Cheesy Egg Pie

Unbaked pie crust
6 eggs
1 cup milk (I use half n half)
1/2 teaspoon dried thyme leaves or whatever your favorite herb may be. 
1/2 teaspoon salt
1 cup shredded Swiss cheese
1/8 teaspoon ground nutmeg
1 teaspoon finely sliced green onion or chopped chives

Bake pie crust in a deep dish pie plate at 425° for about 5-7 minutes and then take it out of oven. Reduce the heat to 375°. Beat eggs, milk, salt and herb(s) in a blender or mixer. Sprinkle cheese evenly in bottom of piecrust. Gently pour egg mixture over the cheese. Sprinkle nutmeg evenly on top. Bake in the center of the preheated oven for about 30-40 minutes, just until the center is firm. Add green onions or chives to top as soon as you take out of the oven. Let stand at least 5 minutes before slicing and serving.

This is a simple custard type quiche that is absolutely delicious. Great to serve anytime of the day. Also tasty warmed up after being refrigerated. Best warmed up in a hot oven but can be microwaved for a minute or so to reheat. 

If ham, bacon, sausage shrimp and/or crab, small broccoli florets, onions, bell peppers sound like a nice addition to this recipe,  Add about a cup of any of these on top of the cheese before pouring in the egg mixture. Use a deep dish pie plate to hold the extra ingredients.