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This classic Quiché is a staple for our family, it’s quick and easy and stores well for another day. It’s a  delicious snack, hot or cold and great for a picnic. Serve with a fresh, crisp salad or fries and beans

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Storage

You can freeze or chill Quiché for another time, just make sure you cool it before  freezing and follow sensible storage guidance.

Once frozen, it can be safely kept for up to two months once baked.

Crustless Quiché Lorraine

Richard
This classic Quiché is a staple for our family, it’s quick and easy and stores well for another day. It’s a delicious snack, hot or cold.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine French
Servings 8 people

Equipment

  • Flan dish
  • Oil in a spray bottle or low calorie spray
  • Cheese grater

Ingredients
  

  • 5 smoked bacon medallions
  • 1 large red onion
  • 6 large eggs
  • 250 g plain Quark 8oz
  • Salt and pepper
  • 170 g of Cheese I used 50% cheddar and 50% Leicester cheese mix. (½ a cup)

Instructions
 

  • Preheat the oven to 170°c Fan/ 340°F
  • Prepare the bacon by slicing it thinly and dice the bacon.
    5 smoked bacon medallions, 1 large red onion
  • In a large frying pan, add a dash of oil and fry the onion and bacon till it’s golden, then allow to cool.
  • In a large bowl, add the 6 eggs and the quark and whisk till it is all combined and smooth.
    6 large eggs, 250 g plain Quark, Salt and pepper, 170 g of Cheese
  • Add half ¾ of the cheese and season with salt and pepper.
    170 g of Cheese
  • Take a glass Flan/Quiché dish and spray with a little oil.
  • Pour the cheese, bacon, onion, egg and quark mixture in to waiting flan dish, top with the remaining cheese and bake for 20/30 minutes.
  • Allow to cool a little, then serve.

Notes

Storage
You can freeze or chill Quiché for another time, just make sure you cool it before freezing and follow sensible storage guidance.
Keyword bacon, eggs, quiche

About Post Author

Richard

Former chef in a nursing home, hotel, public bar and restaurant. Now full time dad to my biggest critic.Now sharing my and my families love of good food to the world.I hope you can join us on this journey of delicious discovery
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