Crustless Cheddar Quiche with Onion and Bacon Topping


4 eggs
3/4 c heavy cream
3/4 c milk
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
2 dashes Tabasco
1/2 tsp salt
freshly ground black pepper to taste
4 oz sharp cheddar cheese, grated
4 thick slices bacon
1/2 onion, thinly sliced


Preheat oven to 375 degrees.

Liberally butter a ceramic or glass quiche or pie pan.

Combine first 8 ingredients in a bowl. Whisk well to thoroughly combine. Best to use a hand mixer to make sure ingredients are completely incorporated and to bring air into the mixture. Add cheese and whisk to combine. Pour into prepared pie plate then insert plate into a shallow baking pan. Pour enough boiling water in the baking pan to come halfway up the side of the quiche pan. This is called a bain-marie or water bath, insuring very even cooking temperature. Bake for 40 to 45 minutes or until set.

Remove quiche pan from baking pan and let cool.

Meanwhile, cut the bacon crosswise into strips. Sauté in a skillet until crisp. Remove and rain on paper towels. Add the sliced onion to the bacon grease until wilted and browned.

Spread the onions on the quiche and sprinkle bacon on top. Slice and serve warm.