Crustless Quiche Lorraine

Crustless Quiche Lorraine

Not the classic quiche lorraine but my own version, this easy-to-make crustless quiche is made with smoked ham instead of bacon, so you skip the extra step of cooking the bacon. I also like to add a pinch of cayenne for added depth and a gentle kick. The quiche puffs nicely as it bakes but then deflates a little – this is not a tall quiche, but don’t let that discourage you. The taste is absolutely amazing. I usually serve this ultra-rich quiche with a big salad.

Crustless Quiche Lorraine
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree, Brunch, Low Carb, Gluten-Free, Primal/Paleo
Cuisine: French
Yield: 6 servings
Ingredients
  • Olive oil spray
  • 1 (6oz package) smoked ham, chopped
  • ½ medium onion, chopped (2oz)
  • 4 large eggs
  • ½ cup heavy cream
  • ⅛ teaspoon white pepper (black is fine, but speckles will show on the golden quiche)
  • ⅛ teaspoon cayenne pepper
  • 3 oz gruyere cheese, grated
Instructions
  1. Preheat oven to 350 degrees F. Spray a 9-inch pie plate with nonstick olive oil spray.
  2. Evenly distribute ham and onion on the bottom of the prepared pie plate.
  3. In a medium bowl, whisk together the eggs, heavy cream and peppers. Fold in the grated cheese. Pour the mixture over the ham and onion. Use a spatula to smooth out the top.
  4. Bake 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Place the pie plate on a cooling rack for 10 minutes, then invert the quiche onto a platter and back to the rack to cool 10 more minutes before slicing and serving. Quiche will be impossible to cut when piping hot, and it also tastes better after it's cooled a little.
Nutrition Per Serving
Calories: 215.2; Fat: 16.5g; Carbohydrates: 1.9g; Sugar: 0.2g; Sodium: 502.9mg; Fiber: 0.2g; Protein: 14.4g
 

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