2000s Recipes + Menus
Crustless Quiche
Serves4
- 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
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Equipment:
a 10-inch quiche dish or 10-inch glass pie plate -
Accompaniment:
green salad
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Preheat oven to 425°F with rack in middle.
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Butter quiche dish, then sprinkle all over with bread crumbs.
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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.
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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.
- Keywords
- quick kitchen,
- ten-minute mains,
- french,
- pork,
- cheese
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