Active Time

　　10 min

　　Total Time

　　30 min (not including cooling)

　　Getting rid of the crust for this clever play on quiche Lorraine is a win-win: The cooking process is simplified, and you're left with the very best part of the quiche.

　　

Ingredients

Makes 4 servings

　　1 1/2 tablespoons fine dry plain bread crumbs

　　1 cup frozen 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

　　

Equipment:

Equipment: a 10-inch quiche dish or 10-inch glass pie plate

　　Accompaniment: green salad

　　

Step 1

Preheat oven to 425°F with rack in middle.

　　

Step 2

Butter quiche dish, then sprinkle all over with bread crumbs.

　　

Step 3

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.

　　

Step 4

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.