I LOVE this quiche. It's crustless. The texture is fabulous. You can vary this in many ways by changing the filling ingredients. This one is bacon and Gruyere. I sometimes add green onion and 1/4 c dijon mustard to this recipe. Or I'll go totally different and just add lots of diced and sauteed veggies and omit the bacon and cheese. I like to serve it with a small salad and a cluster of seedless grapes or some melon.
Pour over the bacon and cheese, using a fork to gently distribute the bacon and cheese evenly.
07Bake the quiche in a water bath in a 350F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
08Serve hot or at room temperature.
09Note: A water bath is simply placing the dish to be cooked in a larger dish, then filling the larger dish with water to about 1" from the top of the smaller dish, then bake.
10I get the water ready to pour, place the uncooked quiche in the larger dish and then into the oven, and THEN pour the water in.
11Be very careful pulling this out of the oven.
12Move slowly so the hot water doesn't slosh about.
13Don't pull your oven rack out with the dish on it unless your rack moves very smoothly or the water will slosh.