Description
A delicious and savory crustless quiche featuring crispy bacon, sautéed shallots, and creamy Gruyère cheese baked to golden perfection. This gluten-free, low-carb option makes a perfect breakfast, brunch, or light dinner dish that’s easy to prepare and full of rich flavors.
Ingredients
Scale
Protein and Vegetables
- 4 strips thick-cut bacon, chopped into 1/2-inch pieces
- 2–3 medium shallots (or 1 medium onion), thinly sliced
Dairy
- 1 cup grated Gruyère cheese, divided
- 1 1/4 cups whole milk (or half-and-half)
- 1/2 cup heavy cream (or half-and-half)
- 6 eggs, room temperature
Dry Ingredients & Seasonings
- 2 tablespoons tapioca flour (or all-purpose flour)
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Chopped chives (optional, for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350ºF. Grease a deep 9-inch pie dish thoroughly with unsalted butter or a neutral oil to prevent sticking.
- Cook Bacon: Heat a large skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, until the bacon fat renders and the bacon pieces are crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess fat. Leave about 1 tablespoon of bacon fat in the skillet.
- Sauté Shallots: Using the remaining bacon fat in the skillet, sauté the thinly sliced shallots (or onion) until they soften and become translucent.
- Layer Bacon, Shallots, and Cheese: Evenly spread the cooked bacon and sautéed shallots over the bottom of the prepared pie dish. Then sprinkle the grated Gruyère cheese over the bacon and shallots, reserving about 1/4 cup of cheese for later.
- Prepare Egg Mixture: In a large bowl, place the tapioca flour and add a small splash of the milk to whisk into a smooth paste, ensuring no lumps remain. Gradually add the remaining milk, heavy cream, eggs, salt, and freshly ground pepper to the bowl, whisking thoroughly until smooth.
- Assemble and Bake: Pour the egg mixture evenly over the bacon, shallot, and cheese layers in the pie dish. Sprinkle the remaining grated Gruyère cheese over the top. Place the dish in the preheated oven and bake for 30-35 minutes, until the quiche is puffed and lightly golden around the edges. The center may still jiggle slightly, which is normal.
- Cool Before Serving: Remove the quiche from the oven and let it cool on a wire rack for at least 20 minutes to set properly before slicing and serving. Garnish with chopped chives if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Tapioca flour can be replaced with all-purpose flour if gluten is not a concern.
- Allowing the quiche to cool before serving improves slicing and texture.
- You can make this quiche ahead and reheat gently in the oven.
- Chives add a fresh herbal note but are optional.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
Keywords: crustless quiche, gluten free quiche, bacon quiche, Gruyère cheese quiche, easy brunch recipe, baked egg dish
