Monday, August 10, 2009

Crustless Quiche

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!

Crustless Quiche
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.

5 comments:

  1. So cute and delicious! Thanks for stopping by my blog. Yours is great and I am glad to run into another Jersey cook. I am bookmarking your blog.

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  2. You quiche looks cute! And I love the comnbination of cheeses in it MmM

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  3. This is the cutest quiche I've ever seen. Sounds deliciuos :D

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  4. I love quiche! I gotta try this recipe!

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  5. Your photo is amazing. It's a good think I didn't spot those cute ramekins before you did or I would have snatched them up before you ever even saw them - they're darling. This sounds so easy and I usually like everything Mark does, so I'll give this a try.
    Sam

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