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
Ingredients
-
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
Instructions
-
Preheat your oven to 350F degrees. Spray a pie dish with oil.
-
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.
-
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.
-
Evenly spread the bacon in the dish and top it evenly with the grated gruyere cheese.
-
Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
-
Pour the custard into the dish and top with chives, bake 35 minutes, until the center is set.
-
Cut the quiche into 6 pieces and serve.