Quiche - pronounced (kwitch-ee)

In the continued spirit of not needing to tell you the history of the egg or the childhood memories that brought me to put this recipe together… This quick and easy quiche does NOT have a crust because that’s extra work and really, I cannot be bothered. Here’s what you’re gonna need:

• an oven-safe dish (or two) that you want to put the quiche in, with a smeared layer of butter on the bottom because, butter rules. I use two 9”-round oven trays.

• 12 eggs

• 1 1/2 cups of milk

• 1 teaspoon of salt

Eggs and milk go in a big-enough bowl to fit all ingredients and you mix them up like you’re making scrambled eggs. Except don’t make scrambled eggs.

• 500 grams of ground beef (or less if you want less)

• about a tablespoon of minced garlic

• enough oregano to cover the meat in a frying pan

• half a yellow onion or about a teaspoon or so of onion powder, depending on your level of “do I want to cut an onion today”

• some cayenne pepper, if you’re adventurous in the bathroom

Cook the ground beef so that it’s almost edible. Ultimately this ends up in the oven and will finish cooking there. Once it’s cooked, set it aside to come to room-ish temperature. Fun science project - drop a bunch of really hot ground beef and drippings into a bowl of raw eggs and milk. Or don’t do that, because that’s gross.

Here’s where you get to have your way with the recipe but for the sake of giving you a complete recipe, I add the following to the raw egg mixture:

• chopped spinach

• green onions

• red, yellow and/or orange bell peppers

• some cherry tomatoes (grape tomatoes are acceptable, I suppose, if you’re fancy)

Once the meat has cooled down (usually good once I’m done chopping veggies and raiding the fridge for anything else fun to add in) everything goes into the big bowl for a quick mix and then into the oven-safe and butter-lined vessel where it is topped with a reasonable amount of cheese for it’s journey to a galaxy far, far away. Or into the oven.

The oven that I neglected to tell you to pre-heat to 375F. The same oven that will hold your quiche for approximately 45 minutes.

Eat it hot. Eat it cold. Eat it for 4-5 days so that you don’t have to deal with cooking breakfast (or lunch or dinner) all the damn time.

Side Note: I absolutely dare you to put a bunch of those bigger, coarse bread crumbs in the pan before you dump all the everything in.

I triple-dog dare you…