Crustless Quiche Lorraine
Make this delicious Crustless Quiche Lorraine with crispy bacon, Gruyère cheese, and caramelized onions. Ready in just 60 minutes for a perfect breakfast or brunch.
Equipment
- oven
- 9-inch pie dish
- skillet
- slotted spoon
- large bowl
- whisk
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Quiche Base
- 8 large eggs
- 1 1/2 cups heavy cream
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp freshly grated nutmeg
Fillings
- 8 ounces bacon cut into 1/2-inch pieces
- 1 yellow onion finely chopped
- 1 1/2 cups shredded Gruyère cheese
- 1 tbsp unsalted butter for greasing the dish
Instructions
- Preheat your oven to 375°F (190°C) and generously grease a 9-inch pie dish with the tablespoon of butter.
- Cook the bacon pieces in a skillet over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain.
- Pour off all but one tablespoon of the bacon grease from the skillet. Add the finely chopped onion and cook over medium heat, stirring occasionally, until soft and translucent, about 5 minutes. Remove the skillet from the heat.
- In a large bowl, vigorously whisk together the eggs, heavy cream, salt, pepper, and nutmeg until the mixture is completely smooth and uniform in color.
- Spread the cooked onions, crispy bacon, and shredded Gruyère cheese evenly across the bottom of the prepared pie dish. Carefully pour the egg and cream mixture over the top.
- Bake for 35 to 40 minutes, or until the center is fully set and the top is puffed and golden brown. A knife inserted into the center should come out clean. Let the quiche rest for 10 minutes before slicing and serving.
Notes
Let the quiche rest for 10 minutes before slicing for cleaner cuts.