40 minutes
Delicious and easy-to-make crustless mini quiches with a blend of cheeses and a hint of cayenne pepper.
Milk, warmed slightly
cups
Eggs, at room temperature
each
Grated Emmenthal, Gruyère, Or Cantal
0 oz
0 oz
teaspoons
Cayenne Pepper, to taste
teaspoons
Unsalted Butter, for greasing
tablespoons
1. Prep Ramekins
Set your oven to 325 degrees Fahrenheit and adjust the rack to the middle position. Grease 4 to 6 ramekins (or a single gratin or pie plate) with butter.
2. Combine Ingredients
In a large bowl, whisk the eggs with the warmed cream, half-and-half, or milk until well combined. Fold in the grated Emmenthal, Gruyère, Cantal, and Parmesan or pecorino. Season with salt and cayenne pepper, and mix until just blended.
3. Bake
Evenly distribute the mixture among the prepared ramekins. Place in the preheated oven and bake for 20 to 30 minutes. The centers should still have a slight jiggle when done.
4. Cool
Remove the ramekins from the oven and let them cool on a rack. Serve the mini quiches warm or at room temperature.
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