Crustless Quiche Lorraine « My French Diet »

This delicious crustless quiche lorraine is one of our favorite recipe from our new cooking program: My French Diet.

My French Diet is not your ordinary diet. Because it’s not a diet, it is a life style! Have ever wonder how French people can eat so much cheese and drink wine and stay healthy?

It is because of their life style: They enjoy eating good food, choosing always the best quality of ingredients without depriving themselves. They stay active and move whenever they can.

This recipe of crustless quiche lorraine is one of the numerous recipes that we offer on this cooking program.

It is different from our classic quiche recipe, because this quiche lorraine is crustless, and uses ham or chicken instead of our “lardons” (bacon). As a result, this crustless quiche lorraine has much less fat but is still very tasty!

Why do we call it Quiche Lorraine?

The quiche lorraine was named after the region of Lorraine in the East of France. The word Quiches actually comes from Germany. (Alsace Lorraine share a lot of history with Germany) There are many variations of quiche. You can make vegetable, sea food, or meat quiche. The Quiche lorraine version uses lardons, a piece of meat very close to bacon.

Ingredients (for 4 people):

• 3 eggs
• 30 cl of low fat milk (or half and half)
• 60 g of flour
• 60 g of grated Parmesan cheese
• 200 g of diced ham (or chichen)
• Salt, pepper, ground nutmeg

Preparation of the crustless quiche Lorraine My French Diet

Preheat the oven to 350 ° F. 

In a bowl, mix together eggs, milk and flour. Add diced ham or chicken and mix again.

Add salt, pepper and a pinch of ground nutmeg.

Coat a pie plate with a sheet of parchment paper.

Then, pour the batter in it.

Cover the batter with grated Parmesan cheese.
Put into the oven for about 35-40 minutes. 

C’est tout ! Bon appétit ! (« That’s it ! Enjoy ! »)

About the pie plate

We love the brand Emile Henry. They offer beautiful and high quality ceramic cooking tools. And of course, everything is made in France (Since 1850!).

Emile Henry Pie plate for crustless quiche lorraine recipe
Emile Henry Pie plate


  • For use in the oven up to 520 Degrees F. Oven, broiler, and microwave safe: Can go directly from freezer or refrigerator, to a hot oven, to table.
  • Dishwasher Safe or hand wash with soap and water. And 10 year guarantee.

About the nutmeg

Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree into powder.

Nutmeg powder for crustless quiche lorraine
Nutmeg powder gives a warms taste to your savory and sweet dishes

Its delicate taste warms up savory as well as sweet dishes. It is used in many different cuisine around the world: Indian cuisine, Indonesian cuisine, Caribbean cuisine or European cuisine.

In France, we also like to use it in potato gratin (casserole) or mashed potatoes.

More info on My French Diet cooking program.

crustless quiche lorraine recipe - my french recipe
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