The freshly baked quiche is amazing, and the leftovers are just as good, gently reheated or even cold straight out of the fridge. This crustless quiche Lorraine is so flavorful and indulgent. True, it lacks vegetables, but you can always serve veggies on the side. With a prep time of 20 minutes, it is also incredibly easy to make. This is not a tall quiche, but don’t let that discourage you. The flavor is absolutely wonderful. It’s one of my favorite dishes to make when I host brunch at our place.
Ingredients
Recipe Card
Eggs: I use large eggs in most of my recipes, including this one. Heavy cream: I tried half-and-half, and it wasn’t as good. Heavy cream is the way to go! Spices: I use white pepper and cayenne pepper. Black pepper is fine, but the black specks will be visible on the golden quiche. Cooked bacon: You’ll need one 8-ounce package of bacon for this recipe. It’s best to use thin-cut or medium-cut bacon, not thick-cut. Chopped onion: You can use a yellow or white onion. Grated Gruyere cheese: The Gruyere makes a difference here. I tried to use white cheddar, and although it was tasty, it wasn’t as good. I buy a block of cheese and shred it by hand using a box grater, as shown in the image below.
If you’d like to try adding mushrooms, make sure you saute them first until they have released all their water and the water has evaporated from the skillet. Otherwise, your quiche will end up watery. Here’s a good recipe for sauteed mushrooms. Cook the bacon until crisp and chop it. It’s easy to cook bacon in the microwave - check out this recipe for microwave bacon. Pour the mixture into a greased pie plate. Gently mix to evenly distribute the bacon pieces. Bake the quiche in a preheated 350°F oven until puffed and golden, 30-40 minutes. Let it rest for 30 minutes, then slice and serve. Sometimes, I serve this quiche for dinner. When I do, I usually serve this ultra-rich quiche with a light side dish to balance it out, such as arugula salad, tomato salad, steamed asparagus, or steamed broccoli. You can also freeze the leftovers. I freeze the slices in freezer bags for up to three months and thaw them gently in the microwave.
