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Crustless Bacon & Cheese Quiches

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You can easily substitute 2 cups of chopped ham for the bacon in this recipe.  This recipe will also make a 9-inch crustless quiche or about 2 dozen small quiches in a regular size muffin pans.

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How to cook bacon...

The easiest way that I've found to cook bacon is to bake it.  Cover a large  baking pan with foil and lay the strips side-by-side (see photo).  Bake in a 350°F  oven for about 30 minutes or until done to your liking.  Plain bacon 

(without maple flavoring, brown sugar, etc) tends to cook better and without burned edges.

 

 

 

 

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Since this is a crustless quiche, it's important that the pie plate be coated well so the ingredients won't stick.  A quiche pan works well with this recipe.  You can do this with a cooking spray or by using our recipe for Pan Release.  It's inexpensive, simple to make, and lasts a long time.   It's also printable.

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About the Ingredients...

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•  Bacon-I use what I have available

•  Swiss or Gruyère cheese-You can buy packaged or shred your             own.  It does need to be finely shredded.  Gruyère has holes like             Swiss but is a firm cheese with a nutty and creamy flavor.

•  Green onion-Cut across into ¼-inch or smaller pieces using the            white and green parts of the onion.

•  Milk-Whole milk is better but you can use skim milk.

•  Eggs-I use large (or whatever I have).

•  Baking mix-Use our mix (recipe here) or something like Bisquick.

•  Sea salt

•  Black pepper

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To make this recipe more like a Quiche Lorraine, use caramelized onions. 

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KEYWORDS

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quiche lorraine, swiss cheese, bacon-cheese quiche, crustless quiche, bacon

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Crustless Bacon & Cheese Quiches

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Ingredients

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•  12 slices bacon, fried and crumbled

•  2 cups finely shredded Swiss or Gruyère cheese

•  ½ cup chopped green onion (¼ inch pieces)

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•  2 cups milk

•  4 eggs

•  1 cup baking mix

•  ½ tsp salt

•  ¼ tsp pepper

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Heat oven to 350°F.  Prepare 4 mini cupcake pans by spraying

 

 

them with a baking spray.  (2 regular muffin pans, a pie plate

 

 

or quiche pan will work also.)

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Instructions

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1.    Sprinkle large pinches of the bacon, cheese and onion in the                  bottom of the cups.

2.   In a blender, place the rest of the ingredients and process on                high for 15 seconds, scraping down sides.  Pour the milk and egg          mixture into the cups until it's about ¼-inch from the top. 

3.  Bake for 10 to 12 minutes until golden, often checking to ensure                they're not overdone; cool briefly  and turn out on a dish towel;              turn right side up.

      Store in a sealed container in the fridge if not using right away.  

 

Options

•  Place a dollop of sour cream on top of each quiche. 

•  You can add 2 peeled, diced and cooked potatoes (boil for 8                  minutes) to the mixture in step 1.  Keep in mind that the addition            to the mixture will make more quiches.

•  You can use paper cups to line the muffin pans, but they must be

    sprayed with something like Pam or brushed with our Pan Release.

•   For regular muffin size pans, bake for 15 minutes.

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Tips

•  If using a 9-inch pie plate, add vegetables as above but in slightly       larger pieces.  Pour in the egg mixture and bake at 400°F for 25 to         35 minutes.

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