Ingredients :

• Sun-dried tomatoes in oil — Use the ones in a jar preserved in oil—not the dry-packed ones which are too tough and don’t melt during baking. Drain them but keep a spoonful of their oil to grease the molds if necessary: it adds flavor upon unmolding. Cut them into pieces about 5 mm—too big, and they fall to the bottom of the batter.
• Turkey ham — One thick slice or two thin slices, it’s all the same once cooked. Cut into 5-6 mm cubes: small enough to distribute through the batter, large enough to still feel the bite. No need for premium quality here.
• Grated Emmental — Freshly grated if you have time, ready-to-use if you don’t. Go up to 50 g if you like a strong cheese presence—below 30 g, it becomes discreet and a bit bland. Comté also works beautifully and provides a sharper profile.
• Fresh basil — Don’t use dried here; it’s pointless. Fresh basil scents the entire batter during baking and brings that slightly aniseed green note that lightens the richness of the cheese. A small handful of chopped leaves, nothing more.