Crustless Quiche is similar to the original French classic tart, Quiche Lorraine, just with a few tweaks. This recipe is so easy to make, yet so delicious. We think you will like it so much you’ll forget about the pastry.
Crustless Quiche
Still containing the essential Quiche Lorraine ingredients of eggs, cream, and bacon, this crustless quiche has a few additions, including tomato and onion.
Thanks to the lack of pastry, total carbs are reduced to around .3oz (8g) per serving without skimping on the taste.
Crustless Quiche
A Crustless Quiche that's full of flavour but without the carbs
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Servings: 4 serves
Ingredients
- 4 eggs large, room temperature
- 10 floz heavy cream
- 1 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground black pepper
- 5.3 oz gruyère cheese grated
- 2 tomatoes sliced
- 7 oz streaky bacon cut into small pieces
- 1 red onion finely diced
Instructions
- Preheat oven to 350°F (175°C). Prepare an 11" (29CM) quiche dish ready for baking. (If you don't have a non-stick quiche dish, coat it with a layer of butter or spray oil of your choice).
- Fry bacon: Over medium heat, cook the bacon until crispy; remove from the pan and rest in a sieve over a bowl to drain the oil.
- Fry onion: Reduce the heat, and fry the red onion until it softens, then remove it from the pan.
- Mix eggs and cream: Add heavy cream, eggs, salt, cinnamon, nutmeg, and black pepper into a mixing bowl and whisk well.
- Layering: Start layering by sprinkling the crispy bacon (reserve some for topping later), grated cheese, and cooked red onion, then lay tomato slices around the dish.
- Pour the egg and cream mixture into the quiche dish and top with any remaining tomato slices. Then Bake for 30-35 minutes or until golden brown.
- Remove from oven: Sprinkle the remaining bacon pieces on top of the quiche right after removing from the oven.
- Cool: Leave to cool slightly before serving (around 10 minutes).
Nutrition
Serving: 1serve | Calories: 700kcal | Carbohydrates: 8g | Protein: 26g | Fat: 63g | Saturated Fat: 32g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 321mg | Sodium: 1265mg | Potassium: 448mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2213IU | Vitamin C: 11mg | Calcium: 470mg | Iron: 1mg
Ingredients for Crustless Quiche
- Eggs: We used fresh free-range large-sized eggs. All four weighed 8oz (227g), including the shells.
- Cream: Use heavy full-fat cream; it creates a much more silky texture.
- Salt: Like most things, salt makes it better!
- Spices: Cinnamon, nutmeg, and ground black pepper are all used in this quiche. If you don’t have these, you could get away without them; the taste might seem like something needs to be added.
- Gruyère cheese: Gruyère is great for quiche; trying and getting a hold of it is highly recommended. If you need a substitute, aged cheddar can be used.
- Tomatoes: Use fresh vine-ripened tomatoes, and add some salt and pepper directly to boost their flavor.
- Bacon: Use whichever flavor or cut is your favorite.
- Red onion: Brown or red onion can be used.
How to make Crustless Quiche
- Fry bacon: in a pan over medium heat, the bacon until crispy.
- Drain fat: remove the bacon from the pan and rest it in a sieve over a bowl to drain the oil.
- Cook onion: Reduce the heat, fry the red onion until softened, and remove it from the pan.
- Put onion aside: Place it in a bowl and keep it aside for now.
- Eggs: Crack four eggs into a large mixing bowl.
- Cream: Pour the heavy cream into the eggs and whisk until combined.
- Salt and spices: Salt, cinnamon, nutmeg, and black pepper are then added and whisked into the egg and cream mixture.
- Layers: Layer the crispy bacon (save some for topping later), grated cheese, cooked red onion, and tomato slices around the dish.
- Pile on the ingredients: With the remaining cheese and onion, pile the ingredients into the dish, and try to spread things around evenly, so each piece gets a bit of everything.
- Pour and bake: Pour the egg and cream mixture into the dish, covering the ingredients, and add any remaining tomato slices. Then bake for 30 to 35 minutes.
- Cooling: Once removed from the oven, top with any remaining bacon pieces and cool for around 10 minutes before serving.
Want more fabulous recipes?
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