Quiche-Without-A-Crust
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The traditional quiche can be a time-consuming to make. First the preparation of the pastry, then rolling it out, fitting it into the quiche dish, and fluting the crust. Only then can you begin to make the filling, and it must be baked immediately.
This recipe offers an alternative. Simply place a layer of toasted bread cubes on the bottom of the dish, top with the traditional quiche filling, and chill until you are ready to bake it, or bake immediately and serve. It's easy and delicious - you might never return to the old standard again!
INGREDIENTS
1 teaspoon butter or margarine
1-1/2 cups bread cubes, made from 2 or 3 slices fresh bread
1 cup chopped onion
1/2 pound ham, sliced 1/8 to 1/4-inch thick
1-1/2 cups grated natural Swiss cheese
4 eggs
1 tablespoon all-purpose flour
1-1/2 cups dairy half-and-half cream
Dash of salt
Dash of cayenne pepperPreheat oven to 350 degrees. Butter a 10-inch ceramic quiche dish or a 10-inch pie plate, using 1/2 teaspoon of the butter. Spread bread cubes on a baking sheet in a single layer and bake about 5 minutes, stirring occasionally, until cubes are lightly browned.
Spread toasted bread cubes in the bottom of the prepared dish.
Melt remaining 1/2 teaspoon butter in a large skillet. Add onion and sauté about 3 to 5 minutes, stirring occasionally, until onion has turned a light golden brown.
Using a 2-inch heart-shaped cookie cutter, cut 6 hearts from ham slices. Coarsely chop trimmings from ham and sprinkle them over the bread cubes in the dish. Spoon onion over ham and top with grated Swiss cheese.
Put eggs in a medium-sized bowl. Using an electric mixer or rotary beater, beat eggs thoroughly. Add flour, half-and-half, salt, and cayenne pepper. Beat on low speed until thoroughly combined but not frothy. (This much can be done ahead of time, cover and chill until ready to bake).
Open oven and pull out center rack. Place baking dish on rack and pour in egg mixture, making sure all ingredients are moistened. Top with ham hearts, arranging them so that the points are all directed in toward the center of the dish.
Gently push back into oven, being careful not to spill milk mixture. Bake 50 to 60 minutes or until top is golden and a knife inserted into center of quiche comes out clean. Let cool 10 minutes before cutting.
Makes 8 servings