Crustless Bacon and Cheddar Quiche

Ingredients

Equipment Needed

• •9-inch deep-dish pie plate or 10-inch cast iron skillet
• •12-inch skillet for bacon
• •Large mixing bowl
• •Box grater or food processor with grating disc
• •Wire cooling rack

Instructions

1. 1

   Render the bacon

   Arrange bacon slices in a single layer in a cold 12-inch skillet. Set over medium heat and cook slowly, turning occasionally, until the fat renders and the bacon turns deeply golden and crisp, about 12 to 15 minutes. Starting in a cold pan allows the fat to melt gradually, producing bacon that shatters when you bite it. Transfer to a paper towel-lined plate and reserve 2 tablespoons of the drippings in the pan.

   Thick-cut bacon from the butcher counter will always outperform the pre-packaged variety. Look for slices about an eighth-inch thick.
2. 2

   Prepare the pan

   Preheat your oven to 350°F with a rack positioned in the center. Generously butter a 9-inch deep-dish pie plate or a 10-inch cast iron skillet, making sure to coat the sides completely. This prevents the custard from sticking and gives you clean slices. The butter also contributes to that golden edge everyone fights over.

3. 3

   Soften the onion

   Return the skillet with reserved bacon drippings to medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent with golden edges, about 6 to 8 minutes. You want sweetness, not color. If the onion threatens to brown too quickly, lower the heat. Remove from heat and let cool for five minutes.

   Raw onion in a quiche tastes harsh and slightly sulfurous. Cooking it first transforms the flavor into something mellow and sweet.
4. 4

   Build the custard

   Crack the eggs into a large bowl. Add the milk, heavy cream, salt, pepper, nutmeg, and cayenne. Whisk vigorously until completely smooth and uniform in color, about 30 seconds. The cream adds richness that compensates for the absent pastry crust. The nutmeg is traditional and essential, a quiet note that makes everything taste more like itself.

   Always grate nutmeg fresh from the whole spice. Pre-ground nutmeg loses its aromatic oils within weeks and tastes like sawdust by comparison.
5. 5

   Layer the filling

   Crumble the cooled bacon into rough pieces, about the size of a nickel. Scatter two-thirds of the bacon evenly across the bottom of your prepared baking dish. Spread the softened onions over the bacon. Distribute one and a half cups of the grated cheddar in an even layer. Reserve the remaining bacon and cheese for the top.

6. 6

   Pour and top

   Give the custard one final whisk and pour it slowly over the layered filling. The liquid should come within half an inch of the rim. Gently shake the dish to settle everything, then scatter the remaining bacon and cheese across the surface. The bacon on top will crisp further in the oven, and the cheese will turn golden and slightly bubbled.

7. 7

   Bake until set

   Place the quiche on a baking sheet to catch any drips and transfer to the oven. Bake for 40 to 45 minutes, until the top is golden brown and the center is just set. The quiche should jiggle slightly when nudged, like a firm custard, but not slosh. A knife inserted near the center should come out clean with no wet egg clinging to it.

   Overbaking is the enemy. The custard continues cooking from residual heat after you remove it. Pull the quiche when it still has a gentle wobble in the very center.
8. 8

   Rest and serve

   Let the quiche rest on a wire rack for at least 15 minutes before slicing. This rest is not optional. It allows the custard to firm up and makes clean slices possible. Scatter the minced chives over the top just before serving. Cut into wedges and serve warm or at room temperature.

Chef Tips

• •Seek out a sharp cheddar aged at least two years. Young cheddar melts into blandness, but aged cheddar brings a complexity that stands up to the smoky bacon. Vermont or Wisconsin producers make excellent options.
• •Room temperature eggs blend more smoothly into custard than cold eggs pulled straight from the refrigerator. Set them on the counter thirty minutes before you begin.
• •This quiche is magnificent the next day, sliced cold or gently rewarmed. Pack wedges for lunch or slice thin and serve at room temperature for a brunch spread.
• •For a more substantial meal, add a simple green salad dressed with sharp vinaigrette. The acid cuts the richness beautifully.

Advance Preparation

• •The bacon can be cooked and crumbled up to three days ahead. Store refrigerated in an airtight container.
• •The complete quiche can be assembled the night before, covered tightly with plastic wrap, and refrigerated unbaked. Add 10 minutes to the baking time when cooking from cold.
• •Baked quiche keeps refrigerated for up to four days. Reheat individual slices in a 300°F oven for 15 minutes, or enjoy at room temperature.
• •The quiche can be frozen, tightly wrapped, for up to two months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Nutrition Information

1 serving (about 280g)