Bacon and cheese crustless quiche
Quiche Lorraine with the pastry left out: crisp bacon and nutty Gruyère under a soft, savoury custard of eggs, milk and cream. It slices cleanly warm or cold and comes out of one pie dish, so tomorrow's breakfast is already made.
- Time
- 65 min (15 prep + 50 cook)
- Servings
- 6
- Per serving
- 294 kcal
- Protein
- 19 g
Ingredients
- 8 oz raw bacon (about 2 3/4 oz once crisp) bacon, cooked crisp and chopped
- 1 tsp butter, for the dish
- 1 cup grated gruyere, or Swiss cheese
- 6 large eggs
- 6 tbsp heavy cream
- 1 cup plus 2 tbsp whole milk
- 1/4 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 350°F and butter a 9 inch deep pie dish. Fry the bacon until crisp, 8–10 minutes, drain it on paper and chop it. The fat stays behind in the pan.
- Scatter the bacon and the cheese evenly over the bottom of the dish.
- Whisk the eggs, cream, milk, salt and pepper until smooth, and pour over the bacon and cheese.
- Bake 35–40 minutes, until golden at the edges and just set in the middle, with 160°F at the centre. Leave to stand for 10 minutes before slicing.
- Serve warm or cold. It keeps 4 days in the fridge, reheats gently in a low oven or the microwave, and freezes 3 months in slices.
Good to know
Can I use all cream, like a classic Lorraine?
Yes, it makes a richer, softer custard, at about 27 instead of 36.
What else can go in?
If you are not strict, a little sautéed onion is what most French cooks would add, and a grating of nutmeg in the custard is the classic finish.
Alternative
Per
- Calories
- 224
- Protein
- (25%)
- 14 g
- Fat
- (70%)
- 17 g
- Carbohydrates
- (5%)
- 3 g
- of which sugar
- 2 g
- Fiber
- <1 g
- Sodium
- 420 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1763 kcal goes into the pot and 848 g of ingredients comes out as about 787 g of food: 224 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.