Crustless Quiche Lorraine
This Quiche Lorraine recipe swaps the usually pastry-crust quiche for a lighter low-carb meal. It's super easy to make, taking only 30 minutes before it's ready to pop in the oven. Serve as it is, with a crispy salad or stuff into rolls or wraps.
[adrotate group="2"] [adrotate group="4"]- 200g/7oz Streaky Bacon (chopped)
- 1 Onion (diced)
- 3 Cloves Garlic (minced)
- 8 Eggs (room temperature)
- 1 Cup (250ml) Whole Milk
- 200g/7oz Gruyere Cheese (shredded)
- ½ Tsp Salt
- ¼ Tsp Nutmeg
- ¼ Tsp Chilli Powder
- Fresh Chives (for garnish)
Preheat oven 180C/350F.
Butter grease a 27cm/10.5-inch round dish.
Cook the bacon until crisp, remove from pan and set aside. Add the diced onion. Cook until softened then add the garlic and sauté for 30 seconds.
In a bowl, whisk together the eggs and milk. Stir in the nutmeg, chilli powder, cheese, onions and bacon. Set aside a little bacon and onions for topping.
Pour egg mixture into your prepared baking dish and stir it a little just to even out the filling, then add the remaining onions and bacon on top.
Bake for 30 minutes or until the egg mixture has set.
Garnish with fresh chopped chives and serve.
Enjoy!