Microwave quiche Lorraine in a mug
Smoky bacon and nutty Swiss cheese in a silky egg custard over a buttery cracker crust, the French bistro classic made in one mug in about ten minutes.
- 14 min total
- 8 min hands-on
- Follow-a-recipe easy
- Serves 1
- About $2.13 a serving
- 630 calories
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 1 servings.
- 2 slices bacon
- 4 butter crackers
- 1 tsp butter, soft
- 2 large eggs
- 3 tbsp milk
- ¼ cup Swiss cheese, shredded or torn
From your pantry
- 1 pinch salt
- 1 pinch black pepper
Each serving has about 630 calories, 29 g protein, 12 g carbs and 51 g fat, and costs about $2.13 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
Lay the bacon between paper towels on a plate and microwave 2 to 3 minutes, until and no longer see-through.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 2 min 30 sec
Dolly’s tip: It crisps more as it cools. Stop when the fat is bubbling and the edges have darkened.Food safety: Cook bacon until it’s crisp and no longer translucent.
Crush the crackers into crumbs in a big microwave-safe mug, mix in the butter with the fork, and press them into an even layer on the bottom.
Microwave the crumbs 30 seconds to set the crust.
Timer: 30 sec
the eggs, milk, salt and pepper together in another mug until smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the bacon over the crust, scatter the Swiss on top, and pour in the eggs.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Microwave at 50% power for 2 minutes, then in 30-second bursts, until the edges are set and the middle barely jiggles.
Timer: 2 min
Dolly’s tip: Half power gives a smooth custard. On high the eggs puff, then sink and weep.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it stand 2 minutes to finish setting, then eat it straight from the mug.
Timer: 2 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›Cozy comfort food ›What to make with eggs and Swiss cheese ›