This Crustless Quiche Lorraine is ultra fluffy, creamy, and full of crispy bacon, smoky gruyere cheese, and eggs. Perfect for an easy, filling breakfast or brunch!
Lay bacon in an 8" oven safe cast iron skillet*. Cook over medium heat until crispy (cook 2 pieces at a time). Remove bacon, but keep the grease. Crumble bacon and set aside.
Add in diced onion. Cook for 5 minutes, or until tender.
Add in garlic. Saute for 30 seconds. Remove from heat.
In a large bowl, whisk together the eggs and milk. Stir in the cheese, salt, nutmeg, cayenne, bacon, and onions.
Grease skillet and pour mixture into prepared pan.
Bake for 20 - 30 minutes or until the egg mixture has set. You can check this with a toothpick. Or you can see once the egg mixture isn’t jiggly. Baking time may vary depending on pan you use. I used the hot skillet.
*If you don't have a cast iron skillet, that's ok! Just use a regular saute pan for cooking the bacon/onions and use an 8" round baking pan to bake the quiche.