Ingredients

The following ingredients have 4 Servings
  • 6 large eggs
  • 2/3 cup whole milk
  • ¼ cup half-and-half
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon Dijon mustard (optional)
  • Pinch ground nutmeg (optional)
  • 1 1/2 cups mix-ins of choice: See below for suggestions and ingredient notes for a broccoli bacon version
  • 2/3 cup grated Gruyère cheese (or swap fontina, sharp cheddar, or smoked mozzarella)
  • 2 tablespoons chopped fresh chives
  • Cooked (crumbled bacon)
  • Chopped and sautéed broccoli
  • Caramelized onions
  • Cubed leftover ham
  • Roasted vegetables (roughly chopped)

Instruction

  • 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.