Absolutely! Here’s a detailed step-by-step recipe for a Bacon and Cheese Crustless Quiche that’s easy to follow and perfect for breakfast, brunch, or even a light dinner.
Bacon and Cheese Crustless Quiche
Ingredients:
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6 large eggs
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1 cup milk (whole milk or 2% works best for a creamy texture)
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1 cup shredded cheese (cheddar is classic, but Swiss, Monterey Jack, or a blend work well)
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6 slices bacon
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1/2 cup diced onion (optional, adds sweetness and flavor)
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1/2 cup diced bell pepper (optional, adds color and crunch)
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Salt and freshly ground black pepper, to taste
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1/2 teaspoon garlic powder (optional, for extra savory flavor)
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1/4 teaspoon smoked paprika or regular paprika (optional, adds a subtle smoky note)
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Butter or non-stick spray for greasing the dish
Equipment:
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9-inch pie dish or similar baking dish
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Mixing bowl
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Whisk or fork
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Skillet for cooking bacon and vegetables
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Paper towels
Instructions:
1. Preheat your oven:
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Set your oven to 375°F (190°C).
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Grease your pie dish lightly with butter or non-stick spray to prevent sticking.
2. Cook the bacon:
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Place the bacon slices in a cold skillet and cook over medium heat.
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Turn occasionally, cooking until crisp (about 8-10 minutes).
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Remove bacon slices and drain on paper towels to remove excess grease.
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Once cooled, crumble or chop the bacon into bite-sized pieces.
3. Sauté vegetables (optional):
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If using onions and bell peppers, add them to the bacon skillet with a little of the bacon fat for extra flavor.
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Cook over medium heat for 3-5 minutes, stirring occasionally, until softened and fragrant.
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Remove from heat and let cool slightly.
4. Prepare the egg mixture:
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In a large mixing bowl, crack all 6 eggs.
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Add 1 cup of milk and whisk together until smooth and combined.
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Season with salt, pepper, garlic powder, and paprika.
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Whisk again to incorporate the seasonings evenly.
5. Combine ingredients:
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Add the shredded cheese, crumbled bacon, and sautéed vegetables to the egg mixture.
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Gently fold everything together until well combined.
6. Pour into the baking dish:
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Pour the mixture into the greased pie dish, spreading it out evenly.
7. Bake:
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Place the dish on the middle rack of the oven.
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Bake for 30 to 35 minutes, or until the quiche is set and the top is lightly golden.
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To test doneness, insert a knife or toothpick into the center — it should come out clean or with just a few moist crumbs.
8. Cool and serve:
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Remove from the oven and let the quiche cool for about 5-10 minutes to firm up and make slicing easier.
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Slice into wedges and serve warm.
Tips for the Best Crustless Quiche:
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Don’t overbake! Overcooking can make the quiche rubbery. Start checking around 28 minutes.
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Use whole milk or half-and-half for richer, creamier texture.
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You can swap bacon for ham or sausage if you prefer.
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Feel free to add herbs like chives, parsley, or thyme for fresh flavor.
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Make ahead: This quiche keeps well in the fridge for up to 3 days and reheats beautifully.