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crustless quiche lorraine

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Crustless Quiche Lorraine

This Crustless Quiche Lorraine is ultra fluffy, creamy, and full of salty bacon, smoky Gruyere cheese, and eggs. Perfect for an easy, filling breakfast or brunch! It’s fluffy. It’s creamy. It’s full of eggs, cheese, and bacon. It’s easy. It’s delicious. This quiche is so creamy, a little salty and smoky from the bacon and gruyere, and just outta this world comforting. Only 6 carbs for 1/4th of the dish!

Ingredients :
  • Chives, optional
  • 1/4 tsp. Cayenne
  • 1/4 tsp. Nutmeg
  • 1/2 tsp. Salt
  • 8 oz. Gruyere, grated
  • 3/4 cup Whole milk
  • 6 Large eggs
  • 3 cloves Garlic, minced
  • 1/2 cup Diced onion
  • 6 slices Bacon
Directions :
  1. Preheat oven to 375 degrees F.
  2. Lay bacon in an 8" oven-safe cast-iron skillet. Cook over medium heat until crispy (cook 2 pieces at a time). Remove bacon, but keep the grease. Crumble bacon and set aside.
  3. Add in the diced onion. Cook for 5 minutes, or until tender. Add in garlic. Saute for 30 seconds. Remove from heat.
  4. In a large bowl, whisk together the eggs and milk. Stir in the cheese, salt, nutmeg, cayenne, bacon, and onions. Grease skillet and pour the mixture into prepared pan.
  5. Bake for 20 - 30 minutes or until the egg mixture has set. You can check this with a toothpick. Or you can see once the egg mixture isn’t jiggly. Baking time may vary depending on the pan you use. I used the hot skillet.
  6. Let cool for about 10 minutes before serving.

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