Super Easy Crustless Quiche
10 large eggs
1-2 cups whole milk
1 tsp salt
1/4 tsp fresh ground black pepper
1 cup chopped raw baby spinach
1 cup shredded cheese (I like gruyere and cheddar)
1 cup chopped bacon, ham, or sausage
Heat the oven and prepare your dish. Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray, oil, or butter. Prepare any mix-ins while the oven is heating.
Whisk the eggs. Place 10 large eggs in a large bowl and whisk until fully beaten.
Whisk in the milk, salt, and pepper. Add 2 cups whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until frothy. This will make a softer, more custardy quiche, perfect for holiday mornings. If you’d prefer something with a bit more structure, reduce the milk to 1 or 1.5 cups.)
Stir in the remaining ingredients.
Bake for 45 minutes. Pour into the prepared baking dish and arrange the mix-ins in an even layer. Bake until puffed around the edges and a tester inserted in the center comes out clean, about 45 minutes.
*You can endlessly change the mix-ins with different cheeses, different vegetables, herbs, or proteins.
