Crustless Quiche Lorraine

Lustre Craft Cookware
With no crust to worry about, this riff on the classic recipe is a dead-easy brunch or lunch for a crowd
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, lunch
Cuisine French
Servings 8


  • 12" Large Skillet


  • 1 tablespoon unsalted butter
  • 1 large onion chopped small
  • 1 cup diced smoked ham
  • 3 large eggs
  • 3 large egg whites
  • 2 cups evaporated milk
  • ½ cup all purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon dry mustard
  • Pinch cayenne pepper
  • 1 cup shredded Gruyere Swiss, or sharp cheddar cheese
  • ½ cup freshly grated parmesan cheese


  • Melt the butter in the 12" Large Skillet.
  • Cook the onion for about 5 minutes, stirring occasionally, until soft.
  • Remove the pan from the heat.
  • Sprinkle the ham, cheddar cheese, and Parmesan evenly over the onions.
  • Whisk together the eggs, egg whites, and evaporated milk.
  • Whisk together the flour, salt, baking powder, mustard, and cayenne pepper in another bowl.
  • Whisk the flour mixture into the egg mixture, then gently pour it over the onion mixture.
  • Cover the pan and cook over low heat for about 30 minutes until the edges are set and the center jiggles slightly when the pan is gently shaken.
  • Remove from the heat and let stand for 10 to 15 minutes until completely set.
  • Serve wedges warm or at room temperature.


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12" Large Skillet
Keyword eggs, lorraine, quiche