Ingredients

• 2 tablespoons unsalted butter, softened
• 2 tablespoons finely grated Parmesan cheese

Optional Quick Crust:

• 1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough
• 2 tablespoons unsalted butter or extra-virgin olive oil
• 9-inch glass or ceramic pie pan

Custard:

• 2 cups half-and-half
• 2 large eggs
• 2 large egg yolks
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• Freshly grated nutmeg
• Pinch cayenne or paprika

Fillings:

• 2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
• 4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
• 1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
• 3/4 cup chopped crisp bacon, diced ham or salami
• 1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach

Directions