Keto Crustless Quiche Lorraine

Keto Crustless Quiche Lorraine is another delicious classic French recipe! A fancy name (from the Lorraine region of France) for an easy recipe featuring bacon and eggs. A Quiche Lorraine will actually have four basic ingredients – bacon, eggs, cream, and cheese. Joanie also makes her version crustless, to reduce the carbs. Her recipe yields 8 slices and each will have only 4g of carbs. With all that bacon, it is the perfect Keto dish! It can be a breakfast, lunch, brunch, or even a light dinner – give this one a try – it will become a keto staple!

We have a host of crustless quiche recipes, frittatas, breakfast bakes, and meat pies on our site. You may want to try any of the following delicious creations:

You can see, we love quiche recipes! They are a big part of our Keto/low carb lifestyle. And the nice part is they will keep in the refrigerator for 3-4 days, and will reheat well on 50% microwave power.


As I mentioned, bacon, eggs, cream and cheese are the four necessary ingredients. Think of a bacon and cheese custard – yum! Some will try to lighten the dish by using milk or half-n-half, instead of cream. A big mistake. The cream adds to the fluffiness and flavor, it is needed. Some recipes try to change it up by using spinach, a dash of cayenne for heat, cheddar instead of Swiss cheese, and even Dijon mustard for a French twist. All would be delicious, but Joanie likes to keep this one a bit more traditional.

Joanie does make two slight variations to the original recipe. She prefers using Jarlsberg cheese rather than Swiss. Taste-wise it is like a mixture of Swiss and gouda. It has irregular shaped holes and a wonderful nutty flavor. It is a Norwegian cheese with a more buttery texture than traditional Swiss. The nice part – it is very easy to find, and it is delicious. You can buy it direct if you cannot find it in your market. Just click the word Jarlsberg above, or the link below. We find it is perfect for “kicking up” our Quiche Lorraine.

Her second change in the classic recipe is the use of leeks. She uses a mixture of cooked leek and onion for this recipe. Leeks are very French, and simply delicious. They add so much to the original classic recipe. You can see how to clean a leek in the pictures and recipe notes below. Joanie also makes a delicious Keto French Leek Soup – try that one, also.

Preparation Tips

Start by cooking the bacon until crispy. It is best to cut the bacon first before cooking so you will have half- inch pieces that will shrink when cooked to provide bacon in virtually every bite of your finished quiche. Make sure you save enough of the natural bacon fat to cook your onions and wilt the leeks. Again, this will add that bacon flavor to every bite. You could use more onion in place of the leek, but the leek provides that classic light French flavor that you would find in any French quiche. Stick with the leeks!

You can also make your Keto Crustless Quiche Lorraine in a cast iron skillet. Just make sure it is well greased, just like when using a pie plate. You do not want your Quiche to stick. Some recipes call for putting the bacon and onion in first, followed by the cheese, and then adding the custard mixture at the end. This really isn’t necessary if your baking dish is well greased.

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Keto Crustless Quiche Lorraine – Delicious Bacon and Eggs in a Light and Creamy French Custard

Keto Crustless Quiche Lorraine is a classic French breakfast recipe. The quiche is truly a wonderful way to serve bacon and eggs, with a delicious custard filling. It is perfect served hot or cold and can provide breakfast for a week. It is light and creamy, and so Tasty Low Carb!

Keto Crustless Quiche Lorraine

Keto Crustless Quiche Lorraine is a classic French recipe. Truly the best way to make bacon and eggs for a delicious breakfast, brunch, or dinner! Delicious served hot or cold and a wonderful left-over for days!
Gluten Free
Peanut Free
5 from 1 vote
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Net Carbs4g
AuthorJoanie and Chris


  • 1 tablespoon Butter
  • 10 pieces Bacon (sliced into 1/2 inch squares)
  • 1 small Onion (diced)
  • 1 Leek (thinly sliced in 1/2 rounds)
  • 6 Eggs
  • 1 cup Heavy cream
  • ½ teaspoon Pepper
  • teaspoon Nutmeg
  • 1 ¼ cups Jarlsberg cheese (grated)


  • Pre-heat your oven to 375 degrees. Grease a 9 inch pie pan or quiche baking dish.
  • In a non-stick skillet, over medium heat, add chopped bacon and cook until crispy (about 4 minutes). Reserve the bacon on a paper towel lined plate.
  • Add the chopped onion and sliced leek and cook in bacon grease for 6 minutes, until softened.
  • In a large bowl, combine the eggs, cream, pepper, and nutmeg. Stir in the Jarlsberg cheese.
  • Allow the bacon, onions, and leeks to cool and then stir into the egg mixture.
  • Pour the mixture into a greased pan and bake for 40 minutes. The center should be firm and the top slightly browned. Allow to cool and set for 5 minutes before serving.

Chef’s Notes

If you have more batter than you need for your pie pan, pour the remaining mix in a ramekin and bake a mini-quiche.
Cleaning Leeks
Cut off the dark green leaves from the top of the leeks. Then cut off 1/2 inch from the bottom of the leeks.
Cut the leeks in half length wise, then into 1/4 inch “half moons.” Then place the leeks into a bowl of cold water. Swish around with your fingers and they will float to the top. Remove with a slotted spoon into a colander to dry. Dirt and sand will sink to the bottom of the bowl.


Calories: 350.85kcal | Carbohydrates: 3.91g | Protein: 12.93g | Fat: 31.58g | Saturated Fat: 15.61g | Cholesterol: 198.04mg | Sodium: 514.16mg | Potassium: 157.32mg | Fiber: 0.39g | Sugar: 0.97g | Calcium: 174.96mg | Net Carbs: 4g
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