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
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.
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.