Crustless Quiche

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A comforting and versatile crustless quiche packed with flavors and nutritious ingredients, perfect for any occasion.

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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)

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Preheat oven to 375°F (190°C) and generously grease a 9-inch pie dish.
Prepare vegetables: thaw and squeeze dry frozen spinach; finely dice onions; slice mushrooms. Sauté onions in a skillet with butter for 3-5 minutes.
Add mushrooms and other hard vegetables, cooking for another 5-7 minutes until softened.
Whisk the eggs in a large mixing bowl until combined and slightly frothy.
Pour in the whole milk and half-and-half.
Add salt, pepper, mustard, and nutmeg, whisking thoroughly.
Fold in the mix-ins to the egg mixture until evenly distributed.
Carefully pour the mixture into the greased pie dish.
Bake for 40 to 55 minutes, until golden brown and set.
Cool on a wire rack for 10-20 minutes before slicing and serving.