Crustless 'Quiche'

"I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. Once you take the crust out of the quiche you not only radically alter the concept but expand its possibilities. You can produce a â??quicheâ? Lorraine by softening onions (lots) in butter or bacon fat, then adding eggs, cooked bacon and cream or half-and-half, and baking it all as you do in the recipe here. Featured in: Removing The Crust For A Savory Custard...."