I always make my quiches crustless
because I’m lazy I prefer them that way.
I made this for dinner the other night, in an I-don’t-want-to-go-shopping-I’m-making-anything-in-the-fridge kind of deal. It’s adapted from here.
- 4 strips of bacon, cooked and crumbled
- 1/2 white onion, chopped
- 5 oz Cheddar cheese
- 3 oz Parmesan cheese
- 4 eggs, lightly beaten
- 1 cup milk
- 1 1/2 tbsp butter, melted
Please note: The original recipe calls for half and half; I used milk and butter. I’m sure heavy cream, light cream, etc. would also be fine.
Preheat the oven to 400 degrees F. In a medium bowl, mix bacon, onion, and cheeses; transfer to pie plate.
In a medium bowl, mix the eggs, milk, and melted butter. Pour the egg mixture over the cheese mixture.
Bake for 15 minutes. Reduce heat to 350 and bake an additional 35 minutes, or until the top of the quiche starts to brown.
Makes 4 to 6 servings.