Crustless Quiche Lorraine {Mother’s Day Brunch Ideas}

In our house, Garrett and I both do the shopping. Usually we’re pretty good at communicating what we want to buy, but sometimes the lines get crossed and we end up both buying something…like eggs. Somehow, between the two of us we’ve bought eggs three times in the last week. That’s 36 eggs…for two people…who don’t usually eat many.

The whole scrambled egg thing gets a little tiring, so I decided to whip up an easy little quiche one night this week. The leftovers are great for lunches too! After I made it, I realized how nice it would be for a Mother’s Day brunch! I’m sharing the recipe here, along with some other Mother’s Day brunch ideas at the bottom of the post. Be sure to check out my Breakfast and Breads & Muffins recipe pages for more ideas too! And if you’re still in a pinch for what to get the moms in your life, check out my handmade Mother’s Day gift ideas and Etsy Mother’s Day Gift Guide.

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Quiche is a great way to use up not only eggs, but milk, cream, veggies and meats too. There are endless combinations of what you can make, but I’m sharing one of my favourites today – bacon, onion and swiss cheese. I like mine crustless, but it’s easy enough to bake this in a pie crust as well.

Crustless Quiche Lorraine

Makes 4-6 servings • Printable Version

What you’ll need:

5 pieces of bacon, chopped
1 cup chopped onion
1-1/2 cups grated swiss cheese
1/4 cup grated parmesan
5 eggs, beaten
1 cup milk
1 cup heavy cream
1/2 tsp kosher salt
freshly ground black pepper to taste
pinch of cayenne

Preheat oven to 350°F. Fry onion and bacon in frying pan. Drain off fat.

Grease a pie plate. Add cooked onion, bacon and cheese to dish.

Whisk together eggs milk, cream, salt, pepper and cayenne.

Pour egg mixture over dish.

Place quiche in the oven and bake for 30-40 minutes or until top is golden and set. A knife inserted in the center should come out clean. Cool slightly before cutting into wedges.

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