Crustless Quiche

Yield: 10 servings

Perfect when you have a gluten-free friend over for brunch.


  • 2-3 tsp oil
  • 1 lb. bacon, chopped
  • 2 green bell peppers, medium diced
  • 2 large shallots, thinly sliced
  • 15 eggs
  • 1/2 cup + 1 tbsp milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3/4 lb. Swiss cheese, shredded, divided
  • Green onions, chopped


  1. Heat the oil in a 12" cast iron skillet.  Add the bacon and cook to medium.  Drain the bacon, leaving 3-4 tbsp of grease.
  2. Over medium heat, cook the bell peppers.  Right before they're tender, reduce heat to low and add the shallots.  Cook until tender.
  3. In a bowl, whisk together the eggs, milk, salt, and pepper.  Stir in 3/4 of the Swiss cheese.
  4. Stir 2/3 of the bacon into the shallots.  Add the egg mixture and cook for three minutes, stirring occasionally to form runny curds.
  5. Remove from the stove and sprinkle the reserved cheese and bacon on top.
  6. Bake at 375°F for 9-11 minutes, until the eggs are set.
  7. Let stand for 10 minutes before garnishing with green onions and serving warm.

Adapted from Good Housekeeping.