Cheesy Crustless Quiche Lorraine That's Seriously Irresistible
This Cheesy Crustless Quiche Lorraine features crispy bacon, Gruyere cheese, and fresh chives in a fluffy custard base, making it an irresistible brunch choice.
Equipment
- - Skillet
- - 9-inch pie dish
- - Mixing bowl
- Whisk
Ingredients
For the Filling
- 8 oz Center-Cut Bacon Crispy, smoky goodness
- 1 cup Heavy Cream Can replace with half-and-half
- 1 cup Gruyere Cheese Classic nutty flavor; Swiss is a substitute
- 1 tsp Nutmeg Opt for freshly grated for the best taste
- 1 tsp Kosher Salt Adjust according to palate
- 1 cup 2% Milk Whole milk can be used for richness
- 1/4 cup Chives Can replace with green onions
- 6 Large Eggs Use at room temperature
- 1/2 tsp Ground Black Pepper An important seasoning
For Baking
- 1 tbl Cooking Spray or Bacon Fat For greasing the dish
Instructions
Directions
- Preheat the oven to 350°F (175°C).
- Cook the bacon in a skillet over medium heat for about 8-10 minutes until crispy. Drain the excess fat and crumble the cooked bacon, saving a tablespoon for greasing.
- Grease a 9-inch pie dish using cooking spray or the reserved bacon fat.
- Layer the crumbled bacon at the bottom of the greased dish, then sprinkle the evenly shredded Gruyere cheese on top.
- Whisk together room-temperature eggs, heavy cream, milk, salt, pepper, and nutmeg in a bowl until smooth.
- Pour the egg mixture over the bacon and cheese, making sure to distribute it evenly.
- Garnish with chopped chives.
- Bake the quiche in the preheated oven for 35-40 minutes, or until the center is slightly jiggly but set.
- Cool for 5-10 minutes before slicing into generous pieces.
Notes
Optional: Serve with a light mixed greens salad or fresh fruit.