Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Low-Carb Crustless Quiche Lorraine

Prep
15 min
Cook
35 min
Total
50 min
Servings
8 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 8 servings.

calories
290

2× the original author values. Recipe yield: 8 servings.

calories
580

3× the original author values. Recipe yield: 8 servings.

calories
870
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 8 slices thick-cut bacon — diced
  • 1 small onion or shallot — finely chopped
  • 6 large eggs — room temperature
  • 3/4 cup heavy cream
  • 3/4 cup half-and-half
  • 1 1/2 cups Gruyère or Swiss cheese — freshly grated, divided
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt — or to taste
  • 1/4 teaspoon black pepper — freshly ground
  • 1 tablespoon unsalted butter — for greasing dish
  • 1 cup baby spinach — wilted and squeezed dry, chopped (optional)
  • 2 tablespoons sour cream or full-fat Greek yogurt — optional, replaces part of half-and-half

Instructions

  1. Preheat oven to 350°F (175°C). Butter a 9-inch pie or quiche dish and place it on a rimmed baking sheet.
  2. In a large bowl whisk eggs until blended and slightly frothy, then whisk in heavy cream and half-and-half (and sour cream/yogurt if using) until smooth. Season with nutmeg, pepper, and a light pinch of salt.
  3. Add diced bacon to a cold skillet and cook over medium heat until edges are crisp and fat is rendered. Transfer bacon to a paper towel; leave a thin sheen of fat in the pan.
  4. Sauté the chopped onion or shallot in the bacon fat over medium-low heat until translucent and soft, 4 to 6 minutes, without browning.
  5. If using spinach, add to the pan to wilt, then transfer to a strainer and press firmly to remove excess moisture.
  6. Scatter half the grated Gruyère over the bottom of the prepared dish, then add bacon, softened onion, and spinach if using. Top with remaining cheese.
  7. Slowly pour the custard over the fillings, letting it seep through. Tap the dish gently to release air bubbles.
  8. Bake 28 to 35 minutes until the edges are puffed and the center is just set with a slight wobble. Tent loosely with foil if browning too quickly.
  9. Let the quiche rest 15 minutes before slicing for clean wedges and a silky set.
  10. Serve warm or at room temperature with a crisp green salad, roasted asparagus, or fresh berries.
  11. Cool completely, cover, and refrigerate up to 4 days. Reheat at 300°F for 10 to 12 minutes, or gently in a lidded skillet over low heat. Freeze slices up to 2 months; thaw in the fridge before reheating.

Notes

Cool completely before covering to prevent condensation. Refrigerate up to 4 days or freeze well-wrapped slices up to 2 months. Reheat gently at 300°F until warmed through, or in a lidded skillet over low heat to keep the bottom lightly toasty. Avoid microwaving on full power to prevent a rubbery texture.

Source: https://simplersavory.com/low-carb-crustless-quiche-lorraine/