This crustless quiche was delicious and caused a buzz in my household (er… my husband and I had a conversation like, “This is good.” “I think so too.” “You should make it again.” “I think I will”).

For the “stuff”:

• 1 pound of bacon, cut into small pieces and cooked
• 1 pint of sliced mushrooms, sauteed
• 1 bunch of asparagus, cut into pieces and steamed
• 2 cups of frozen spinach, thawed
• 1 cup of shredded cheese (optional)

I put the bacon in the bottom, but in hindsight I think I should’ve put it on the top. It got a little soft being on the bottom, while I would’ve preferred it to be a bit crisper. But it still worked and tasted great.

Then the mushrooms… oh sweet goodness look at those mushrooms.

I steamed the veggies in the microwave together because I like when things are simple. Make sure to drain out any extra liquid though.

Then throw that in the quiche dish too.

For the custard filling:

• 2 eggs
• 2 egg yolks
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1 t. mustard
• 1/2 t. salt
• 1/8 t. ground white pepper
• 1/8 t. cayenne
• 1/8 t. ground nutmeg

First 4 ingredients…

Imagine a picture of mustard going into the bowl.

Whisk it all together.

Salt…

Pepper…

Cayenne…

Nutmeg…

Now they’re ready to be combined. Just pour the custard filling over the layers in the quiche dish, and make sure it gets in all the crevices.

And here’s where that cheese shows up, if you want it. Though you can do it as an inside layer too if you want.

Bake at 350 degrees Fahrenheit about an hour or until the custard is cooked through. Let stand to cool about 20 minutes. I know it’s difficult to be patient but it will be much easier to slice if you can stand to wait.

And dive in.