Crustless Quiche Lorraine

This recipe is super easy and the quiche smells amazing when you bake it.

7 slices of bacon (I used the cracked black pepper flavor and it was so good.)
1/4 cup diced shallots (regular onions will work if you are in a pinch)
1 C Swiss cheese cut into 1 inch squares
1/4 C shredded Parmesan cheese
4 eggs
2 C heavy whipping cream
1/4 tsp nutmeg
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper


  1. Preheat oven to 375.  
  2. Pan fry bacon until crispy.  Drain and set aside.  
  3. Saute shallots in butter or coconut oil until soft.  Shallots are pretty delicate as far as onions go so you won't have to cook for long.  
  4. Crumble bacon, or dice with a knife.  
  5. Grease a pie plate of baking dish with butter.  
  6. Layer bacon, onions, Swiss, and Parmesan on the bottom of the pie plate.  Make sure the bacon goes down first and covers the bottom of the pie plate.  
  7. Lightly beat eggs.  Add cream, nutmeg, cayenne, salt, and pepper to eggs and beat again.  
  8. Pour egg mixture into the pie plate over bacon and cheese.  
  9. Bake on the bottom rack of the oven for 30 minutes.  Quiche should no longer be liquid when it's done.  It should have puffed up and browned on the top.  If you stick a knife in the middle it should come out clean.  If quiche isn't done, bake for 5 more minutes and try knife test again.  
  10. Serve hot!  
This recipe can be stored and reheated.  Usually when I make it I cut it into four servings and awesome boyfriend and I each get one for breakfast 2 days in a row.  You can even make it the night before, store it in the fridge, and take it with you the next two morning.  If your mornings are like mine, there's no way you're making a quiche before work.

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