Crustless Quiche Lorraine

• 1 1/2 tablespoons plain bread crumbs fine dry, or almond flour, 10 g, optional
• 1 cup onions chopped, fresh or frozen
• 1 cup cooked ham diced, or bacon, 115 g
• 1 tablespoon unsalted butter 14 g
• 2 cups gruyere cheese shredded, 224 g
• 5 eggs
• 1 cup heavy cream or full-fat canned coconut milk, 240 ml
• 1 cup almond milk or coconut milk, from the carton, 240 ml
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

1. Preheat oven to 425u0b0F (218u0b0C) with rack in middle.
2. Butter quiche dish (9 or 10 inch glass pie plate) then sprinkle all over with bread crumbs or almond flour,
3. Cook onions with ham or bacon in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.
4. Whisk together eggs, cream, milk, black pepper, nutmeg and salt and pour over cheese. Bake until top is golden and custard is set in center, 35 to 45 minutes.
5. Cool slightly before cutting into 8 wedges.

bread crumbs, onions, bacon, gruyere cheese, eggs, heavy cream, almond milk, black pepper, nutmeg, salt

Taken from www.yummly.com/recipe/Crustless-Quiche-Lorraine-1295326 (may not work)