Crustless Egg and Cheese Quiche

Ingredients

• 2 tbsp unsalted butter, plus more for greasing the pan
• 1 tbsp fine plain dry bread crumbs
• 2 heaping cups (4 oz) stemmed and thinly sliced wild or button mushrooms
• 1 cup grated cheese, such as Comté, Gruyère, Emmental, or Cheddar
• 1 cup half-and-half or heavy cream
• 1 cup whole milk
• 4 eggs, lightly beaten
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp freshly grated nutmeg
• 1/4 cup freshly grated Parmesan (about 1 oz)
• 2 tbsp finely chopped chives, for serving

Instructions

1. Heat oven to 325°F with the rack positioned at the top. Butter a deep 8-inch round, square, or oval casserole generously and sprinkle all over with bread crumbs.
2. Heat the 2 tablespoons butter in a large pan over medium-high heat. When melted and foamy, add the mushrooms and cook until lightly browned, about 3 to 5 minutes. Scatter the cooked mushrooms and grated cheese over the bread crumbs.
3. Whisk together the half-and-half, whole milk, eggs, salt, pepper, and nutmeg. Pour the mixture over the cheese. Sprinkle the top with Parmesan.
4. Bake until the top is golden and the custard is just set in the center, about 40 to 45 minutes. The center should be a touch wiggly when you remove it from the oven.
5. Set aside 5 to 10 minutes to cool before serving. Sprinkle with chives, cut into wedges or scoop out, and serve.