Crustless Quiche with Shallots, Bacon & Sun-Dried Tomatoes

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