NJ farm fresh eggs + half and half, shredded gruyere, shredded parmesan, and a pinch of cayenne = delightful! Mark Bittman's "deconstructed quiche" recipe is super easy and delicious. I love that they are baked in individual ramekins - the ramekins that I have happen to be heart shaped - I know, but they are LeCreuset and they were majorly on sale!
Recipe courtesy of Mark Bittman
1 cup cream, half-and-half, milk or a combination, gently heated just until warm
3 eggs, at room temperature
3/4 cup grated Emmenthal, Gruyère, Cantal or a combination
1/4 cup grated Parmesan or hard pecorino
1/2 teaspoon salt
1/4 teaspoon cayenne, or to taste
Butter as needed.
1. Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.
2. 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.
Yield: 4 to 6 servings.