When I made this a few weeks ago I didn’t make any changes to the original recipe as it appeared in the New York Times. The result was a sort of savory custard, a bit bland, but intriguing enough to inspire this souped up version. With the addition of bacon and spinach the boring little puddings turn into delightful individual crustless quiches.

Sun Oven Crustless Quiche Lorraine

Ingredients

Baby spinach leaves

1 cup milk

3 eggs, room temperature

3/4 cup emmenthal cheese, freshly grated

1/4 cup Parmesan cheese, freshly grated

1/2 teaspoon salt

1/4 teaspoon cayenne

6 slices of bacon, cooked until crisp, chopped

Preparation

Place Global Sun Oven out to preheat.

Lightly coat a six cup muffin pan with cooking spray. Line each muffin cup with spinach leaves. Mix together the next 6 ingredients, milk through cayenne, until well blended. Stir in the bacon. Divide the egg mixture evenly among the muffin cups. Cook until set, about 35 minutes. Cool on a rack. Serve warm or at room temperature.

Makes 4 to 6 servings.

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