Crustless quiche

This is one of these superbly useful recipes that you can add more or less anything to. I love eggs and I love quiche, and I think all sorts of things would work here. Suggestions include cooked beans or grains; lightly steamed vegetables such as broccoli, cauliflower, corn, hominy, or peas; sauteed or caramelized onions; leftover cooked meats, diced up small; and so on. The only things I don't much like in quiche are vegetables that release a lot of liquids, such as mushrooms and zucchini. This is a personal taste thing, however--plenty of people do. I'd be sure to cook them thoroughly first in such a way that they release most of their liquid before  you put them in the quiche. Any kind of cheese is fine here; I prefer one with a lot of flavor, such as Parmesan, sharp cheddar, feta, etc.

Ingredients:

6 eggs

1/4 cup milk, any kind

salt and pepper

1/2 cup cheese, any kind

Cooking spray

Preheat the oven to 360 degrees Fahrenheit, with the rack in the middle of the oven. Spray an 8x8 square baking dish with cooking spray.

Whisk the eggs together with the milk, salt, and pepper. Stir in the fillings of your choice. Pour the mixture carefully into the dish, and sprinkle the cheese evenly over the top.

Bake for 25-35 minutes, checking several times, until the eggs are set and the top is very lightly browned.

Serves 2 greedy adults and 1 greedy toddler.