Crustless Quiche Lorraine

Ingredients · 2 servings

• 3Egg, beaten
• 50 gBacon, diced
• 40 gGruyere, grated
• 60 mlCream
• 1 tspButter, softened
• 0.2 tspSalt
• ¼ tspBlack pepper, ground

Equipment

stovetop, oven, 15 cm baking dish, skillet, mixing bowl, whisk, grater, knife, spatula, oven mitt, instant read thermometer, cooling rack

Instructions

1. 1
   Gather equipment

   Gather eggs, bacon, Gruyere, cream, salt, pepper, and butter; set out a 15 cm baking dish, skillet, bowl, whisk, grater, knife, and scale. · 10 min

   What to look for: All ingredients are measured and tools are ready.

2. 2
   Cook bacon

   Heat a skillet over medium heat, add bacon, and cook until the fat renders and the pieces are browned but not brittle, about 6 minutes. · 6 min

   What to look for: Bacon is browned with a little rendered fat in the pan.

3. 3
   Mix custard

   Whisk eggs, cream, salt, and black pepper in a bowl until smooth, then fold in grated Gruyere and the warm bacon. · 3 min

   What to look for: Custard is even, glossy, and speckled with bacon and cheese.

4. 4
   Fill dish

   Grease the baking dish with butter, pour in the mixture, and spread the bacon and cheese evenly with a spatula. · 2 min

   What to look for: Mixture sits level in the buttered dish.

5. 5
   Bake quiche

   Bake at 204°C / 400°F until puffed, lightly golden, and just set in the center, about 12 minutes. · 12 min

   When it is done: Center reaches 74°C / 165°F and a knife inserted near the middle comes out clean.

6. 6
   Rest quiche

   Rest the quiche in the dish for 5 minutes so the custard settles and slices cleanly without losing moisture. · 5 min

   What to look for: Puffing relaxes slightly and the edges pull in from the dish.

7. 7
   Serve slices

   Slice the rested quiche into 2 warm portions and serve while the custard is tender and the bacon edges stay savory. · 1 min

   What to look for: Slices hold together with creamy centers.