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Breakfast Of Champions: Individual Crustless Quiches Lorraines

  • 1/3
    Individual Crustless Quiches Lorraines
  • 2/3
    Divide the batter evenly between the muffin cups, filling them all the way to the top.
  • 3/3
    Bake until the quiches are puffed up above the rim, about 15 to 20 minutes.

Text, photos and food cooked by Michal Martinek

Jun 30, 2016

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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. 

O

  1. Yields 12 quiches
  2. 12 strips bacon
  3. 8 eggs, lightly beaten
  4. 2 cups heavy cream
  5. 3 cups Swiss cheese, finely grated
  6. 2 scallions, white and green parts, trimmed, finely chopped
  7. 6 shakes Tabasco sauce
  8. 1 teaspoon salt
  9. ½ teaspoon black pepper, freshly ground

1

Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with vegetable oil.

2

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.

3

In a bowl, mix together the eggs, heavy cream, cheese, scallions, Tabasco sauce, salt and pepper.

4

Cut each bacon strip in half. Line each muffin cup (bottom and sides) with the bacon strips in a crisscross pattern.

5

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

6

Let cool for 10 minutes. Run a knife around the edge of each quiche to release. Serve warm or at room temperature.

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