Preparation

• Position a rack in the top third of the oven and heat the oven to 425°F.

  Heat the butter or oil in a 10-inch skillet over medium heat. Add the bacon and shallots and cook, stirring, until they begin to brown, 8 to 10 minutes. Stir in the sugar and cook until the bacon and shallots turn deep golden brown, about 4 minutes. Remove from the heat and add the vinegar. Stir in the sun-dried tomatoes; set aside to cool.

  Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, and then gradually whisk in the rest of the milk, the cream, salt, and cayenne.

  Butter or oil a 2-quart, 7×11-inch Pyrex dish or an 8×11-inch ceramic gratin dish. Spread the ham and mushroom mixture over the bottom of the pan. Scatter on the Brie and parsley.

  Whisk the batter in case it has settled and then pour it into the baking dish. Bake until the top is deep golden and the custard is set (insert a pick in the center to check; it should be softly set, neither liquid nor firm), 25 to 30 minutes. Let stand for 30 minutes before serving.

Mini Crustless Quiches:省略了奶酪和把晒干的西红柿re finely. Heat the oven to 450°F and oil mini muffin tins. Put 1 tsp. of the bacon-tomato mixutre into each muffin cup and add a pinch of chopped parsley. Add 2 Tbs. batter to each muffin cup. Bake until the quiches puff and start to turn golden, 15 to 18 minutes. Let cool for 20 minutes and then carefully run a paring knife or offset spatula around the rim of each muffin cup. Carefully lift each quiche out of its cup.