This simple Crustless Quiche Lorraine with bacon and Gruyere is a lighter tackle the traditional, made lighter with out the crust.

Crustless Quiche Lorraine on a plate with a fork.
Crustless Quiche Lorraine

I really like making crustless quiche for weekend brunches. They’re so easy to make. Plus, since there’s no crust, not solely is it more healthy, but it surely’s additionally faster to arrange. You possibly can combine all of the components the night time earlier than so it’s able to bake while you get up. This Quiche Lorraine is made with Bacon and Gruyere, however you may also attempt my Ham and Cheese Crustless Quiche, Crustless Broccoli and Cheese Quiche, or if you’d like the crust this Spinach Ricotta Tomato Quiche is scrumptious.

Crustless Quiche Lorraine in a pie dish with a spatula.pouring custard into pie dish.

Why is quiche Lorraine known as quiche Lorraine?

Quiche Lorraine is a well-liked kind of quiche that’s named after the Lorraine area of France. It’s historically product of eggs, cream, and bacon. Over time, recipes started including cheese to this traditional French quiche.

Can I exploit milk as an alternative of cream in a quiche?

Sure, you should utilize milk as an alternative of cream in a quiche to lighten it up, however I love to do a combination of each for a silkier texture. On this recipe, I exploit 2/Three cup 2% milk and simply ¼ cup half and half.

What ought to I serve with quiche?

Quiche is nice for breakfast, lunch, and dinner and could be served scorching or room temperature. Listed here are some serving solutions for quiche Lorraine for breakfast:

And when you’re consuming quiche for lunch or dinner, attempt these facet dish recipes:

Variations:

  • Use Swiss or cheddar cheese as an alternative of gruyere.
  • Swap the bacon for chopped ham.
  • Add spinach to the quiche Lorraine for some additional vitamins.
  • For those who’d like quiche with a crust, use refrigerated pie dough.
  • Pour the egg combination right into a muffin tin to make crustless quiche Lorraine muffins. Bake at 350 levels for 28-30 minutes.

Crustless Quiche Lorraine on a plate.

Extra Quiche Recipes You’ll Love:

Crustless Quiche Lorraine

Prep Time: 10 minutes

Prepare dinner Time: 35 minutes

Complete Time: 45 minutes

This simple Crustless Quiche Lorraine with bacon and Gruyere is a lighter tackle the traditional, made lighter with out the crust.

  • cooking spray
  • 6 strips heart reduce bacon
  • 1 cup grated Gruyere cheese
  • 2/3 cup 2% milk
  • 1/4 cup half & half cream
  • 6 giant eggs
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon floor black pepper
  • pinch freshly grated nutmeg
  • 2 tablespoons chopped chives
  • Preheat your oven to 350F levels. Spray a pie dish with oil.

  • Prepare dinner the bacon: Warmth a big frying pan on medium warmth. Organize strips of bacon in a single layer on the underside of the pan.

  • Slowly cook dinner the bacon, turning the strips over sometimes till they’re properly browned then lay the cooked strips on a paper towel, chop the cooked bacon crosswise into 1/4-inch to 1/2-inch items.

  • Evenly unfold the bacon within the dish and prime it evenly with the grated gruyere cheese.

  • Make the custard combination by whisking collectively the milk, half and half, eggs, salt, black pepper, and the nutmeg.

  • Pour the custard into the dish and prime with chives, bake 35 minutes, till the middle is about.

  • Lower the quiche into 6 items and serve.

Serving: 1/sixth, Energy: 205kcal, Carbohydrates: 2.5g, Protein: 16g, Fats: 14g, Saturated Fats: 7g, Ldl cholesterol: 214.5mg, Sodium: 350mg, Sugar: 2g

Blue Sensible Factors: 5

Inexperienced Sensible Factors: 7

Purple Sensible Factors: 5

Key phrases: bacon quiche, crustless quiche, quiche lorraine