Crustless Quiche Lorraine

David Venable

Prep Time: 1 hour, 15 minutes

Serves: 6–8

Ingredients

  • 10 slices bacon, chopped into 1/2" pieces
  • 1/3 cup onion, chopped
  • 1-2/3 cups heavy whipping cream
  • 4 large eggs
  • 1-1/4 cups Emmentaler cheese, shredded
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1/8 tsp ground nutmeg
  • 1/4 cup fresh flat leaf parsley, chopped

Preparation

Preheat your oven to 350°F.

While the oven is preheating, heat a large skillet over medium heat. Once hot, add bacon pieces to the skillet and cook until crisp. Remove bacon from the skillet using a slotted spoon and place onto a paper towel-lined plate to drain.

Discard all but 2 Tbsp of bacon fat from the pan and add the chopped onions. Cook until soft and translucent, stirring occasionally, about 5 minutes. Spread cooked onions and bacon fat into the bottom of an 11” pie dish. Then, evenly sprinkle the Emmentaler cheese and cooked bacon pieces on top of the onion layer.

To make the egg filling, start by adding heavy whipping cream and eggs to a large mixing bowl and whisk to combine. Add salt, white pepper, nutmeg, and parsley to the cream and egg mixture. Whisk again to combine. Pour the egg mixture over the bacon, onions, and cheese.

Bake for 40 to 50 minutes or until a knife inserted 2-1/2” from the edge comes out clean and the quiche is light golden brown in color.

Remove quiche from the oven and let sit for 15 minutes before cutting and serving.

Cook's Notes

Can’t find Emmentaler cheese in your grocery store? No worries! Swiss, Gouda, Asiago, or any other cheese that has a bite to it are great substitutes.

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