Cheesy Crustless Quiche Lorraine: A Simple Brunch Favorite
This Cheesy Crustless Quiche Lorraine combines rich flavors in a crustless dish, ideal for brunch or dinner.
Equipment
- - 9-inch pie dish
- Skillet
- Mixing bowl
Ingredients
For the Base
- 6 large Eggs Room temperature for even cooking
- 1 cup Heavy Cream Can use half-and-half for lighter option
- 1/2 cup Milk (2%) Whole milk can be used for creamier texture
For the Flavor
- 8 oz Bacon Can substitute with turkey bacon
- 1 cup Gruyere Cheese Swiss cheese works as well
- 1/4 cup Chives Fresh or green onions can be used
- 1 tsp Kosher Salt Omit for low-sodium option
- 1 tsp Ground Black Pepper Consider using white pepper
- 1/4 tsp Nutmeg Freshly grated is best
Optional Topping
- 2 tbsp Chopped Chives For garnish
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble.
- Grease a 9-inch pie dish with cooking spray or bacon fat.
- Distribute the crumbled bacon evenly in the greased dish, followed by the Gruyere cheese.
- Whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
- Pour the custard mixture over the bacon and cheese.
- Sprinkle chopped chives on top.
- Bake for 35-40 minutes or until the center is slightly jiggly yet set.
- Let rest for 5-10 minutes before slicing and serving.
Notes
For best texture, avoid overcooking and always use freshly grated nutmeg when possible.