Crustless Quiche Lorraine

This Crustless Quiche Lorraine is a delicious twist on a classic recipe. Loaded with bacon, eggs, cream, and Crystal Farms Swiss Cheese, it has so much flavor you'll never even miss the crust! Perfect for Easter brunch or anytime you want an impressive, easy, and delicious breakfast!

5 from 3 votes

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 348kcal

Author: Cathy Trochelman

Ingredients

12 ounces bacon cooked and crumbled
1/2 cup chopped onion
1 Tablespoon olive oil
5 whole eggs
5 egg whites
1 cup heavy cream
2 Tablespoons all purpose flour
1 cup shredded Swiss cheese
½ teaspoon pepper
½ teaspoon salt
1 Tablespoon minced fresh chives

Instructions

Chop the raw bacon and add it to a large skillet. Cook for 5 minutes over medium heat, then add the chopped onion and sauté for an additional 5 minutes, until bacon is crispy and onion is translucent. Remove skillet from heat.
In a large bowl, combine the eggs, egg whites, heavy cream, and flour. Mix well. Stir in the salt, pepper, and cheese. Add onion and bacon from skillet and stir to combine.
Pour egg mixture into a greased 10 inch pie plate or similar sized baking pan.
Bake at 350 degrees for 45-55 minutes, until golden brown and puffed up. Remove from oven.
Garnish with fresh minced chives and cut into slices. Quiche can be eaten warm, cold, or at room temperature.

Notes

Storing & Reheating

Leftovers can be stored, covered, in the refrigerator for 3-4 days. Reheat individual slices in the microwave for 1-2 minutes, checking every 30 seconds to prevent over-heating. You can also reheat the rest of the pan in the oven at 350°, covered, for 20-30 minutes or until warmed through. This recipe also freezes well after baking and can be kept in the freezer for up to 3 months. To do so, cool the quiche completely after baking, wrap it in plastic wrap and cover it tightly with foil. Freeze for up to 3 months. When ready to eat, unwrap it and bake from frozen at 350° for 1 - 1 1/2 hours.

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