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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.
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.