Forget the crust. A lot of the effort that goes into making quiche is simply put into making one of those flawless, savory pie crusts for the quiche. But crustless quiche contains the essential elements and is easier to put together. It is just as satisfying as a quiche with a crust and looks just as nice on the plate. If you simply can't stand the idea of a quiche without a crust, purchase a premade pie crust. These are usually available in packages of 2 in the dairy section of the grocery store, and are already rolled out into a circular shape. Let the pie crust come to room temperature, then unfold gently, lay over your pie pan, and press into the bottom and sides. Trim the edges if needed and use a fork to make it adhere and create a little pattern on the top edge of the crust.

Crack the eggs into a large bowl and discard the shells. Use a whisk or a fork to whip the eggs until the yolks and whites are combined and slightly frothy.

Pour in milk or half-and-half, then add salt and pepper. If you want additional flavor, fresh or dried herbs work well in combination with the creamy eggs and savory cheese. Add about 1/2 to 1 teaspoon of your favorite herb (or two). Combine well with a fork or whisk.

Add grated cheese into the egg mixture. Mix lightly with a spoon, just to spread out any cheese clumps. Use your favorite kind of cheese or a blend.

Prepare the pie plate. Since you are not using a crust (are you?), you will simply want to prevent the quiche from sticking to the pie plate. Use a cooking spray or brush on a bit of vegetable oil or butter. Cover the bottom and the sides of the pie plate.

Add your vegetables and/or meats. This step is entirely optional. There's nothing at all wrong with a simple cheese quiche. It is satisfying and savory, and great for breakfast (with toast), lunch (with a salad) or dinner (alongside a bowl of chowder and a dinner roll). If you want a little more oomph to your quiche, though, consider one of the following options. Just pick the one you like and sprinkle it on the bottom of your prepared pie plate. 3/4 cup of cubed ham 1 small jar of marinated artichoke hearts, drained and roughly chopped 1/2 package of frozen spinach, thawed and drained 1/2 cup of black olives, sliced 3/4 cup of cooked mushrooms, chopped 1 medium onion, diced and sauted until tender

Put it all together. Spread your veggie/meat/combo of choice on the bottom of the pie plate. Pour the egg-cheese mixture over that, using a spoon to even it out a bit if needed. Bake in a 350 degree F oven for 30 to 40 minutes, until slightly browned on top and firm in the center.