Every time I think about making breakfast, my mind wanders to my grandma’s kitchen, where the aroma of sizzling bacon and creamy eggs would fill the air. This easy crustless quiche Lorraine is a nod to those mornings, capturing that savory goodness without the fuss of rolling out pastry. It’s like a warm, cheesy hug on a plate—perfect for lazy Sundays or when you want to impress without the effort.
Steps
- Preheat the oven to 350°F and lightly coat a pie dish with cooking spray.
- Fry the bacon until it’s crispy, then drain on paper towels and chop it into small pieces.
- Distribute the chopped bacon evenly in the prepared dish and sprinkle the gruyere cheese on top.
- In a bowl, whisk together the milk, half and half, eggs, salt, pepper, and nutmeg to create the custard mixture.
- Pour the custard over the bacon and cheese, sprinkle with chives, and bake for 35 minutes or until the center is firm.
- Slice the quiche into six portions and serve warm.
Ingredients
- Cooking spray
- 6 strips of center-cut bacon
- 1 cup of grated Gruyere cheese
- 2/3 cup of 2% milk
- 1/4 cup of half and half cream
- 6 large eggs
- Kosher salt
- Black pepper
- Pinch of freshly grated nutmeg
- Chopped chives
Nutritional Values
Calories: 1230 kcal | Carbohydrates: 15 g | Protein: 96 g | Fat: 84 g | Saturated Fat: 42 g | Cholesterol: 1287 mg | Sodium: 2100 mg | Sugar: 12 g
FAQ
- Why is quiche Lorraine known as quiche Lorraine?
- Quiche Lorraine derives its name from the Lorraine region in France. Traditionally, it consists of eggs, cream, and bacon. Over time, cheese has been included in this classic French dish.
- Is it possible to substitute cream with milk in a quiche?
- Absolutely, milk can replace cream in a quiche to make it lighter. However, using a combination of both milk and cream can achieve a creamier texture. This particular recipe uses 2/3 cup of 2% milk and 1/4 cup of half and half.
- What are some good accompaniments for quiche?
- Quiche is versatile and can be enjoyed for breakfast, lunch, or dinner, served warm or at room temperature. For breakfast, try hash browns, sheet pan home fries, or a tropical fruit salad. For lunch or dinner, consider a potato and green bean salad, Cacio e Pepe Brussels sprouts, or a garden salad.
- Can I make variations to the quiche Lorraine recipe?
- Certainly! You can swap Gruyere for Swiss or cheddar cheese, use chopped ham instead of bacon, or add spinach for extra nutrition. If you prefer a quiche with a crust, you can use pre-made pie dough. Another option is to make crustless quiche muffins by using a muffin tin.
- How do I prepare a crustless quiche Lorraine?
- Preheat your oven to 350°F. Cook bacon until browned, then chop it. Spread the bacon and grated Gruyere cheese evenly in a pie dish. Whisk together milk, half and half, eggs, salt, pepper, and nutmeg to make the custard. Pour the custard into the dish, top with chives, and bake for 35 minutes until the center is set. Slice into six pieces and serve.
Tips
- Prepare Ingredients Ahead: To save time in the morning, you can cook and chop the bacon and grate the cheese the night before. Store them in the refrigerator so you can quickly assemble the quiche in the morning.
- Customize Your Cheese: Feel free to experiment with different cheeses like Swiss or cheddar if Gruyere isn’t available. Each will bring a unique flavor to the quiche.
- Use a Muffin Tin for Individual Servings: For a fun twist and easy portioning, pour the egg mixture into a muffin tin. This is perfect for meal prep or serving at gatherings. Adjust the baking time to around 28-30 minutes.
- Add Vegetables for Extra Nutrition: Incorporate vegetables like spinach or bell peppers into the quiche for added nutrients and flavor. Simply mix them into the custard before baking.
Equipment
- Pie dish
- Large frying pan
- Whisk
