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Having received some lovely corningware as a wedding present, I was itching to make a casserole-type-thing to make use of it. I was trolling around the internet trying to find a good recipe, when it hit me: quiche! I love me some quiche. I also love me some quiche crust, and so does A.; but since time was running short, I found a crustless recipe on epicurious.
The crustless recipe said to butter the dish and spread around some breadcrumbs. I used Panko breadcrumbs, since Alton Brown is always touting their virtues and I've never tried them. As it turns out, they were pretty much useless in this recipe. Might as well have just buttered the dish and been done with it, because the crumbs just got wet from the quiche and blended in.
Onions chopped with another wedding present, the mandoline! Still getting the hang of using it, though.
I departed from the original recipe to use bacon instead of ham. Here's where I made my tactical mistake: I neglected to cook the bacon before starting to cook the onion... and I also used much too small of a pan to cook them both, so it took forever and the bacon never got done enough for my taste. I think next time, I'll use my nifty microwave bacon tray to get it nice and crispy, and cook the onion separately.
A. grated the cheese and I poured on the egg/milk/cream mixture. I actually reconstituted powdered milk for the milk, mainly because we never drink milk and I always have to throw it out when I buy it, which is incredibly annoying. So I added a little extra cream to balance out the fat-free powdered stuff.
I used the biggest corningware in the set, but I probably should have cut down the recipe even more, since it came out a little too thick and soft. But besides that, it was delicious! I highly recommend using Gruyere, even if it is ridiculously expensive.
We definitely missed having the crust, but I figure it's bad enough for us already with all of the cheese and cream... I still need to fit into the wedding dress!
Adapted from Crustless Quiche Recipe
(made to fit 10-inch quiche dish or pie plate)
butter, to butter dish
bread crumbs, enough to cover dish
1 cup chopped onions
1 T unsalted butter
12 oz bacon (or 8 oz cubed ham)
8 oz Gruyere cheese (you can substitute with another kind of Swiss)
4 large eggs
1 cup heavy cream
1 cup whole milk (as stated above, I used non-fat milk, so added a little less of this and a little extra cream)
Preheat oven to 425°F with rack in middle.
Butter quiche dish, then dust dish with bread crumbs.
Cook bacon until crispy and crumble. Cook onions in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Mix in the crumbled bacon. 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.
--end of recipe--
Friday, May 23, 2008