My family likes quiche but when the kids were little they would not eat quiche. That was too weird sounding to them. They would eat egg pie but not quiche. So my family still calls quiche, egg pie.
The least favorite part of the quiche for my family has always been the crust. They are not fans of the pie crust so we now make it without the crust. A bit healthier and they spent breakfast planning on what they would like in their quiche next time.
Everyone loved this. They all said the dish was so much better without the crust. My daughter asked for me to make one with spinach, mushrooms and cheese next time. My son wants one with tomatoes and Swiss cheese.
Crustless Quiche Lorraine or Egg Pie
- 16 oz. bacon cooked and crumbled
- 1/2 onion, minced
- 1 tablespoon extra-virgin olive oil
- 8 eggs
- 1 c. heavy cream can substitute half & half or milk
- 2 Tbsp. flour
- 1 c. Swiss cheese, shredded
- salt and black pepper
In a large mixing bowl, combine eggs, egg whites, cream, and flour and mix well.
Stir in salt, pepper, and cheese.
- In a small skillet heat one tablespoon of olive oil over medium heat. Add onion cook until egg is turning translucent. Add slightly cooled onion to egg mixture.
Pour into a greased 10 inch pie plate or similar sized baking dish.
Bake at 350 degrees for 45-55 minutes, until golden brown and puffed up.
Remove from oven. Serve.