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This Crustless Quiche Lorraine is a flavorful single serving dish made with creamy eggs, smoky bacon, and plenty of cheese. Baked to perfection without the fuss of a crust, it’s easy to prepare and perfect for breakfast, lunch, or dinner. With simple ingredients and a rich, custard-like texture, this classic quiche is both satisfying and versatile.
Pair this small Quiche Lorraine with a refreshing bowl of Ambrosia, a slice of warm French Bread, or a side of sweet, honey-glazed Roasted Carrots. Each option adds a delightful balance of flavors and textures to your meal.
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Why You’ll Love This Recipe
- Easy to Make: Uses basic ingredients like eggs, cream, and bacon.
- Low-Carb Friendly: A crustless option that’s perfect for keto or low-carb diets.
- Versatile: Enjoy it for breakfast, lunch, or dinner—it fits any meal of the day.
- Protein-Packed: A satisfying dish that keeps you full and energized.
Building The Perfect Crustless Quiche
A quiche is a simple savory custard made by combining eggs and cream. For this single serving Crustless Quiche Lorraine, I use 2 large eggs and 4 tablespoons of heavy cream—my go-to ratio for all crustless quiches. From this base, you can create endless flavor combinations.
Got leftovers? Quiches are a great way to use them. Add your favorite cheese, cooked meats, or veggies for a quick and satisfying meal.
What makes a quiche so special is its versatility. Use seasonal vegetables, different cheeses, or your choice of protein to create a meal tailored to your taste.
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Ingredients
If you have any ingredients leftover from this quiche for one recipe, check out our Leftover Ingredients Recipe Finder.
- Eggs and Heavy Cream: This quiche uses 2 large eggs and 3–4 tablespoons of heavy cream to create a rich, custard-like filling. These two ingredients are key to achieving the creamy texture that makes quiche so satisfying. For other crustless quiche options try our Spinach Quiche or Pizza Quiche recipes.
- Seasonings: A touch of salt, black pepper, and a dash of nutmeg add depth and enhance the overall flavor. These simple seasonings bring out the best in the dish.
- Bacon and Gruyère Cheese: Bacon provides a smoky, savory flavor, while Gruyère cheese adds a nutty richness. Swiss cheese is a good alternative if Gruyère isn’t available. Use leftover bacon in our Crack Chicken or Bacon, Egg and Cheese Cup, and any extra Gruyère works beautifully in French Onion Soup and Green Bean Casserole.
Recipe Variations
This single serving quiche is versatile and easy to customize, making it perfect for adapting to your favorite flavors or what you have on hand.
- Try a Different Cheese: Swap Gruyère for Emmental or Jarlsberg to enjoy a similar nutty flavor with a slight twist.
- Add Vegetables: Mix in chopped spinach, diced bell peppers, or sautéed onions for added flavor, texture, and color.
- Make It Meat-Free: Skip the bacon and substitute with sautéed mushrooms or another plant-based option for a vegetarian version.
- Add Some Heat: For a spicy kick, sprinkle in crushed red pepper flakes or swirl in a bit of sriracha.
How To Make Crustless Quiche Lorraine
Making this single serving quiche is quick and simple:
- Combine Ingredients: Mix crumbled cooked bacon, shredded Gruyère cheese, and seasonings (a pinch of nutmeg, salt, and black pepper) into the egg and cream mixture.
- Bake: Pour the mixture into a small baking dish or mini pie plate. Bake in a preheated oven at 375°F (190°C) for about 25 minutes, or until the quiche is set and lightly golden.
Expert Tips
- Choose the Right Baking Dish: Use a baking dish that holds about 1.5 cups, such as a 5×5 inch or 4×6-inch dish. The size of the dish affects the cooking time and texture, so sticking to these dimensions ensures the best results.
- Meal Versatility: This Quiche Lorraine isn’t just for breakfast! It’s a versatile dish that pairs well with any meal of the day.
- Wine Pairing: Looking to elevate your meal? Consider pairing your quiche with a glass of Pinot Noir or Sauvignon Blanc. These wines complement the rich, savory flavors perfectly.
Frequently Asked Questions
Yes, if Gruyère isn’t available, Swiss cheese, Emmental, or Jarlsberg are great substitutes.
Absolutely! You can bake the quiche, let it cool, and store it in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Yes, you can freeze it either before or after baking.
To Freeze Before Baking: Combine all ingredients and transfer to a zip-top freezer bag. Thaw in the refrigerator for about 24 hours before baking. Once thawed, pour the mixture into a small oven-safe dish and bake as directed.
To Freeze After Baking: Bake the quiche as instructed, let it cool completely, and wrap it tightly in plastic wrap. Thaw in the refrigerator and reheat before serving.
While heavy cream is recommended for a richer texture, it’s not mandatory. You can substitute with skim, low-fat, or whole milk. Plant-based options like almond or soy milk can also be used, but note that the quiche may be slightly less creamy.
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:
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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
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the eggs and cream. Stir in the salt, pepper, nutmeg, crumbled bacon, and shredded cheese.
- Pour the mixture into a lightly buttered 5×5-inch baking dish.
- Bake for about 25 minutes, or until the quiche is puffed and golden.
Notes
- Choose the Right Baking Dish: Use a baking dish that holds about 1.5 cups, such as a 5×5 inch or 4×6-inch dish. The size of the dish affects the cooking time and texture, so sticking to these dimensions ensures the best results.
- Enjoy Anytime: This quiche lorraine isn’t just for breakfast—it’s a versatile dish that works well for lunch, dinner, or even a light snack.
- Pair It With Wine: For a touch of elegance, pair your quiche with a glass of Pinot Noir or Sauvignon Blanc. Both wines complement the savory flavors beautifully.
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.
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!