Quiche

6 eggs 1/2 cup onion, finely chopped 1/2 cup cooked meat (chicken, beef, lean pork, etc) finely chopped 1 cup veggies (thawed chopped spinach, chopped broccoli, leftover roasted veggies, etc) 3/4 cup half and half 1 cup grated cheese (aged cheddar or swiss is best) 2 tablespoons milk powder (optional; adds body and additional protein Salt, pepper, freshly-ground nutmeg (to taste) 1 tablespoon olive oil non-stick cooking spray, EVOO, or coconut oil If you want to make it crustless you can stop here, or you can make a crust with 2-4 Wasa crackers or 1 cup of almond meal. Mix the crumbs with a little melted butter, EVOO, or melted coconut oil until slightly moistened, but not wet. DIRECTIONS 1) Lightly grease a pie plate, 9x9, or (my fav) a cupcake pan. 2) (skip this part if you are going crustless)... Spread the crust evenly on the bottom and a little bit up the sides of the pan. Toast in the oven at 350 for about 10 minutes. Just until slighty toasty. *Watch it! It burns easy* 3) Saute onion in olive oil, until tender and translucent. Allow to cool. 4) In large bowl, beat eggs. 5) Add remaining ingredients to bowl; stir to combine. 6) Place the quiche pan into a larger baking pan (such as a lasagna pan). Add about 1/2 inch to 3/4 inch of hot water to the larger pan (You just made a Bain-Marie! Who says you aren't French?). Avoid getting water into quiche mixture! 7)Bake at 300 degrees until quiche is firm, but still jiggles when shaken, about 40 minutes.