Crustless Quiche with Shallots, Bacon & Sun-Dried Tomatoes

Crustless Quiche with Shallots, Bacon & Sun-Dried Tomatoes
Photo by Scott Phillips


  • 2 Tbs. unsalted butter or vegetable oil
  • 1-¼ cups whole milk
  • ½ lb. wedge of Brie or a small Camembert, rind trimmed, cheese cut into ¼-inch-thick wedges
  • Butter or oil for the pan
  • Pinch cayenne
  • 2 large egg yolks
  • ½ tsp. kosher salt
  • + 9 more ingredients
    • 4 oz. shallots, finely diced (to yield ¾ cup)
    • 1 Tbs. balsamic or sherry vinegar
    • 1 cup heavy cream
    • 4 oil-packed sun-dried tomato halves, roughly chopped (to yield about 1/3 cup)
    • 2 tsp. granulated sugar
    • 2 large eggs
    • ¼ cup cornstarch
    • ¼ cup chopped fresh flat-leaf parsley
    • 8 slices bacon (about ¼ pound), cut into ¼-inch strips

Position a rack in the top third of the oven and heat the oven to 425°F. Heat the butter or oil in a 10-inch skillet over medium heat. Add the bacon and shallots and cook, stirring, until they begin to brown, 8 to 10 minutes. Stir in the sugar and cook until the bacon and shallots turn deep golde...

View full recipe at Fine Cooking


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