1 1/2cupsmix-ins of choice: See below for suggestions and ingredient notes for a broccoli bacon versionif you are a little under or over 1 1/2 cups, that’s OK
2/3cupgrated Gruyère cheeseor swap fontina, sharp cheddar, or smoked mozzarella
2tablespoonschopped fresh chives
FOR THE MIX-INS*:
Chopped and sautéed broccoli
Cubed leftover ham
Roasted vegetablesroughly 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.
For the Broccoli Bacon version shown in this post: Chop 4 slices of thick-cut bacon into bite-sized pieces. Cook in a skillet over medium low heat, until the pieces are crisp and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a towel-lined plate. Discard all but 1 tablespoon bacon fat from the skillet. Add 2 cups of small-chopped broccoli florets and 1 small, very thinly sliced red or yellow onion. Sauté until the onion is tender, about 10 minutes. Use in the quiche as directed.
TO STORE: Refrigerate quiche in an airtight storage container for up to 3 days.
TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F.
TO FREEZE: You can freeze a crustless quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.