Crustless Quiche Lorraine

We had such a lovely Christmas holiday this year.  We were fortunate to have my Mom and Tom come visit us from North Dakota for the weekend.  Christmas day was entirely full of celebrating, cooking, and eating.  A simply wonderful holiday.  We started our morning off with Jack making sure that Santa had arrived. 

And then he went to town opening up presents.

My Mom and I made our Christmas Brunch.  We kept things fairly simple: Crustless Quiche Lorraine, Croissants, Fresh Fruit, and Mimosas.  I ordered the croissants from Williams & Sonoma.  They were incredible and easy to prepare.  We put them out on baking sheets to rise the night before.  In the morning, we topped the croissants with an egg wash;  then baked them in the oven for 15 minutes after the quiche was done.  The quiche turned out perfectly and paired very well with the croissants and fruit.

Crustless Quiche Lorraine
8 slices of bacon, cut into 1/2 inch pieces
1/4 cup chopped green onions
2 cups shredded Swiss cheese, divided
6 large eggs, beaten
1 cup half and half
1/2 tsp.Kosher salt
1/4 tsp. pepper
1/4 tsp. paprika
1/8 tsp. ground nutmeg

Preheat oven to 350 degrees.  Grease quiche/pie pan with cooking spray or butter.
Fry the bacon and green onions together in a non-stick pan until done.  Sprinkle the bacon/onion mixture in the bottom of the quiche dish.  Top with 1 cup of the Swiss cheese. 
In another bowl, stir the beaten eggs, half and half, salt, pepper, paprika, and nutmeg.  Pour into quiche dish.  Top mixture with the remaining 1 cup of Swiss cheese.  Bake the quiche for 35 minutes.  Remove from the oven and let stand 10-15 minutes before serving. 

A great way to start off Christmas day.  Next up:  Christmas Dinner.