Crustless Four-Cheese Quiche

Siobhan is one week old. Meghan is exhausted and overjoyed and wearing the same nursing tank top she wore Wednesday and probably Thursday. Brian made me coffee Saturday morning when I came over to take Aidan for the day. He looked like a man who has been hit by a soft, demanding truck.

I took Aidan to my house. He had a very serious morning of legos with Liam, an okay middle of the day of Mario Kart, and a euphoric afternoon of going to the Quincy library where Nora taught him the proper way to choose a picture book (look at the cover, look inside, smell it, decide). Aidan smelled three books. He made his selections.

I dropped him back at Meghan's at 6. He kissed Siobhan on the head with the gentleness of a much older brother than he is, and then asked if he could have ice cream. Brian gave him ice cream.

Clinic — fall starts now. I am seeing more sore throats, more daycare-bug exhaustion in the parents who bring the kids in, more flu shot questions.

Group Tuesday. We were full this week. Anna had stopped by to say hi to Bernadette. We did our names. New widow, late forties, husband six weeks ago, brain aneurysm. Her name is Margot. She is an architect. She did not cry. She will. We let her not.

Meghan called at 11 Wednesday. She said Siobhan is sleeping in three-hour stretches. I said amazing. She said for me. I said for the baby. She laughed and then yawned and the yawn took over and we hung up.

Sunday dinner at our house — Meghan and Brian needed it close. Nine of us in my kitchen. Aidan helped Liam set the table. Nora carried things. Siobhan slept in a bassinet by the window.

Saturday pancakes. Burned the first one. The kids ate quickly to get to the legos with Aidan.

Food of the week: my chicken and rice soup, the one I make for new mothers. I made a big pot for Meghan's freezer.

The chicken and rice soup went into Meghan’s freezer, but Sunday dinner at our house needed something that could feed nine people without me disappearing into the kitchen all evening — something I could pull together while Aidan and Liam argued about who got which chair and Siobhan slept in her bassinet by the window. This crustless four-cheese quiche is exactly that: the kind of dish that looks like you tried harder than you did, holds beautifully, and makes everyone at the table feel quietly taken care of.

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 8

Ingredients

1 cup shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
6 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter, softened (for greasing)

Instructions

Preheat and prep. Preheat oven to 350°F. Generously butter a 9-inch deep-dish pie plate or a 9x9-inch baking dish.
Layer the cheese. Toss the cheddar, Gruyère, mozzarella, and Parmesan together in a bowl, then spread evenly across the bottom of the prepared dish.
Make the custard. In a large bowl, whisk together the eggs, milk, and heavy cream until smooth and well combined.
Add the dry ingredients. Whisk the flour, baking powder, salt, pepper, and nutmeg into the egg mixture until no lumps remain.
Pour and settle. Slowly pour the custard over the cheese layer. Give the dish a gentle shake to help the cheese distribute evenly.
Bake. Bake for 40–45 minutes, until the center is just set and the top is golden. A knife inserted in the center should come out clean.
Rest before slicing. Let the quiche rest for 10 minutes before cutting. Serve warm or at room temperature.

Nutrition (per serving)

Crustless Four-Cheese Quiche — The Kind of Thing You Make When Someone Needs Feeding