4 eggs
3/4 cup milk
3/4 cup heavy cream
1 Tablespoon flour
2 Tablespoons melted butter
Pinch of salt
Pinch of nutmeg
2 cups cheese: I used 1 cup Monterrey Jack, 1 cup cheddar and a little pecorino

Beat all the ingredients – through cheese – together with a whisk until blended. Butter a pie dish and scatter a mixture of the cheese over the bottom of the pie dish. I then added 1 zucchini (grated), 1/2 small sweet onion sliced thin and some roasted red pepper diced. Pour egg mixture over top. Sprinkle nutmeg. Bake at 375 degrees for 40 minutes until the custard is firm, puffy & slightly brown.

Good out of the oven and even better cold the next day.