This recipe for crustless quiche Lorraine is a delicious way to enjoy a traditional dish with very few carbs.
I remember hearing and tasting Quiche Lorraine when I was growing up in the 70's. I don't think it occurred to me that there could be different kinds of quiches until much later in my life.
Of course, since then I've had many different kinds of quiche. In fact, I even wrote about my standby super easy holiday quiche on this blog. So I wanted to try making a quiche without a crust and quiche Lorraine came to mind. So I did a little research and found that quiche Lorraine is more of a custard with more cream than eggs.
Originally from the Lorraine region of France, it's no wonder the dish is so rich and decadent. And it uses gruyere cheese also from France which is rich and nutty.
Heavy cream, cheese, and bacon, this dish is tasty and delicious.
Leaving out the crust helps to drastically cut the carbs to next to nothing. The calories are still pretty high but hey, it's a yummy French dish. What more do you want? Make it with a crust if you wish. The result will still be good.
However, if you do decide to leave out the crust make sure you cook it on the bottom rack in the oven. This is the key to cooking this heavy cream based quiche without it turning out runny.
You'll know it's done when you can insert a knife in the middle and it comes out clean. Also, the sides of the quiche will start to pull away from the edges.
A tiny bit of jiggle in the middle is good and will keep it nice and creamy.
Finally, you can use other cheeses and seasonings in this recipe but then it would not be quiche Lorraine so I hope you try it and love it as much as we did.
Crustless Quiche Lorraine
- 3.25 ounce package of fully cooked bacon
- 6 large eggs
- 4 cups 2 pints heavy cream
- 1 cup grated gruyere cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh chives chopped
- Preheat oven to 375 degrees
- Microwave bacon in batches until crispy. Chop well
- Break eggs into a large bowl and whisk together
- Add bacon, cream, salt, pepper, chive and cheese. Mix well
- Pour egg mixture into a 10 inch deep dish pie pan.
- Cook on the bottom rack for 1 hour.
- Test to see if the quiche is done by inserting a knife in the center.
- If the knife comes out clean and the quiche is slightly jiggly remove from oven.
- Let cool and serve.