Crustless Breakfast Quiche

Directions

1. Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Lightly coat six muffin cups with the vegetable spray and set aside.

2. In a medium skillet, cook the pancetta or bacon until crisp on each side, 3 to 5 minutes per side for the pancetta and 4 to 6 minutes per side for the bacon; drain on paper towels and cut into small pieces.
 
3. In a large bowl, lightly beat together the sour cream, crème fraîche, and eggs. Add half of the thyme, then season with salt and pepper. Stir in the Parmesan.

4. Fill the prepared muffin cups two-thirds full. Bake for 25 minutes, rotating the pan once during the cooking time, until golden brown and solid when you jiggle the pan. Let the quiches cool for 5 minutes before removing from the cups. Sprinkle with the remaining thyme and serve immediately.

Variations:
For a vegetarian version, sauté 1/2 cup sliced peppers, onions, mushrooms, or any vegetables until just cooked and add instead of the meat. Add grated sharp Cheddar, crumbled goat or feta, or your favorite cheese instead of, or in addition to, the Parmesan.

Tip:
Crème fraîche substitue: For 1 cup, use 1/2 cup each of sour cream and whipping cream; or 1 cup whipping cream and 3 tablespoons buttermilk; cover and let stand 12 hours.

Stonewall Kitchen Breakfast: A Collection Of Good Morning Recipes by Jonathan King