Swiss & Bacon Crustless Quiche
![photo by Marie Nixon](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/17/24/77/picEBSjeo.jpg)
photo by Marie Nixon
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pop.png)
![photo by KerfuffleUponWincle](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/17/24/77/pict568Am.jpg)
![photo by KerfuffleUponWincle](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/17/24/77/picB3b2A6.jpg)
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 slices bacon
- 3 eggs, beaten
- 1 1⁄2 cups half-and-half or 1 1/2 cups milk
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon salt
- 1 cup shredded swiss cheese
directions
- Preheat oven to 350 degrees.
- Fry bacon in skillet until crisp.
- Drain bacon; crumble and set aside.
- Beat eggs, half-and-half, mustard, salt and Swiss cheese in bowl.
- Stir in bacon.
- Pour into 4 custard cups.
- Place custard cups in 13x9x2-inch baking pan.
- Fill pan with 1 inch of hot water.
- Carefully place pan in oven.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean.
Questions & Replies
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Reviews
-
Very good! Made for Help a Camera-less Chef Game #5 (June 2008). I made this with 1-1/2 cups undiluted evaporated milk, spicey brown mustard, and I added two dashes onion powder. I used five 6-ounce custard cups, filled each cup with 2/3 cup mixture and baked them in a water bath for 45 minutes. Thanks JoJoStar ~ I will make this again! Please note these are even tastier the next day, and they reheat easily in the microwave!
RECIPE SUBMITTED BY
JoJoStar
Fairfield, New Jersey