When you have an extremely cute quiche pan, you name your recipe after your pan. I love all quiche, especially Quiche Loraine. This quiche is crustless, making it a delicious low carb recipe. Perfect for breakfast, brunch, lunch or dinner. I made this many times for my Mom and my friend Ana. Family and friend approved.
6 eggs, I used extra large
1 1/2 cup Heavy Cream
1 teaspoon Salt
1 teaspoon Pepper
1/4 teaspoon Nutmeg
1/4- 1/2 cup Onion, I did 1/2 cup
6 strips of Bacon, cooked crisp and crumbled
4-6 ounces Swiss Cheese*, grated
1- 1 1/2 cups Ham, cut into bite size pieces
Preheat oven to 350 degrees. Spray quiche pan with Pam.
In a blender, add eggs, heavy cream, salt, pepper, nutmeg and onion. I put the blender on purify and let it blend and chop the onions until they were incorporated into the smooth liquid. Set aside.
Place 6 strips of broken cooked crisp bacon on the bottom of the quiche pan. Top with Swiss Cheese. Place ham on top of cheese and carefully pour egg mixture in blender over the top of the ham. I placed my quiche pan on top of a cookie sheet just in case. Bake for 45-55 minutes or until custard is set. I covered the top of my quiche midway through the cooking time to prevent excess browning. Let quiche cool for a few minutes before slicing and serving.
*I prefer gruyere cheese in this recipe but I had Swiss in my fridge and used that. Both make excellent flavored quiche.