Crustless Quiche Lorraine

• Meat

  • 12 oz Bacon, cooked and crumbled

• Produce

  • 1 tbsp Chives, Fresh
  • 1/2 cup Onion

• Refrigerated

  • 5 Egg whites
  • 5 Eggs

• Baking & Spices

  • 2 tbsp Flour
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Crystal farms shredded swiss cheese
  • 1 cup Heavy cream

Found on lemontreedwelling.com

Description

Ingredients

• 12 oz. bacon, cooked and crumbled
• ½ c. chopped onion
• 1 Tbsp. olive oil
• 5 eggs
• 5 egg whites
• 1 c. heavy cream (can substitute half & half or milk)
• 2 Tbsp. flour
• 1 c. Crystal Farms Shredded Swiss cheese
• ½ tsp. pepper
• ½ tsp. salt
• 1 Tbsp. minced fresh chives

Directions

• Heat 1 Tbsp. olive oil in a medium skillet. Add onion and cook until tender; add cooked, crumbled bacon and heat through.
• In a large mixing bowl, combine eggs, egg whites, cream, and flour and mix well.
• Stir in salt, pepper, and cheese.
• Add onion and bacon from skillet and stir to combine.
• Pour into a greased 10 inch pie plate or similar sized baking dish.
• Bake at 350 degrees for approx. 45 minutes or until golden brown and puffed up.
• Remove from oven; garnish with fresh minced chives.
• *Quiche can be eaten warm, cold, or at room temperature.