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Crustless Quiche Lorraine

Healthier Crustless Quiche Lorraine is a smarter brunch recipe, all the rich creamy flavor but it's hiding extra veggies for the win! 
Course Breakfast
Cuisine Gluten Free
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 208kcal
Author Kelli Shallal MPH RD



  • Preheat oven to 350F. Grease a 9-inch pie dish (you also want it to be at least 1.5 inches deep) with fat/oil, I used bacon fat. 
  • Cook your cauliflower rice in a large nonstick skillet until tender in 2 teaspoons fat, again I used the bacon fat but you can use whatever. Once the cauliflower rice is tender add it to the pie dish and spread it evenly across. 
  • In another 2 teaspoons fat, again I used bacon fat, cook your chopped yellow onion and garlic minced until translucent and tender, about 1-2 minutes. You can use the same skillet you cooked your cauliflower rice in. Add onions and garlic to the cauliflower in the pie dish. 
  • Crumble and sprinkle three strips of bacon into the pie dish. 
  • Whisk together eggs, egg whites, half and half, salt, and pepper.
  • Pour the eggs into the pie dish. You can slightly move around the mixture so that the eggs are evenly distributed. 
  • Crumble the last strip of bacon and sprinkle it on top.
  • Bake at 350F for 45 minutes or until set. Let rest 10 minutes before serving.  To garnish sprinkle with green onions or chives. 


Serving: 1/6 of quiche | Calories: 208kcal | Carbohydrates: 5g | Protein: 15g | Fat: 14g