Quiche lorraine is a classic French dish that stands the test of time. Cured pork is sauteed with onion and then layered into a flaky pastry shell along with cheese. A custard of eggs and cream is poured in and the whole ensemble is baked to crispy, browned perfection. Our recipe takes some of the fuss out of the classic interpretation, but still retains its core identity. Bacon, onions, egg and cheese work together, plain and simple. We omit the crust, but you still get rich custardy egg studded with crispy bacon pieces and rich cheese, so there’s no fussing with pesky pie crusts.
Crustless Quiche Lorraine
Ingredients
- 1 yellow onion, diced
- 4 strips of bacon, diced
- 8 large eggs
- 6 oz cheese (Gruyere, Swiss, cheddar)
Directions
1) Combine onions and bacon in a medium skillet. Bring to medium heat and sauté for 5-7 minutes until the bacon is crisp and onions are translucent, stirring occasionally. Drain off any extra fat from the skillet and transfer bacon and onion to a greased Suvie pan.
2) Grate the cheese using the large holes of a box grater. Spread the grated cheese on top of the bacon and onion.
3) Whisk the eggs and 1/4 tsp salt together in a bowl until smooth. Pour mixture over the cheese, bacon, and onion mixture.
4) Place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 1 hour
5) After the cook is finished, broil the quiche for 5-7 minutes until lightly browned.
6) Remove pan from Suvie. Cut the quiche into squares and serve.
Wine Pairing
Considering that Quiche Lorraine originated in the Lorraine region of France, it seems appropriate to pair it with Riesling from the neighbouring Alsace region. The fruity notes of Riesling will pair well with the bacon and cheese.
I made this and followed the cook method/time and the eggs didn’t cook at all…so I baked it at 350 for 45 min and that did the trick!