Crustless Quiche Lorraine

This crustless quiche Lorraine is perfect for brunch. It's also wonderful as an easy dinner alongside a salad.

Course Breakfast

Cuisine French

Diet Gluten Free

Prep Time 20

Cook Time 30

Rest time 30

Total Time 1 20

Servings slices

Calories 177kcal

Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch pie plate with butter.
1 tablespoon butter
Cook the bacon until crisp and chop it. It's easy to cook it in the microwave in two batches.
8 ounces bacon
In a medium bowl, whisk together the eggs, heavy cream, white pepper, and cayenne pepper.
4 large eggs, ½ cup heavy cream, ⅛ teaspoon white pepper, ⅛ teaspoon cayenne pepper
Fold in the chopped cooked bacon, onions, and grated cheese. Pour the mixture into the prepared pie plate and gently mix to evenly distribute the bacon pieces.
½ onion, 3 ounces gruyere cheese
Bake until the quiche is puffed and golden, and a toothpick inserted in its center comes out clean, 30-40 minutes.
Cool the quiche for 30 minutes in the pan on a cooling rack, then slice it into 8 slices and serve.

Seasonings, especially salt, are guidelines. Adjust to taste. I don't add any salt - the bacon and cheese add plenty of saltiness. But you can mix ¼ teaspoon of salt into the egg mixture.
Check the quiche after the first 30 minutes. If it's not done yet, at this point, I usually cover the edges, which darken faster, with foil and continue baking for 5-10 more minutes until the middle is golden brown.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. I love having a slice for my breakfast!
You can also freeze the leftovers. I freeze the slices in freezer bags for up to three months and thaw them gently in the microwave.