Crustless Quiche Lorraine for 2

Crustless quiche Lorraine

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

Classic taste without the crust
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast, Main Course
Cuisine French
Servings 2


  • 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. 
Keyword eggs, serves 2, small batch



  1. Judi Schieven

    Hi Maurita, I alsways look forward to your posts. This one sounds good – I have made different forms and ingredients over the years, but it is always good to get back to basics and have the recipe amounts, cooking time and temperature written down. I will make this with my grandson, Alex, so he will have this simple but delicious and easy recipe.

    • I’m so glad! It’s good to know a small version of things, especially when you’re cooking for yourself. And of course the cook might add in leftover vegetables from the fridge, as long as they’re not at all watery.

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I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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