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Quiche: Crustless Quiche Lorraine




Source of Recipe


timesfreepress.com


List of Ingredients




8 slices bacon, crisply cooked, crumbled

1/8 cup finely chopped onion

1/2 pound Swiss cheese, grated

4 eggs

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon nutmeg

11/2 cups half-and-half



Recipe



Heat oven to 375 F. Spray a 9-inch pie pan with Pam. Sprinkle bacon, onion and cheese in the bottom of pie pan.

Whisk the eggs in a large bowl. Add the salt, pepper and nutmeg; whisk a little more. Add the half-and-half and whisk vigorously, then pour gently over the cheese mixture.

Put the quiche into preheated oven and bake 40 minutes. Check for doneness after 30 minutes by gently jiggling the quiche. It should have just a little wiggle. It will finish setting while it cools.

Makes 6 servings.

NOTE: Quiche will keep for several days in the refrigerator. Reheat in a 200 F preheated oven. Recipe may be doubled for a 12-inch pie pan or tart pan.