What do you make for supper, when you haven’t been to the grocery store in a week? When you’re tired, and you have very little energy, and your spouse is feeling worse? At my house, the answer was this crustless quiche Lorraine for 2, a cheesy, custardy delight.
looking in the refrigerator, I had eggs and cheese (to be honest, I always have eggs and cheese) and a few slices of bacon. “Quiche”, I thought, but then realized that I did not want to fuss with pastry. And I wanted no leftovers!
It was fairly easy to produce a good quiche without a crust: one does need to grease the baking dish, but that’s a simple matter. It’s important to use the right size baking dish: it should be shallow, not deep, and hold about 4 cups. I have an oval ceramic dish, but here are some others that would do the job:
- CorningWare French White 16-oz baking dish
- Small 9×5 ceramic baking dish
- 1-quart shallow ramekin
- Glass 1L baking dish
No matter which baking dish you use, you’ll need to watch for signs of doneness. The depth of the baking dish will certainly affect baking time; a deeper quiche means more time. Look for a quiche to jiggle just a bit at the center, and let it stand at least 5 minutes once out of the oven.
You can also make a single-serve version of this Crustless Quiche Lorraine for 2, which would mean ‘for 1’, of course! You’d not only need to cut the ingredients in half, but use a smaller baking dish entirely. It should hold 2 cups. A 5×5 square, or a 6×5 rectangular baking dish would be the perfect size for one.
Crustless Quiche Lorraine for 2
Ingredients
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 4 slices bacon cooked & crumbled
- 1 cup grated Gruyere cheese
Instructions
- Preheat oven to 375˚F / 190˚C. Lightly butter a 4-cup shallow baking dish.
- In a medium-sized mixing bowl, whisk the eggs well, then add the cream and whisk again. Stir in the salt, pepper, and nutmeg.
- Place the grated cheese in the bottom of the prepared baking dish. Scatter the crumbled bacon on top of the cheese. Gently pour the egg mixture into the dish.
- Bake about 35 minutes, until the quiche is puffed and golden. Let stand a few minutes before serving.
Notes
2 Comments
Hi Maurita, I alsways look forward to your posts. This one sounds good – I have made different forms and ingredients over the years, but it is always good to get back to basics and have the recipe amounts, cooking time and temperature written down. I will make this with my grandson, Alex, so he will have this simple but delicious and easy recipe.
I’m so glad! It’s good to know a small version of things, especially when you’re cooking for yourself. And of course the cook might add in leftover vegetables from the fridge, as long as they’re not at all watery.