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.


PRINT: https://www.skinnytaste.com/crustless-quiche-lorraine/

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!

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