CRUSTLESS QUICHE WITH CREAM RECIPES

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees. Spray a pie dish with oil and set it aside.
• Slice half of the jalapeno in thin slices, dice the remaining removing the seeds.
• In a small skillet over medium heat, add the olive oil.
• Saute the onion and potato for about 5 minutes, until they’re starting to soften.
• Add the minced jalapeño, chili powder, smoked paprika to the pan and sauté for another 30 seconds to 1 minute, until fragrant.
• Spread the cooked vegetables in an even layer in the pie plate.
• In a mixing bowl, whisk the eggs to break them up, then add the milk, half and half and salt.
• Pour the custard into the pie dish, and sprinkle the cheese all over.
• Top with jalapeno slices and bake for 35 to 40 minutes, just until the center is set.
• Cut the quiche into 6 slices and serve.