Crustless Quiche

• 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, Gruyere, 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.
2. Combine all ingredients except butter and beat until well blended.
3. 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.
4. Cool on a rack, then serve warm or at room temperature.

cream, eggs, grated emmenthal, pecorino, salt, cayenne, butter

Taken from cooking.nytimes.com/recipes/1017528 (may not work)