Crustless Quiche Lorraine Recipe – deephealing

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This simple crustless quiche Lorraine with bacon and Gruyere is a lighter version of the classic made lighter without a crust.

Crustless Quiche Lorraine

I love making crustless quiche for weekend brunch. They are so easy to do. Since there is no crust, it is not only healthier but also quicker to prepare. You can mix all of the ingredients the night before so they're ready to bake when you wake up. This quiche Lorraine is made with bacon and Gruyere, but you can also try my quiche with no ham and cheese with no crust, no crust without broccoli and cheese, or if you want the crust this spinach ricotta tomato quiche is delicious.

Crustless Quiche Lorraine in a cake pan with a spatula.Pour the vanilla sauce into the cake pan.

Why is Quiche Lorraine called Quiche Lorraine?

Quiche Lorraine is a popular type of quiche named after the Lorraine region in France. It is traditionally made from eggs, cream and bacon. Over the years, recipes have added cheese to this classic French quiche.

Can I use milk instead of cream in a quiche?

Yes, you can use milk instead of cream in a quiche to lighten it, but I like to mix the two for a silky texture. In this recipe, I use 2/3 cup 2% milk and only ¼ cup half and half.

What should I serve with quiche?

Quiche is great for breakfast, lunch and dinner and can be served hot or at room temperature. Here are some suggestions for how to serve Quiche Lorraine for breakfast:

And if you have quiche for lunch or dinner, try these side dish recipes:

Variations:

  • Use Swiss or Cheddar cheese instead of Gruyere.
  • Swap the bacon for minced ham.
  • Add spinach to the quiche Lorraine for some extra nutrients.
  • If you want crusted quiche, use chilled pie batter.
  • Pour the egg mixture into a muffin pan to make crustless quiche Lorraine muffins. Bake at 350 degrees for 28-30 minutes.

How to do

Crustless Quiche Lorraine on a plate.

More Quiche Recipes You'll Love:

Crustless Quiche Lorraine

Preparation time: 10 min

Cooking time: 35 min

Total time: 45 min

This simple crustless quiche Lorraine with bacon and Gruyere is a lighter version of the classic that has been made lighter without a crust.

  • Cooking spray
  • 6th Strips of bacon cut in the middle
  • 1 Cup grated Gruyere cheese
  • 2/3 Cup 2% milk
  • 1/4 Cup half & half cream
  • 6th Big eggs
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • prize Freshly grated nutmeg
  • 2 tablespoon chopped chives
  • Preheat your oven to 350F degrees. Spray a cake pan with oil.

  • Cooking bacon: Heat a large pan over medium heat. Lay the strips of bacon in one layer on the bottom of the pan.

  • Slowly cook the bacon, turning the strips occasionally until they are nicely browned. Then, place the cooked strips on a paper towel and chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.

  • Spread the bacon evenly in the bowl and cover evenly with the grated Gruyere cheese.

  • Make the custard mixture by whisking the milk, half and half, eggs, salt, black pepper and nutmeg together.

  • Pour the pudding into the bowl and top it with chives. Bake for 35 minutes, until the center is firm.

  • Cut the quiche into 6 pieces and serve.

Portion: 1/ 6th, Calories: 205kcal, Carbohydrates: 2.5G, Protein: 16G, Fat: 14thG, Saturated fatty acids: 7thG, Cholesterol: 214.5mg, Sodium: 350mg, Sugar: 2G

Blue Smart Points: 5

Green Smart Points: 7th

Purple Smart Points: 5

Keywords: Bacon quiche, crustless quiche, quiche Lorraine

sent July 27, 2020 by Gina

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