Crust less Quiche Lorraine Recipe


Crust less Quiche Lorraine is a simple gluten-free quiche recipe for weeknight dinners or brunch. This recipe with bacon, onions, Swiss cheese, and Parmesan is always a hit!


– 6 strips bacon, chopped – 1 small yellow onion, chopped – 4 egg – 1 1/2 cups half and half – 1/2 teaspoon Kosher salt – Pinch cayenne pepper – A couple turns of fresh cracked pepper – 1 cup Sargento® Shredded Swiss cheese – 1/2 cup Sargento® Reserve Series™ 14 Month Aged Parmesan – Chives, for garnish



Fire up a 375-degree oven. Butter a 9-inch deep dish pie plate. Crisp bacon in a medium pan over medium heat. Drip grease on a paper towel-lined plate.


Step 1

Remove everything except 1/2 tablespoon frying pan grease. Sauté onion for 7-8 minutes till soft and golden brown. Get out of pan. 


Step 2

Mix eggs, half-and-half, salt, cayenne, and pepper in a bowl. Swiss cheese, onion, bacon, and 1/4 cup Parmesan. Pour mixture into pan.


Step 3

Sprinkle remaining Parmesan. Bake the quiche for 35–45 minutes until golden brown and slightly jiggly. Warm or room temperature.


Step 4


– YIELD: 8  – SERVING SIZE: 1 Amount Per Serving:  – CALORIES: 242 – TOTAL FAT: 18g – SATURATED FAT: 9g – TRANS FAT: 0g – UNSATURATED FAT: 8g – CHOLESTEROL: 184mg – SODIUM: 526mg – CARBOHYDRATES: 5g – FIBER: 0g – SUGAR: 3g – PROTEIN: 15g


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