Crustless Quiche Lorraine with Bacon and Veggies

I’m not gonna lie. My quiche Lorraine is pretty famous—well, famous in my family anyway. The first Christmas I made crustless quiche Lorraine with bacon went down in legend, and I’ve chosen to share my secrets with you all today. Isn’t that special?

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I’ve never made quiche with a crust. I only started making quiche at all after I was told I was prediabetic and thus started a paleo diet to cut down on carbs, which, by the way, was a successful endeavor. I tried one of my first quiche recipes about when I started taking healthy home-cooked meals seriously. Yes, eggs are healthy.

Flavorful crustless quiche Lorraine with bacon

You might be tempted to call a quiche without a crust something else, perhaps a frittata, a casserole, or an egg bake. You wouldn’t be totally wrong, but once you layer in those signature caramelized onions and crispy bacon, you’re on your way to serving up this lip-smacking and delicious classic French dish.

Two onions, unpeeled, surrounding a sliced onion. A chef's knife is propped up on the sliced onion.
Image by Steve Buissinne from Pixabay

With that said, I would also say that the onions are what make this crustless quiche Lorraine with bacon stand out. Sweet but slightly salty Gruyere cheese would come in as the sexy co-star, with smoky, crunchy bacon and fluffy, luscious eggs taking supporting roles. The delectable combination of flavors would warrant best picture for sure.

Close up of broccoli and carrots after being steamed to go with the crustless quiche Lorraine with bacon


Fried potatoes and steamed veggies

Once you’ve cooked and transferred the bacon and onions to the quiche pan, keep the grease in the skillet. It comes in handy for frying the potatoes while the quiche is in the oven. By cutting the potatoes into matchsticks (you can peel them, but I like leaving the skin on whenever possible), they cook up fast and easy while soaking up the bacon and onion flavors.

Broccoli and carrots are a nice complement to this crustless quiche Lorraine with bacon, and get you your essential nutrients and fiber. I steam them for a very short period of time (5–6 minutes) so that they retain their crispness—I am not a fan of soggy vegetables. But cook them to your desired doneness, of course! Or you could even eat them raw with a little honey Dijon vinaigrette.

Low-carb or paleo options

As I mentioned, I started making crustless quiche when I was on a paleo diet. These days, I’m back to eating grains and potatoes (my latest checkup confirmed that my glucose levels are still right where they should be after 10 years of monitoring them closely). However, I haven’t been tempted to try making my own crust or going with a store-bought one. Quiche without the crust is good, nay, great enough for me!

If you want to adhere to a strict low-carb diet, though, leave out the potatoes and eat more veggies. To make this recipe vegetarian, leave out the bacon and use avocado oil with a little salt to taste for the onions and potatoes.

I hope you enjoy this crustless quiche Lorraine with bacon and remember to tear your eyes away from the pictures long enough to whip up your own version so that you can go down in legend as well.

Overhead shot of a plate showcasing crustless quiche Lorraine with bacon, fried potatoes, and steamed broccoli and carrots


Meal prep options


Just a note

Great for breakfast, lunch, or dinner!

Make this …

Vegetarian: Leave out the bacon.
Paleo: Leave out the potatoes and have extra veggies.
Gluten-free: It already is!
Non-dairy: Leave out the Gruyere cheese and half and half.

Shopping list


1 large bunch of broccoli
1 small package baby carrots
1 small yellow onion
3 large Yukon gold potatoes

Eggs and dairy

8 eggs
half and half
grated Gruyere cheese


1 pound bacon strips


olive oil
salt and pepper


kitchen knife
cutting board
cheese grater
large skillet
8×8 baking dish
medium lidded pot with steamer basket

Crustless Quiche Lorraine with Bacon and Veggies

Serves: 4–6
Total time: 1 hour

Prep time: 10 minutes
Cook time: 50 minutes

Ingredients and preparation


1 lb bacon strips: Chop
1 small yellow onion: Chop
8 eggs
¼ cup half and half
2 tbsp grated Gruyere cheese


1 tsp salt
1 large bunch of broccoli: Chop into bite-size pieces
1 cup baby carrots

Fried Potatoes

1 tbsp olive oil
3 large Yukon gold potatoes: Slice the potatoes in half, and then cut into short half-inch-thick matchsticks
salt and pepper


  1. Preheat the oven to 350°F (175°C). In the skillet, cook the bacon until crispy. Skim it out with the slotted spoon and set aside.
  2. Cook the onion in the bacon fat until translucent. Skim the onion as well and set aside. Keep the skillet, and reserve some of the bacon fat to cook the potatoes.
  3. In the mixing bowl, beat the eggs with the half and half and then stir in the cheese.
  4. Butter the baking dish, layer the onion and bacon on the bottom, and then top with the egg mixture.
  5. Cook in the oven for 30 minutes or until the top is slightly brown. Remove the quiche from the oven, and let it cool before serving, about 5–10 minutes.
  6. While the quiche is in the oven, fill the pot with about 2–3 inches of water, add the salt, and heat on high. Once the water is boiled, add the veggies to the steamer basket and cover. Steam the veggies for 5–6 minutes or until desired doneness.
  7. While the veggies are steaming, heat the olive oil and 1 tablespoon of the reserved bacon fat in the skillet. Add the potatoes, and cook until crispy. Stir in the salt and pepper to taste.
  8. Serve all together and enjoy!


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