Crustless Quiche Lorraine is a lightened-up version of the classic quiche lorraine. Crispy bacon, melted gruyere cheese, and fluffy eggs. Served with a fresh lemon vinaigrette arugula salad. It makes a fantastic weekend or a special occasion brunch.
What is Quiche Lorraine?
A quiche is a French tart filled with rich unsweetened custard; often has other ingredients such as cheese, meat, seafood, or vegetables. A quiche lorraine generally contains cheese and bacon.
Quiche Lorraine comes for the Lorraine region of France. The classic quiche from Lorraine features gruyere, onion, fatty bacon (French lardons), and nutmeg.
In the U.S. we eat egg dishes such as quiche from breakfast or brunch. In France, they eat quiche for lunch or dinner and it is generally served with a salad.
Ingredients in Crustless Quiche Lorraine
- Bacon
- Eggs
- Heavy cream
- Gruyere cheese
- Nutmeg
- Pepper
About Gruyere Cheese
Gruyere cheese is a firm cheese that is creamy, nutty, and slightly salty which is made from whole cow’s milk. Gruyere cheese originates in Switzerland and is named from the town Gruyeres in Switzerland. It makes a great melting cheese and can be found it fondue recipes, melted in sandwiches, soups, and quiches.
After the cheese is made, it is put in a salt bath or brine. This begins the maturation process. It sits in the cheese maker’s cellar receiving almost daily care to help form the rind. After about three months, the cheese is transferred to another cellar for a slow maturation process called affinage. It will mature in the cellar for 5 to 18 months. The cellar has a climate (humidity and temperature) close to that of a cave. The shorter the time in affinage the sweeter the cheese. With a longer time it gets a stronger; more distinct flavor and taste.
How to Make Crustless Quiche
- Cook the bacon. Line a cookie sheet with parchment paper or foil for easy cleanup. Place 5 strips of bacon on a lined cookie sheet. Bake until crispy, about 25 minutes. Let cool on a paper towel-lined plate to remove excess grease. Once cooled cut or break into chunks.
- For the egg mixture. In a large bowl, whisk together eggs, heavy cream, pepper, and nutmeg.
- Grate cheese.
- For the quiche. Sprinkle bacon and cheese in the bottom of the prepared pie pan. Pour egg mixture over bacon and cheese.
- Bake. Bake until eggs are set and quiche is fully cooked.
How to Make Lemon Vinaigrette
You can make the dressing ahead and store it in the refrigerator until ready to use or prepare it as the quiche is baking.
- Zest and juice the lemon.
- In a small bowl, mix lemon juice and zest, oil, mustard, garlic, salt, and pepper. Mix well. Pour over arugula when ready to serve.
- Store in an airtight container such as a mason jar for up to a week.
FAQ’s
What can I use Instead of Heavy Cream in Quiche Lorraine?
You can use either half and half or milk for an even more lightened-up quiche recipe.
What to Serve with Quiche Lorraine?
I love to serve quiche with the arugula salad and some fruit. Here are some other serving options:
Why Put Nutmeg in a Quiche?
Nutmeg isn’t just a spice used during the holidays. Nutmeg compliments milky, creamy custardy dishes as well as cheesy dishes. This dish has eggs, cream and cheese so a pinch of nutmeg compliments these flavors perfectly.
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Crustless Quiche Lorraine
Equipment
- Baking Sheet
- pie or quiche pan
- medium mixing bowl
- small mixing bowl or mason jar
Ingredients
- 5 strips bacon
- 5 large eggs
- 1 cup heavy cream
- 1 cup grated gruyere cheese
- cracked pepper to taste
- 1 pinch nutmeg
For the Lemon Vinaigrette Dressing
- 1 medium lemon zest and juice
- ½ cup avocado oil
- ½ tsp dijon mustard
- ½ tsp minced garlic
- ¼ tsp cracked pepper
- ¼ tsp sea salt
- baby arugula
Instructions
- Preheat oven 350°F.
To cook the bacon:
- Place 5 strips of bacon on a parchment paper or foil-lined cookie sheet.Bake approximately 25 minutes or until crispy.
- Remove bacon from the oven and place on a paper towel-lined plate to remove excess grease.Once slightly cooled, break or cut bacon into chunks.
For the quiche:
- Spray the pie pan with nonstick cooking spray.
- In a large bowl, whisk together eggs, heavy cream, pepper, and nutmeg.
- Sprinkle bacon and cheese in the bottom of your prepared pie pan.Pour egg mixture over bacon and cheese.
- Bake 30-35 minutes or until cooked completely and eggs are set. Let cool slightly. Slice and serve.Store leftovers in an airtight container in the refrigerator for 3-4 days.
For the Salad:
- In a small bowl, whisk together lemon juice and zest, oil, mustard, garlic, salt, and pepper. Pour dressing over baby arugula.Store leftover dressing in an airtight container or mason jar in the refrigerator for up to a week.
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