Crustless Quiche Lorraine with Bacon: Easy Recipe

Crustless quiche Lorraine is a French-inspired baked egg dish made with bacon, cream, and cheese, with no pastry crust to prepare. This version is savory and tender, and it works well for brunch or an easy supper; recipes vary, especially in their choice of cheese and whether they include onion.

Ingredients

8 large eggs (about 400 g without shells)
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
8 oz (225 g) thick-cut bacon, cut into ½-inch (1.3 cm) pieces
1 cup (115 g) shredded Gruyère cheese
¼ cup (25 g) finely grated Parmesan cheese
¼ cup (40 g) finely diced yellow onion
½ tsp (2.5 g) fine salt
¼ tsp (0.5 g) freshly ground black pepper
⅛ tsp ground nutmeg (about 0.25 g)
1 tsp (5 ml) unsalted butter, for greasing the dish
1 tbsp (3 g) chopped fresh chives, optional, for serving

Instructions

Set a rack in the center of the oven and preheat it to 350°F (175°C). Butter a 9-inch (23 cm) deep-dish pie plate or an equivalent 2-quart (1.9 L) baking dish. Set the dish on a rimmed baking sheet to make it easier to move and catch any drips.
Cook the bacon in a skillet over medium heat for 7–9 minutes, stirring occasionally, until browned and crisp. Transfer it to a paper-towel-lined plate with a slotted spoon. Leave about 1 teaspoon of fat in the skillet; carefully pour off the rest. Add the onion and cook for 3–4 minutes until softened. Let both cool briefly while you prepare the egg mixture.
In a large bowl, whisk the eggs, milk, cream, salt, pepper, and nutmeg just until evenly combined. Avoid beating in lots of air, which can make the quiche puff and then sink. Stir in the Gruyère, Parmesan, cooked onion, and most of the bacon, saving a small handful of bacon to scatter on top.
Pour the mixture into the prepared dish and scatter the reserved bacon over it. Bake for 35–45 minutes, until the edges are set and the center is just firm, with only a slight wobble. Check the center with a food thermometer: egg dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If the top browns too quickly, loosely cover it with foil for the last part of baking.
Remove the dish from the oven and let the quiche rest for 10 minutes before slicing. The brief rest helps it settle and makes cleaner portions. Sprinkle with chives if using, and serve warm or at room temperature.

Tips

Drain the bacon well. Excess rendered fat can make the filling greasy. If the bacon is especially fatty, blot it gently before adding it to the eggs.
Use room-temperature dairy and eggs if convenient. They combine more evenly, though this is not essential. Do not leave eggs or dairy at room temperature for more than 2 hours.
Choose the right dish. A shallow or oversized dish bakes faster and can dry out; a deep 9-inch plate or roughly 2-quart baking dish gives the filling room to set evenly. Start checking at 35 minutes.
Swap the cheese thoughtfully. Swiss cheese is a good substitute for Gruyère. It is milder and slightly less nutty; keep the total cheese quantity about the same.

Serving Suggestions

Serve a warm slice with a green salad dressed in a sharp vinaigrette to balance the rich eggs, cream, and bacon. For brunch, add fresh fruit, roasted tomatoes, or sautéed greens. A small bowl of dressed bitter greens or sliced radishes also makes a simple, crisp accompaniment. The quiche is filling, so modest slices are often enough alongside other brunch dishes.

Variations

For a more traditional Lorraine-style flavor, leave out the onion; versions of quiche Lorraine differ, and cheese is included in many modern recipes. For a lighter result, replace the heavy cream with an equal amount of whole milk, though the filling will be less rich. You can use smoked bacon for a stronger smoky note, or substitute diced ham; brown the ham briefly before mixing it in. For a meat-free variation, omit the bacon and add 1 cup (about 100 g) sautéed mushrooms or spinach, cooked until their moisture has evaporated so the filling does not turn watery.

Storage and Reheating

Refrigerate leftovers within 2 hours of baking, in a covered container or tightly wrapped in the dish. Keep them refrigerated at 40°F (4°C) or below and use within 3–4 days. To freeze, cool the quiche, wrap individual slices well, and freeze for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat slices in a 325°F (165°C) oven until hot throughout, checking that leftovers reach 165°F (74°C). A microwave can reheat a slice in short bursts, but the texture may become softer. Do not leave the quiche at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).

Frequently Asked Questions

How do I know when a crustless quiche is done?
Look for set edges and a center that is no longer liquid, with at most a slight wobble. Because appearance alone cannot confirm egg safety, check the center with a food thermometer; it should reach 160°F (71°C).

Why did my quiche release water?
Watery filling is often caused by vegetables that were not cooked long enough to release moisture, or by excess bacon fat. Cook vegetables until their moisture evaporates, drain bacon well, and avoid adding watery raw ingredients.

Can I make it ahead?
Yes. Bake it, cool it, and refrigerate it promptly, then reheat portions when needed. You can also cook the bacon and onion a day ahead and refrigerate them separately; assemble and bake the quiche the next day.

Can I use half-and-half instead of milk and cream?
Yes. Use 1½ cups (360 ml) half-and-half in place of the milk and cream. The result will be somewhat richer than a milk-only filling but may be less rich than the original combination, depending on the product.

Can I bake this in a casserole dish?
Yes, as long as it holds about 2 quarts (1.9 L). A different shape or depth can change the baking time, so begin checking at 35 minutes and use the thermometer to confirm the center reaches 160°F (71°C).

Can I serve it cold?
Yes. Once fully chilled, it can be served cold or brought out shortly before serving. Keep it refrigerated until then, and return leftovers to the refrigerator within 2 hours.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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