Crustless Quiche Lorraine
This crustless quiche Lorraine is perfect for brunch. It's also wonderful as an easy dinner alongside a salad.
Servings 8 slices
Calories 177kcal
Ingredients
- 1 tablespoon butter for pan
- 8 ounces bacon cooked and chopped; 2.5 ounces cooked weight
- 4 large eggs
- ½ cup heavy cream
- ⅛ teaspoon white pepper black pepper is fine, but will be visible on the quiche
- ⅛ teaspoon cayenne pepper
- ½ onion medium, chopped; 2 ounces
- 3 ounces gruyere cheese grated
Instructions
- Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch pie plate with butter.
- Cook the bacon until crisp and chop it. It's easy to cook it in the microwave in two batches.
- In a medium bowl, whisk together the eggs, heavy cream, white pepper, and 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.
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1slice | Calories: 177kcal | Carbohydrates: 1g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Sodium: 309mg | Sugar: 1g
