Oh how I love a Quiche Lorraine. I find it hard to resist ordering quiche when out to breakfast or at a patisserie. It’s rich custard and classic savory fillings pull me in every single time. Because of my weakness for it, I have had as many bad Quiche Lorraines as I have good! The number one offender of bad quiche is too much crust and not enough filling. So when I make quiche at home, I skip the crust completely focusing in on all the good stuff!
Crustless Quiche is Gluten Free (GF), KETO approved, A great Make-ahead recipe, freezer friendly, and delicious!
Crustless quiches do not sacrifice flavor- just the carbs, gluten and calories.
Skipping the crust is probably considered a punishable crime in France. Typically, I would never remove a main ingredient or stray so far from a traditional, iconic recipe. But I am often feeding people who have gluten allergies and I try to skip the carbs when I can. (Ok, not as often as I should skip the carbs, but I do sometimes!) So this, or any crustless quiche, is a great option. When made with good eggs and great fillings, it is simply delicious enough that you do not miss the crust. At all.
Better yet, quiche can be enjoyed at any time of day. It’s a wonderful way to start the day but also makes a lovely lunch or dinner served alongside a simple salad.
Crustless quiches are my “go-to” move for overnight company or when I know I have busy weeks because of how easy they are to make ahead of time. I often make one, refrigerate half and freeze the other half- sometimes whole and sometimes in individual slices.
How to make Crustless Quiche
Step 1: Grease a pie plate and add diced ham (or other filling of choice)
Step 2: Add next layer of shredded cheese
Step 3: Slowly pour in seasoned egg mixture
Optional Step: About half way through cooking, I like to cover the edges with this handy silicone ring that is used to keep pie crusts from burning. I got this one from King Arthur Baking but they are available from multiple retailers. (You can also use tin foil for a DIY solution.)
Final Step: When finished cooking, set quiche out on a cooling rack for 15 – 20 minutes before serving. If not serving immediately, it can take over an hour to cool.
The history of Quiche Lorraine is actually rather interesting. It is widely known as a French dish however its origin is from the German Kingdom of Lothringen (modern-day Lorraine), during the 1500s. Lothringen was unique because of its geographical location between both France and Germany, with each country laying claims to the region at different points in history. It’s popularity has continued to grow right up to modern day. If you are interesting in learning more about the history of Quiche Lorraine, check out this article by NationalDay.com that discusses the history, showcases a timeline and explains how to celebrate National Quiche Lorraine day on May 23!
Looking for a vegetarian option? Try Crustless Broccoli & Cheddar Quiche
Crustless Quiche Lorraine
Equipment
- 1 9" pie plate
Ingredients
- 1 tablespoon unsalted butter
- 1.5 cups diced ham (1/4 inch dice)
- 8 large eggs
- 1.25 cups heavy cream
- Pinch ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1/2 cup shredded Jarslburg cheese (Swiss or gruyere will also do, or even a cheddar if preferred)
- Butter to grease pie plate
Instructions
- Preheat the oven to 325°F degrees and set an oven rack in the middle position. Fill a casserole dish half way with water and place on the bottom rack of the oven. (This will help the quiche stay moist and resist major cracking- Just like a cheesecake!)
- Grease a 9-inch deep dish pie plate with butter.
- In a large bowl, whisk the eggs with the cream, nutmeg, 3/4 tsp salt, and cayenne pepper. (Or give a quick pulse using an immersion blender.)
- Spread the dice ham evenly over the bottom of the prepared pie plate.
- Sprinkle the cheese over top of the ham.
- Slowly and evenly, pour the egg mixture over the cheese.
- Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for at least 15 minutes, then slice into wedges and serve.
- Or, let the quiche cool completely on a cooling rack, and then refrigerate to reheat individual slices at a later date, or to freeze. (Will stay refrigerated 3-4 days. Or wrap tightly or vacuum seal and freeze ups to 3 months.)
