Easy Bacon and Cheese Frittatas (or Quick Crustless Quiche Lorraine)
This bacon and cheese frittata recipe (or crustless Quiche Lorraine) is a simple dish that's perfect for a holiday breakfast or brunch and is naturally gluten-free.
In an oven-safe saute pan, cook the bacon until it is brown (but not crunchy) over medium heat.
Whisk the eggs in a mixing bowl until fluffy.
Mix in the milk, salt and pepper.
Stir in the grated cheese.
Using a slotted spoon or spatula, remove the bacon from the pan and add it to the eggs.
Pour out the excess grease from the frying pan and put it back on the stove.
Pour the egg mixture into the pan.
Cook for about 3 minutes, pulling the egg mixture in from the sides so the runny egg flows to the bottom of the pan.
When the egg stops leveling itself in the pan but isn't completely set, sprinkle the top with diced green onions or chives (if using).
Bake in the oven for 8 minutes, or until all of the egg is cooked.
Notes
Substitute cheddar or swiss for the Gruyere cheese if you prefer. You can also omit the cheese altogether.
Avoid buying pre-grated cheese since it has additives that keep it from clumping that also prevent it from mixing smoothly with the eggs
Scissors are the easiest way to cut the bacon
When transferring the bacon into the eggs, use a slotted spoon or spatula to keep more of the grease in the pan.
To make the dish more like a traditional quiche, skip the step of cooking the eggs on the stove. Pour the uncooked egg mixture into a pie pan and bake for 30 to 35 minutes until the eggs are set.