This crustless quiche has a beautiful back story.
During the summer of 2016, our friend Teri invited us to her lovely vacation home on Lake James. No need to ask us twice… we packed our bathing suits, grabbed a few bottles of wine, and hit the road in our convertible.
One delightful morning Teri and I made a traditional Quiche Loraine for breakfast, and it was perfect. Baked in a pie crust, it was savory decadence. At home, I make a leaner crustless quiche, baked in little ramekins. Leftovers not only look great but reheat well in the microwave.
|WHAT YOU NEED||WHAT TO DO||WHY|
||Evenly butter the interiors of six ½-cup capacity ramekins; set aside.||Glass or ceramic buffers
against over crisp edges.
||Add all to a 3-quart bowl; vigorously whisk together until loose and frothy (20-30 seconds).||Breaking up the egg now
helps prevent egg lumps in
the finished dish.
||Add to egg mixture; toss together with a silicone spatula.
Tip: With onion on its side, cut off and discard stem and root. Cut in half from pole to pole; discard dry or tough layers. Place cut sides down and slice parallel to the equator to ⅛ inch, holding the pieces together as you work. Cut across slices to dice.
|Finely shredded, low moisture cheeses disperse evenly and do not interfere with the desired moisture content of the egg bases. A silicone spatula makes mixing easy.|
|Place oven rack just below center; preheat to 350°F “Convection” (verify with an oven thermometer). Divide egg mixture between prepared ramekins, stopping ¼ inch short of the rims. Bake until centers are no longer glossy, edges are golden, and an instant-read thermometer registers 165-170°F (20-25 minutes). Do not over bake.||Ovens often run hot or cold or preheat slowly. Overbaking makes eggs rubbery.|