Cauliflower and Ham Crustless Quiche

Ingredients

• 8 servings pepper black freshly ground
• 0.5 head cauliflower cut into bite-size florets
• 4 ounces deli ham boiled cut in 1/4-inch cubes
• 2 large egg yolks 
• 2 large eggs 
• 2 tablespoons flat-leaf parsley chopped
• 1 tablespoon flour all-purpose
• 2 cups half-and-half 
• 0.5 teaspoon kosher salt 
• 2 tablespoons olive oil extra-virgin
• 2 tablespoons parmesan cheese finely grated
• 4 ounces swiss cheese grated
• 2 tablespoons butter unsalted softened
• 1 cup onion white chopped

Equipment

• frying pan
• baking sheet
• oven
• whisk
• pot
• measuring cup
• colander
• ceramic pie form

Directions

1. Preheat oven to 350 degrees F.
2. Bring a large pot of salted water to a boil.
3. Add cauliflower florets and cook until very crisp tender, about 1 minute.
4. Drain in colander and rinse with cold water. Shake off excess liquid.
5. Heat the oil in a large skillet, over medium-high heat.
6. Add the ham and the onions and cook until lightly brown, about 6 minutes.
7. Add cauliflower and parsley and set aside to cool slightly.
8. Brush a 9-inch glass or ceramic pie pan with the soft butter and evenly sprinkle the bottom of the pan with the grated parmesan
9. Place pan on a baking sheet.
10. Whisk the half-and-half, eggs, egg yolks and flour in large glass measuring cup. Season with salt and pepper, to taste.
11. Spread half the cauliflower mixture evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese.
12. Pour the custard over the fillings.
13. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool on a rack before serving.