Ingredients
Scale
- 6 large eggs
- ⅔ cup whole milk
- ¼ cup half-and-half
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Dijon mustard (optional)
- Pinch ground nutmeg (optional)
- 1 ½ cups mix-ins of choice (e.g., ⅔ cup grated Gruyère cheese, 2 tablespoons chopped fresh chives, cooked crumbled lean beef, chopped and sautéed broccoli, caramelized onions, cubed leftover roast beef, roasted vegetables)
Instructions
- Preheat oven to 375°F (190°C). Generously grease a 9-inch pie dish or similar-sized oven-safe baking dish with butter or cooking spray.
- Prepare your chosen vegetables; thaw and squeeze dry any frozen spinach; finely dice onions; slice mushrooms. Heat 1 tablespoon butter or olive oil in a medium skillet over medium heat. Sauté onions for 3-5 minutes, then add mushrooms and other vegetables, cooking for 5-7 minutes. Set all cooked fillings aside to cool slightly.
- Whisk the 6 large eggs until yolks and whites are fully combined. Pour in the whole milk and half-and-half, then add salt, pepper, Dijon mustard, and nutmeg (if using). Whisk until well combined.
- Combine the mix-ins into the egg mixture and gently fold in until evenly distributed.
- Bake in the preheated oven for 40 to 55 minutes until the top is golden brown and the center is set.
- Cool on a wire rack for at least 10-15 minutes before slicing and serving warm.
Notes
Experiment with different cheeses and vegetables. Sauté vegetables to prevent sogginess. Allow to cool before slicing for better texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 330mg
Keywords: quiche, crustless quiche, egg dish, vegetarian, breakfast recipe