Crustless Quiche Lorraine

This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
  • cooking spray
  • 6 strips center cut bacon
  • 1 cup grated Gruyere cheese
  • 2/3 cup 2% milk
  • 1/4 cup half & half cream
  • 6 large eggs
  • 1/2 tsp kosher salt
  • 1/8 tsp ground black pepper
  • pinch freshly grated nutmeg
  • 2 tbsp chopped chives
  1. Preheat your oven to 350F degrees. Spray a pie dish with oil.
  2. Cook the bacon: Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan.
  3. Slowly cook the bacon, turning the strips over occasionally until they are nicely browned then lay the cooked strips on a paper towel, chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.
  4. Evenly spread the bacon in the dish and top it evenly with the grated gruyere cheese.
  5. Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
  6. Pour the custard into the dish and top with chives, bake 35 minutes, until the center is set.
  7. Cut the quiche into 6 pieces and serve.