It's kinda like a crustless quiche, but it's more like strata, which is somewhat of a forgotten dish. I don't have a recipe with amounts, but here's how I make it:
Saute some garlic and onions slowly til the onions begin to get brown and mellow. Set aside to cool.
Take thick slices of firm white bread, like Italian, good french, or peasant bread. Saute them in a little butter til golden, and put them in a greased baking dish large enough to hold them in one layer. Mix whole milk and beaten eggs together, 1 egg per 3/4 cup milk is the ratio I use. Add the onions and garlic to this, along with some grated cheese. Add herbs, salt and pepper, etc. Pour the custard mixture over the bread. There should be enough to cover the bread. Set aside for a bit to let the bread absorb some of the custard. Dust with a little paprika. Bake in a preheated 350ยบ F oven til golden, puffy, and a knife inserted in the center comes out clean.
Alternately, you can cut the bread into cubes and omit the sauteing. I think the other way gives a much better flavor though.
This is to die for when made with rosemary bread and good Swiss cheese.
Ann in TX
(11/8/01)
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