Crust less Quiche Lorraine Recipe – Learn Like a Pro : A charming twist on the traditional French cuisine, the Quiche Lorraine, is presented here in the form of a crustless version, which is not only delicious but also convenient. Because you can save time without sacrificing flavour by omitting the crust, this dish is an excellent choice for hectic mornings or brunches that are more relaxed in nature. This recipe, which is loaded with savoury bacon, creamy cheese, and delicate eggs, is sure to become a regular fixture in your kitchen. Now that we have that out of the way, let’s get started on preparing this beautifully simple cuisine that is guaranteed to leave your loved ones and friends in awe!
Crust less Quiche Lorraine Recipe – Learn Like a Pro
This recipe, which is loaded with savoury bacon, creamy cheese, and delicate eggs, is sure to become a regular fixture in your kitchen. Now that we have that out of the way, let’s get started on preparing this beautifully simple cuisine that is guaranteed to leave your loved ones and friends in awe!
Ingredients
- 1 tablespoon butter for pan
- 8 oz bacon cooked and chopped (2.5 oz cooked weight)*
- 4Â large eggs
- ½ cup heavy cream
- ⅛ teaspoon white pepper (black is fine, but will be visible on the golden quiche)
- ⅛ teaspoon cayenne pepper
- ½ medium onion chopped (2 oz)
- 3 oz gruyere cheese grated
Instructions
Start the oven at 350 degrees Fahrenheit. Butter should be used to grease the sides and bottom of a 9-inch pie plate. After the bacon has crisped up, cut it. Cooking it in two batches in the microwave is simple. Whisk the eggs, heavy cream, cayenne, and white pepper in a medium-sized bowl.
Add the grated cheese, chopped cooked bacon, and onions and fold them in. Transfer the mixture into the pie pan that has been preheated, stirring gently to distribute the bacon pieces evenly.
Bake for 30 to 40 minutes, or until the quiche is golden and puffy and a toothpick inserted in the centre comes out clean After letting the quiche set in the pan on a cooling rack for half an hour, cut it into eight pieces, and serve.
ALSO SEE
Notes
Since the bacon and cheese already add a lot of salt, I don’t add any. However, you can add a quarter of a teaspoon to the egg mixture if you want to use kosher or sea salt.
After the first half hour, check the quiche. If it’s not done yet, I usually bake it for a further five to ten minutes, or until the middle is golden brown, then cover the edges with foil because they darken more quickly.
Nutrition
- Serving:Â 1slice
- Calories:Â 177kcal
- Carbohydrates:Â 1g
- Protein: 10g
- Fat:Â 14g
- Saturated Fat:Â 7g
- Sodium:Â 309mg
- Sugar:Â 1g
Serving recommendations
It goes without saying that this is the ideal breakfast dish. I like to serve it with sliced tomatoes and these keto biscuits for brunch. However, occasionally I serve it for dinner or lunch. When I do, I try to balance it with a light side dish and serve this incredibly rich quiche. So steamed broccoli, tomato salad, or a lovely green salad (like this arugula salad) would be great.
Keeping leftovers
Remaining food can be stored for three to four days in the refrigerator in an airtight container. Use 50% power in the microwave to reheat them slowly. A slice is my Favourite breakfast food! Additionally, leftovers can be frozen. I store the slices in freezer bags and may defrost them in the microwave for up to three months.
