Crustless Quiche Lorraine

Cook's note:Feel free to experiment with fillings. Almost any vegetable can be baked into a quiche and cheese and herbs can be added to complement your selection. As a rule you should figure about 2 cups of vegetables and they should be sautéed or steamed before hand. The quiche makes a delicious light meal along with a green salad and crusty baguette.1. Heat the oven to 350 degrees and adjust a rack to the center position. Lightly butter a 9-inch pie dish. Fry the bacon in a skillet over medium heat until brown and crisp, about 4 to 5 minutes. Transfer to paper-towel lined plate and when cool enough to handle break up into 1/2 inch pieces. Sprinkle the bacon in an even layer over the bottom of the prepared dish.

2. Whisk together the remaining ingredients and pour over bacon. Bake until the quiche is lightly browned, set and puffy around the edges and still slightly wobbly in the center, about 35 to 40 minutes. Transfer quiche to a rack to cool. Serve warm or at room temperature.

# Ham and Cheese Variation
Sprinkle 1 cup (about 4 ounces) grated Gruyere or Swiss cheese over the bacon in the above recipe. If you wish you may substitute 4 ounces sliced ham cut into 1/2 inch strips for the bacon.

# Spinach and Cheese Variation
Omit the bacon in the above recipe. Sauté one finely chopped large shallot in 2 tablespoons butter until soft, about 2 minutes. Add 10 ounces washed, dried and chopped spinach until wilted and tender, about 2 minutes. If the spinach seems wet strain well to remove excess moisture. Fold the spinach and 1 cup (about 4 ounces) grated Gruyere or Swiss cheese into the custard. Pour into prepared pan and bake as directed above.

Source: Charleston Daily Mail