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Egg-cellent Quiche: A Simple Recipe

It started in Lorraine

Quiche is a savory dish that originated in the region of Lorraine in northeastern France. The word “quiche” comes from the German word “kuchen,” which means “cake.”

The dish is believed to have been first created by medieval peasants in Lorraine, who used simple ingredients such as eggs, cream, and cheese to make a hearty and filling meal. They would often add whatever meats or vegetables they had on hand, such as bacon or spinach, to the mixture.

As the dish became more popular, it began to be served in the region’s taverns and inns. It eventually made its way to the royal courts of Europe, where it was served as a delicacy.

Quiche became even more popular in the 20th century, when it was introduced to the United States by French immigrants. Today, it is a staple dish in French cuisine and can be found all over the world in various forms and variations.

Quiche Lorraine is the most famous variation of quiche, which consist of a savory custard pie with bacon and Gruyere cheese. But over time many variations have been made like Quiche with Spinach, Mushroom, Broccoli, and Tomatoes – to mention a few.

Quick and Easy Crustless Quiche Recipe

Today we will indulge in a delicious and easy-to-make ham and cheese quiche recipe. Perfect for breakfast, brunch, or dinner.


  • 3 cups shredded cheddar cheese
  • 3 slices bacon 2.5cm (1 inch) thick
  • 3 eggs
  • 3 egg yolks
  •  222 ml (7.5 fl. oz.) milk
  • 3.75 teaspoons nutmeg
  • 3.75 teaspoons ground pepper
  • Baking spray
Quick and easy ham and cheese crustless quiche travel and home travelandhome french cuisine recipe min

How to make a crustless quiche

  • Chop the bacon into pieces about 3 mm thick and set aside.
  • In a separate large bowl, whisk all the rest of the ingredients, EXCEPT the cheddar cheese, well.
  • Thoroughly spray the bottom inside of a non-stick baking mold.
  • Pour the whisked mixture into the baking dish.
  • Add the chopped bacon.
  • Add the shredded cheddar cheese.
  • Bake at 180°C (350°F).

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