Crustless quiche Lorraine

Crustless Quiche Lorraine for 2

What do you make for supper, when you haven’t been to the grocery store in a week? When you’re tired, and you have very little energy, and your spouse is feeling worse? At my house, the answer was this crustless quiche Lorraine for 2, a cheesy, custardy delight.

looking in the refrigerator, I had eggs and cheese (to be honest, I always have eggs and cheese) and a few slices of bacon. “Quiche”, I thought, but then realized that I did not want to fuss with pastry. And I wanted no leftovers!

It was fairly easy to produce a good quiche without a crust: one does need to grease the baking dish, but that’s a simple matter. It’s important to use the right size baking dish: it should be shallow, not deep, and hold about 4 cups. I have an oval ceramic dish, but here are some others that would do the job:

No matter which baking dish you use, you’ll need to watch for signs of doneness. The depth of the baking dish will certainly affect baking time; a deeper quiche means more time. Look for a quiche to jiggle just a bit at the center, and let it stand at least 5 minutes once out of the oven.

You can also make a single-serve version of this Crustless Quiche Lorraine for 2, which would mean ‘for 1’, of course! You’d not only need to cut the ingredients in half, but use a smaller baking dish entirely. It should hold 2 cups. A 5×5 square, or a 6×5 rectangular baking dish would be the perfect size for one.


Crustless quiche Lorraine

Crustless Quiche Lorraine for 2

Course: Breakfast, Main Course
Cuisine: French
Keyword: eggs, serves 2, small batch
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2
Classic taste without the crust
Print Recipe


  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 4 slices bacon cooked & crumbled
  • 1 cup grated Gruyere cheese


  • Preheat oven to 375˚F / 190˚C. Lightly butter a 4-cup shallow baking dish.
  • In a medium-sized mixing bowl, whisk the eggs well, then add the cream and whisk again. Stir in the salt, pepper, and nutmeg.
  • Place the grated cheese in the bottom of the prepared baking dish. Scatter the crumbled bacon on top of the cheese. Gently pour the egg mixture into the dish.
  • Bake about 35 minutes, until the quiche is puffed and golden. Let stand a few minutes before serving.


NOTE: this recipe may be halved for a serves-1 version, in which case use a 2-cup shallow baking dish. A 5-inch square dish would be perfect.