This is an option if you feel like having a quiche but do not want to fuss with a crust: Simply line the pans (or the pie pan) with a few slices of prosciutto or ham, pour the custard on top and bake. Easy and yummy.
INGREDIENTS: 3 tartlets (quantity can be doubled)
- 1/4 pound of prosciutto
- 1 cup of shredded part-skim mozzarella
- 2 large eggs
- 1/3 cup of cubed gouda cheese
- 4 ounces of half-and-half (or light cream)
- pepper, to taste or ground nutmeg
- 1 cup of chopped onions
- 2 or 3 tablespoons of butter
- Brush each tartlet pan with half of a teaspoon of butter. Line the pan with prosciutto slices, cutting the overhang with kitchen scissors and using them for the next pan or to place on top of the first layer.
- Chop the onion and heat one tablespoon of butter or oil in a pan; fry the onion until translucent over very low heat.
- In a mixing bowl, break the two eggs, beat with a fork and add the half and half or cream. Add the shredded cheese, the chopped onion, the cubed Gouda and some freshly ground pepper or nutmeg. Pour onto the tartlets.
- Place the tartlets on a baking sheet and bake in a preheated 375F oven for 20 minutes or until the tartlets are puffy and cooked. Serve warm or at room temperature, with a salad if desired.
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