CRUSTLESS QUICHE RECIPE - EPICURIOUS
This crustless quiche plays on quiche Lorraine. The cooking process is simplified, and you're left with the best part of the quiche.
Provided by Lillian Chou
Total Time 30 min (not including cooling)
Cook Time 10 min
Yield Makes 4 servings
Number Of Ingredients 10
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.
GRUYERE AND CHEDDAR MAC AND CHEESE - WILLIAMS SONOMA
<p>Using an unusual pasta shape, such as campanelle or straccetti, elevates macaroni and cheese from the everyday to the elegant, especially when you use a combination of cheeses, such as Gruyère, cheddar and Parmesan. Here, we bake it in a Le Creuset shallow oven, but any baking dish with a capacity of about 3 quarts (3 l) will do.</p>
Provided by WILLIAMS-SONOMA.COM
Total Time 80 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat an oven to 375°F (180°C).
- Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the olive oil and stir well.
- Return the saucepan to medium-high heat and melt the butter. Add the flour and cook, stirring well, until the flour is thoroughly incorporated, 1 to 3 minutes. Whisk in the milk, half-and-half, nutmeg and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from the heat. Add a pinch of pepper and two-thirds each of the Gruyère and cheddar. Stir until smooth.
- Pour the cheese sauce onto the macaroni and stir well. Transfer to a Le Creuset 2.75-quart shallow oven or large baking dish with a similar capacity and top with the remaining one-third Gruyère and cheddar and all of the Parmesan. Sprinkle evenly with the panko. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Serves 6.
- Williams-Sonoma Test Kitchen
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