Easy Crustless Quiche Lorraine Bake Step-by-step instructions

Before you start

Before starting, ensure your oven is fully preheated to 350°F (175°C). Chop your cooked bacon into uniform, bite-sized pieces to ensure consistent distribution.

Measure out your heavy cream and have your eggs ready in a bowl. Using a small pitcher for the egg mixture makes the pouring process much cleaner and helps prevent spills when transferring the liquid to the baking dish.

Instructions

Layering the ingredients

1. 1Prepare the filling
   Preheat your oven to 350°F (175°C). Take the rectangular ceramic baking dish and spread the chopped, cooked bacon evenly across the bottom of the dish, ensuring it is distributed well for every serving.
   Look for The bacon should cover the base of the dish in a single, relatively even layer.
   Tip Ensure the bacon is fully cooked and drained of excess grease before adding it to the dish.

The bacon should be distributed in a single, even layer at the bottom of the dish.

There should be no large gaps where the custard might pool excessively without bacon, ensuring every slice contains a good balance of flavors.

Pouring the custard

2. 2Prepare and pour the custard
   In a mixing bowl, whisk together the eggs and heavy cream until fully combined and smooth. Pour the egg mixture from a small pitcher over the bacon in the baking dish, ensuring the bacon is almost completely submerged in the liquid custard.
   Look for The liquid should fill the gaps between the bacon pieces without overflowing the dish.
   Tip Whisking thoroughly ensures the custard sets into a uniform texture during baking.

The custard should be smooth and free of large bubbles after whisking. When poured, it should fill the dish nearly to the top, covering the bacon pieces completely, which allows the bacon to infuse the custard as it bakes.

Baking to perfection

3. 3Top and bake
   Sprinkle the shredded Swiss cheese thickly over the top of the egg mixture. Place the dish into the preheated oven and bake until the center is set and the edges are golden brown and bubbling. The internal temperature of the egg custard should reach 160°F (71°C). Remove from the oven and let rest for 5 minutes before slicing.
   Look for The center should be firm to the touch and the cheese should be melted and lightly browned.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake, as the eggs can become rubbery if left in the oven for too long.

The cheese should be melted and golden brown. The center of the quiche should be firm and no longer jiggle when the dish is moved. The edges will be slightly browned and look crisp, signaling it is ready to be removed.

Common mistakes

A common mistake is using milk with lower fat content, which will result in a watery custard that does not set properly. Stick to heavy cream for the correct texture.

Another error is failing to let the dish rest; cutting into it immediately while piping hot will cause the custard to collapse and lose its shape. Always allow it to sit for at least five minutes.

How to tell it’s done

The quiche is done when the custard is fully set in the center. Gently shake the baking dish; the center should not ripple like liquid.

A digital thermometer inserted into the middle should read at least 160°F (71°C). The top will be golden brown and the edges should appear slightly puffed and bubbling.

• Egg dishes: 160°F (71°C) in the thickest part