This crustless Quiche Lorraine recipe is an easier version of the classic French dish. It's gluten-free (since there is no crust) and uses regular milk rather than heavy cream so it also has fewer calories.
Course Breakfast, Brunch
Prep Time 12minutes
Cook Time 8minutes
Total Time 20minutes
Author Wanda Simone
Kitchen scissors or sharp knife
8" oven-safe frying pan
slotted spoon or spatula
1cupgrated gruyere cheese
2choppedgreen onions or chives
Heat the oven to 375°F.
Cut up the bacon into small pieces.
In an oven-safe saute pan, cook the bacon until it is brown (but not crunchy) over medium heat.
Whisk the eggs in a mixing bowl until fluffy.
Mix in the milk, salt and pepper.
Stir in the grated cheese.
Using a slotted spoon or spatula, remove the bacon from the pan and add it to the eggs.
Pour out the excess grease from the frying pan and put it back on the stove.
Pour the egg mixture into the pan.
Cook for about 3 minutes, pulling the egg mixture in from the sides so the runny egg flows to the bottom of the pan.
When the egg stops leveling itself in the pan but isn't completely set, sprinkle the top with diced green onions or chives (if using).
Bake in the oven for 8 minutes, or until all of the egg is cooked.
Substitute cheddar or swiss for the Gruyere cheese if you prefer. You can also omit the cheese altogether.
Avoid buying pre-grated cheese since it has additives that keep it from clumping that also prevent it from mixing smoothly with the eggs
Scissors are the easiest way to cut the bacon
When transferring the bacon into the eggs, use a slotted spoon or spatula to keep more of the grease in the pan.
Serve hot for the best results.
Easy Crustless Quiche Lorraine (Gluten-Free) from https://www.entertainingdiva.com/recipes/crustless-quiche-lorraine/