3/4 cup whole milk
1/2 cup Crème fraîche or Sour Cream
4 large eggs
2 1/2 Tbls. flour
1/4 cup chopped fresh basil
3/4 tsp. fine sea salt
1/2 tsp. freshly ground black pepper
1 cup coarsely grated sharp white cheddar cheese, divided
2 oz. sliced ham, chopped
2 Tbls. olive oil
3 sweet peppers, preferabley different colors, seeded and sliced into 1/4 inch strips
2 garlic cloves, thinly sliced
1/4 cup grated Parmesan cheese
Fresh lemon juice, for serving
Crushed red pepper flakes, for serving
Heat oven to 375 degrees F.
In a large bowl, whisk together the milk, crème fraîche or sour cream, eggs, flour, basil, 1/2 tsp. salt and pepper. Stir in 3/4 cup of the cheddar and ham.
In a 9" ovenproof skillet, heat the oil over medium heat. Stir in the peppers and cook until they are softened and golden at the edges, 10 to 15 minutes. Stir in the garlic and remaining 1/4 tsp salt and cook until fragrant, about 2 minutes.
Scrape the egg mixture into the skillet, and top it with the 1/4 cup remaining cheddar and the Parmesan. (Or, for a more elegant presentation, scrape the vegetables into a gratin or casserole dish and add the egg mixture and cheese to that). Bake until the eggs are set 35 to 40 minutes. (Mine took 45 minutes). Cool slightly then top with the lemon juice and red pepper flakes.