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.