crustless quiche

Ingredients:

1 1/2 tablespoons dry plain bread crumbs

1 cup chopped onion

1 cup diced cooked ham (4 ounces)

1 tablespoon unsalted butter

1 ½ cups shredded swiss cheese (6 ounces)

4 large eggs

1 cup heavy cream

1 cup whole milk

1 teaspoon salt

¼ teaspoon freshly ground pepper

Pinch of ground nutmeg

Directions:

Preheat oven to 425°F with rack in middle.

Butter a 10-inch quiche dish or glass pie plate, then sprinkle all over with bread crumbs. Shake the crumbs to cover the entire inside of the dish. Knock out the excess. Set aside.

Cook the onions in a tablespoon of butter over medium heat, stirring occasionally, until pale golden, about 5 minutes. Add the diced ham to the skillet and combine. 

Whisk together eggs, cream, milk, one teaspoon salt, ¼ teaspoon pepper and a pinch of ground nutmeg until very light and frothy, a hand blender does an excellent job.

Pour in half of the egg mixture over the onion and ham. Sprinkle half of the cheese over the egg. Top evenly with the other half of the ham and onion, then the rest of the egg, finish with the last of the cheese.

Bake until top is golden and custard is set in center, 30-45 minutes. Cool slightly before cutting into wedges.

The quiche can be made a day ahead of time, cool completely, then cover and refrigerate. Before reheating slice into wedges, then reheat loosely covered in a in a 350 degree oven, for about 10-15 minutes or until warmed through.

Serves 6