Crustless Quiche Lorraine Recipes

CRUSTLESS MINI QUICHE LORRAINE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cup standard muffin tin with nonstick spray.
• Spray a skillet with nonstick spray. Saute spinach over medium-low heat just until wilted, about 3 minutes. Remove from heat.
• Divide bacon among the muffin cups. Squeeze moisture out of the spinach and place on top of bacon. Sprinkle with chives, then top with equal portions of Swiss cheese.
• Blend eggs, cream, seasoning blend, onion powder, garlic powder, and pepper in a mixing bowl. Pour mixture slowly into each cup, stopping just before it reaches the top.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving; it's normal for puffy quiche to settle and flatten.

CRUSTLESS QUICHE LORRAINE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Cut the bacon into bite size pieces. Fry the bacon until it is crisp, but not overdone While the bacon is frying, put the Swiss and cheddar cheese into the bottom of a pie pan. Chop the onion and put on top of the cheese. Add the cooked bacon to the cheese mixture. In a separate bowl, mix the eggs, evaporated milk and baking powder. Pour the egg, milk and baking powder mixture over the cheese mixture. If it is fairly full, put the pie pan on a cookie sheet so you don't have to clean up the bottom of your oven. Ask how I know! Put the quiche in the oven and cook for about 60 minutes. The inside should be firm and a knife should come out clean. Let the quiche sit for about 10 minutes before serving. Enjoy!