Crustless Quiche

Crustless Quiche

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

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Directions:

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.