Quiche

C Crustless quiche is similar to a traditional quiche where it has savory egg custard loaded with cheese and mix-ins, but it’s baked without a pie crust. It’s the easygoing egg bake answer to practically every breakfast problem I’ve ever seen. I feel positively evangelistic on this one, guys. I’ll even tell you to memorize the recipe because it’s that easy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven and prepare the baking dish. Arrange a rack in the middle of the oven and heat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray, oil, or butter. Prepare any mix-ins while the oven is heating.

Step 2

Whisk the eggs. Place 10 large eggs in a large bowl and whisk until fully beaten.

Step 3

Whisk in the milk, salt, and pepper. Add 1 to 2 cups whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. (If you want a sturdier, less custardy egg bake that can, for instance, get packed in a lunch box, use 1 cup or 1 1/2 cups milk instead.) Whisk until frothy.

Step 4

Add the mix-ins. Stir in any mix-ins such as meat, cheese, vegetables, or herbs (see above for amounts).

Step 5

Bake for 45 minutes. Pour into the prepared baking dish and arrange the mix-ins in an even layer. Bake until puffed around the edges and a tester inserted in the center comes out clean, about 45 minutes.

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