Crustless Quiche Lorraine

• 91
  1 tbsp unsalted butter, softened, for greasing

  Unsalted Butter91$6.99Buy from Nutrition World
• 90
  2 cups sharp raw milk cheddar, shredded

  24 Month Virtuoso Raw Milk Cheddar90$9.55Buy from Simply Cheese
• 91
  8 pasture-raised eggs

  Farm Fresh Eggs91$7.00Buy from Leipers Creek Farm
• 84
  1 cup whole milk

  Milk84$7.00Buy from Storey Family Farm
• 89
  1/4 tsp ground nutmeg

  Organic Nutmeg Ground (Glass Jar)89$7.00Buy from My Organic Pantry
• 91
  1/2 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 1/2 tsp salt
• 1/4 tsp black pepper

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1. 1

   Position an oven rack in the center and preheat the oven to 375°F (190°C), then coat the bottom and sides of a 9-inch pie dish evenly with the softened unsalted butter for 3 minutes.

2. 2

   Using the coarse side of a box grater, grate the block of sharp raw milk cheddar into light shreds for 4 minutes.

3. 3

   In a large mixing bowl, crack the pasture-raised eggs and vigorously whisk them together with the whole milk, ground nutmeg, garlic powder, salt, and black pepper until completely smooth and frothy, about 3 minutes.

4. 4

   Scatter three-quarters of the shredded sharp raw milk cheddar across the bottom of the buttered pie dish, pour the spiced egg custard mixture evenly over top, and crown with the remaining cheddar, taking 2 minutes.

5. 5

   Transfer the pie dish to the preheated oven and bake at 375°F (190°C) until the custard is set with a slight center wobble and the cheese on top turns deep golden brown, 28 to 30 minutes.

6. 6

   Remove the quiche from the oven and allow it to rest and firm up on a wire rack for 3 minutes before cutting into 4 neat wedges.