Crustless Savory Cheesecake

Indulge in a delightful culinary experience with this crustless savory cheesecake by Bruno Albouze. A delicious twist on the classic quiche, this recipe is sure to tantalize your taste buds and leave you craving for more. Packed with flavorful ingredients such as creamy cheese and savory fillings, this dish is a must-try for any food enthusiast. Join Bruno in his kitchen as he unveils the secrets behind this mouthwatering creation, perfect for any meal of the day. Get ready to elevate your cooking skills and impress your guests with this unique and flavorful dish.

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Twist on the classic quiche

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Bacon Mixture

Place frying pan over a medium flame, cook chopped bacon or pancetta without oil stirring every so often until golden brown. Pass through a sieve and save pork fat. Return pan to the heat, add about half of the rendered pork fat to the pan and saute onions for 5 minutes on medium heat. Add chicken stock, season with salt and pepper – reduce onion mixture to dry. Turn off the heat and stir in chopped parsley and the drained bacon; set aside.

Cream Cheese Custard

Sour cream can be subbed for more cream cheese. In the stand mixer fitted with the paddle attachment, mix together cream cheese with sour cream and salt. Add eggs gradually and milk. Swap paddle attachment with whisk to smooth out. Since pancetta is a salt-cured meat, readjust custard seasoning in order.

Baking

Preheat fan oven to 330ºF/160ºC. Bake savory cake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let cool, and refrigerate overnight.

How-To Un-mold

Warm up bottom pan over the flame and flip it over onto flat serving dish – remove parchment paper and invert cake.
Serve warm and garnish savory cheesecake with watercress. Enjoy!

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