Crustless Quiche Lorraine
1 tsp. extra-virgin olive oil
3 slices thick-cut bacon, chopped (freeze briefly or snip with shears for ease in cutting)
1 medium shallot, thinly sliced
6 large eggs
1/4 c. milk
1/8 tsp. Kosher salt
1/8 tsp. Freshly ground black pepper
1 c. shredded Gruyère cheese
Chives, for garnish
In an 8" oven-safe nonstick skillet, heat olive oil on medium.
Add bacon and shallot; cook 6 minutes, stirring occasionally.
Whisk eggs, milk, salt, and pepper until combined; stir in Gruyère.
Add eggs to skillet. Cook 3 minutes, stirring occasionally to form curds and allow runny egg to flow to bottom of pan.
Bake at 375 degrees F