Crustless Quiche

 

• 6 large eggs
• ⅔ cup whole milk
• ¼ cup half-and-half
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon dijon mustard
• Pinch nutmeg
• 1 ½ cups mix-ins of choice: See below for suggestions
• ⅔ cup grated Gruyère cheese 
• 2 tablespoons chopped fresh chives

FOR THE MIX-INS*:

• Cooked crumbled bacon
• Chopped and sautéed broccoli
• Caramelized onions
• Cubed leftover ham
• Roasted vegetables roughly chopped

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.

Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).

In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.

Scatter the mix-ins evenly across the bottom of the prepared pie dish.

Sprinkle the cheese on top.

Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.

Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.

(Source: Well Plated)