Crustless Quiche Lorraine

Crustless Quiche Lorraine Recipe

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Vicki Butts (lazyme)


Found this recipe originally in the Los Angeles Times, 5/9/2001 and it was credited to Marian Cunningham. This was one of 5 quiches that I served to my Thanksgiving guests and it was very well received.


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15 Min
40 Min


How to Make Crustless Quiche Lorraine


  1. Heat the oven to 350 degrees. Butter a pie pan (one that holds 2 cups of liquid).
  2. Stack the bacon slices and cut them crosswise into 1/2-inch pieces. Heat a skillet over medium heat and spread the bacon pieces in one layer in the skillet. Cook, turning them over after 2 or 3 minutes. When the bacon looks brown around the edges, it is almost to the crisp stage. Using a fork, remove the bacon pieces to drain on paper towels.
  3. Using a hand grater, grate the cheese onto a piece of wax paper. Press the cheese into a measuring cup; it doesn't need to be packed firmly, but press down so you have a generous 1 1/2 cups.
  4. Mix the eggs and half-and-half using a fork or rotary beater until they are all one color.
  5. Spread the bacon over the bottom of the pie pan. Sprinkle the cheese evenly over the top. Pour the egg mixture over the bacon and cheese. Bake the quiche until a knife inserted in the center comes out clean, about 30 minutes. Let the quiche sit 5 minutes, then cut it into 4 pieces. Use a spatula to gently lift each piece onto a serving plate.
  6. Each serving:
    492 calories; 475 mg sodium; 312 mg cholesterol; 39 grams fat; 21 grams saturated fat; 5 grams carbohydrates; 29 grams protein; 0 fiber.

Printable Recipe Card

About Crustless Quiche Lorraine

Course/Dish: Meat Breakfast
Main Ingredient: Dairy
Regional Style: French

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