Preparation time: 10 minutes

Baking time: 20 to 25 minutes

• Crustless Quiche

The chef at a bed-and-breakfast I recently visited on the California coast cleverly assembled crustless quiches for our breakfast—which made them perfect for gluten-free guests like me. So, I took a cue from that chef and devised this easy crustless recipe, which is also quite versatile. For a vegetarian version, replace the bacon with diced vegetables such as blanched asparagus or green beans, chopped dried tomatoes, or a handful of baby spinach.

MAKES 2 SERVINGS

• ¼ cup (1 ounce) shredded or finely diced Swiss cheese or cheese alternative
• 1 teaspoon dried minced onion
• 1 bacon strip, cooked and crumbled
• 2 large eggs
• ¼ cup cream or milk of choice
• ⅛ teaspoon (dash) granulated sugar
• 1/16 teaspoon (pinch) freshly grated nutmeg
• ⅛ teaspoon (dash) salt
• ⅛ teaspoon (dash) freshly ground black pepper

1. Preheat the oven to 375°F. Generously grease an 8-inch ovenproof skillet or pie plate. Scatter the cheese, onion, and bacon evenly over the bottom of the skillet.

2. In a small bowl, whisk together the eggs, cream, sugar, nutmeg, salt, and pepper until very smooth. Pour the egg mixture into the skillet.

3. Bake until the top is golden brown and puffy, 20 to 25 minutes. Let stand 5 minutes, and cut into slices to serve.

Per serving: 215 calories; 11g protein; 17g total fat; 1g fiber; 3g carbohydrates; 229mg cholesterol; 287mg sodium