CRUSTLESS QUICHE...FRITTATA...OMELETTE

Call it what you like, but if it's got eggs, cream, and cheese in it, I'm in.  Karen and I had a delicious Frittata at a local restaurant...Bravo in Naples...and although according to both of us, it was TOO SMALL, it was delicious.  Made with Boursin cheese--a soft, creamy cheese usually reserved for spreading on crackers, it substituted for the traditional Ricotta used in a Frittata.  Theirs had broccoli and sun-dried tomatoes.  I'd love it with chopped spinach or arugula and Portobello mushrooms.

Well, remember the Christmas holiday a month ago?  I had a ham, and of course, more than I could consume, so I popped portions in my freezer for later use.  Today was said later use.

I decided to forego my Italian heritage and channel my inner high-school French, so I made a Crustless Quiche.  The recipe is as follows:

Preheat oven to 425 degrees.  

2 tablespoons Italian seasoned breadcrumbs

2 tablespoons butter

1/2 cup chopped scallions

2 tablespoons chopped, flat-leaf parsley

4 ounces herb-seasoned Boursin cheese

4 ounces shredded Manchego cheese
1 cup chopped or shredded ham

4 eggs

2 cups half and half

1/4 teaspoon freshly-ground nutmeg

Freshly-ground pepper; salt to taste

Sprinkle the breadcrumbs on the bottom of a 9" deep-dish pie dish.  

Saute the scallions and parsley in the butter; cook until softened.  Distribute over the breadcrumbs.  Top with the cheeses, then ham.  Whisk together the eggs, half and half, nutmeg, and salt & pepper.  Pour over the ingredients in the pie dish.  

Bake for 25 minutes, then reduce heat to 350.  Bake for another 10 minutes or until lightly browned and set in the center.  Remove from oven; cool on rack.  Serve at room temperature.