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 for 8 minutes or until top is set. Garnish with chives. 

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