Crustless Quiche Lorraine
- 12 slices bacon
- 2 medium onions
- 3 tablespoons cooking oil
- 12 eggs
- 3 cups shredded Swiss cheese or a mixture of Swiss and Gruyere cheese
- Dash nutmeg
- Salt and pepper to taste
Preheat the broiler. Cook the bacon in a skillet until hard. Drain well, crumble, and reserve.
Slice the onion very thinly. In a 10″ ovenproof skillet, heat the oil and sauté the onion for about 2 minutes.
Beat the eggs well. Stir in the cheese, nutmeg, salt and pepper, and bacon.
When the onions have finished cooking, stir to distribute evenly (do not drain), and pour the egg mixture over them. Reduce the heat to medium-low and cook until set but still moist on top, about 8 minutes.
Immediately put the skillet in the broiler, about 5″ from the flame or element, and cook until the top is done but not browned.