Crustless Quiche Lorraine (Gluten Free And Low Carb)
Deliciously light recipe for Gluten Free Crustless Quiche Lorraine
Servings 6
Calories 238kcal
Ingredients
- 5 slices of bacon
- 1/3 cup (2 ounces) of Gruyère cheese shredded
- 1/4 cup of onion minced
- 4 eggs
- 1 cup of heavy cream
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/8 teaspoon of nutmeg
- 2 tablespoons of butter cut into 1/4 inch pieces
Instructions
- Place the rack in the center of your oven. Preheat oven to 400℉.Butter a deep 9-inch pie dish and set it aside.
- Cook bacon in your oven (about 15-20 minutes). Drain on paper towels, and chop into small pieces.Then turn the oven down to 350℉.5 slices of bacon
- Carefully add 1 tablespoon of bacon fat to a skillet on your stovetop. Saute the onions until nicely caramelized, about 5 minutes.Add chopped bacon, shredded cheese and caramelized onions into pie plate.1/4 cup of onion
- Whisk together eggs, cream, salt, pepper and nutmeg in a large bowl.4 eggs, 1 cup of heavy cream, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, 1/8 teaspoon of nutmeg
- Then pour mixture over bacon, cheese and onion in pie plate and gently stir.Finally, dot the top with small pieces of butter.1/3 cup (2 ounces) of Gruyère cheese, 2 tablespoons of butter
- Bake for 40 minutes until egg custard is set and golden. You'll know your quiche is done when a knife inserted 1 inch from the edge, comes out clean. Let set for about 20 minutes before serving.
Notes
• Take the bacon, eggs, cream, and cheese out of the fridge about thirty minutes before starting. Room temperature ingredients blend more easily.
• Get all my tips to cook your bacon in the oven here. There’s no fuss and no splattering mess. Just delicious perfectly done bacon.
• The ingredients in this recipe are for a classic Quiche Lorraine minus the pastry shell. It’s filled with bacon, eggs, cream, and French cheese like Gruyère or Emmental. In fact, traditional Quiche Lorraine doesn’t have cheese.
Go ahead if you want to swap for a variety of ingredients like spinach, mushrooms, feta cheese, or salmon or lump crabmeat. Then it becomes a quiche, not a Quiche Lorraine. So what are your favorite add-ins for quiche?
• If you add veggies, they should be pre-cooked, drained and patted dry. Veggies can release water and make your quiche watery.
• Leftovers will keep in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 238kcal | Carbohydrates: 1.6g
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