Crustless Quiche Lorraine
This simple Crustless Quiche Lorraine, featuring bacon and Gruyere cheese, offers a refreshing twist on the traditional recipe, eliminating the crust for a lighter version.
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Ingredients
- cooking spray
- 1 cup grated Gruyere cheese
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- pinch freshly grated nutmeg
- 2 tablespoons chopped chives
- 2/3 cup 2% milk
- 1/4 cup half & half cream
- 6 strips center cut bacon
Instructions
- 1
Begin by preheating your oven to 350°F (175°C). Lightly coat a pie dish with cooking spray or oil.
- 2
Prepare the bacon: Place a large skillet over medium heat. Lay the bacon strips out in a single layer within the skillet.
- 3
Allow the bacon to cook gently, flipping the strips occasionally until they achieve a golden brown color. Once cooked, transfer the bacon to a paper towel-lined plate to absorb excess grease, then chop the bacon into pieces measuring between 1/4-inch and 1/2-inch.
- 4
Distribute the chopped bacon evenly across the bottom of the prepared dish, followed by a generous layer of grated gruyere cheese.
- 5
In a mixing bowl, create the custard by vigorously whisking together the milk, half and half, eggs, salt, black pepper, and a pinch of nutmeg.
- 6
Carefully pour the custard mixture over the bacon and cheese in the dish, then sprinkle with chopped chives. Bake in the preheated oven for 35 minutes, or until the center has set firmly.
- 7
Once baked, slice the quiche into 6 equal portions and serve warm.