I’m a huge fan of fritattas, crustless quiches. I use lots of veges and cheese, they keep well in the fridge, can be used and breakfast, lunch or dinner, can be made with all sorts of whatever you have left in the fridge, are convenient and can be eaten out of hand while driving to work as necessary or be an easy lunch to grab on my way out the door.
Quiche is good too, I just don’t need the carbs from the crust.
Years ago a new hot bar for breakfast opened in a health food store near my home. They had fritattas but they were cooked by different people and some of the chefs weren’t so good...so I started making my own to my own taste.
I did french onion flavored fritattas with Swiss or grueyer cheese, italian flavored, mexican, ham and cheese, mushroom and spinach, chorizo and vegetable, bacon, you name it, I made a fritatta with it. I would typically use a good amount of veges (even leftover cooked potatoes) often blanched or pre cooked, meats, cheeses, whatever else, and 9 eggs and cook them in a large skillet. I’d be starting on the stove top and finishing in the oven. This fritatta would get cut into 6-8 pieces.
Sometimes I would use loaf pans and cut them into slices, especially with the vegetable ones, I could place the veges in a way to make beautiful stained glass window type slices.