Cheese and Bacon Crustless Quiche
Simple ingredients are often more than enough to not only satisfy hunger but to delight the senses! This Cheese and Bacon Crustless Quiche is a perfect example of that. Made with simple ingredients – bacon, onion, cheddar cheese, eggs, and heavy cream – this dish is easy enough for the beginner cook to make, yet delicious enough for the skilled chef to appreciate.
Since this recipe only uses 5 ingredients (not including salt and pepper), it’s important to use high-quality ingredients to really bring out the flavors of each. I start with nitrate-free bacon and then make sure to use pasture-raised eggs (I use Nature’s Yoke) and organic dairy. The result? Simply lovely.
This dish is made even better by the fact that it can be served any time of day – breakfast, lunch, or dinner – and families and children love it!
- 8 slices thick-cut bacon , cut into ½-inch pieces
- 2 large yellow onions , thinly sliced
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 cups grated sharp cheddar cheese
- 8 large eggs
- 1½ cups heavy cream
Preheat the oven to 350 degrees and grease a 9-10 inch deep-dish pie plate.
Place the bacon in a large cold skillet. Turn heat up to medium-high and cook the bacon just until it starts to render its fat, about 2 minutes. Add the onions on top of the bacon, sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat. Lower the heat to medium and cook, uncovered, stirring occasionally for 20 minutes or until the onions are soft and starting to become golden and the bacon is still chewy but starting to brown.
Using a slotted spoon or tongs, transfer the mixture to the prepared pan, getting as little of the bacon grease as possible. Top with the cheese.
Beat the eggs and cream with ½ teaspoon salt and ½ teaspoon pepper. Pour over the cheese.
Bake for 35-40 minutes or until the eggs are set and lightly browned.
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