Breakfast Of Champions: Individual Crustless Quiches Lorraines
Individual Crustless Quiches Lorraines
Nestled next to Belgium and Germany, Lorraine is a province in Northeastern France, with a cuisine heavy on potatoes, meat, bacon, cheese and plum pies. Its most famous delicacy is quiche Lorraine, a savory tart with a filling of bacon, eggs, cream and cheese.
In this quick and easy variation on the classic, I skip the crust and use bacon as a kind of substitute. I got the recipe from Diane Phillips, who simplified the original by taking just the filling and pouring it into muffin cups, resulting in individual cupcakes with a rich, silky flavor and feathery, soufflé-like texture. They’re addictive, and you’ll want to keep popping them in your mouth. They make a great breakfast item; to save time, you can make them the day before and then quickly reheat in the oven.
- Yields 12 quiches
- 12 strips bacon
- 8 eggs, lightly beaten
- 2 cups heavy cream
- 3 cups Swiss cheese, finely grated
- 2 scallions, white and green parts, trimmed, finely chopped
- 6 shakes Tabasco sauce
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with vegetable oil.
- Fry the bacon in a large skillet over medium-high heat until pliable, about 2 minutes per side—do not let it get crisp. Drain on paper towels.
- In a bowl, mix together the eggs, heavy cream, cheese, scallions, Tabasco sauce, salt and pepper.
- Cut each bacon strip in half. Line each muffin cup (bottom and sides) with the bacon strips in a crisscross pattern.
- Divide the batter evenly between the muffin cups, filling them all the way to the top. Carefully transfer the pan to the oven and bake until a cake tester or knife inserted in the middle comes out clean, and the quiches are puffed up above the rim, about 15–20 minutes
- Let cool for 10 minutes. Run a knife around the edge of each quiche to release. Serve warm or at room temperature.