Quiche Lorraine may well have started the quiche fad in the 1970s, with its ever-popular combination of bacon, Swiss cheese and eggs cradled in a tender pastry crust. In this version, we skip the crust and trim the amount of bacon a bit, for a paleo-friendly feast.
Total time: 1 hour; 15 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 scallion, chopped
- Heat the oven to 350°F. Lightly oil a 9-inch pie pan.
- 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.
- 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.