Crustless Quiche Lorraine

Quiche Lorraine may well have started the quiche fad in the 1970s, with its ever-popular combination of bacon, Swiss cheese and eggs cradled in a tender pastry crust. In this version, we skip the crust and trim the amount of bacon a bit, for a paleo-friendly feast.

Prep Time

25 minutes

Cook Time

45 minutes


6 Servings


8 ounces bacon (chopped)
1 cup onion (chopped)
6 egg (whisked)
1 cup milk
1 cup cheese, swiss (shredded, divided)
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 scallions (chopped)


Heat the oven to 350 degrees F. Lightly oil a 9-inch pie pan.

Place the chopped bacon in a large skillet over medium heat. Stir occasionally, until bacon is crisp and brown, about 4 minutes. Transfer to a large bowl, and pour off all but a tablespoon of bacon fat (you can save for another use, or discard.) Add the onions to the pan and cook over medium heat until soft and golden, about 5 minutes. Transfer to the bowl with the bacon. Add the eggs and milk to the bowl and whisk to combine, then stir in all but ¼ cup of the Swiss cheese, the salt, pepper and scallions. Pour into the prepared pan and top with reserved cheese.

Bake for about 45 minutes, until the quiche is puffed and golden. Let cool on a rack for 5 minutes before cutting. Keeps for 4 days, tightly covered, in the refrigerator.


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