Crustless Quiche Lorraine

By Christina Collins

Oh how I love a Quiche Lorraine. I honestly find it hard to resist 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 Lorraine’s 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
  • KETO approved
  • Make Ahead
  • Freezable
  • Delicious!

Crustless quiches do not sacrifice flavor- just 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 (made ahead of time) are my “go-to” move for overnight company or when I know I have busy weeks. I often make one, refrigerate half and freeze the other half- sometimes whole and sometimes in individual slices.

Crustless Broccoli Quiche
This savoy quiche is loaded with broccoli florets and cheese and flavor! It’s a fantastic make ahead breakfast for company, or for yourself to slice into pieces and enjoy throughout the work week.

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. 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.

Crustless Quiche Lorraine

This savory quiche is loaded with Ham and Swiss Cheese but skips the carbs and calories in the crust.
Prep Time 10 mins
Cook Time 1 hr
cooling 15 mins
Course Breakfast, brunch
Cuisine American, French
Servings 6 people


  • 1 9" pie plate


  • 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


  • 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.
    Diced Ham in a pie pan
  • Sprinkle the cheese over top of the ham.
    Ham and cheese as first layer of quiche in a pie pan
  • Slowly and evenly, pour the egg mixture over the cheese.
    Pouring egg mixture into a pie dish to make quiche
  • 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.
    Baked Crustless quiche
  • 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.)


I mostly make foods that can be prepared in advance and this recipe is no exception. I always make this recipe entirely at least the day before serving, and more often than not, I freeze at least half or all of it for a later date. If frozen, defrost 1-2 days before reheating. Reheat until the internal temperature reaches 300°F. 
Keyword eggs, eggs, breakfast, cassarole, gluten free, keto

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