bacon quiche

This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.

Crustless Quiche Lorraine 

cooking spray

bacon

Gruyere cheese

2% milk

half & half cream

eggs

salt

black pepper

nutmeg

chives

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.

This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.


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Crustless Quiche Lorraine Recipe

Quiche Lorraine is from the North East region of France which borders, Belgium, Germany and Luxembourg. This is a dish for all meals: breakfast, brunch, lunch or dinner. This has such a rich custard like texture with a salty cheese and bacon flavors what is not to love!&nbsp;

Authentic Quiche Lorraine

flour (plus 2 Tbsp.)

unsalted butter (cold,

water (cold)

eggs (large)

bacon (thick cut)

Gruyere

heavy cream

pepper

Preheat oven to 375'F

To make the dough: place flour, butter and salt in a food processor and pulse until the mixture becomes a coarse meal. Slowly add the water 1 tablespoon at a time until the mixture comes together like a ball.

Place on a lightly floured surface and flatten out to form a 12" disc. Fit into a quiche pan. Freeze for 30 minutes.

Put a piece of parchment paper on the top of the dough, and top with pie weights.

Bake for 15 minutes.

Remove from oven, and remove pie weights and parchment paper. Brush bottom and sides with one beaten egg.

To make the filling: While the dough is baking, cook bacon slices in a pan until almost crispy. Transfer to a plate lined with paper towels to drain.

In the bowl of a mixer beat 4 remaining eggs and add heavy cream, pepper, and nutmeg.

Beat until it begins to thicken, and it is a light yellow color.

Sprinkle bacon and Gruyere onto the top of the dough. Pour egg mixture on top.

Bake for about 20 minutes. the quiche should puff up. The quiche should also have a light golden color on the top.

This Bacon Quiche with Broccoli &amp; Cheddar comes together quickly and easily, yet it feels like an elegant meal. It's perfect for breakfast, lunch, or dinner.

Bacon Quiche with Broccoli &amp; Cheddar

single pie crust (made with whole wheat pastry flour)

broccoli

oz cheddar cheese (shredded) ((1 1/4 cup))

tbsp unbleached, all-purpose flour

bacon (cooked and chopped)

half-and-half

Preheat the oven to 375 degrees. Place a pie or quiche pan on a small baking sheet to make it easier to handle and to catch the drips. Lay the prepared pie crust into the quiche pan and trim the edges.

Layer the broccoli in the bottom of the prepared pan. Combine the cheese with the flour in a small dish and toss to coat. Sprinkle this over the broccoli. Sprinkle the bacon over the cheese.

In a large mixing bowl, combine the eggs and half and half. Season to taste with salt and pepper. Pour this mixture over the fillings in the pie shell. (This is the point at which you could freeze it, if making it in advance. Lay the pie plate on a rack in the freezer until firm. Wrap tightly with foil and place inside a labeled, ziptop freezer bag.)

Bake the quiche for 30 minutes or until set and golden. Allow to cool slightly before serving.

Prepare crust means bake it first without filling?

We roasted the broccoli last time we made this to decrease the extra water that comes with steaming. It was perfect!

Authentic French Quiche Lorraine RecipeThis authentic French Quiche Lorraine recipe has a flaky butter crust, smoky bacon, and a silky egg custard. The traditional no-cheese filling is rich, simple, and perfect for breakfast, brunch, lunch, or dinner.

Authentic French Quiche Lorraine Recipe

(155 g) all-purpose flour

(45 to 60 ml) ice-cold water

(170 g) smoked bacon, diced

(360 ml) heavy cream

(120 ml) whole milk

Salt and black pepper,

(115 g) grated Gruyère, optional for the American-style version

Make the pastry dough

Add the flour and salt to a large mixing bowl and stir them together. Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces of butter. These small butter pieces will melt in the oven and create flaky layers. Add the cold water 1 tablespoon at a time, mixing gently after each addition. Stop as soon as the dough holds together when pressed. Do not knead it, because too much mixing can make the crust tough.

Chill the dough

Shape the dough into a flat disk and wrap it tightly. Refrigerate it for at least 30 minutes. Chilling allows the flour to absorb the water and keeps the butter cold. If the dough is warm when it enters the oven, the crust may shrink or lose its flaky texture.

Preheat the oven and baking sheet

Place a large baking sheet on the middle oven rack and preheat the oven to 375°F (190°C). Heating the sheet pan before the tart goes into the oven gives the bottom crust strong heat from the start. This is one of the easiest ways to prevent a soggy base.

Roll and shape the crust

Lightly flour your work surface and rolling pin. Roll the chilled dough into a circle slightly larger than a 9-inch tart pan. Lift the dough carefully and place it inside the pan without stretching it. Press it gently into the corners and sides, then trim the extra dough. If the pastry feels soft or warm, chill the shaped crust for 10 minutes before baking.

Blind bake the crust

Line the pastry with parchment paper and fill it with pie weights or dried beans. Place the tart pan on the hot baking sheet and bake for 15 minutes. Carefully remove the parchment and weights, then bake the uncovered crust for another 10 minutes. The base should look dry and lightly golden. A pale, soft crust needs a few more minutes before the wet filling is added.

Cook the bacon

While the crust bakes, place the diced bacon in a skillet over medium heat. Cook until it is crisp and lightly browned, stirring from time to time so it cooks evenly. Move the bacon to a paper towel-lined plate with a slotted spoon. Drain it well because extra grease can soften the crust and make the filling feel oily.

Prepare the egg white seal

Crack the eggs into a bowl, but save about 1 tablespoon of egg white in a separate small dish before whisking the custard. As soon as the blind-baked crust comes out of the oven, brush the hot bottom and sides with the saved egg white. The heat will set it quickly and create a thin seal between the pastry and the custard.

Make the custard

Whisk the eggs, heavy cream, whole milk, nutmeg, salt, and black pepper until smooth. Mix just until everything is fully combined. Avoid beating in too much air, because large bubbles can make the baked filling look uneven. The mixture should be pale, smooth, and easy to pour.

Assemble the quiche

Scatter the drained bacon evenly over the sealed hot crust. Placing the bacon directly on the pastry creates another small barrier against moisture. For the optional cheesy version, sprinkle half of the Gruyère over the bacon. Slowly pour in the custard so the bacon stays spread across the crust. Add the remaining cheese on top, if using.

Bake the Quiche Lorraine

Reduce the oven temperature to 350°F (175°C). Keep the tart pan on the preheated baking sheet and bake for 35 to 45 minutes. Begin checking near the 35-minute mark. The edges should look set and may puff slightly, while the center should still jiggle gently like set gelatin. It should not slosh like liquid. If you use a thermometer, the center should reach about 170°F (77°C).

Rest before slicing

Move the quiche to a cooling rack and let it rest for at least 45 minutes. This step is important because the hot custard continues to set as it cools. Cutting it too early can make even a fully baked quiche look runny. After resting, the slices should hold their shape while the filling stays smooth and soft.

Serve

Remove the quiche from the tart pan, slice it into wedges, and serve warm or at room temperature. Pair it with a green salad, roasted vegetables, or fresh fruit. For the best texture, avoid serving it straight from a very hot oven.

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