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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.
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!