Keto Crustless Quiche Lorraine

Quiche lorraine is one of those dishes that feels fancy but is actually really simple to put together. This version skips the crust entirely, which makes it even easier and keeps it low carb.

You get all the good stuff – bacon, gruyere, and a smooth, creamy egg filling with just a hint of nutmeg. It’s savory, satisfying, and perfect for anyone following a keto lifestyle.

I love making this on weekends when I want something a little special without spending hours in the kitchen. From start to finish, it takes less than an hour.

It also reheats really well, so you can make it ahead and enjoy leftovers throughout the week.

If you’ve been looking for a solid keto breakfast or brunch recipe, this one is a winner. Let’s get into it.

Why You’ll Love This Recipe

Incredibly Rich and Creamy – The combo of heavy cream and melted gruyere gives every bite a silky and luxurious texture that feels indulgent.

Perfectly Keto Friendly – Skipping the crust keeps this quiche low carb without losing any of the classic Quiche Lorraine flavor you love.

Loaded with Smoky Bacon Flavor – Crispy bacon pieces in every slice add a savory and smoky depth that makes this quiche absolutely irresistible.

Simple Ingredients You Already Have – You only need a handful of basic ingredients and most of them are probably sitting in your kitchen right now.

Recipe Ingredients

• 8 slices Bacon, chopped
• 1 small Onion, diced
• 8 large Eggs
• 1.5 cups Heavy Cream
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Nutmeg
• 1.5 cups Shredded Gruyere Cheese
• 2 tbsp Chopped Fresh Chives

How To Make

Step 1

Preheat the oven to 375°F and grease a 9-inch pie dish.

Step 2

Cook the chopped bacon in a skillet over medium heat until crisp. Transfer to a paper towel, leaving 1 tablespoon of drippings in the pan.

Step 3

Add the diced onion to the skillet and sauté for 4-5 minutes until softened and lightly golden. Remove from heat.

Step 4

In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.

Step 5

Spread the bacon, onion, and shredded gruyere across the bottom of the pie dish. Pour the egg mixture over the top.

Step 6

Bake for 35-40 minutes until the center is just set and the top is golden.

Step 7

Let rest for 10 minutes, then garnish with fresh chives before slicing and serving.

Tips

Cook the Bacon Until It’s Really Crispy

You want the bacon extra crispy before it goes into the quiche. It will soften a bit as it bakes in the egg mixture, so if it’s only partially cooked when you add it, you’ll end up with chewy, limp bacon pieces in the final dish.

I’ve found that chopping the bacon before cooking it (rather than after) helps it cook more evenly. Smaller pieces crisp up faster and more consistently than full strips.

Also, make sure to drain it well on paper towels. Too much grease mixing into the egg custard can make the quiche feel oily instead of silky.

Don’t Skip the Nutmeg

A quarter teaspoon of nutmeg might seem like nothing, but it makes a huge difference. It adds a warm, subtle flavor in the background that ties the gruyere and cream together perfectly.

Use freshly grated nutmeg if you can. Pre-ground nutmeg loses its flavor fast and you’d barely notice it in the quiche. Freshly grated is way more potent, so even that small amount really comes through.

Use Room Temperature Eggs and Cream

Take the eggs and heavy cream out of the fridge about 20-30 minutes before you start. When they’re at room temperature, they blend together into a much smoother custard.

Cold eggs and cream can also bring down the temperature of the mixture, which means the quiche takes longer to set in the oven. That extra time can lead to a slightly rubbery texture instead of a creamy, silky one.

More Recipes

• Keto Chorizo & Pepper Jack Egg Bites
• Keto Cloud Eggs with Bacon & Chives
• Keto Bacon Cheddar & Chive Muffins
• Keto Everything Bagel Egg Bites
• Keto One-Pan Shakshuka

Frequently Asked Questions

Can I use a different cheese instead of Gruyere?

Yes, you can swap Gruyere for Swiss cheese since they have a very similar mild, nutty flavor. Sharp cheddar or fontina also work well and keep the quiche keto-friendly.

Just make sure whatever cheese you pick melts easily and has low carbs. Avoid pre-shredded bags if you can, since they often contain added starches that bump up the carb count.