Crustless Quiche Lorraine
This crustless Quiche Lorraine recipe is a simpler version of the classic French dish.
– extra-thick bacon
– large eggs
– grated gruyere cheese
– green onions or chiv
Heat the oven to 375°F. Cut up the bacon into small pieces. In an oven-safe sauté 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.
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