Gluten Free Crustless Bacon and Parmesan Quiche Recipe
OK, I know that a crustless quiche isn’t really much of a quiche anymore, but there’s no name better that I can think that explains what this is and what this tastes like – and also, because this is so intensely decadent with freshly grated parmesan cheese – a crust on this would probably be too much.
This is easy to make and with a side salad in a quick vinaigrette to go alongside you’ve got yourself a great dinner that took only minutes of active work to prepare.
As always when it comes to gluten free recipes - this recipe comes from and was tested extensively by my mom, the great celiac cook.
Gluten Free Crustless Bacon and Parmesan Quiche
- 1 medium onion, chopped
- 8 ounces of smoked bacon, chopped
- 8 eggs
- 1 cup of freshly grated parmesan cheese (not the sandy stuff that comes pre-ground in a shaker!)
- 1 cup of heavy cream
- 2 Tbls of fresh basil, chopped
- Preheat your oven to 325
- Heat a fry pan over medium and add the chopped bacon to the pan. Fry this until it’s cooked through but not yet crunchy. Remove from the pan, reserving the bacon fat in the pan to fry the onions.
- Once you’ve got all the bacon out of the ban, pour off all but 1 Tbls or so of the bacon fat and add the chopped onion to the pan. Fry the onion, stirring occasionally, until it is softened, about 6 or 7 minutes.
- Grab a pie tin and spread out the bacon and onion over the bottom
- Crack and beat the 8 eggs in a mixing bowl, and then add in the cream, the basil and the parmesan and mix it all together well, and then pour this over the bacon and onions in the pie tin
- Transfer this to the oven to bake, uncovered, for about half an hour. To check if it’s done after half an hour, just dip a fork into the center of the quiche down to the bottom. If it comes out clean, your quiche is ready. If it comes out covered in egg – then toss that quiche back into the oven for a few more minutes to finish cooking.*
- It’s difficult to give an exact time for baking, since the cooking time will depend on individual variables, like the true heat of your oven and the size and depth of your pie tin.
- This quiche should get all the salt it needs from the bacon and parmesan cheese.
- I generally don’t make this with a crust. It’s rich and savory enough to stand alone nicely and I’m often just too lazy to make up a pie crust! If you do prefer a crust, here is a great recipe for a gluten free pie crust.
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