2000s Recipes + Menus

Crustless Quiche

  • Active time:10 min
  • Start to finish:30 min (not including cooling)
March 2008
Getting rid of the crust for this clever play on quiche Lorraine is a win-win: The cooking process is simplified, and you’re left with the very best part of the quiche.
  • 1 1/2 tablespoons fine dry plain bread crumbs
  • 1 cup frozen chopped onions
  • 1 cup diced cooked ham (1/4 pound)
  • 1 tablespoon unsalted butter
  • 1 (8-ounce) package shredded Swiss cheese (2 cups)
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • Equipment:

    a 10-inch quiche dish or 10-inch glass pie plate
  • Accompaniment:

    green salad
  • Preheat oven to 425°F with rack in middle.
  • Butter quiche dish, then sprinkle all over with bread crumbs.
  • Cook onions with ham in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.
  • Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.
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