Crustless Quiche

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  Egg, Whole, Large
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  Whole Milk(160g)
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  Half and half cream(60g)
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  ½ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Nutmeg, Ground
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  Cheese, Gruyere(160g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Chives, Fresh(30g)
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  Bacon, Pork
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  Broccoli
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  Yellow Onion
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  Ham Or Canadian Bacon

Instructions

1. 1Place 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.
2. 2Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
3. 3In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
4. 4Scatter the mix-ins evenly across the bottom of the prepared pie dish.
5. 5Sprinkle the cheese on top.
6. 6Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
7. 7Bake 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.