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Elevate your mealtime with this Crustless Quiche Lorraine that’s a perfect single serving! Low in carbs but not in flavor, this quiche combines the rich textures of cream, crispy bacon, and creamy cheese for a truly satisfying dish. Whether it’s breakfast, lunch, or dinner, this quiche, baked in a small baking dish, has you covered. It’s a high-protein dish that’s simply irresistible.
Enjoy this small Quiche Lorraine with a sweet and fruity bowl of Ambrosia, a slice of warm, freshly baked French Bread, or a side of honey-glazed Roasted Carrots. Each side dish complements the quiche with its unique flavors and textures.
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Why You’ll Love This Quiche Lorraine Recipe
- Simple Ingredients: All you need are common kitchen staples like eggs, cream, and bacon.
- Low-Carb: Missing the crust but not the carbs, this quiche is perfect for keto and low-carb diets.
- Versatility: Ideal for any meal—be it breakfast, lunch, or dinner.
- High-Protein: Packed with protein, this quiche will keep you satiated for longer.
The Magic Formula For A One-Serving Crustless Quiche Lorraine
At its core, a quiche is a savory custard that blends the creaminess of milk or cream with the structure of eggs. For this specific single serving Crustless Quiche Lorraine, I opt for 2 large eggs coupled with 4 tablespoons of heavy cream. This ratio serves as the foundation for all my crustless quiche recipes, and from there, the sky’s the limit for flavor combinations.
Leftovers lurking in your fridge? Transform them into something spectacular with a quiche. Simply toss in your preferred cheese, proteins, or veggies to craft an extraordinary meal in no time.
The adaptability of a quiche is one of its most appealing features. Select from a range of in-season vegetables, diverse cheeses, and various meats to whip up a nutritious, customizable meal that comes together effortlessly.
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Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Eggs and Heavy Cream: The backbone of any crustless quiche recipe, including this one, is 2 large eggs paired with 3-4 tablespoons of heavy cream. These create the creamy, custard-like texture we all love in a quiche. You might like to explore our other single serving crustless quiche recipes like Spinach Quiche and Pizza Quiche.
- Seasonings: Salt, black pepper, and a dash of nutmeg are essential for enhancing the flavor profile of the quiche. Don’t skip these; they elevate the dish to the next level.
- Bacon and Gruyère Cheese: These are the hallmark ingredients in a traditional Quiche Lorraine. Bacon adds a smoky, salty dimension while Gruyère cheese brings a nutty richness. If Gruyère is not available, Swiss cheese makes a suitable substitute. If you’ve got a few strips of bacon leftover, consider using them in Crack Chicken or a Bacon, Egg and Cheese Cup. Any extra Gruyère can be used in French Onion Soup or Green Bean Casserole.
Recipe Variations
Looking to to mix it up? This single serve Crustless Quiche Lorraine is already delicious, but if you’re interested in some variations, you’re in the right place.
- Swap the Cheese: Instead of Gruyere, try Emmental or Jarlsberg for a slightly different yet equally delicious flavor profile.
- Add Veggies: Incorporate some chopped spinach or bell peppers for an added layer of complexity and a pop of color.
- Go Meat-Free: If you want to keep it vegetarian, skip the bacon and use sautéed mushrooms or smoked tempeh as a hearty alternative.
- Spice It Up: If you like a bit of heat, a dash of crushed red pepper flakes or a dollop of sriracha sauce can elevate your quiche.
How To Make Crustless Quiche Lorraine
- To make this quiche, add crumbled cooked bacon and shredded Gruyere cheese to the cream and egg mixture along with a pinch of nutmeg, salt and pepper.
- Pour the mixture into a small baking dish or mini pie plate and bake the quiche in the oven for about 25 minutes.
Expert Tips
- Choosing the Right Baking Dish: The ideal baking dish for this crustless Quiche Lorraine is about 5×5 inches, holding approximately 1.5 cups. You could also use a 4×6-inch dish with a similar surface area. The size of the dish impacts cooking time and how the quiche sets, so try to stick with these size guidelines.
- 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, you can absolutely freeze this crustless quiche, either before or after baking.
To Freeze Before Baking: Combine all ingredients and transfer to a zip-top freezer bag. Make sure to thaw the mixture in the fridge for about 24 hours prior to baking. Once thawed, pour the contents into a small oven-safe dish and bake according to the recipe.
To Freeze After Baking: Cook the quiche as instructed and let it cool. Wrap it tightly in plastic wrap before freezing. To reheat, bake the frozen quiche in a preheated 350°F oven for 20 minutes.
While heavy cream is recommended for a richer texture, it’s not mandatory. Substitutes like skim, low-fat, or whole milk can be used. Plant-based options like almond or soy milk are also viable choices.
Cover the baked quiche and store it in the refrigerator. It’s best consumed within three days for optimal freshness.
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 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 oven to 375 degrees F (190 degrees C).
- In a medium-sized mixing bowl whisk together the eggs and the cream. Stir in the salt, pepper, nutmeg, bacon and cheese.
- Pour into lightly buttered baking dish.
- Bake until quiche is puffed and golden, about 25 minutes.
Notes
- Choosing the Right Baking Dish: The ideal baking dish for this crustless Quiche Lorraine is about 5×5 inches, holding approximately 1.5 cups. You could also opt for a 4×6-inch dish with a similar surface area. The size of the dish impacts cooking time and how the quiche sets, so try to stick with these size guidelines.
- 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.
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!