Crustless Quiche Lorraine (Bacon & Cheese) | CookOS

Crustless Quiche Lorraine

Name: Crustless Quiche Lorraine (Bacon & Cheese)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 yellow onion, diced; 4 strips of bacon, diced; 8 large eggs; 6 oz cheese (Gruyere, Swiss, cheddar); 1/4 tsp salt

Crustless Quiche Lorraine is a French egg bake combining crispy bacon, caramelized onions, and melted cheese in a custardy custard—no pastry crust required. It's faster than traditional quiche and delivers the same savory, rich flavor with less fuss.

🌍French 🏷️Breakfast 🏷️Dinner 🏷️Family-friendly 🏷️Pork 🏷️Slow-cook Suvie-recipes

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Total

1h 10m

Servings

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 yellow onion, diced
4 strips of bacon, diced
8 large eggs
6 oz cheese (Gruyere, Swiss, cheddar)
1/4 tsp salt

5 Ingredients

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Instructions

1
Combine onions and bacon in a medium skillet. Bring to medium heat and sauté for 5-7 minutes until the bacon is crisp and onions are translucent, stirring occasionally. Drain off any extra fat from the skillet and transfer bacon and onion to a greased Suvie pan.
2
Grate the cheese using the large holes of a box grater. Spread the grated cheese on top of the bacon and onion.
3
Whisk the eggs and 1/4 tsp salt together in a bowl until smooth. Pour mixture over the cheese, bacon, and onion mixture.
4
Place pan in the bottom zone of Suvie. Input settings and cook now or schedule. Cook on Slow Cook High for 1 hour.
5
After the cook is finished, broil the quiche for 5-7 minutes until lightly browned.
6
Remove pan from Suvie. Cut the quiche into squares and serve.

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Tips & Notes

Pro tips

Render the bacon until crispy, then drain on paper towels—this prevents soggy quiche and keeps bacon texture intact.
Caramelize onions slowly over medium heat (5–8 minutes) to develop sweetness and depth, balancing the salt from bacon and cheese.
Whisk eggs, salt, and any cream or milk thoroughly before pouring to ensure even, custardy texture throughout.
Bake at 375°F until the center is just-set with a slight jiggle; overbaking makes eggs rubbery and cheese tough.

Substitutions

Gruyère → Swiss cheese or aged cheddar (same savory depth)
Yellow onion → shallots or leeks (milder, more delicate flavor)
Bacon → pancetta or smoked ham (maintains pork-salt profile)

Storage & make-ahead

Cool completely, cover, and refrigerate up to 4 days. Reheat slices at 325°F for 10–15 minutes until warm. Do not freeze raw mixture.

Common Questions

Can you make crustless quiche ahead of time?

Yes. Assemble and refrigerate up to 24 hours before baking, then bake from cold (add 5–10 minutes to bake time). Or bake fully, cool, and reheat gently at 325°F for 10–15 minutes.

How do you know when crustless quiche is done?

The edges should be set and lightly golden, and the center should jiggle only slightly when gently shaken—a meat thermometer inserted in the center should read 160°F.

What's the difference between crustless quiche and frittata?

Quiche uses cream or milk with eggs for a custard texture; frittata uses eggs alone. Quiche is baked throughout; frittata often finishes under a broiler.