Sunday, November 12, 2017

Crustless Bacon Quiche

I found the basis for this recipe on the blog called  I’ve kept the basic recipe but changed up some of the ingredients.  Decided to make it for breakfast this morning.  One word – YUM!  Creamy, cheesy, perfect deliciousness.  It was easy to make.  The most difficult part was waiting for it to cool after it came out of the oven.  I’m fairly certain this will be making an appearance on our table several times throughout the holidays – and beyond!


6 slices bacon
1/2 a white onion, diced
4 cloves garlic minced
6 large eggs
3/4 cup whole milk
8 oz. Swiss & Gruyere cheese mixture, grated (I bought a pre-grated package of this from Trader Joes)
8 black olives, sliced
3 green onions, sliced
1/2 teaspoon salt
¼ teaspoon white pepper
1/4 teaspoon nutmeg
1/4 teaspoon Cayenne


Preheat oven to 375 degrees F.

Lay bacon in an 8" oven safe cast iron skillet. (If you don’t have a cast iron skillet, use a regular saute pan to cook the bacon and onions and then use a baking dish to cook the quiche in.)

Cook over medium heat until crispy (cook 2 pieces at a time). Remove bacon, but keep the grease. Crumble bacon and set aside.

Add in diced onion to the bacon grease. Cook for 5 minutes, or until tender. Add in garlic. Saute for 30 seconds. Remove from heat.  Drain some of the bacon grease from the onions onto a paper towel.

In a large bowl, whisk together the eggs and milk. Stir in the cheese, salt, white pepper, nutmeg, cayenne, green onions, olives, bacon, and onions.

Wipe out the skillet; spray the sides with cooking spray.  Pour mixture into prepared pan.

Bake for 30 minutes or until the egg mixture has set. You can check this with a toothpick. Or you can see once the egg mixture isn’t jiggly. Baking time may vary depending on pan you use. I used the hot skillet.

Let cool for about 10 minutes before serving.