Brie & Canadian Bacon Quiche
Submitted by Cyndejeen
A crustless quiche lined with Canadian bacon slices and filled with creamy brie, Parmesan, and eggs. Low-carb, high-protein, and elegant enough for a brunch spread. Ready in 45 minutes.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minSkip the pie crust. Canadian bacon does the job better.
Slices of Canadian bacon line the dish, overlapping to form a savory, meaty shell that crisps up in the oven and holds everything together.
The filling is pure indulgence: beaten eggs, cubes of creamy brie that melt into rich pockets, grated Parmesan for sharpness, and a half cup of mayonnaise that makes the custard impossibly silky.
Italian herb seasoning and white pepper tie it all together with subtle warmth.
It’s a quiche that skips the carbs but none of the flavor, and it looks like something from a catered brunch.
Kitchen Tips
- Overlap the Canadian bacon slices so there are no gaps. Any holes and the egg mixture will leak through and stick to the pan.
- Cut the brie into small cubes so it distributes evenly. Leave the rind on or off, your call. It softens completely in the oven either way.
- Cover the edges with foil halfway through baking. The exposed Canadian bacon browns fast and will burn if left uncovered the whole time.
- Let the quiche rest for 5 minutes after pulling it from the oven. The custard sets firmer and slices much cleaner.
Ingredients
Directions
Place Canadian bacon slices, slightly overlapping, around the side and the bottom of a 9 inch deep-dish pie plate coated with cooking spray.
Set aside.
Combine eggs, mayonnaise, pepper, Parmesan cheese, Brie, and Italian herb seasonings.
Pour into pie plate and bake at 375℉ (190℃) F for 30 minutes.
After 15 minutes of baking, place foil over bacon to protect from overcooking.
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