Filling, simple, and quick this crustless quiche will deliver deliciousness and happiness in equal measure. Absolutely superb for your next brunch, lunch, or light supper.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Servings: 6
Ingredients
4strips thick-cut baconchopped into 1/2-inch pieces
2-3medium shallots (or 1 medium onion)thinly sliced
1cupgrated Gruyère cheese grated, divided
2tablespoons tapioca flour or all-purpose flour
1 1/4cupswhole milk or half-and-half
1/2cup heavy cream or half-and-half
6eggsroom temperature
½teaspoonsalt
¼teaspoonfreshly ground pepper
chopped chivesoptional, for garnish
Instructions
Preheat oven to 350ºF. Grease a deep 9-inch pie dish with unslated butter or a neutral oil.
Heat a large skillet over medium and add the bacon. Cook, stirring occasionally, until fat has rendered and bacon is cripy. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Drain all but 1 tablespoon of fat from the skillet.
Sauté the shallots (or onions) in remaining bacon fat until soft.
Sprinkle the cooked bacon and shallot evenly over the bottom of the prepared pie dish. Then sprinkle the grated Gruyère over top, holding back about 1/4 cup.
Place the tapioca flour in a large bowl and add a splash of the measured milk you are using. Whisk until the flour mixture is completely smooth, adding more milk if needed. Add the rest of the milk, cream, eggs, salt, and pepper and whisk until smooth. Pour the egg mixture over the bacon-cheese mixture and sprinkle remaining cheese over top.
Bake in preheated oven for 30-35 minutes or until puffed and lightly golden around the edges. It's okay if the center is still slightly jiggly.
Place on a wire baking rack to cool for at least 20 minutes before serving.
Notes
To Store. Refrigerate the baked quiche in an airtight storage container for up to 3 days.
To Reheat. Leftovers can be reheated in the oven at 350 degrees F. If you reheat in the microwave, use a very low setting for just 1 minute or so.
To Freeze. Cool the baked quiche completely, then cover tightly with plastic wrap, or a couple sheets of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.