja Foodi bake mode — 295° for 30 minutes, covering with aluminum foil after the first 15 minutes.
It is absolutely delicious 🤤 I also like that I didn’t have to heat up an entire oven and my kitchen to make it.
Can this be made in a muffin tin? I very much enjoy Starbucks egg bites and have been looking for a recipe. Wondering if this will work
You may be able to use this recipe to make a few “very mini” quiches, although I have not tested this recipe using a muffin tin. You might like to use our cheesy baked egg recipes instead. These are not made in muffin tins but rather in small 10-ounce ramekins – https://onedishkitchen.com/cheesy-baked-eggs-for-one/ and https://onedishkitchen.com/bacon-egg-cheese-cup/
Can I add a bit of flour to this recipe? And, if so, how much?
Why would you want to add flour?
I’m so happy to have found your group Joanie I love the fact your delicious recipes are easy to follow and uncomplicated.
I find large ingredients off putting as there is so much waste and cooking for one is so helpful
Thank you from Bangor, Co. Down….Northern Ireland
Thank you so much, Carol. I’m so happy to hear that you are finding the recipes helpful.
Delicious, and couldn’t be easier. I will even say foolproof! And fast too… Thanks!
I’m so glad you enjoyed the recipe. Thank you so much for your feedback.
This was absolutely delicious! I scraped the sides of the dish to get it all. Very simple to prepare. My bacon was salty so next time will not add more salt.
I’m so glad you enjoyed the recipe. Thank you so much for your feedback.
I can’t find a 5×5 baking dish
Greg, please visit our Bakeware page. We link to the dishes we use and recommend. You can find many of the dishes on Amazon as well as in various home stores. https://onedishkitchen.com/bakeware-cooking-for-one-kitchen/ Also, please take a look at our FAQ page where we talk more about the dishes we use – https://onedishkitchen.com/faq/
I can’t find one, either! I went through every one of the items in the “store” and there’s no 5” square pans for sale.
Hi Anna, yes there are baking dishes listed on the Store page. The 5-inch dish is from Corning Ware and the link is on the page. There is also a 6.5-inch dish made by Sweejar that is also listed on the page that will work too. Use a dish that will hold approximately 1.5 to 2-cups.
Walmart, Anchor Hocking, 2 pack.
Thank you so much for this info! Very helpful to those of us on “single fixed incomes.” Those dishes on the links provided, are way out of my budget! Especially with the price on food nowadays, with the inflation and all. I have never…sighhh!
(I love this blog and all the helpful and useful info, by the way.)
Thank you, Joanie 😊
Could you sub oat milk for the heavy cream
You can use oat milk but it will affect the taste. The cream simply makes the quiche richer.
Great recipe & will enjoy playing with leftover veggies to add. Keep an eye on time as I could have probably done 5 less minutes. No matter it was good!
I am so happy I found this website. This week I made the twice baked eggplant, the stroganoff, and tonight the crust less quiche. The quiche came out perfect. Because I have a strict sodium limit, I changed a few things. I did not add the salt, instead I used Costco no salt organic seasoning, penzeys Muriel of flavors along with the nutmeg. In addition, I sautéed a little chopped onion with some mushroom slices and put that in it. I used boars head Lacey Swiss which is only 35 mg for 1oz and I used low sodium bacon from Costco. Baked it the same time and so delicious. Thank you so much for your recipes. They are such a life saver. It
Hi Kathy,
I’m so happy you are enjoying the recipes. Thank you so much for taking the time to let me know and thank you for sharing how you changed up the recipes to make them work for you. This is so helpful to our readers.
Joanie
I am so happy I found this website. This week I made the twice baked eggplant, the stroganoff, and tonight the crust less quiche. The quiche came out perfect. Because I have a strict sodium limit, I changed a few things. I did not add the salt, instead I used Costco no salt organic seasoning, penzeys Muriel of flavors along with the nutmeg. In addition, I sautéed a little chopped onion with some mushroom slices and put that in it. I used boars head Lacey Swiss which is only 35 mg for 1oz and I used low sodium bacon from Costco. Baked it the same time and it was perfect and so delicious. Thank you so much for your recipes. They are such a life saver. It
Excellent, Easy recipe.
Hi Joanie, What size casserole dish is this that you used? I can never seem to get the right one.
thanks!
Hi Penny,
I use a 5-inch baking dish in many of our single serving recipes, including the quiche. Here is a link to our store page which will show exactly what we use – https://store.onedishkitchen.com/ and https://onedishkitchen.com/faq/
Joanie
Thank you so much for responding! I have bookmarked your page and will definitely be trying some of your recipes. I think they will work for hubby and me!
That dish is no longer available . I have been looking every where and can’t find that size. Ant other suggestions for what size to use?
Hi Laurie,
You’re right, I just checked Amazon and they are currently unavailable. Hopefully, the dishes become available soon. The 5-inch baking dish has an area of 25 inches. If you have a 4 inch by 6 inch baking dish, it has an area of 24 inches (4 inches x 6 inches) and should work just fine. Also if you have a 5 – 6 inch diameter baking dish, that should work as well. The baking dish holds about 1.5 cups so I would suggest looking for one that holds between 1.5 and 2 cups.
I have found these dishes at Target, discount home stores like Home Goods and Marshalls. Also check for gently used small baking dishes at thrift stores.
Another alternative would be to divide the quiche ingredients between a few small oven safe ramekins and bake as directed.
Hope this helps.
Joanie
All the recipes look delicious. Being a vegetarian, I think that I may be able to substitute soy or other for the meat in most. Than ks for this site.
You akways say pour into a prepared dish
Do you mean buttered?
Yes.
I have loved Pinterest for 2 yrs, but you have made my day! Your recipes for one are so greatly appreciated. ty
Thank you so much, Gloria. I’m so happy you are enjoying the recipes and I appreciate that you took the time to let me know. Thank you.
I’m having a bridal brunch in a couple weeks, I love the idea of serving a single one to each person!
What a lovely idea!
I love it when you actually find a good new dish while on a restrictive diet! It always feel like a little victory. 🙂 And I know I wouldn’t miss the crust in this! It looks SO good.
Thank you, Erin!
Looks delicious! I love dishes that are perfect any time of day. I also love how adaptable quiches are! Great choice when time is tight 🙂
What a great way to kick off the weekend! Love this single serving quiche.
This would be perfect for breakfast or lunch. I will have to keep this recipe in mind because it seems pretty easy!
I too have followed Atkins at one point, but never made something as cute as this for myself. The addition of Gruyere cheese has me craving your Crustless Quiche Lorraine!
This is awesome! No one in my family loves quiche like I do–I see some yummy lunches in my future!!
Love that this is for one! I have a bit of traveling coming up and my husband loves eggs so this will be perfect for him!
What a great way to get away from omelets and still use the same ingredients. I’d love this for dinner, with a good salad and a glass of wine. Wouldn’t mind a good English mystery to go along with this very civilized dinner:)
Love that single serving bowl – so cute. This is what I want for breakfast tomorrow.
This looks so good! What a amazing idea to make a quick without a crust. Thanks for sharing!
Oh Yum! This looks absolutely delicious!