Denise's Gluten Free Quichey-Custard

At The Art Cafe Hemingway

Quiche / Savory Custard

Inspired by The Art Cafe Hemingway in Kauai, Hawaii 2012

Ingredients:

6 large eggs

1 cup whole milk

1 cup heavy whipping cream

1/4 Brown Onion (or your fave), sliced paper thin

1/2 teaspoon salt (truffled if you have it)

6 Prosciutto slices

Goat Cheese (soft) (I prefer herbed cheese over plain)

4 sprigs thyme

Pepper (fresh ground to taste)

1 Tablespoon Butter

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Preheat oven at 400° (make sure rack is in middle of oven)

Equipment: 

6 Large Custard Cups (or ramekins or other small oven-safe dish)

1 Jelly Roll Pan (or other rectangular pan with sides.  It needs to have sides because you are going to fill it with water)

Mixing Bowl, Wisk, Measuring Spoons/Cups, Knife & Cutting board.

Directions:

In a skillet, cook onions in a pat of butter until soft and it's okay if they get golden edges. Don't sweat the little details on this recipe.  Then turn off the heat and add thyme by gently pinching the stalk of thyme and sliding your fingers down the stem to release all the leaves.  Stir the thyme into the onions.  Discard stems from thyme (you only want leaves).  Set mixture aside to cool.

In a medium bowl, whip eggs, milk, cream, salt and pepper.  (Less is more in this recipe, especially because the Prosciutto is quite salty, but use the amounts of pepper and salt that you typically like on your eggs.)

Add onion mixture to the bowl of eggs and stir.

Line 6 large muffin tins or large custard cups with prosciutto.  This does not need to be perfect.  Line only the sides of the cups...  Line the sides and the bottoms too...  However you like.  The one thing I like to do is make sure the fatty edges of prosciutto are along the top edge of the custard cup so they get golden and crispy!

Pour egg mixture into each cup.  Pull off dollops of cheese to drop here and there into each custard cup.  You just want small pieces of cheese here and there, about the size of a large marble.  Not too much cheese.

Set muffin tin or custard cups onto the  baking pan.  Fill the pan (not the custard cups) with water.  The water level does not need to be very high.  About half way up the sides of the custard cup at the most.  The water helps the texture stay custardy and prevents it from browning on the bottom and sides.

Bake at 400° for 20-30 minutes depending on your oven and how deep you filled each dish.  The egg mixture should still jiggle when you remove them from the oven.  They will continue to cook/firm up as they sit.  

Serve immediately with lightly dressed mixed salad greens.  Serves 6. 

NOTE:  These store for several days in fridge and reheat well.  Just cover with plastic wrap and refrigerate.  When you want to eat one, either set it out to warm to room temperature or remove plastic wrap and reheat it in the oven at 350° for 20 minutes.  These are one of our new Christmas Morning Traditions!  We plan to make them every Christmas morning, along with Banana Bread & Russian Hot Chocolate.  They are great  for serving lots of people at the same time because you can make them ahead of time and you don't have to labor over them (they just sit in the oven and cook or reheat)! 

Download the Recipe Here