Crustless Quiche Lorraine

Quiche is an ideal Easter weekend breakfast. This crustless quiche is perfect for paleo folks and anyone with a hearty appetite who likes to go without the grain.

Servings: 6

Total Time: 1 hour, 10 minutes (25 minutes active)


  • 8 ounces bacon, chopped
  • 1 cup chopped onion
  • 6 large eggs, whisked
  • 1 cup milk
  • 1 cup shredded Swiss cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large scallions, chopped


  1. Heat the oven to 350°F. Lightly oil a 9-inch pie pan.
  2. Place the chopped bacon in a large skillet over medium heat. Stir occasionally, until bacon is crisp and brown, about 4 minutes. Transfer to a large bowl, and pour off all but a tablespoon of bacon fat (you can save for another use, or discard.) Add the onions to the pan and cook over medium heat until soft and golden, about 5 minutes. Transfer to the bowl with the bacon. Add the eggs and milk to the bowl and whisk to combine, then stir in all but 1/4 cup of the Swiss cheese, the salt, pepper and scallions. Pour into the prepared pan and top with reserved cheese.
  3. Bake for about 45 minutes, until the quiche is puffed and golden. Let cool on a rack for 5 minutes before cutting. Keeps for 4 days, tightly covered, in the refrigerator.

Nutritional Information

235 calories, 14 g. fat, 246 mg. cholesterol, 628 mg. sodium, 8 g. carbohydrate, 1 g. fiber, 18 g. protein

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