Crustless Quiche Lorraine

 Adapted from a recipe at epicurious

Serves 4-6

1 Tablespoon butter
2 Tablespoons Panko breadcrumbs
1 medium yellow onion, diced
1 Tablespoon olive oil
1/3 cup chopped cooked bacon
8 oz. shredded Swiss cheese (2 cups)
5 large eggs
1 cup heavy cream
1 cup whole milk (I have used non-fat with excellent results)
1/2 teaspoon ground black pepper

Preheat oven to 425 degrees F with the rack in the middle.

Butter a quiche dish or 10″ glass pie plate, then sprinkle evenly with the breadcrumbs.

Saute onions in olive oil until golden and soft (about 15 minutes), season with salt to taste.  Spread over bread crumbs in dish.  Top with most of the bacon and the cheese.

Whisk together the eggs, cream, milk and pepper and pour over the cheese.  Dot the top with the reserved bacon bits.  Bake until the top is golden and the custard is set in the center, 30-35 minutes.  Cool slightly before cutting into wedges.

Serve with farro and a salad or vegetable.  Sliced red peppers are super easy and go nicely.  Slices of delicious tomato, with or without a little vinaigrette would also be lovely.

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Published in: on September 4, 2015 at 5:26 pm  Leave a Comment  

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