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.
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