Super-Quick Supper: Crustless Quiche
The other night, my friend Charline and her mom, Dominique, invited us over for dinner, and after sipping champagne and nibbling on my Texas Killers spicy shortbread cookies, we moved on to the first course, a crustless quiche.
“I’ve been making it for 20 years!” Dominique said, showing me the five-ingredient handwritten recipe on her fridge.
One bite, and I understood why. The quiche itself was light, because she used milk instead of cream, and because of this, the taste of the sharp Gruyere and smoky lardons was in perfect harmony.
People are always asking me for simple recipes. This literally takes less than five minutes to stir together and put in a pan.
You may use anything that you want instead of Gruyere and lardons – just take a peek into your fridge, like Dominique does, and use what you have. Zucchini, mushrooms, spinach, red bell pepper, onions, tomatoes, or any kind of cheese…I was planning to buy pork and make chorizo, but the butchers were all closed. Also, the amounts of the cheese and lardons used in this recipe — 1 cup each — are guesstimates. Dominique didn’t write this down, and it doesn’t really matter. This recipe will work with a bit more or less of whatever you want.
I made a simple arugula salad with pine nuts and shaved Parmesan, and called it dinner.
Stay tuned. The cowgirlified version of this quiche is coming next.
Crustless Quiche (Quiche sans Pate)
⅓ cup flour
3 large eggs
2 cups milk
1 cup lardons or cubed ham
1 cup Gruyere, shredded
Preheat oven to 350.
1. Butter and flour a tart pan.
2. Mix all of the ingredients in a bowl. Pour into prepared pan and bake for 45 minutes or until set.
Eat warm or at room temperature.
I told Rose that quiche isn’t for dogs, but she doesn’t believe me.
