Easy Crustless Quiche Lorraine Bake

Enjoy a simple and savory crustless quiche Lorraine, perfect for breakfast or dinner. This easy bake combines crispy bacon, creamy custard, and melted Swiss cheese in one dish.

By EasyCooks Kitchen

Published October 12, 20266 min read

Total time: 55 mins

Prep: 10 mins
Cook: 40 mins
Rest: 5 mins

Serves: 6; Makes one 9x13 baking dish
Cuisine: French-American
Calories: 420; per serving, estimated

Jump to recipePin it

A golden, crustless Quiche Lorraine in a white ceramic baking dish on a quartz counter.

On this page16 sections

Simplify your morning routine with this elegant crustless Quiche Lorraine. By removing the pastry, you focus entirely on the rich, savory combination of salty bacon, velvety egg custard, and nutty melted Swiss cheese. It is a foolproof way to deliver a sophisticated meal that feels special but requires only a handful of ingredients and a single baking dish.

A crustless quiche is the ultimate solution for those who want a hearty meal without the fuss of rolling out dough or managing complex crusts. This version relies on a classic ratio of heavy cream to eggs, creating a custard that is light yet satisfying. Whether you are hosting a brunch or looking for a reliable midweek dinner, this bake delivers consistent, delicious results every time. It is a versatile base that highlights the quality of your ingredients, making each bite balanced and flavorful.

The appeal

Why you’ll love it

The crustless method works by allowing the custard to bake directly against the ceramic, which promotes even heat distribution. Because there is no pastry to absorb moisture, the custard sets into a dense, creamy structure that is much easier to slice into neat, clean squares. This technique also reduces the overall preparation time significantly.
By using a high ratio of heavy cream, the custard achieves a luxurious mouthfeel that contrasts beautifully with the salty crunch of the bacon. The Swiss cheese creates a protective, browned layer on top that traps steam, helping the center cook gently and preventing the edges from drying out before the middle is fully set.

What you need

Ingredients

4 ingredients

Servings

Makes one 9x13 baking dish.

Filling

8 oz cooked bacon, chopped

Custard

8 large eggs
1 1/2 cups heavy cream

Topping

1 1/2 cups shredded Swiss cheese

Contains:

Eggs
Milk

Tools

Equipment

9x13 inch rectangular ceramic baking dish
Small pitcher
Whisk
Mixing bowl

Swaps

Substitutions

Instead ofSwiss cheese
UseGruyère or mild white cheddar
Instead ofHeavy cream
UseHalf-and-half for a slightly lighter texture

Good to know

Notes

For the best results, use high-quality, freshly shredded Swiss cheese, as pre-shredded varieties contain anti-caking agents that prevent smooth melting. You can use any bacon you prefer, but ensuring it is cooked until crispy beforehand is essential to maintain texture, as the bacon does not crisp up further while submerged in the custard.

The choice of baking dish matters; a ceramic dish provides the most even heat retention. If using glass, you may need to adjust the baking time slightly as it reacts differently to oven heat. Always ensure your eggs are at room temperature before whisking to help them emulsify better with the heavy cream for a smoother consistency.

Prep

Before you start

Before starting, ensure your oven is fully preheated to 350°F (175°C). Chop your cooked bacon into uniform, bite-sized pieces to ensure consistent distribution. Measure out your heavy cream and have your eggs ready in a bowl. Using a small pitcher for the egg mixture makes the pouring process much cleaner and helps prevent spills when transferring the liquid to the baking dish.

Step by step

Method

3 steps

Phase 1

Layering the ingredients

Step 1: Prepare the filling
Preheat your oven to 350°F (175°C). Take the rectangular ceramic baking dish and spread the chopped, cooked bacon evenly across the bottom of the dish, ensuring it is distributed well for every serving.
You’ll need: cooked bacon, chopped
Look for: The bacon should cover the base of the dish in a single, relatively even layer.
Tip: Ensure the bacon is fully cooked and drained of excess grease before adding it to the dish.

Checkpoint

The bacon should be distributed in a single, even layer at the bottom of the dish. There should be no large gaps where the custard might pool excessively without bacon, ensuring every slice contains a good balance of flavors.

Phase 2

Pouring the custard

Step 2: Prepare and pour the custard
In a mixing bowl, whisk together the eggs and heavy cream until fully combined and smooth. Pour the egg mixture from a small pitcher over the bacon in the baking dish, ensuring the bacon is almost completely submerged in the liquid custard.
You’ll need: eggs · heavy cream
Look for: The liquid should fill the gaps between the bacon pieces without overflowing the dish.
Tip: Whisking thoroughly ensures the custard sets into a uniform texture during baking.

Checkpoint

The custard should be smooth and free of large bubbles after whisking. When poured, it should fill the dish nearly to the top, covering the bacon pieces completely, which allows the bacon to infuse the custard as it bakes.

Phase 3

Baking to perfection

Step 3: Top and bake
Sprinkle the shredded Swiss cheese thickly over the top of the egg mixture. Place the dish into the preheated oven and bake until the center is set and the edges are golden brown and bubbling. The internal temperature of the egg custard should reach 160°F (71°C). Remove from the oven and let rest for 5 minutes before slicing.
You’ll need: shredded Swiss cheese
Internal temperature 160°F (71°C)
Look for: The center should be firm to the touch and the cheese should be melted and lightly browned.
Tip: Do not overbake, as the eggs can become rubbery if left in the oven for too long.

Checkpoint

The cheese should be melted and golden brown. The center of the quiche should be firm and no longer jiggle when the dish is moved. The edges will be slightly browned and look crisp, signaling it is ready to be removed.

Doneness

How to tell it’s done

The quiche is done when the custard is fully set in the center. Gently shake the baking dish; the center should not ripple like liquid. A digital thermometer inserted into the middle should read at least 160°F (71°C). The top will be golden brown and the edges should appear slightly puffed and bubbling.

Avoid these

Common mistakes

A common mistake is using milk with lower fat content, which will result in a watery custard that does not set properly. Stick to heavy cream for the correct texture. Another error is failing to let the dish rest; cutting into it immediately while piping hot will cause the custard to collapse and lose its shape. Always allow it to sit for at least five minutes.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Egg dishes	160°F (71°C)

Better results

Tips

Tip 1
If you find the cheese is browning too quickly before the center is set, you can loosely tent the dish with aluminum foil for the final ten minutes of baking. This ensures the custard finishes cooking without the cheese burning or becoming overly dark.
Tip 2
For a cleaner slice, let the quiche cool to room temperature before portioning. While it is delicious served warm, it firms up significantly as it cools, making it much easier to lift out of the dish in perfect squares using a thin metal spatula.

Make it yours

Variations

Vegetable Addition

Sauté one cup of finely chopped spinach or leeks and scatter them over the bacon before pouring in the custard for added color and earthy flavor.

Herbed Quiche

Whisk two tablespoons of finely chopped fresh chives or parsley into the egg mixture to add a bright, fresh aromatic quality to the finished bake.

On the table

Serving suggestions

Serve this crustless quiche as the centerpiece of a brunch spread, accompanied by a light, acidic side salad to cut through the richness of the eggs and cream. A simple vinaigrette with baby arugula or fresh spinach provides the perfect contrast to the savory, cheesy custard.

For a more substantial dinner, pair the quiche with roasted root vegetables or a side of crusty sourdough bread. The simplicity of the dish allows it to pair well with almost anything, making it a reliable staple for quick weeknight meals or casual weekend gatherings.

Leftovers

Storage & make-ahead

Fridge: Keep in an airtight container for up to 3 days.
Freezer: Freeze in individual portions for up to 1 month.
Reheat: Reheat in a 300°F (150°C) oven until warmed through.

Store any leftovers in an airtight container to keep the custard moist. It is important to let the quiche cool completely to room temperature before covering and refrigerating, which prevents condensation from forming on the lid and making the top soggy.

Make ahead

You can prepare the custard and bacon layers in the dish up to four hours before baking, keeping it covered in the refrigerator. If baking from cold, add an extra five to ten minutes to the total baking time to ensure the center reaches the required temperature.

Questions

Frequently asked questions

Can this be made ahead of time?

Yes, you can assemble the ingredients in the baking dish and keep it covered in the refrigerator for a few hours before baking. Just remember to add a few extra minutes to the oven time if the dish is cold when you start.

Why is the quiche watery?

Watery quiche is usually caused by using a lower-fat dairy product instead of heavy cream, or by adding vegetables that were not properly drained of their moisture. Ensure all mix-ins are dry and use the specified amount of heavy cream.

Can this be frozen?

Yes, this dish freezes well. Allow it to cool completely, then cut it into individual portions and wrap them tightly. Reheat them in the oven to maintain the best texture, as microwaves can make the custard rubbery.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card