Crustless Quiche Lorraine
This is my favorite breakfast food by far, as it reheats really well in the microwave. Quiche Lorraine is no more than bacon and onion quiche. I don't always have hard and fast measurements, so feel free to adjust to your own preferences. I use a huge 12" ceramic quiche pan, so if you're using a standard pie plate for your quiche, you will have to cut the recipe down by a third or so, just to compensate.
I use:
a pound of bacon
10-12 oz of swiss (or gruyere, if you're feeling wealthy on any given day), grated
a large white onion
salt, pepper, thyme
6 eggs
about 2 c. heavy cream
about 1/2 c. milk (I use whole milk)
Preheat your oven to 375 degrees.
First, cut the raw bacon into 1" squares, and scatter them all about a very large frying pan on medium-high heat (6.5-7 on my electric stove). While this is cooking slowly, rendering its grease, slice or chop the onion to your preference - I prefer a very coarsely chopped onion. Don't forget to stir your bacon, or it'll burn!
When your bacon's cooked, remove it to a plate covered with a paper towel to soak up the grease, and drain all but about 3 tablespoons of the grease out of the pan. Drop in the chopped onion. Saute the onion until it's nice and soft. Add salt, pepper, and thyme.
Shred your cheese (I buy mine in a block and shred it in my food processor) and strew it around your quiche dish. Mix in the bacon bits and sauteed onion until you've got a nicely homogeneous mixture.
In a big bowl, beat the eggs, then slowly add the cream and milk, beating until they're combined. Season with more thyme if you like (I like!). Pour this gently over the ingredients in the quiche dish. Bake this in the middle of your oven for about 30 minutes, or until a butter knife tip inserted in the middle comes out clean.
I let it cool, then cut it into 6 wedges (because I'm 3.75 years out and can EAT! You can cut it into however many wedges you like.), which I store separated by waxed paper in a big tupperware/rubbermaid container. I take one out every morning, reheat it in the microwave, and enjoy a nearly-carb-free breakfast that's loaded with protein and fat.
It's also good for lunch or dinner with a nice green salad. You can change it up and add mushrooms & spinach if your tastes run to green things and fungus (mine don't). You can change the cheese to cheddar, the meat to breakfast sausage from a tube (think Jimmy Dean), and the spices to just salt & pepper and make a great sausage casserole.
I use:
a pound of bacon
10-12 oz of swiss (or gruyere, if you're feeling wealthy on any given day), grated
a large white onion
salt, pepper, thyme
6 eggs
about 2 c. heavy cream
about 1/2 c. milk (I use whole milk)
Preheat your oven to 375 degrees.
First, cut the raw bacon into 1" squares, and scatter them all about a very large frying pan on medium-high heat (6.5-7 on my electric stove). While this is cooking slowly, rendering its grease, slice or chop the onion to your preference - I prefer a very coarsely chopped onion. Don't forget to stir your bacon, or it'll burn!
When your bacon's cooked, remove it to a plate covered with a paper towel to soak up the grease, and drain all but about 3 tablespoons of the grease out of the pan. Drop in the chopped onion. Saute the onion until it's nice and soft. Add salt, pepper, and thyme.
Shred your cheese (I buy mine in a block and shred it in my food processor) and strew it around your quiche dish. Mix in the bacon bits and sauteed onion until you've got a nicely homogeneous mixture.
In a big bowl, beat the eggs, then slowly add the cream and milk, beating until they're combined. Season with more thyme if you like (I like!). Pour this gently over the ingredients in the quiche dish. Bake this in the middle of your oven for about 30 minutes, or until a butter knife tip inserted in the middle comes out clean.
I let it cool, then cut it into 6 wedges (because I'm 3.75 years out and can EAT! You can cut it into however many wedges you like.), which I store separated by waxed paper in a big tupperware/rubbermaid container. I take one out every morning, reheat it in the microwave, and enjoy a nearly-carb-free breakfast that's loaded with protein and fat.
It's also good for lunch or dinner with a nice green salad. You can change it up and add mushrooms & spinach if your tastes run to green things and fungus (mine don't). You can change the cheese to cheddar, the meat to breakfast sausage from a tube (think Jimmy Dean), and the spices to just salt & pepper and make a great sausage casserole.
sw:298/cw:152/no goal set
"Differences of habit and language are nothing at all if our aims are identical and our hearts are open." --J.K. Rowling, Harry Potter and the Goblet of Fire
"Differences of habit and language are nothing at all if our aims are identical and our hearts are open." --J.K. Rowling, Harry Potter and the Goblet of Fire
Donna 
Nope. There's so much grease in the cheese, eggs, bacon, and cream, that it doesn't really get a chance to stick. Getting the first piece out is challenging, but after that, it just slides right out.
sw:298/cw:152/no goal set
"Differences of habit and language are nothing at all if our aims are identical and our hearts are open." --J.K. Rowling, Harry Potter and the Goblet of Fire
"Differences of habit and language are nothing at all if our aims are identical and our hearts are open." --J.K. Rowling, Harry Potter and the Goblet of Fire
Okay, I'm off to the kitchen to whip up a batch! I will be using a mexican cheese blend because that's what I have. I've been looking for something for breakfasts at work, and have been buying the Jimmy Dean omelettes, but this sounds so much better and I like that I know all the ingredients that go in it!
I'm going to try it in my 9 inch square glass pan. It's pretty deep, so I guess we'll see how much fits!
I'm going to try it in my 9 inch square glass pan. It's pretty deep, so I guess we'll see how much fits!
I made it like this ... it's in the oven now!
1 lb bacon
onion
6 eggs
2 cups heavy cream
1/2 cup whole milk
2 cups mexican blend cheese
Baked in a 13 x 9 pan
nutrition (from spark recipes)
6 servings:
56g fat
5 carbs
36 protein
8 servings:
42 fat
4 carbs
27 protein
Looks like a pretty hearty breakfast, can't wait to try it! Going to have a piece for dinner. :)
1 lb bacon
onion
6 eggs
2 cups heavy cream
1/2 cup whole milk
2 cups mexican blend cheese
Baked in a 13 x 9 pan
nutrition (from spark recipes)
6 servings:
56g fat
5 carbs
36 protein
8 servings:
42 fat
4 carbs
27 protein
Looks like a pretty hearty breakfast, can't wait to try it! Going to have a piece for dinner. :)
When I make a crust-less quiche, I will make it in a 9 x 13 inch glass pan and then just cut my pieces in squares. Often I will make 1 1/2 the recipe to make it a little thicker. Sounds like this one would work nicely in a rectangle baking dish too.
Thanks for the recipe Bronwen! I will be having this for dinner this coming week!
Gracie
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