Quiche Lorraine

Similar recipe to my prosciutto and cheddar quiche, but different enough to warrant its own page on this site. While traditional Quiche Lorraine recipes call for a crust, I skip it. Too much work for not much outcome.

Crustless Quiche Lorraine

8 slices bacon, crisply cooked and crumbled
4 ounces Swiss cheese, shredded or chopped
3 green onions, white and green parts, chopped
6 eggs
1 cup cream
¼ teaspoon fine sea salt
¼ teaspoon black pepper
1/8 teaspoon cayenne

Preheat oven to 425 degrees F.

Use a nonstick cooking spray to coat a 9" pie plate. Sprinkle bacon, cheese and green onions evenly in the pie plate. In a mixing bowl, beat eggs with cream, salt, pepper and cayenne. Pour into the pie plate.

Cook for 15 minutes at 425 degrees F. Then without opening the oven door, reduce temperature to 300 degrees F and cook for another 25-30 minutes or until knife inserted in center comes out clean.