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| Crustless Quiche Lorraine |
Not the classic quiche lorraine but rather my own version, this easy-to-make crustless quiche is made with smoked ham instead of bacon, so you skip the extra step of cooking the bacon. I also like to add a pinch of cayenne for added depth and a gentle kick. The quiche puffs nicely as it bakes but then deflates a little – this is not a tall quiche, but don’t let that discourage you. The taste is absolutely amazing. I usually serve this ultra-rich quiche with a big salad.
Full post: Crustless Quiche Lorraine
