Description
With the rich flavors of heirloom tomatoes, bacon and creamy cheeses, this Heirloom Tomato Crustless Quiche is sure to impress. It’s perfect for starting your day, or serving at your next weekend brunch.
Ingredients
Scale
- 4 slices thick-cut bacon, diced
- 1 small shallot, minced
- 1–2 medium-sized heirloom tomatoes, thinly sliced
- 9 eggs
- 3/4 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1 1/2 cups fresh baby spinach
- 1/3 cup shredded white cheddar cheese
- 1/3 cup shredded Gruyère cheese
- 1 tablespoon fresh parsley or herbs, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Start browning the diced bacon.
- As the bacon is cooking, thinly slice the tomatoes and lay them out on paper towels. Season with salt and pepper. Set aside.
- In a large bowl, add the eggs and cream. Season with salt and pepper. Whisk or blend with an immersion blender.
- Fold in half of each of the cheeses.
- Once the bacon is browned, add in the shallots. Cook for a minute, until the shallots are soft, then remove from heat to ensure they do not burn.
- Turn out the bacon and shallots on paper towels to drain the bacon fat.
- Line an 8″x8″ baking pan with parchment paper. Add the bacon-shallot mixture to the bottom.
- Layer the bacon with the spinach.
- Pour in the egg mixture and add a touch more cheese.
- Layer on the tomato slices and top with more cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the eggs are set and the cheese has browned on the top.
- Allow to cool in the pan for a few minutes before slicing.
- Serve and ENJOY!
Notes
- Lay out tomato slices on paper towels to absorb excess moisture, which prevents a soggy quiche.
- Whisk the eggs and cream thoroughly to create a light and fluffy texture. Use an immersion blender to make the eggs extra fluffy.
- Once you add the shallots to the bacon, remove from heat just to soften for a minute. You do not want to brown or burn the shallots.
- Layer the bacon and spinach in the baking dish before pouring in the egg mixture. This ensures even distribution of ingredients.
- Cover with foil initially to prevent the top from over-browning and to ensure even cooking.
- Bake until the eggs are set and the cheese is browned on top. Insert a knife into the center; it should come out clean.
- Allow the quiche to cool in the pan for a few minutes before slicing to help it set, and make it easier to cut.
- Taste and adjust the seasoning of the egg mixture before baking. You can add herbs like thyme or basil for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Easy
- Cuisine: American