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.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.