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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The classic quiche, with its onions, lardons and cheese, loses its crust and becomes a frittata. Great for those on low-carb diets. Adapted from a recipe by Aida Mollenkamp at CHOW. Ingredients:
12 large eggs |
1 3/4 cups shredded gruyere cheese (about 5 ounces) |
2/3 cup whole milk |
1 teaspoon kosher salt |
2 tablespoons unsalted butter |
1 tablespoon olive oil |
4 medium shallots, halved lengthwise and thinly sliced crosswise |
6 -8 ounces canadian bacon, small dice |
1 tablespoon fresh thyme leave, finely chopped |
Directions:
1. Preheat broiler to high.
2. Whisk together eggs, 1 1/4 cups of the cheese, milk and salt until smooth. Set aside.
3. Melt butter in olive oil in a large, oven-safe frying pan, over medium-high heat. When butter foams, add shallots and season with salt and pepper. Cook, stirring often, until shallots soften, about 3 minutes. Add Canadian bacon and thyme, and cook another 3 minutes, stirring only once or twice, until bacon is browned.
4. Pour eggs in pan and reduce heat to medium-low. Cook until the eggs are set 1 from the edge of the pan, about 10-15 minutes. Sprinkle remaining cheese evenly over the surface of the eggs and place under broiler, until puffy, golden-brown and set in the middle, 4-5 minutes.
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