Crustless Bacon and Havarti Quiche

Directions

This is an easy, delicious quiche. Because it is thin and doesn't have a crust, it cooks quickly and evenly. The extra egg yolks and 1/2 & 1/2 give the filling a pleasant richness, and the sweetness of the onions plays nicely against the smoky bacon. If you don't have havarti feel free to use mild cheddar or any other semi-soft cheese.

Step 1

Preheat oven to 325. Dice up the bacon slices and saute the pieces until they are crispy.

Step 2

While the bacon cooks, chop the onion into thin slivers. Remove the bacon pieces to a plate, drain off most of the fat, and then caramelize the onion until they're golden brown and sweet. This takes a while, even if you don't cook them until they're mahogany, so read a book or do some dishes while you stir them.

Step 3

Put the onions and bacon into an even layer on the bottom of a round, 9" pie plate. Whisk eggs, yolks, and 1/2 & 1/2 together and pour evenly over them. Sprinkle the top with grated cheese.

Step 4

Bake until done. This will take about 25 minutes, but as with all egg dishes, you can't rely on a timer. The middle should be set up. If you give the pan a little poke it shouldn't ripple like the surface of a pond. The easiest way to be sure the quiche is done is to take a knife and make a little cut int he middle. If the filling looks uncooked, give it a few more minutes.

Alternative Cooking Method

Double the recipe, or use a 6" pie pan. Mix half the grated cheese with the onions and bacon. Instead of baking directly on the oven rack, use a water bath. This will result in a thicker quiche that has a velvety smooth texture. Cooking time will increase to 50-60 minutes with this method.