Crustless Quiche Lorraine
*low carb *gluten free *nut free *omit the bacon to be vegetarian
Servings Prep Time
8servings 10minutes
Cook Time
Servings Prep Time
8servings 10minutes
Cook Time
  1. Preheat oven to 180˚c fan
  2. Line a baking dish (I use an 8 inch or 20 cm round tin) with softened butter by rubbing it into the base and edges and set aside.
  3. Remove any hard rind from the bacon and slice into small pieces. Fry on a medium heat until the bacon is slightly crispy (do not crisp too much or the bacon will become hard in the quiche).
  4. Remove the pan from the heat and spoon the bacon from the pan and sit on kitchen towel to drain the excess fat. Spoon the bacon pieces into the bottom of the quiche baking tin.
  5. Using the pan that the bacon was fried in, add the onion and cook on a medium heat until softened. Then spoon over the bacon pieces in the quiche tin.
  6. Sprinkle the grated cheddar over the bacon and onion pieces.
  7. In a jug whisk the single cream, eggs and plenty of salt & freshly ground black pepper.
  8. Pour the cream mixture into the quiche tin.
  9. Place the quiche in the middle of the oven and bake for 25-30 minutes or until the top is golden and the liquid is just set. Avoid overcooking or the quiche will become rubbery in texture.
Recipe Notes

This recipe can be adapted to whatever flavours you like.

My favourites are:

  • cheese & tomato
  • goats cheese & red onion
  • ham, cheese & red pepper (cheap ham pieces/offcuts from shops like Aldi, Lidl and Iceland are great for this and cost very little)
  • spinach, feta & black olive
  • Salmon & broccoli

It’s a great way of using leftovers and making your budget stretch that bit further for a really tasty low carb dish!