Preheat 350°F oven
Medium mixing bowl
Bake in a 350F degree oven until a wooden skewer inserted into the middle comes out clean (may get some smear from the cheese even when it's done), about 40-50 minutes.
A quiche for people that don't like quiche!
Any sauteed vegetables, cooked meat, additional cheeses (or a combination of all of these) that suit your taste may be added to the recipe.
If you use more filler, like sauteed veggies and/or cooked meat, you'll need to adjust the amount off egg mixture accordingly or it will overfill the pan and make a mess.
Ramps, scallions, or leeks that are found growing in the yard may be substituted for the chopped onion. Wild onion types may be more strongly flavored than regular onions, so adjust the recipe according to taste.
We grow winter kale and Swiss chard in our garden, so we tend to use those greens in our quiche. You can substitute dandelion greens, spinach, or whatever greens are in season and/or available into the recipe, though.
Dried and canned mushrooms of any kind are much cheaper than fresh ones and may be used in place of the specified Portobello mushrooms.
Powdered milk may be reconstituted and used in place of the 1/2 & 1/2 and milk, but it will increase the bake time.