Archive for December 8th, 2010

December 8, 2010

Crustless Quiche Lorraine


i know, i’m a coward. i’ll tackle crusts one a less stressful day (ie: not during finals).

we actually use to make quiches all the time (store bought crust, of course) back in high school. ok. not all the time. maybe 3 times. annnd alright, maybe i didn’t make them. i watched my sister make them.


anyway. it’s get-rid-of-crap-in-my-fridge day again as i will be spending xmas break in the boonies of china. woot. so when i say cream, i mean left over almond milk i use for my oatmeal. and when i say bacon, i mean prosciutto from my fig salad. and when i say chEESE, i mean 3 blocks of something something that have been in my fridge so long the labels have come off.

i’m gross. i know.


  • 5 eggs
  • 2 cups cream
  • 1 small yellow onion (1.5 cups minced)
  • 1 cup bacon (prosciutto, ham, canadian bacon, whatever)
  • nutmeg
  • salt and pepper
  • cheese
  • 1 tbs butter


  • saute onions in a tbs of butter until soft ~5 min
  • season with salt, pepper, a dash of nutmeg. mmm..nutmeg.
  • add prosciutto, mix just to heat it up a bit.
  • preheat oven to 400F
  • in a big assed bowl (i had to change bowls twice ’cause i kept running out of room), beat 5 eggs. add 2 cups of cream. i also added a tbs of flour, ’cause i’m using almond milk instead of cream. although this perhaps was not enough… more on that later. salt egg mixture.
  • in a 9” pie pan (i used a shallow round pyrex dish), layer in the onions and prosciutto. pour egg/milk mixture over that. grate any kind of cheese you please, generously, over the top.  i used herbed goat cheese, pecorino, and some other semi hard, grate-able cheese.
  • pop it in the oven for 30-40 min or until a nice golden brown crust forms.

tips: to avoid a watery quiche

  1. always saute your solid ingredients before hand. draws out moisture.
  2. don’t bake at too high a temperature or for too long. next time i’ll try 375F for 40 min instead of 400F for 30.
  3. more FAT. skim milk and the like = watery quiche.

uhem. number 3 also applies to almond milk. my quiche kind of had the texture of a chinese steamed egg custard. but at least it tasted good!

half fail. will try again when i have real ingredients to work with…