Why I Love This Recipe
There’s something about pulling a homemade quiche out of the oven that makes any morning feel a little more special. Between the crispy bacon, caramelized shallots, nutty Gruyère, and creamy egg filling, every bite is rich, savory, and packed with flavor. Whether you’re making it for a weekend brunch, meal prepping breakfast for the week, or serving guests, this is one of those recipes that always feels a little fancy without being difficult to make.
Enjoying The Leftovers
I don’t mind leftovers one bit when breakfast is this good.
Storing
Store the quiche tightly covered or in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 2 months.
Reheating
Warm slices in a 325°F oven or air fryer until heated through, or microwave in short intervals for a quicker option. Let the quiche rest for a few minutes before serving.
Crustless Quiche Lorraine
Instructions
- Preheat your oven to 375°F. Heat a cast iron skillet or other oven-safe skillet over medium-high heat.
- Chop the bacon into small pieces and add it to the skillet. Cook for 5-7 minutes, stirring occasionally, until the bacon is crispy. Transfer the bacon to a paper towel-lined plate and pour off all but about 1 tablespoon of the bacon grease.
- While the bacon cooks, finely dice the shallot and grate the Gruyère cheese.
- Add the shallot to the skillet with the reserved bacon grease and sauté for 3-4 minutes, stirring occasionally, until softened. Remove the skillet from the heat, leaving the shallots in the pan.
- In a large bowl, whisk together the eggs, half and half, salt, cayenne, and nutmeg until well combined.
- Stir in half of the cooked bacon and half of the shredded Gruyère cheese.
- Pour the egg mixture into the skillet over the sautéed shallots. Sprinkle the remaining bacon and Gruyère evenly over the top, then bake according to the remaining recipe instructions.
cook along with me!
Nutrition Per Serving
Hash Brown Egg Nests
see recipe
