Crustless Quiche Lorraine

• 1 tablespoon Unsalted Butter
• 1 onion, chopped small
• 1 cup diced smoked ham
• 3 large eggs
• 3 large egg whites
• 2 cups evaporated milk
• 1/2 cup all purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon dry mustard
• 1 cup shredded Gruyere, Swiss, or sharp cheddar cheese
• 1/2 cup freshly grated parmesan cheese

1. Melt the butter in the 11.5-inch 360 by Americraft skillet. Cook the onion for about 5 minutes, stirring occasionally, until soft. Remove the pan from the heat.
2. Sprinkle the ham, Gruyere, and Parmesan evenly over the onions.
3. Whisk together the eggs, egg whites, and evaporated milk.
4. Whisk together the flour, salt, baking powder, mustard, and cayenne pepper in another bowl. Whisk the flour mixture into the egg mixture, then gently pour it over the onion mixture.
5. Cover the pan and cook over low heat for about 30 minutes until the edges are set and the center jiggles slightly when the pan is gently shaken.
6. Remove from the heat and let stand for 10 to 15 minutes until completely set.
7. Serve wedges warm or at room temperature.
8. BOX 360 Cooking Tip Overcooking means a spongy quiche. Begin checking for doneness after about 20 minutes. If the quiche bubbles up at the center all may not be lost. Pop the bubble with the tip of a small knife, re-cover the pan, and remove it from the heat. Let stand off-heat for a few minutes before cutting into wedges.

butter, onion, ham, eggs, egg whites, milk, flour, salt, baking powder, dry mustard, shredded gruyere, freshly grated parmesan cheese

Taken from www.epicurious.com/recipes/member/views/crustless-quiche-lorraine-571a491ae3c948b60a812984 (may not work)