Crustless Quiche Lorraine

Keep this Crustless Quiche Lorraine in your brunch repertoire. Loaded with so many flavors, you’ll never miss the crust!


  • 12 oz bacon, cooked and crumbled
  • 1/2 cup chopped onion
  • 1 tbsp olive oil
  • 5 eggs
  • 5 egg whites
  • 1 cup heavy cream, can substitute half & half or milk
  • 2 tbsp flour
  • 1 cup Crystal Farms Shredded Swiss Cheese
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tbsp minced fresh chives
Recommended Crystal Farms Product Substitutions: Crystal Farms Swiss Cheese


  • Heat 1 tbsp olive oil in a medium skillet. Add onion and cook until tender; add cooked, crumbled bacon and heat through.
  • In a large mixing bowl, combine eggs, egg whites, cream, and flour and mix well.
  • Stir in salt, pepper, and shredded Swiss cheese.
  • Add onion and bacon from skillet and stir to combine.
  • Pour into a greased 10 inch pie plate or similar sized baking dish.
  • Bake at 350º F for approx. 45 minutes or until golden brown and puffed up.
  • Remove from oven; garnish with fresh minced chives.
Chef's Tips & Suggestions:
  • Quiche can be eaten warm, cold, or at room temperature.
Recipe Courtesy of: Cathy Trochelman