Crustless Quiche Lorraine
Why This Is Strictly Keto
Traditional quiche relies on a flour-based pastry crust — this version skips the crust entirely, letting the egg and cream custard stand on its own. No flour, no pastry of any kind, just eggs, cream, bacon, and cheese.
Ingredients
- 8 oz (225g) bacon, diced
- 1 small onion, finely diced
- 8 large eggs
- 1 cup heavy cream
- 1 cup Gruyère cheese, shredded (or Swiss)
- 2 tablespoons fresh chives, chopped
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper (optional)
- Salt and white pepper to taste
- Butter, for greasing the dish
Instructions
Preheat oven to 350°F (175°C). Grease a 9–10 inch pie dish generously with butter.
Cook the bacon: In a skillet over medium heat, cook the diced bacon until crispy, about 6–8 minutes. Remove with a slotted spoon and drain on paper towels, leaving 1 tablespoon of fat in the pan.
Sauté the onion: Add the diced onion to the same skillet and cook in the bacon fat until softened and lightly caramelized, about 5–7 minutes. Remove from heat and let cool slightly.
Make the custard: In a large bowl, whisk together eggs and heavy cream until well combined. Season with nutmeg, cayenne (if using), salt, and white pepper.
Combine: Stir the cooked bacon, sautéed onion, shredded Gruyère, and chives into the egg mixture.
Pour and bake: Pour the mixture into the prepared pie dish. Bake for 35–40 minutes, until the quiche is puffed, golden on top, and set in the center (a knife inserted should come out clean).
Rest: Let the quiche rest for 10–15 minutes before slicing — this helps it set fully and slice cleanly.
Serve: Serve warm or at room temperature, garnished with extra chives.
Nutritional Info (per slice, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~310 kcal | 26g | 16g | 3g |
Tips
- Use heavy cream, not milk — it gives the custard the rich, fluffy texture that makes quiche special.
- Shred your own cheese from a block rather than using pre-shredded — it melts more smoothly into the custard.
- Leftovers keep well in the fridge for 3–4 days and reheat nicely at 50% microwave power.
