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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:
RELATED: 15 Easy Single Serving Dessert Recipes
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.
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.