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Crustless Quiche Lorraine (sort of)

A square of crustless quiche on a green plate with a silver fork on a wood surface with a green fern in a white planter in the background with a white marble background


1 lb package bacon of choice

2 small onions, diced

8 oz shredded Swiss cheese

1/4 shredded Parmesan

10 eggs

1.5 cups heavy cream

1/2 tsp garlic salt (to taste)

1/2 tsp fresh cracked pepper (to taste)

1/4 tsp fresh grated nutmeg (to taste)

1 Tbsp Sedition Brews Fire Cider


•Preheat oven to 350

•Grease 9” x 9” Pyrex

•Cut bacon into 1" pieces

•Fry bacon until crisp

•Remove bacon and 2/3 of bacon grease

•Sautee onions until golden and translucent

•Add Fire Cider to onions and deglaze pan

•Whisk eggs, salt, pepper, cream, and nutmeg together and pour into greased Pyrex in layers

•Layer eggs, onions, cheese, eggs, onions, cheese, eggs, onions, cheese, bacon, eggs, onions, cheese, bacon (I prefer the bacon to get crispy when reheating so that's why it's reserved for the top 2 layers instead of all the way through)

•Top with Parmesan

•Bake for 35-45 minutes (center will still be jiggly but knife will come out clean when done).

•Let cool slightly to set up before serving.

•Garnish with chives/green onions, crumbled bacon or whatever else sounds good.

You can substitute or add things like mushrooms, zucchini, broccoli, asparagus, potatoes, diced jalapeños or green chilies. Try different cheeses, mix/swap out proteins (rotisserie chicken, sausage, shrimp, ham, steak etc). The sky is the limit.

I usually make this when I have a busy week and need a quick protein and fat heavy meal to fuel my busy mornings. This yields approximately 12 1.5” squares. I pop these in the air fryer at 370 for 7-8 minutes and they're an easy delicious start to my day.

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