A no-fuss creamy crustless quiche that’s packed with savory flavor from bacon and Gruyère cheese.
- 8 slices thick-cut bacon, cut into ½-inch pieces
- 1 cup thinly sliced onion
- 8 large eggs
- 1 ½ cups whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- Pinch grated fresh nutmeg
- 1 cup Gruyère cheese, shredded (4 ounces)
- ½ cup shredded Parmesan (2 ounces)
Preheat oven to 350ºF with rack set in middle position. Coat a 9-inch pie plate with nonstick spray.
In a large skillet over medium heat, cook bacon until crispy, 8–10 minutes. Using a spoon, transfer bacon to a paper towel-lined plate. Discard all but 2 teaspoons bacon drippings.
Return reserved 2 teaspoons drippings to now empty skillet (or use olive oil). Add onion to drippings and cook over medium heat until softened and starting to brown, 5–7 minutes; let cool slightly.
For the custard, vigorously whisk eggs in a large bowl until light in color and bubbly, about 1 minute. Whisk in milk, salt, cayenne and nutmeg until thoroughly combined; stir in bacon, onion and cheeses.
Pour custard into prepared pie plate and bake quiche until edges are set and center is slightly jiggly, 50–55 minutes.
Let quiche cool at least 1 hour; serve.
If you want a more luxurious, silky quiche, use half-and-half instead of whole milk.
- Serving Size: 1 piece
- Calories: 256
- Sugar: 4g
- Sodium: 569mg
- Fat: 19g
- Saturated Fat: 8g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 220mg
Keywords: low-carb quiche, quiche lorraine, crustless quiche, crustless quiche lorraine