Crustless quiche

Here's what we had for lunch yesterday: a mushroom, ham, and cheese quiche. Without a crust. It's a very easy recipe, and it's delicious. I made it with Beaufort cheese, which despite the name doesn't come from North Carolina. It comes from the French Alps.

I actually made two quiches, so we'd have one in the fridge for a second lunch.

Here's a recipe:

Crustless Quiche

4 whole eggs
3 oz. flour (100 g)
1 cup milk
½ cup cream
5 oz. grated cheese (150 g)
onions, meat, mushrooms, vegetables, etc. for flavor

Sautee the flavor ingredients and let cool.

Mix eggs, flour, milk, cream, and cheese together and pour over the flavor ingredients in a buttered oven-proof dish.

Bake for 35 minutes or more at 375ºF.