One of my family's favorite recipes is this crustless quiche, but they call it bacon pie! I've made so many variations of this over the years and they are always winners for breakfast or even dinner.
Crustless quiche is a winner for breakfast or dinner.
When we lived in Germany for 4 years, we made several trips to Paris and I would always make it a point to eat quiche Lorraine at some point during our trip.
While this version is not authentic (no crust!) I do believe it is fairly close to the real thing. You could bake this in a keto friendly pie crust, but my family actually prefers the crustless version.
Crustless Quiche Lorraine
Ingredients
- 8 slices thick bacon, diced
- ½ white onion, sliced thin
- 6 large eggs
- 1 ½ cups half and half (Half milk, half cream)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 1 ½ cups shredded Swiss cheese
Method
- Preheat the oven to 375F (190C) and grease a pie plate with butter or cooking spray.
- In a large skillet over medium heat, cook the bacon and onion together until the bacon is crispy and the onions are soft and browned, about 15 minutes. Remove from the pan to a paper towel lined plate and set aside.
- In a large mixing bowl, combine the eggs, half and half and seasonings. Beat with a whisk until well combined.
- Stir in the cheese, bacon, and onions into the mixing bowl with the eggs until well combined. Pour the mixture into the prepared pie plate and bake for 45 minutes or until the center is set.
Maryanne Barra says
I’ve been making this every week and
now I add either a cup of steamed broccoli or a handful of baby spinach leaves. I use shredded ham so I don’t have to pull the frypan out and add chopped shallots. I also use thickened cream, it always turns out delicious! I’ve even done it with duck eggs! Amazing!