Getting rid of the crust for this clever play on quiche Lorraine is a win-win: The cooking process is simplified, and you're left with the very best part of the quiche.
Equipment: a 10-inch quiche dish or 10-inch glass pie plate
Accompaniment: green salad
Directions
Preheat oven to 425°F with rack in middle.
Butter quiche dish, then sprinkle all over with bread crumbs.
Cook onions with ham in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.
Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.
