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I don't know about where you live, but here in Toronto it has been a winter of snow, snow, and more snow. We are expecting yet another storm this weekend. It seems like as good a weekend as any to sit in front of the fireplace with a book.
This quiche is one of those meals that is appealing on a wintry day. It's rich-tasting and satisfying and best of all, takes only a few minutes to make because you don't have to fuss with pastry. I made it for my mother for her birthday lunch and it was a big hit. Pair it up with some sauteed greens and you have a really nice brunch meal. There is ham in the quiche, but if you are vegetarian, substitute mushrooms or spinach. Add them to the pan just before the onions are done.
Not so long ago we were told that eating eggs was a one way ticket to the cardiac ward. We've rehabilitated the egg, and now we know we can eat them in moderation without detriment to our arteries. Now the issue is the treatment of the chickens.
I bought some Verified Free Range eggs and was fascinated to see that the egg can be traced back directly to the farm. There is a code stamped on the egg and it tells you if it is organic, if the chickens are free range, kept in a barn, or kept in cages, which producer it came from, and where it was graded. You can refer to a Web site called EggsacTrace to find all kinds of great information, including a list of stores where you can buy eggs which are organic and free range. This is a Canadian site and I don't know if there is anything comparable in the United States. Perhaps one of you, dear readers, know of something like this and can share that information with us.
Crustless Quiche
Serves 4
1 1/2 tablespoons fine dry plain bread crumbs
1 cup chopped onions
1 cup diced cooked ham (1/4 pound)
1 tablespoon unsalted butter
1 (8-ounce) package shredded Swiss cheese (2 cups)
4 large eggs
1 cup heavy cream
1 cup whole milk
- Preheat oven to 425°F with rack in middle.
- Butter quiche dish, then sprinkle all over with bread crumbs.
- Cook onions with ham in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.
- Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.
From the March 2008 issue of Gourmet
Difficulty Level: Easy
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