Last night I made a crustless quiche (baked it in a non-stick bundt pan) that is fabulous. I had about 12 ounces of cream and I added milk to make up the 2 cups needed and I notice that there is a lot less whey in the bottom of the pan this time, though there is a lot more fat to go on the cook!

It is Quiche Lorriane, after a fashion - I sauteed onions in a little bacon grease then added some diced up ham and 8 ounces of Swiss cheese to the bottom of the pan, then went around the ring adding small broccoli florets before pouring over the egg/milk mix. It will be wonderful for leftovers for a few days (I reheat at a lower power in the microwave to prevent it from forming hard edges or bubbling hot spots to burn myself on).