Breakfast Quiche Lorraine

Breakfast quiche Lorraine done as a single-serving ramekin is the smartest way to scratch that quiche craving without committing to a whole 9-inch pie. One egg, evaporated skim milk, Swiss cheese, bacon bits, and a sprinkle of Parmesan come together for a custard that bakes into something silky and savory in about half an hour. There’s no crust here, which is what makes this work as a quick weekday breakfast or a low-carb option, all the flavor lands in the custard and the cheese. The water bath is the part you don’t skip, the gentle ambient steam keeps the eggs from curdling around the edges and gives you that classic French custard set, smooth all the way through. Letting it rest five minutes after baking is more important than it sounds, the eggs finish setting off the heat and the texture firms up just enough to scoop cleanly.

Kitchen Tips

• Use evaporated milk as the recipe calls for, the higher protein content gives the custard more body than regular milk and prevents weeping.
• Don’t skip the boiling water bath, dry oven heat will scramble the eggs into a rubbery puck instead of a silky custard.
• Test for doneness with a knife inserted slightly off-center, the very middle should still wobble faintly as residual heat finishes it.
• Swap imitation bacon bits for two slices of real cooked, crumbled bacon for far better flavor, the imitation kind is mostly soy and salt.

Variations

• Stir in a tablespoon of finely chopped chives or scallion for a fresh, oniony note.
• Use sharp Gruyère in place of Swiss for a more traditional quiche Lorraine flavor profile.
• Add a tablespoon of sauteed mushrooms or a handful of wilted spinach for a vegetarian variation.