If you're hungry on a cold night in New England, here are some recommended procedures:
First, own a really cool, vintage, fully-restored, 1909 Glenwood K cookstove.
Ain't it purty?
Yes, I'm bragging. I'd apologize, but it'd be insincere.
Next, feed nice dry wood into the firebox until it's nice and hot. The oven was about 300* F at this point. Then take a dozen and a half fresh eggs from your hens. Separate the first dozen, and give the yolks to the dogs. Then crack the last 6 and put the whole egg into the pan. Add fresh raw milk, and whisk well. Toss in some salt, garlic, and onion. Rummage around in your fridge and find some gruyere and some manchego. Grate them finely, and mix the egg/milk/cheese goop up well. Then take a pound of fresh asparagus, chop it into 1" pieces, and mix the pieces into the goop. Put the pan into the cookstove's 300* oven and ignore it for an hour or so.
Voila! A really exquisite crustless quiche. It was obscenely good :)