Our good friend Jim sent me this recipe the other day and I fixed it for dinner a couple of nights ago. It was crazy easy to prepare, and absolutely delicious! As it happens, I didn’t have enough Gruyère cheese on hand, (and was too lazy to go to the store), so along with a couple of other bits and pieces of cheese that I thought might go well together in this dish, I proceeded according to the directions. (I used about a half cup of grated Gruyère, a half cup of grated aged gouda, and a cup of grated manchego.) It tasted great, so basically I think you could use just about any combination of cheeses and come out with a wonderful product.

Now I must admit that I have tried so called “impossible” or “crust-less” quiche recipes before and have never been impressed. But this recipe from Cook’s Country is an exception. It’s very easy to cut into wedges, and very easy to take out of the pie plate. And oh so yummy! I served it with a Greek salad for a quick and easy dinner, and we both were thoroughly happy campers.

So if you too love quiche, but find regular quiche either intimidating to prepare, or too time consuming, give this recipe a try. Just don’t be afraid to change it up a bit. I see no reason why fried bacon or crumbled sausage could not be substituted for the ham. Or lightly sautéed mushrooms added for a delectable taste treat. Or chives used in place of green onions. This is a “use your imagination” recipe if I ever met one. It’s also a perfect dish to serve for either breakfast, lunch, or dinner. (And how many recipes can lay claim to that honor?)

So have fun and mix up one of these quick and easy quiches at your earliest convenience. You will be delighted by the results and your family and friends will think you amazing. (Which of course you are, but it’s always nice to be reminded of the fact!)

• 1 T. unsalted butter, softened, plus 2 T. melted butter cooled to room temperature
• 3 T. finely grated Parmesan cheese
• 8 oz. Gruyère cheese, shredded (2 cups) or cheese(s) of choice
• 4 oz. thickly sliced deli ham, diced
• 4 green onions, minced
• ½ c. all-purpose flour
• ¾ tsp. baking powder
• ¼ tsp. kosher salt
• freshly ground black pepper
• 1 c. half-and-half
• 4 lg. eggs
• 2 tsp. Dijon mustard
• 1/8 tsp. ground nutmeg

Grease a 9-inch pie or quiche dish with the 1 tablespoon softened butter, then evenly sprinkle pan with Parmesan cheese. Combine the Gruyere cheese, ham, and scallions in a bowl. Sprinkle mixture evenly in the bottom of the prepared dish. Whisk together the flour, baking powder, salt, and pepper in the now empty bowl. Add the half-and-half, eggs, melted butter, mustard, and nutmeg to the flour mixture and whisk until smooth.

Slowly pour the batter over the cheese and ham mixture. Bake in a pre-heated 350 degree oven for 30-35 minutes, or until the quiche is a light golden brown and the filling is set. (It’s set when it doesn’t jiggle when you gently shake the pan.) Cool on a rack for 10 minutes. Cut into wedges and serve warm.