Crustless Quiche Lorraine
This savory quiche is loaded with Ham and Swiss Cheese but skips the carbs and calories in the crust.
Servings: 6 people
Equipment
- 1 9" pie plate
Ingredients
- 1 tablespoon unsalted butter
- 1.5 cups diced ham (1/4 inch dice)
- 8 large eggs
- 1.25 cups heavy cream
- Pinch ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1/2 cup shredded Jarslburg cheese (Swiss or gruyere will also do, or even a cheddar if preferred)
- Butter to grease pie plate
Instructions
- Preheat the oven to 325°F degrees and set an oven rack in the middle position. Fill a casserole dish half way with water and place on the bottom rack of the oven. (This will help the quiche stay moist and resist major cracking- Just like a cheesecake!)
- Grease a 9-inch deep dish pie plate with butter.
- In a large bowl, whisk the eggs with the cream, nutmeg, 3/4 tsp salt, and cayenne pepper. (Or give a quick pulse using an immersion blender.)
- Spread the dice ham evenly over the bottom of the prepared pie plate.
- Sprinkle the cheese over top of the ham.
- Slowly and evenly, pour the egg mixture over the cheese.
- Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for at least 15 minutes, then slice into wedges and serve.
- Or, let the quiche cool completely on a cooling rack, and then refrigerate to reheat individual slices at a later date, or to freeze. (Will stay refrigerated 3-4 days. Or wrap tightly or vacuum seal and freeze ups to 3 months.)
Notes
Make ahead and let cool completely (which takes longer than you think!) and refrigerate. If frozen, defrost 1-2 days before reheating slowly in the fridge. Reheat at 325°F until the internal temperature reaches 300°F. If heating only one slice, the air fryer setting of reheat works well at 275°F for "about" 8 minutes (every fryer is different).