Bacon and Green Onion Quiche with Gruyère (Crustless)

crustlessquichebacongruyere Bacon and Gruyère Crustless Quiche is not only delicious, but it’s easy to make and perfect for brunch, lunch or dinner. It has a rich quiche flavour without the fuss of having to make or buy a crust. Customize it by adding more veggies - anything you like. Serve it warm or cold.

6 large eggs
¾ cup half-and-half cream
2 cups Gruyère cheese, shredded
½ tsp. sea salt
½ tsp. crushed red pepper flakes
1 Tbsp. dried basil
8 slices bacon, cooked and crumbled
¼ cup green onions, sliced
2 cloves garlic, minced

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Spray a 9" pie plate with cooking spray.

Combine eggs and half and half in a medium bowl; whisk until well blended. Add the cheese salt, red pepper flakes, and dried basil; mix and set aside.

In a skillet, fry the bacon; remove from the pan on paper towels and allow to drain and cool. Crumble the bacon and set aside. In the same pan, drain the grease, leaving 2 Tbsp. of bacon grease; sauté green onions and garlic for 1-2 minutes.

Add the bacon and green onion mixture to the egg mixture; gently mix together.

Pour mixture into pie plate.

Back for 30 minutes or until egg mixture is set. Let stand 10 minutes before serving.

Bake until the edges are set, and jiggly in the center.
We use large eggs.
You can also use fresh herbs to garnish your quiche. We love chives, basil, parsley, or dill.
The quiche will originally be puffy, but will deflate as it cools. This is normal (when baking an egg dish).
Bake it ahead of time and reheat for 30 seconds in the microwave.
Cook the bacon ahead of time and store it in the freezer. You can use for recipes like this quiche or on top of salads.