Micah A. Leal
This simple recipe is a crustless spin on a classic Quiche Lorraine. Instead of only using Swiss cheese, this quiche filling uses a mix of Swiss cheese and Gruyère cheese for a combination of both punchy and buttery flavors. Instead of a crust, a thin coating of panko breadcrumbs around the pie plate allows the custard to cling to the side of the plate as it bakes, but once it has cooled, it releases into a beautifully sliceable quiche. This quiche pairs well with a simple salad and a piece of bread for a delightful lunch. Feel free to add other sautéed vegetables into the custard before baking to make this recipe into a vegetable and ham quiche.
How to Make It
Step 1
Preheat oven to 425°F. Generously grease a 9 1/2-inch pie plate with 1/2 Tbsp. butter. Sprinkle panko breadcrumbs into the pie plate, and turn the pie plate so the panko evenly coats the inside of the dish.
Step 2
Melt the remaining 1 Tbsp. butter in a skillet over medium-high heat. Add onion, pancetta, and salt, and cook until the onion is slightly translucent, about 7 minutes. Remove from pan and spread evenly into pie plate.
Step 3
Scatter Swiss cheese and Gruyère cheese evenly on top of the onion mixture.
Step 4
In a large mixing bowl, whisk together the eggs and half-and-half until completely combined. Gently pour into pie plate.
Step 5
Bake in preheated oven until the center does not move when the pie plate is lightly shaken, about 35 minutes. Allow to cool before slicing.
