Crustless Beef Brisket Bacon, Parmesan & Onion Quiche

I have been making this quiche for several years, but not for quite a long time. I am glad I have revisited it lately. Last week I made it with frozen broccoli and yesterday I went with this variation. I like quiche crust, but it usually dominates the filling and is most times real dry. I make a scalloped sweet potato crust one that is so good, but I didn’t have a sweet potato and besides this one is quicker.

The important step to the success of this quiche is to butter the bottom and sides of a glass dish and cover the bottom and sides with dry bread crumbs so that the egg and cheese mixture doesn’t stick. I use a slice of yeast-free sourdough bread that I break up into pieces and pulse down semi-fine in my Bullet blender and use about two tablespoons worth. Set that aside while making the rest. Preheat the oven to 425-degrees. In a mixing bowl add in 4 eggs, 1 cup of each whole milk and cream, a teaspoon of salt and choice of dry or fresh herbs. For this one I put in a good amount of fresh savory from my garden, but fresh basil or thyme could be good choices as well. You could make this quiche with sautéed mushrooms or broccoli, like I did last week, leftover meat, or whatever sounds good. That flavor layer goes on the bottom, on top of the bread crumbs. For this one I sautéed sweet onion with beef brisket bacon and barely a bit of butter, since the bacon rendered a tiny bit of fat, but not quite enough.

Top the filling with whatever cheese. I like stronger cheeses in quiche or the quiche is just too bland. I tend to like Swiss, sharp cheddar or Parmesan. Grate up about 2 cups of cheese, about 8-ounces, and put it over the meat and onion. Pour in the egg mixture and put it on the middle rack in the preheated oven and bake for about 25 minutes. I had to turn the heat down to 375-degrees the last five minutes of baking for this one.

Let this cool thoroughly. It is good out of the oven and just as good the next day, and maybe even better. If you use a filling like broccoli like I did steam it rather than boil it. The less moist the filling is on the bottom layer the better.