Crustless Quiche Lorraine

I promise you won’t even notice that the crust is missing after one bite. This quiche has Swiss cheese, onion, and a whole package of bacon in it!

I know, I know. Why would you want a quiche without the crust? It’s the best part! But with a quiche this good, you won’t even miss it I promise. I made it for brunch this past weekend and it was a huge hit. In fact I may have converted some with-crust lovers to the crustless side. Also, I didn’t know what made a quiche a “quiche lorraine” until I googled it. Apparently a lorraine consists of bacon, Swiss cheese, and onion. A whole 12 oz. package of bacon went into this baby. Not complaining about that!

One year ago: Cheesy Tater Tot Casserole

Two years ago: Single Serving Bread Pudding

Five years ago: Strawberry Nutella Bread Pudding

CRUSTLESS QUICHE LORRANIE

Serves 6-8

Ingredients:

12 oz. bacon

1/2 cup chopped onion

5 eggs + 5 egg whites

1 cup heavy cream or milk

2 Tbsp all-purpose flour

1 cup shredded Swiss cheese

1/2 tsp pepper

1/2 tsp salt

1 stalk green onion, sliced

Directions:

1. Preheat oven to 350 degrees. Grease a 10-inch pie pan and set aside.
2. In a large skillet over medium heat, cook the bacon until crispy and remove to a paper-towel lined plate. Remove all but 1 tablespoon grease, add onion and cook until tender. Remove from heat.
3. In a large mixing bowl, whisk together the eggs, egg whites, cream, and flour and mix well. Stir in crumbled bacon, onion, cheese, salt and pepper.
4. Pour into a greased 10 inch pie plate or similar sized baking dish.
5. Bake for 45 minutes or until golden brown on top and set in the middle. Remove from oven and immediately top with chopped green onion.

Source: Adapted from Lemon Tree Dwelling.