40 min 4
Crustless Quiche Lorraine
A simple egg scramble inside a bacon cup is topped with cheese in this savory, compact meal made in a cupcake pan. I enjoy using this basic recipe and adding different cheeses or toppings, like mozzarella and basil or onion and Cheddar. Feel free to experiment to find your favorite way to enjoy these sunny breakfast cups.
Cooking spray for pie pan
1 pound thick-cut bacon, grease reserved
1 tablespoon minced garlic
¼ cup minced onion
4 eggs, beaten
1½ cups heavy (whipping) cream
1 cup shredded Swiss cheese
½ cup shredded Gruyere cheese
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
TipsSave time using precooked bacon instead of uncooked bacon slices. Look for thick-cut precooked bacon since the regular cut tends to be very thin.
Directions Preparing:5 minCooking:35 min
Step 1Preheat the oven to 350°F.
Step 2Lightly spray the pie pan. In a large skillet over medium-high heat, cook the bacon until crispy, 6 to 8 minutes depending o thickness. Remove the bacon from the skillet to drain on paper towels, reserving the remaining bacon grease in the skillet. Once cooled, chop the bacon into small pieces and set aside.
Step 3To the remaining grease in the skillet with the heat lowered to medium, add the minced garlic and onions. Cook for 3 to 4 minutes, browning slightly. Remove the skillet from the heat. Spoon the onion and garlic mixture into a small bowl. Set aside to cool.
Step 4In a large bowl, beat the eggs and heavy cream with a whisk for 2 minutes to combine.
Step 5Add the Swiss and Gruyere cheeses, reserved bacon, onions and garlic, salt, and pepper to the eggs. Whisk to combine.
Step 6Slowly pour the egg mixture into the prepared pie pan.
Step 7Carefully place the pan on the middle rack in the oven. Bake for 2
Step 8to 25 minutes, until the center has solidified.
Step 9Remove the pan from the oven. Cool the quiche for 5 minutes before slicing and serving.