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. 1Dice the onion into small pieces and cook in a large skillet over medium heat for 3–4 minutes, stirring occasionally, until softened and translucent. Add the broccoli florets and cook for 2–3 minutes more until just tender-crisp. Crumble the cooked pork bacon and cooked ham into bite-sized pieces and add to the skillet; stir to combine. Transfer the mixture to a bowl and set aside.
2. 2In a large mixing bowl, whisk together the large eggs, whole milk, half-and-half cream, Dijon mustard, ground nutmeg, and a pinch of salt and pepper until fully combined and smooth.
3. 3Preheat your oven to 350°F and coat a deep 9-inch pie dish with nonstick spray.
4. 4Scatter the bacon, broccoli, ham, and onion mixture evenly across the bottom of the prepared pie dish. Sprinkle the Gruyere cheese evenly over the vegetables and meat.
5. 5Carefully pour the egg mixture into the dish over the mix-ins until nearly full. Place the dish on a rimmed baking sheet and sprinkle the fresh chives over the top.
6. 6Bake at 350°F for 32–38 minutes, until the center is set and no longer jiggles when gently shaken. The edges should look puffed and golden brown; when a thin knife is inserted in the center, it should come out clean with no visible liquid.
7. 7Remove from the oven and let cool for 5 minutes. Cut into 4 large wedges while warm.
8. 8Divide the quiche wedges evenly into 4 airtight containers while still warm for portioning, then refrigerate for up to 4 days.