I think a lot of people can’t be bothered with making a quiche at home because they don’t want to fiddle with pastry for a crust. Some years ago I discovered that a quiche will bake up beautifully without one. Here’s the latest quiche from my oven, served with a side of sweet roasted sugarplum tomatoes.
Roasted Sugarplum Tomatoes
1 small clamshell of sugarplum or cherry or grape tomatoes, sliced in half lengthwise
olive oil for the pan
salt and pepper
Preheat your oven to 275 degrees F.
On a baking sheet, toss the sliced tomatoes in a little olive oil, salt, and pepper.
Bake for one hour, or until the skin is a bit rumpled but the interiors are still juicy.
Crustless Quiche with Bacon, Gruyere, Fat Whole Spears of Asparagus, and Leeks
Yield: one 9-inch quiche, about 4 to 6 generous servings
Softened butter for the pie plate, about 2 t.
½ pound good bacon, diced
1 small leek, trimmed of its hairy and darker green fibrous ends, diced, and washed well
¼ pound Gruyere or Emmenthaler cheese, grated
1 medium bunch of fat asparagus spears, with their woody ends snapped off and washed
1 ½ c. heavy cream
a pinch of salt and pepper
- Increase your oven temperature to 400 degrees F, or heat a second oven to this temperature.
- Smear a little soft butter into the pie plate and up the sides.
- In a large skillet over medium heat, fry the bacon until it is tender crisp. Remove with a slotted spoon to a piece of foil or a paper plate. Wipe the bacon fat from the pan with some paper toweling.
- Add the leek to the same pan and sauté briefly until tender.
- Grate the cheese into the bottom of the pie plate.
- Scatter the bacon and then the leeks over the top.
- In a small bowl, beat together the egg and cream. Season it with a bit of salt and pepper.
- Pour the cream and egg mixture over the top of the bacon, leeks, and cheese.
- Arrange the asparagus spears over the top and nestle them into the egg and cream.
- Bake for 30 minutes, or until slightly puffed and golden.
- Serve the quiche in wedges with a side of the roasted tomatoes.