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.
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!
Serving: ⅙th, Calories: 205kcal | Carbohydrates: 2.5g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 214.5mg | Sodium: 350mg | Sugar: 2g | Blue Smart Points: 5 | Green Smart Points: 7 | Purple Smart Points: 5