I LOVE this quiche. It's crustless. The texture is fabulous. You can vary this in many ways by changing the filling ingredients. This one is bacon and Gruyere. I sometimes add green onion and 1/4 c dijon mustard to this recipe. Or I'll go totally different and just add lots of diced and sauteed veggies and omit the bacon and cheese. I like to serve it with a small salad and a cluster of seedless grapes or some melon.
- Cook chopped bacon in a heavy skillet with a little butter or olive oil until browned.
- Remove the bacon from the skillet to a glass or paper plate lined with a couple paper towels.
- Butter a 9" glass pie dish.
- Spread bacon and then the grated Gruyere in the pie plate.
- Whisk together the eggs, creme fraiche, salt, and pepper.
- Pour over the bacon and cheese, using a fork to gently distribute the bacon and cheese evenly.
- Bake the quiche in a water bath in a 350F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
- Serve hot or at room temperature.
- Note: A water bath is simply placing the dish to be cooked in a larger dish, then filling the larger dish with water to about 1" from the top of the smaller dish, then bake.
- I get the water ready to pour, place the uncooked quiche in the larger dish and then into the oven, and THEN pour the water in.
- Be very careful pulling this out of the oven.
- Move slowly so the hot water doesn't slosh about.
- Don't pull your oven rack out with the dish on it unless your rack moves very smoothly or the water will slosh.