Crustless Quiche Lorraine
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.
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Servings: 8 people
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.