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Full Online Book HomeLearning KitchenEggs - Quiche - Crustless Quiche
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Eggs - Quiche -  Crustless Quiche Post by :ProWeber Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2625

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Eggs - Quiche - Crustless Quiche

6 slices bacon, cut into 1/2-inch pieces, fried crisp
1/2 cup Gruyere*, packed tight (not the processed stuff that comes in wedges...go for the real thing, but if you can't find it, substitute a good aged Swiss or Emmenthaler)
1 1/2 cups half & half**
4 eggs

Spray or grease a ceramic pie plate. Spread the cooked bacon on the bottom of the pie plate. Sprinkle the cheese over the bacon. Put the half & half and eggs into a medium-size bowl and beat with a whisk until well-combined. Pour gently over the bacon and cheese.

Bake in preheated 350F oven for 30 minutes. Remove from oven and let stand for 5 minutes.
Serve warm.

*The recipe called for 1/2 pound of Gruyere, but the instructions only used a packed 1/2 cup of it. I used the whole 1/2 pound, but I think it was too much. On the other hand, I don't think 1/2 cup would be enough, so use your judgment.

**For those away from the North American continent, half & half is a commercial product here. It consists of half heavy cream and half whole milk.
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1 unbaked (9-inch) pie shell 3 eggs 2/3 cup milk 1 (8-oz.) sliced water chestnuts 1 cup (4-oz.) shredded Monterey Jack cheese 3/4 cup finely chopped red peppers 3/4 cup sliced fresh mushrooms 1/3 cup sliced green onions 1 Tbsp. soy sauce 1/2 tsp. garlic powder 1/2 tsp. dry mustard 1/4 tsp. black pepper 1/4 tsp. sesame oil Preheat oven to 425ºF. Bake pie shell 5 minutes; set aside. Reduce oven temperature to 350ºF. In large bowl, beat together eggs and milk; stir in remaining ingredients. Pour into partially baked shell. Bake 50 to 55 minutes or until knife inserted 1