Quiche Lorraine, the clear-cut king (or should we say “queen?”) of quiches, shines for its simple combination of bacon and Swiss cheese in a savory custard filling. This version ditches the crust to allow for a much larger portion of the filling, because when it comes to cheese and bacon, isn’t that all that really counts?
- Nonstick cooking spray
- 5 slices thick-cut bacon
- 4 large eggs
- 4 large egg whites
- 1 cup 2% milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon ground nutmeg
- 1 cup shredded Swiss cheese
- 1 ½ tablespoons chopped chives
- Preheat the oven to 375°F. Spray a 9-inch deep-dish pie plate with nonstick cooking spray.
- Cook the bacon in a skillet over medium-high heat until crispy. Transfer to paper towels to cool. Crumble the cooled bacon, and set aside.
- In a large mixing bowl, whisk together the eggs, egg whites, milk, salt, pepper, and nutmeg. Pour into the prepared pie plate.
- Sprinkle the crumbled bacon, Swiss cheese, and chives over the egg mixture in the pie plate. Press down to gently submerge the ingredients into the eggs.
- Bake for 35 minutes, or until the top of the quiche begins to brown and the center is springy to the touch. Let cool for at least 5 minutes before slicing.
HELPFUL TIP: The better the cheese, the better your quiche will turn out. Look for imported Gruyère (a type of Swiss cheese that melts nicely) for the traditional cheese used to prepare Quiche Lorraine.