I was always daunted by the idea of making a quiche, until I actually did it…and realized it was super easy. Talk about pleasantly surprised. I’ve been making this recipe, courtesy of The Kitchn, for several years now. It’s super flexible, you can use anything from milk, to half-and-half, to oatmilk and it works. I love it for using up vegetables and herbs, interesting cheeses, or whatever else is in the fridge. I’ve baked it in a glass pie plate and a ceramic, and prefer it in the ceramic, but either will do! You can also very easily double this, but expect cook time to be closer to 45-60 min. We served a leek and manchego version for Easter brunch and it was excellent.

• Cooking spray, butter, or oil, for the baking dish
• 5 large eggs
• 1 cup whole milk or half-and-half
• 1/4 to 1/2 teaspoon kosher salt (use less if mix-ins are salty)
• 1/8 teaspoon freshly ground black pepper

Mix-In Ideas:

• 1 cup coarsely chopped fresh tender greens, such as arugula or baby spinach
• 1/2 cup chopped cooked vegetables, such as zucchini or eggplant
• 1/2 cup frozen shredded hash brown potatoes or grated fresh potatoes
• 1/2 cup shredded cheese, such as Gruyère, Swiss, or cheddar. You could also chop some feta or really any leftover cheeses.
• 1/2 cup chopped cooked meat, such as bacon, ham, or sausage
• 2 tablespoons finely chopped fresh herbs, such as parsley or chives

Heat the oven to 375°F. Lightly coat a 9-inch pie plate (not deep dish) with cooking spray, oil, or butter. Prepare any mix-ins while the oven is heating.

Whisk 5 large eggs, 1 cup whole milk, 1/4 to 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper together in a large bowl until no streaks of egg remain.

Stir in the mix-ins (pick up to 3). Pour into the pie plate and arrange the mix-ins into an even layer. Bake until puffed around the edges and a tester inserted in the center comes out clean, about 30 minutes.

Original link has some interesting ideas: https://www.thekitchn.com/easy-crustless-quiche-263460