All the creamy, golden filling of a classic quiche lorraine — smoky lardons, rich egg custard, and melted Gruyère — baked without the pastry crust. Almost carb-free compared to the traditional pastry version. Quick to make and ideal for batch cooking.
Preheat oven to 180°C (350°F). Butter a 28 cm (11-inch) round baking dish or pie dish.
In a dry skillet over medium heat, cook the lardons for 3–4 minutes until lightly golden. Drain on paper towels.
Spread the Dijon mustard over the base of the buttered dish. Scatter the cooked lardons on top.
In a bowl, whisk together the eggs, heavy cream, and milk. Season well with salt, pepper, and a pinch of nutmeg. Pour the custard over the lardons.
Scatter the grated Gruyère evenly over the surface. Bake for 30–35 minutes until the custard is just set and the top is golden. Rest 5 minutes before slicing.
Very few carbs per slice, all from dairy lactose — a minimal impact on blood sugar compared to the classic pastry version. The high fat from cream and Gruyère can slow gastric emptying, potentially delaying the glucose peak by 1–2 hours. Use your usual dosing method agreed with your care team to determine the right dose, and log your response in your journal.
