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.