If you are like me, sometimes, I just need that wonderful quiche but don't want to have to make the crust, or maybe, just maybe, I don't want to add to my daily calories. This is a perfect breakfast treat or a snack anytime of your day. Absolutely amazing! This recipe I got from Mark Bittman and he writes for the NYT.
- YIELD 4 to 6 servings
- TIME 30 to 40 minutes
INGREDIENTS
- 1 cup cream, half-and-half, milk or a combination, gently heated just until warm
- 3 eggs, at room temperature
- ¾ cup grated Emmenthal, Gruyère, Cantal or a combination
- ¼ cup grated Parmesan or hard pecorino
- ½ teaspoon salt
- ¼ teaspoon cayenne, or to taste
- Butter as needed
PREPARATION
- Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.
- Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.
