Prep 15 mins
Cook 45 mins
I LOVE this quiche. It's crustless. The texture is fabulous. You can vary this in many ways by changing the filling ingredients. This one is bacon and Gruyere. I sometimes add green onion and 1/4 c dijon mustard to this recipe. Or I'll go totally different and just add lots of diced and sauteed veggies and omit the bacon and cheese. I like to serve it with a small salad and a cluster of seedless grapes or some melon.
- 8 ounces uncooked bacon, chopped
- 6 ounces gruyere cheese or 6 ounces other swiss cheese, grated
- 3 eggs
- 12 ounces heavy cream or 12 ounces creme fraiche (For this, I'm partial to the creme fraiche. You can make your own. See my recipe for Creme Fraiche.)
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- Cook chopped bacon in a heavy skillet with a little butter or olive oil until browned.
- Remove the bacon from the skillet to a glass or paper plate lined with a couple paper towels.
- Butter a 9" glass pie dish.
- Spread bacon and then the grated Gruyere in the pie plate.
- Whisk together the eggs, creme fraiche, salt, and pepper.
- Pour over the bacon and cheese, using a fork to gently distribute the bacon and cheese evenly.
- Bake the quiche in a water bath in a 350F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
- Serve hot or at room temperature.
- Note: A water bath is simply placing the dish to be cooked in a larger dish, then filling the larger dish with water to about 1" from the top of the smaller dish, then bake.
- I get the water ready to pour, place the uncooked quiche in the larger dish and then into the oven, and THEN pour the water in.
- Be very careful pulling this out of the oven.
- Move slowly so the hot water doesn't slosh about.
- Don't pull your oven rack out with the dish on it unless your rack moves very smoothly or the water will slosh.
I make almost the identical quiche. I use half and half to make it a little lighter and also add 1/8 tsp nutmeg for our taste. We like the cheeziness (is that a word?) of the 1 1/2 cups grated Swiss cheese (about 6 oz), especially with the lighter cream. I make this same recipe either with or without the pastry crust.
Absolutley delicious. I used your cream fraiche recipe also but should have doubled it for this recipe as you needed 12 oz. My husband gave it a thumbs up and went back for seconds. I will definitely make it again.
Excellent quiche. I made it to serve at a ladies brunch. I used my own recipe for creme fraiche and think that was a key ingredient to the rich taste and fluffy texture. I also used a pie crust, because I think it looks so elegant. It had a wonderful cheesy and bacon flavor and was a big hit at the brunch. Thanks GinnyP.