My Cheesy Crustless Quiche Lorraine is a low-carb and Keto version of this classic French dish that's also gluten-free, low-glycemic, and could be South Beach Diet Phase friendly if you don't mind splurging on some bacon. Use the Recipes-by-Diet-Type Index to find more recipes like this.
I went to college twice, graduating first in political science from the University of Utah and then later going back to get a degree in elementary education. While I was getting my teaching degree I worked part-time at a charming (and long-gone) Salt Lake City French restaurant called Le Parisien, and that's where I learned to love Quiche Lorraine.
Most food lovers are probably familiar with traditional Quiche Lorraine, a French dish that has a flaky pastry crust filled with a custard that contains bacon, onions, and cheese. Doesn't that sound like it would taste amazing? My Cheesy Crustless Quiche Lorraine is a low-carb version that's just as delicious. In fact, I ate up all the leftovers from testing this recipe within a few days and eagerly look forward to making it again!
There's no doubt that the idea of making crustless Quiche Lorraine was inspired by the recent Crustless Three-Cheese Tomato Basil Quiche that I enjoyed so much. And in case anyone is wondering how this differs from one of my usual low-carb breakfast casseroles other than the obvious use of a round pie dish, it's the step of mixing cream into the eggs for more of a custard consistency.
Of course a lot of the good flavor in this comes from bacon, and using grated Swiss cheese, Mozzarella, and Parmesan doesn't hurt either in the flavor department. If you raised your eyebrows at the idea of all that bacon and cheese, let me say that I've been noticing for a few years that there's research suggesting saturated fats are not as harmful as once thought, so I'm not concerned about using those ingredients. But if you're a faithful South Beach Diet follower, feel free to use reduced-fat turkey bacon or chopped Canadian bacon and lower-fat cheese if you prefer. Either way, this will definitely be a treat.
If you want to skip the photos below and watch a video instead, here is a video of how to make this recipe. See more recipe videos on My You Tube Channel.
I used pre-cooked bacon that has a lot of the fat already cooked out and then cooked it in the microwave and blotted off more fat before I crumbled it. Put the crumbled bacon and sliced green onions into a 9-10" glass pie dish and top with the cheeses. Sprinkle with Spike Seasoning (or another seasoning blend that's good with eggs), black pepper, and Cayenne Pepper.
Beat the eggs, then whisk in the milk, half and half, or cream. Pour egg mixture over the other ingredients and bake in a pre-heated 350F/180C oven for 45-50 minutes. It will puff up while it cools, but it settles down as it cools a bit.
Serve hot and enjoy, garnished with some diagonally sliced green onion if you'd like! As you can see this quiche made with 6 eggs makes a somewhat thin but rich-tasting quiche. If you want a more "eggy" texture and a thicker quiche, I'd add a couple more eggs
Cheesy Crustless Quiche Lorraine
(Makes 6 servings; recipe created by Kalyn and Kara and inspired by Crustless Three-Cheese Tomato Basil Quiche and memories of working at Le Parisien Restaurant.)
8 slices bacon (or you could use turkey bacon or chopped Canadian bacon if you're wanting lower fat)
1/2 cup sliced green onions (white part preferred)
1 1/2 cups grated Swiss cheese
1/2 cup grated Mozzarella cheese (I used skim milk Mozzarella)
1/4 cup coarsely grated Parmesan cheese (I would use a bit less if you only have the finely grated Parmesan)
fresh ground black pepper to taste
1/4 tsp. Spike Seasoning (or use another seasoning blend that's good with eggs)
1/8 tsp. Cayenne Pepper
(Use less eggs for a dense, rich custardy texture, add a couple more eggs for a more eggy texture.)
3/4 cup cream, half and half, or milk (we used half and half)
2 T diagonally sliced green onion for garnish (green part preferred)
Preheat oven to 350F/180C. Spray a 9-10 inch pie dish with nonstick spray.
Cook bacon using your preferred method until it's very crisp; then blot away as much fat as you can and crumble the bacon. (I used Costco pre-cooked bacon which I cooked in the microwave for 1 minute and then blotted the fat.) Slice green onions and grate cheese if you need to.
In the pie dish layer the bacon, green onions, Swiss cheese, Mozzarella cheese, and Parmesan cheese. Season with ground pepper, Spike Seasoning, and Cayenne Pepper.
Beat the eggs until yolks and whites are completely combined, then whisk in the cream, half and half, or milk. Pour the egg mixture over the other ingredients; then use a fork to gently stir so all ingredients are combined.
Bake 45-50 minutes or until the center is firm and the top is browned to your liking. The quiche will puff up as it cooks, but when it cools slightly it will sink down into the dense custardy consistency you see in these photos. Serve warm, garnished with green onions if desired.
This will keep in the refrigerator for several days and can be reheated in the microwave.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This crustless Quiche Lorraine would be great for most low-carb diet plans. If you're faithfully following the South Beach Diet, you'd need to use turkey bacon, low-fat cheese, and milk to make this approved for Phase One, and even then it might be best as an occasional treat for South Beach.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Eggs for Breakfast:
Sausage, Mushrooms, and Feta Baked with Eggs ~ Kalyn's Kitchen
Baked Eggs in Spicy Sauce ~ Healthy Delicious
Low-Carb Baked Eggs in Canadian Bacon Cups ~ Kalyn's Kitchen