Cook wide egg noodles according to instructions.
In a bowl, mix 1 1/2 cups of milk and 3 complete eggs, mix well. Grate some Gruyere cheese into the mix, add pepper and salt to taste (note that if you add cheese, that will already contain some salt, so don't add too much). Cut ham into approx 1cm squares and add to the mix. Mix with the noodles and pour into gratin form.
Grate Gruyere cheese (coarsely) onto the gratin. This will make the nice crust. You almost can't put too much there!
I recently read that other recipes call for greasing the form with olive oil and sprinkling it with bread crumbs. Sounds like a good idea. Other recipes call for beating egg white and covering the form with that (on top of the crumbs), then adding the rest.
Bake in the oven at 425F for 50 minutes.
Ohh, this is odd. In my family, we also had a childhood favorite (later is was banned by our mother: the calories, the calories, "a moment on your lips, forever on your hips, as they say!!!) called Schinkenflöckli. The crust is indeed delicious, unfortnuately my brothers always got the crust, and I had to eat the soft and eggy bit. So, if you happen to have a little girl, make sure she'll get some of the crust as well!!!!
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