No-Crust Quiche Lorraine
Dear SOS: To my dismay, I have misplaced the wonderful recipe clipped from The Times 20 years ago for an eggs, bacon, onion, mozzarella dish. Can you find it for me?
Beverly St. Lawrence
Sherman Oaks
Dear Beverly: It sounds as if you are describing the crustless quiche that became popular during the ‘70s.
Saute bacon in skillet over medium heat until cooked halfway, 6 to 8 minutes. Add onions and cook until onions are tender, but not browned. Pour off most of fat.
Combine eggs, salt, pepper and nutmeg and beat well. Add milk and blend well. Spread onion mixture in 13x9-inch pan, then sprinkle evenly with cheese. Pour egg mixture over cheese.
Bake at 375 degrees 35 to 45 minutes, or until knife inserted near center comes out clean.
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