FOR THE QUICHE BASE:
- 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 if you are a little under or over 1 1/2 cups, that’s OK
- 2/3 cup grated Gruyère cheese, Swiss, fontina, sharp cheddar, or smoked mozzarella
- 2 tablespoons chopped fresh chives
FOR THE MIX-INS*:
- Cooked crumbled bacon
- Chopped and sautéed broccoli
- Caramelized onions
- Cubed leftover ham
- Roasted vegetables roughly chopped
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 butter or nonstick spray.
Prepare any mix-ins
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.
Adapted from Well Plated
