Crustless Quiche Lorraine

Directions

• Preheat the oven to 350°F.
• Lightly 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.
• To 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.
• In a large bowl, beat the eggs and heavy cream with a whisk for 2 minutes to combine.
• Add the Swiss and Gruyere cheeses, reserved bacon, onions and garlic, salt, and pepper to the eggs. Whisk to combine.
• Slowly pour the egg mixture into the prepared pie pan.
• Carefully place the pan on the middle rack in the oven. Bake for 2- to 25 minutes, until the center has solidified.
• Remove the pan from the oven. Cool the quiche for 5 minutes before slicing and serving.