After having periodontal surgery a couple of weeks ago, I was faced with certain dietary restrictions. As I mulled over what things I could prepare that would meet the restrictions, the idea of making a quiche popped up. I think it occurred to me because a week before the surgery when Michael and I had lunch at Upland, one of our favorite NYC spots, we’d had an excellent Quiche Lorraine. (Yes, real men do eat quiche!) I’ve made quiches before though the last time was ages ago. So, a good idea, but…. Since a major no-no on the post-op diet was anything crunchy, anything with a crust was out. Well, I thought, why not make a quiche sans crust? And so I did! In a word: Delicious!
Here’s the recipe:
1 small onion
2 strips of bacon
½ cup heavy cream
1 cup grated Gruyère
½ cup grated Parmesan Reggiano
Freshly ground black pepper
Pre-heat the oven to 350 degrees F. Grease an 8” pie plate.
Slice the onion. Sauté in butter. Fry the bacon (I didn’t make it crispy but you can) and cut the strips into very small pieces.
Whisk together the eggs, heavy cream, and cheeses. Add the onions, bacon, a bit of salt, and several grindings of pepper. Mix well. Pour into prepared pie plate. Bake for about 25 minutes.
Tags: Crustless Quiche