This crustless quiche is the large format breakfast dish that will cure all your hosting anxiety. It's perfect to whip up for a day like Thanksgiving or Christmas when you are hosting a big dinner but still need to feed your guests breakfast or brunch. Make it in advance for optimal time saving.
10 large eggs
1 1/2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Any assortment of mix-ins such as:
About 2 cups coarsely chopped fresh greens, such as arugula or baby spinach
About 1 cup cooked vegetables, such as zucchini or eggplant
About 1 cup frozen hash browns or shredded potatoes
About 1 cup finely grated cheese, such as Gruyère, Swiss, or cheddar
About 1 cup cooked meat, such as bacon, ham, or sausage
About 1/4 cup finely chopped fresh herbs, such as Italian parsley or chives
4-quart (or larger) mixing bowl
9x13-inch baking dish
Heat the oven to 375°F and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish.
Whisk the eggs. Place the eggs in a large bowl and whisk until fully beaten.
Whisk in the milk, salt, and pepper. Add the milk, salt, and pepper, and whisk until frothy.
Add the mix-ins. Stir in any mix-ins such as meat, cheese, vegetables, or herbs. At this point the casserole may be refrigerated overnight, or frozen. (If freezing, thaw overnight before cooking and proceed to bake as directed below.)
Bake for 45 minutes. Pour into the prepared baking dish. Bake until puffed around the edges and a tester inserted in the center comes out clean, about 45 minutes.
Make ahead: The unbaked casserole can be covered and refrigerated overnight or frozen for up to 2 months. If freezing, thaw overnight before cooking and proceed to bake as directed below.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.