The Secret to the Perfect Crustless Quiche Lorraine

Crustless Quiche Lorraine

Quiche Lorraine is the mother of all quiches, and one of the most famous foods from France. Since I can’t be in France right now, I’m cooking Crustless Quiche Lorraine!

Hailing from the former French region that bears its name, the original Quiche Lorraine was an open tart with eggs, cream, and lardons (or bacon). Wait . . . what, no cheese? Nope, even the Julia Child Quiche Lorraine recipe in Mastering the Art of French Cooking does not include cheese of any kind.

If you’ve read my Food of France or Creating the Ultimate Cheese Board article, you know that, although I like to eat healthy, I do love my cheese! And today you will find various versions of Quiche Lorraine in France, and many with cheese. So, we’ll fix that cheese problem with our Crustless Quiche Lorraine for sure!

Ingredients for Crustless Quiche Lorraine

How many calories in a slice of quiche lorraine?

Unfortunately, even without cheese, a single serving of the classic Quiche Lorraine is typically over 525 calories. Luckily, with a few modifications, this Crustless Quiche Lorraine will knock off 200 calories per serving!

You can knock it down even further by substituting turkey bacon for pork bacon, but to me the bacon is the essence of this timeless French dish. So, I use real bacon for this crustless quiche recipe.

And you will not even miss the crust! My secret to the perfect Crustless Quiche Lorraine is inspired by the Spanish Tortilla—it’s potato! The layer of potato on the bottom simulates a crust and even allows you to pick up a slice, and eat it with your hands. In addition, it’s delicious!

You can enjoy this low-carb crustless quiche warm or cold. In fact, I think it tastes way better cold than the with-crust version. Moreover, without the crust, it’s also a gluten-free quiche recipe!

The Secret to Crustless Quiche Lorraine

Since we’re telling secrets here, it’s so easy to make any quiche crustless! A basic crustless quiche recipe can be the quiche recipe minus the shell.

I like adding the potato layer for taste and texture—it is my secret ingredient after all. But if you need a keto quiche recipe, I’ll look the other way if you eliminate the potato.

If eating with your hands is a priority, consider making Crustless Quiche Lorraine Muffins (recipe makes 12). It’s the same recipe, but use muffin tins instead of a tart pan or pie pan. Crustless quiche muffins also make great appetizers and picnic items!

Crustless Quiche Lorraine Recipe

Servings: 4-6

Ingredients
1 whole potato, cooked
¼ teaspoon salt
¼ teaspoon pepper
6 large eggs
½ cup egg whites
1 cup 1% milk
⅓ cup onion, diced small
4 slices bacon, cooked and chopped
⅓ cup reduced-fat Jarlsberg cheese, chopped or shredded
2 tablespoons parsley leaves

Instructions
1. Spray a porcelain tart pan or a 9-inch pie plate with nonstick spray. Or, if you are feeling decadent, use some of the grease from cooking your bacon. I did this yesterday; you will not regret it!
2. Slice the potato into thin rounds, approximately ⅛ inch.
3. Make a layer on the bottom of the pan with potatoes.
4. Sprinkle a pinch each of the salt and pepper on the potatoes, and set aside the rest.
5. Sprinkle the potatoes with the diced onions, making another even layer.
6. Add the chopped bacon the same way over the onions.

7. Then add a layer of the cheese over the bacon.
8. Add the eggs, egg whites, remaining salt and pepper, and milk to a bowl and whisk together until well combined.
9. Start from the outside of the pan, and slowly pour the egg mixture into the pan. It is OK if things float to the top, but you want as little movement as possible.
10. Sprinkle the parsley on top of the quiche.
11. Put your tart pan or pie plate on a sheet pan for easy carrying, and easy taking in and out of the oven.
12. Bake in the oven at 325° for 30 minutes. Turn the pan around and cook for an additional 15-20 minutes until egg is cooked through.

Crustless Quiche Lorraine ready for the oven

Tips on making Crustless Quiche Lorraine

1. Regarding the potato, you can use a leftover baked potato, cook one quickly in the microwave, or even shred a raw potato and use it uncooked. If you do this, do not shred it until the last minute, right before using it.
2. If you cannot find reduced-fat Jarlsberg, try Baby Swiss or Swiss cheese.
3. If making crustless quiche muffins, it will take less time. Check for doneness at 15-20 minutes.

Meal Prep for Crustless Quiche Lorraine

1. Crustless Quiche Lorraine is a great dish to prep and cook ahead for a grab and go breakfast, ready-to-eat lunch, or easy weeknight dinner!

2. Crustless quiche muffins can also be made ahead. If you have room in your fridge and can keep them in the muffin tins until you are ready to serve them, this will help hold their shape.