Crustless Cheese and Onion Quiche
I love anything with pastry. It is up there, in my opinion, with putting things between two slices of bread. It improves almost anything.
Last night, though, I decided to make quiche at the last minute and to cut down on prep time I decided to try crustless quiche. Something that had intrigued me, but I hadn’t tried because I really do like the crust.
Having tried this, I am now a convert and will definitely make it again. It was so good that when I took my first bite I actually exclaimed, “Wow! This is good!”.
- 4 ounces shredded Swiss cheese – 1 cup
- 2 tablespoons butter, melted
- 4 eggs, beaten
- 1/4 cup finely sliced onion
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1 tsp mustard powder
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Line bottom of pie plate with cheese and onion.
Combine eggs, butter, salt, flour and milk; whisk together until smooth; pour into pie pan.
Bake in preheated oven for 35 minutes, until set. Serve hot or cold.