CRUSTLESS QUICHE LORRAINE

PREP TIME: 10 mins | COOK TIME: 35 mins | TOTAL TIME: 45 mins | YIELD: 6 SERVINGS

My favourite every Sunday brunch. Crustless Quiche Lorraine made with Bacon and Gruyere is classic and most popular in France. A no-fuss, very easy to throw together, you can even mix the ingredients a night before and pop in the oven the day after. This no crust variety is healthier and lighter.

INGREDIENTS

cooking spray

6 strips centre-cut bacon

1 c grated Gruyere cheese

⅔ c 2% milk

¼ c half & half cream

6 large Eggs

½ tsp kosher salt

⅛ tsp ground black pepper

pinch freshly grated nutmeg

2 tbsp chopped chives

HOW TO MAKE CRUSTLESS QUICHE LORRAINE

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Grease your pie dish with oil.

Step 3: Add the bacon in a heated large frying pan over medium heat. In a single layer, arrange the strips of bacon on the bottom of the pan.

Step 4: Gently cook the bacon, flipping the strips now and again until the bacon strips are nicely brown. Transfer the cooked bacon on a paper towel, then dice into ¼ to ½-inch crosswise.

Step 5: In the prepared dish, evenly spread the diced bacon and sprinkle evenly with grated gruyere cheese.

Step 6: Prepare your custard mixture. Whisk the milk, half and half, eggs, salt, black pepper, and the nutmeg until incorporated.

Step 7: Pour the custard mixture evenly on top of the cheese, then top with chives.

Step 8: Place inside the preheated oven and bake for about 35 minutes or until the middle has set.

Step 9: Once done, remove from the oven and divide the quiche into 6 pieces. Enjoy!

NUTRITION FACTS:

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